Easy Brown Sugar Toffee Cake
This moist Brown Sugar Cake is flavored with toffee bits, vanilla, a hint of cinnamon, and is frosted with cream cheese frosting. Nobody would guess that this delicious layer cake starts wtih a cake mix!
Servings: 15
Ingredients
- 1 Box Yellow Cake Mix We used Duncan Hines Super Moist (15.25 oz). I like to sift cake mix
- 3.4 oz (Small box) Instant Vanilla Pudding (Do not prepare the pudding.)
- ½ cup all purpose flour (60g)
- ½ cup dark brown sugar (100g) (You could also use light brown)
- 1 teaspoon ground cinnamon (3g)
- ½ teaspoon salt (2g)
- 1 cup sour cream (242g)
- 3 eggs room temperature (place in a bowl of warm water for 5 minutes if in a hurry)
- 1 cup milk (240g)
- 1 stick unsalted butter, melted (113g)(This is ½ cup)
- 2½ teaspoons Vanilla extract (10g)
- 1 cup toffee bits (We used Heath Toffee Bits) (If you cannot find toffee bits, you can crush toffee bars into small pieces instead.)
Cream Cheese Frosting
- 2 sticks unsalted butter softened (226g)
- 16 oz Cream cheese softened, full fat. We used two 8 oz blocks of full fat cream cheese.
- 2 teaspoons vanilla extract 8g
- ½ teaspoon salt 2g
- 6 cups powdered sugar (690g) Adjust slightly up or down to your liking.
Instructions
For the Cake Layers
- Preheat the oven to 350 degrees F. Grease and flour three 8 inch cake pans. (We also like to line them with parchment paper.)
- Sift the cake mix into your mixing bowl. Add instant vanilla pudding mix, eggs, brown sugar, cinnamon, all purpose flour, sour cream, milk, melted butter, and vanilla extract.
- Mix on low speed for about 10-15 seconds to incorporate before increasing to medium speed for two minutes. Stop and scrape down the sides of the bowl as needed.
- Gently stir in the toffee bits.
- Divide the batter between the three prepared cake pans.
- Bake for 28 minutes or until an inserted toothpick comes out clean or with just a few crumbs attached. Baking times may vary and so peek in as the end time approaches and adjust time as needed.
- Allow the cakes to cool in their pans for five minutes before turning out.
For the Cream Cheese Frosting
- Cut the softened butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the softened cream cheese into pieces and add to the butter, mixing at low to medium speed until incorporated.
- Add the vanilla. Gradually add the powdered sugar and salt, mixing on low speed until blended.
- Increase mixing speed slightly, mixing until fluffy. If the frosting seems too soft, chill it for a few minutes to thicken.
- You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
Assembly
- Once the cake layers have cooled, place the first layer on a cake pedestal and spread with frosting. Top with the second cake layer and repeat. Top with the third cake layer.
- Fill in any gaps between the cake layers with frosting and apply and thin "crumb coat" of frosting on top and around the sides. At this point, we like to chill the cake to firm up the frosting (either 10 minutes in the freezer or 15-20 in the refrigerator). Then, apply the final coat of frosting. Decorate however you like!
Refrigeration
- Because of the cream cheese filling and frosting, this cake should be refrigerated. However, for the very best flavor and texture, remove it from the refrigerator a couple of hours before serving. This will allow the cake time to warm and soften.
Notes
These cake layers can be wrapped in plastic wrap & foil, and frozen for up to three months!