Nutty Caramel Toffee Cake

Nutty Caramel Toffee Cake


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This delicious dessert has toffee bits and pecans in the cake batter with buttery caramel frosting. With two layers this cake is double the flavor!

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Time needed

1.5 hour preparation + 35 min cooking

Serving Size / Yield

8 servings


  • 2 cups flour
  • 2 cup butter
  • 1 cup buttermilk
  • 1 cup chopped toasted pecans
  • ½ cup toffee bits
  • 1 teaspoon vanilla
  • ¾ teaspoon salt
  • 2 teaspoon baking powder
  • 2 cups white sugar
  • 1/2 cup milk
  • 4 cups powdered sugar
  • 2 cup brown sugar

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Preheat the oven to 350 degrees F and lightly coat 2 cake pans with cooking spray before lining the bottom of each pan with parchment paper. In a bowl, sift together the flour, baking powder and salt. In a separate bowl, beat the sugar and 1 cup butter with an electric mixer until thick. Add the eggs gradually and beat until well blended. Then beat in the vanilla. Add the flour mixture gradually and alternating with the buttermilk. Beat on low. Fold in the toffee bits and pecans. Divide the batter between the two pans and bake for 35 minutes. Cool on a rack for 10 minutes, remove from the pan and remove the parchment paper. Cool for an hour.

Meanwhile, make the caramel frosting by melting the remaining cup butter in a pan. Add the brown sugar and boil the mixture for 2 minutes, stir constantly. Then add the milk and stir until the mixture boils again. Remove from the heat and allow it to cool. Transfer to a mixing bowl and add the sugar gradually. Beat well. Place one cake layer on a serving plate, and evenly spread half the caramel frosting. Top with the other cake layer and frost with the remaining frosting. Sprinkle any additional chopped pecans on top.

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