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Best Toffee Almond Cake Recipe (Moist, Buttery & Crunchy) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 49 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Best Toffee Almond Cake Recipe is a moist, buttery, and crunchy dessert perfect for almond and toffee lovers. Featuring a rich batter loaded with toffee bits and sliced almonds, this cake offers a delightful texture contrast and a buttery sweetness enhanced by subtle almond extract. Finished with an optional almond glaze drizzle, it’s an irresistible treat ideal for special occasions or any time you crave a comforting homemade dessert.

Ingredients

Cake Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 3/4 cup toffee bits
  • 1/2 cup sliced almonds (plus extra for topping)

Glaze Ingredients (Optional)

  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/4 teaspoon almond extract

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper to ensure your cake doesn’t stick.
  2. Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which will create a tender cake texture.
  3. Add Eggs and Extracts: Incorporate the eggs one at a time, beating thoroughly after each addition to fully combine. Then mix in the vanilla and almond extracts for flavor depth.
  4. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly.
  5. Mix Batter: Add the dry ingredients to the wet mixture in three parts, alternating with the whole milk. Begin and end with the flour mixture, mixing gently until just combined to avoid overworking the batter.
  6. Fold in Toffee and Almonds: Gently fold in the toffee bits and sliced almonds, distributing them evenly without deflating the batter.
  7. Pour and Top: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle additional sliced almonds on top for extra crunch and decorative appeal.
  8. Bake the Cake: Place the cake in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
  9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature to ensure the glaze does not melt.
  10. Prepare and Drizzle Glaze (Optional): Whisk together powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled cake to add a sweet finishing touch before serving.

Notes

  • This cake stays moist for several days and can be made ahead of time for convenience.
  • Store the cake at room temperature in an airtight container, or refrigerate for longer freshness.
  • For an enhanced crunchy texture and nuttier flavor, toast the sliced almonds in a dry skillet over medium heat before folding them into the batter.
  • The glaze is optional but adds a lovely sweet almond finish to the cake.

Find it online: https://slsrecipes.com/best-toffee-almond-cake-recipe-moist-buttery-and-crunchy-recipe/