Toffee Layer Cake with Caramel Cream Cheese Buttercream

Hi my friends. I hope this new post finds you all well. It’s been a challenging time around here these days, but I’m working hard to stay positive as we continue to try and find a new home in this crazy real estate market. Who would have ever imagined it would be so tough to find a home today, when a year ago there were so many to choose from? I sure hope wherever you are living, things are going well for you…

Recently, I was sent some delicious toffee by a company called, Toni’s Toffee! When I tasted the toffee, I was inspired to create a delicious new dessert recipe with it. Thus, my latest masterpiece was born!!!

My 3 layer toffee cake with caramel buttercream is the stuff of which dreams are made! It is truly one of the best cakes I have ever tasted, and I am sure you will agree!! I hope you love it as much as I do!!

Happy Spring!


I made a homemade caramel to go in the buttercream. It was simple to make and oh so good!

The batter is so rich and thick, and the cake and frosting are made with 3 kinds of Dixie Crystals sugar.

Folding in the toffee before I put the batter into the pans was exactly what this cake needed!!

Smooth the tops of the batter before it goes into the oven. Make sure to butter, flour and use parchment in the pans!

While the cakes are baking, make the caramel buttercream. Making the caramel is the first thing you will do for this recipe!

These cakes bake up perfectly!

Once the cakes are chilled, use even amounts of frosting between the layers.

I used an ice cream scoop to make sure each layer had the same amount of frosting. On the top too!! It makes for a pretty cake!

Crumb coat the cake and chill well before the final coat.

I added simple rosettes to the top and bottom of the cake to make it look more finished!

I placed larger pieces of toffee on the top of the cake, then crushed it up and placed it in the middle too!

Drizzle some jarred caramel sauce over the top to make it look extra decadent!! tastes as good as it looks!

Are you ready for a slice yet?

Absolutely perfect with a cup of coffee!!

This is one of the best cakes you will ever taste 🙂

Toffee Layer Cake with Caramel Cream Cheese Buttercream

Makes: 1, 3 inch layer 8 inch cake Prep time: 1 hour Bake time : 23 to 25 minutes


Caramel for the buttercream

1/2 cup Dixie Crystals brown sugar

1/2 cup unsalted butter

2/3 cup heavy cream

1 teaspoon Nielsen Massey vanilla

1/4 teaspoon salt


1 and 1/2 cups unsalted, softened butter

3 large eggs

1 tablespoon vanilla extract

1/2 cup whole milk

1/4 cup canola oil

1 cup full fat sour cream

1 cup Dixie Crystals granulated sugar

1 cup Dixie Crystals brown sugar

1 teaspoon salt

1 tablespoon baking powder

3 cups all purpose flour

1 cup toffee crushed into bits for the cake batter, plus more for the shards and bits on top of the cake. The shards and bits on top are optional, but I think they make the cake look so pretty. You will need about 3 cups total milk chocolate toffee pieces.

jarred caramel sauce for drizzling over the top of the cake, if desired

 Caramel Cream Cheese Buttercream

Caramel sauce made earlier

16 ounces full fat cream cheese

12 tablespoons unsalted, softened butter

3 and 1/2 cups Dixie Crystals confectioners sugar

pinch of salt


Before making the caramel sauce, preheat your oven to 350 degrees.

Butter, flour, and line 3, 8 inch cake pans with parchment paper.

Set them aside.

Have 2 wire racks ready for the cakes to cool too!

Make the caramel sauce for the buttercream

In a heavy bottomed sauce pan, melt the butter and the brown sugar over medium heat.

Whisk constantly until the sugar dissolves and the mixture comes to a boil.  This will take a few minutes.

Remove from heat and add the heavy cream, vanilla and salt.

Transfer to a bowl and place in the fridge to firm up a bit and cool completely before incorporating into the buttercream.

Make the cake

In the bowl of your stand mixer, whip the butter, brown and white sugar until light and fluffy.

Add in the eggs, one at a time and beat until fully incorporated and fluffy.

Now, add in the vanilla, sour cream oil, salt and baking powder. Blend well.

Alternate the flour and milk until the batter is smooth and creamy, but be very careful not to over mix the batter. This results in a tough cake.

Fold in the 1 cup of crushed toffee pieces by hand.

Divide the batter equally into the 3 cake pans. ( I used an ice cream scoop to count the number of scoops in each pan so that they came out the same).

Smooth the top of each pan filled with batter.

Bake the pans for 10 minutes each, then rotate the pans.

Bake for another 13 to 15 minutes until the tops of the cakes are a light golden brown and the cakes spring back in the middle.

Cool the cakes in the pan for 15 minutes and turn them out onto wire racks.

Chill the cake layers in the fridge so they will be completely cool when you frost them.

Make the buttercream

In the bowl of your stand mixer, whip the butter and cream cheese until light and fluffy.

Add in the cooled caramel and mix until completely incorporated.

Slowly add in the confectioners sugar and beat until light and fluffy.

Spread equally over the cooled layers.

I always recommend a crumb coat first before fully frosting the cake.

When the cake has been completely frosted, use the leftover to pipe rosettes on the top and bottom of the cake.

Place broken shards of the toffee on top of the cake, as shown in the photos above.

Sprinkle toffee bits in the middle of the center of the cake, if you are decorating it like I did!!

Keep the cake in the fridge until you are ready to cut it.

Cut and wrap individual pieces of cake in wax paper and foil if you have any leftovers. The pieces should be eaten within a month.

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