Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup toffee bits
- 1/2 cup caramel sauce
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Offset spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add in the vegetable oil, eggs, and vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
6. Fold in the toffee bits.
7. Pour the batter evenly into the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes have cooled, place one cake layer on a serving plate. Spread a layer of caramel sauce over the top of the cake.
11. Place the second cake layer on top of the first. Use an offset spatula to spread a thin layer of caramel sauce over the entire cake.
12. Sprinkle the top of the cake with toffee bits.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 390mg
Carbohydrates: 58g
Fiber: 1g
Sugar: 40g
Protein: 5g
Substitutions for ingredients:
- Toffee bits can be substituted with chopped nuts or chocolate chips.
- Buttermilk can be substituted with regular milk or yogurt.
- Caramel sauce can be substituted with chocolate sauce or fruit preserves.
Variations:
- Add a layer of whipped cream or cream cheese frosting between the cake layers.
- Drizzle additional caramel sauce over the top of the cake.
- Top the cake with fresh fruit or whipped cream.
Tips and Tricks:
- Make sure the butter is softened before mixing it with the sugar.
- Use room temperature eggs for best results.
- Do not overmix the batter, as this can result in a tough cake.
- Allow the cake to cool completely before adding the caramel sauce and toffee bits.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a 350°F oven for 5-10 minutes.
Presentation Ideas:
Serve the cake on a cake stand or platter. Garnish with additional toffee bits and a drizzle of caramel sauce.
Garnishes:
Toffee bits, whipped cream, fresh fruit, caramel sauce.
Pairings:
Coffee, tea, or a glass of milk.
Suggested Side Dishes:
Fresh fruit salad, roasted vegetables, or a side salad.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too dense, make sure you are not overmixing the batter.
- If the cake is not rising properly, check the expiration date on your baking powder and baking soda.
Food Safety Advice:
Make sure to properly store the cake to prevent any contamination. Wash your hands and all utensils before preparing the cake.
Food History:
Toffee caramel cake is a popular dessert in the United States. Toffee bits were first introduced in the 1960s and have since become a popular ingredient in many desserts.
Flavor Profiles:
Sweet, rich, and buttery with a hint of toffee and caramel.
Serving Suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Sweet, Buttery, Caramelized, Nutty, Rich