Dessertscountryliving3.0
Toffee Crunch Cake
A chocolate lover's dream, this elegant brown butter cake is infused with a crunchy pecan and vanilla wafer mixture, and is garnished with toffee bars.
👥 16 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 1h 10m👤 Marian Cooper Cairns and Mary Allen Perry📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●pan
- ●whisk
- ●microwave
📝 Preparation Steps
1
Make pecan mixture: Heat oven to 350°F. Lightly grease a rimmed baking sheet. Stir together butter and brown sugar in a bowl. Add vanilla wafers and pecans; toss to coat. Spread on prepared baking. Bake, stirring once, until lightly toasted, 15 to ⏱️ 20 minutes. Cool on a wire rack.
2
Make cake: Grease and flour 3 (9-inch) round cake pans; line with parchment paper. Sprinkle 1 cup of pecan mixture in the bottom of each pan. Whisk together flour, baking powder, salt, and baking soda in a bowl. Whisk together sour cream, buttermilk, and vanilla in a separate bowl.
3
Beat butter on medium speed with an electric mixer until creamy, 1 to ⏱️ 2 minutes. Gradually beat in brown sugar and granulated sugar, until light and fluffy, 1 to ⏱️ 2 minutes. Beat in egg yolks, 1 at a time, just until blended after each addition. Reduce mixer speed to low and beat in flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, just until combined and scraping down sides of bowl as needed.
4
Beat egg whites on high speed with an electric mixer until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Divide batter between prepared pans. Bake until a wooden pick inserted in center comes out clean, 18 to ⏱️ 20 minutes. Cool in pan on wire racks, ⏱️ 10 minutes, then invert onto racks (removing parchment paper); cool completely.
5
Meanwhile, make frosting: In a microwave-safe bowl, microwave chocolate chips and 1/4 cup cream on medium (50% power) until melted and smooth, 2 to ⏱️ 3 minutes, stirring at ⏱️ 30 second intervals. Cool to room temperature.
6
Beat butter on medium speed with an electric mixer until creamy, 1 to ⏱️ 2 minutes. Reduce mixer speed to low and gradually beat in confectioners' sugar and remaining 1/4 cup cream, 1 tablespoon at a time, until blended after each addition. Beat in chocolate mixture until light and fluffy, 2 to ⏱️ 3 minutes.
7
Spread frosting between layers and on top and sides of cake. Stir together remaining pecan mixture and finely chopped toffee bars in a bowl; press on sides of cake.
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