Almond Toffee Cake

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Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

It’s been a long time since I’ve posted a layer cake which is weird kind of since we’re all about celebrations here. As the ever-wise Julia Child once said, “A party without a cake is just a meeting,” so let’s celebrate, shall we? I have a seriously yummy (and celebratory!) almond toffee cake to share with you today, and I can’t wait to dive in!

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

To be clear, we’re not celebrating anything super specific. Earlier this week I received some good(ish?) news about a project I’ve been working on. It wasn’t anything big,  just encouragement that I really needed. A friend and her family came over for dinner later that evening, and we decided the news was worth celebrating, not because I had reached any specific end goal but because I had endured long enough to see signs of breakthrough. Initially I thought it may be premature to ring the bells for just a glimpse of light at the end of the tunnel but I also know that sometimes we need to celebrate that fact that we’re still standing. So celebrate I did.

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

Life isn’t all just peak and valley moments. There’s plenty of opportunities for little victories in between, and I think if we don’t stop to acknowledge where we are we rob ourselves the opportunity to experience joy. To be proud of ourselves. To be grateful for how far we’ve come. A friend of mine recently shared a quote that I thought was fitting: “What a good day to be proud of all the progress I’ve made.” Isn’t that the truth? We’re always in progress, and that process is definitely worth celebrating.

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

So here’s a raised glass to you, your progress, and the shoulders you stood on to get where you are today. My hope is that you’re inching closer to victory every day, even if it feels like you’re moving at a snail’s pace. Don’t miss your opportunity to be proud of your successes, you perseverance, and everything in between. Now let’s pick up our forks and chew on this almond toffee cake. I promise you’re going to love it.

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

I love toffee. I love that something hard and crunchy can be intensely buttery and smooth all at the same time. Here, in this decadent star of a dessert, fluffy layers of vanilla cake sandwich a sweet chocolate frosting and bits of caramelized almond crunch. This cake has a really well-rounded flavor and texture to boot, so if you like a dessert that has it all you’ve come to the right place.

If’ you’ve never made toffee before, trust me when I say YOU CAN DO THIS. The process can be a little intimidating, but if you read through the instructions and prepare for the candy-ing process well you’ll be just fine. This almond toffee is ridiculously worth the effort, and with any luck you’ll have a little extra leftover to munch on while you frost your cake. I call that a win.

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

I’m sharing today’s recipe with my friends at Kerrygold. The butter flavor in the dessert is so prominent that using a premium butter was a must. With butter in both the cake layers, toffee, and frosting, this almond toffee cake is seriously buttery and the perfect treat to transition into this fall season with. After all, it’s always butter season, right? Many thanks to Kerrygold for sponsoring this post and celebrating with me. I hope you’ll count up your little victories in the coming weeks and take an opportunity to celebrate with this almond toffee cake. If you get a chance to try it, let me know what you think! Happy baking and tune in next week for another double header of recipes!!

If you like this almond toffee cake you should try:

Pecan Toffee Blondies

Espresso Toffee Chocolate Chips

Chocolate Caramel Crumble Cake

Milk Chocolate Chip Cake

 

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Almond Toffee Cake

Almond Toffee Cake by Wood and Spoon. This is a vanilla layer cake with a rich chocolate fudge frosting and bits of homemade almond roca toffee throughout. The layer cake has a sweet and salty flavor and is rich with the addition of real chocolate buttercream. learn how to make this caramel tasting stacked celebration cake on thewoodandspoon.com

This almond toffee cake features fluffy vanilla layers, a toffee crunch filling and a fudgy chocolate frosting!

  • Author: Kate Wood
  • Prep Time: 40
  • Cook Time: 30
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 1 cup (230 gm) unsalted butter
  • 13/4 cup (350 gm) sugar
  • 1 large egg plus 4 large egg yolks, at room temperature
  • 1 tablespoon vanilla extract
  • 3 cups (410 gm) cake flour
  • 1 tablespoons plus 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 11/4 (300 gm) cups whole milk, at room temperature

For the almond toffee:

  • 1 cup (230 gm) salted butter
  • ½ cup (100 gm) sugar
  • ½ cup (100 gm) brown sugar, packed
  • 1 cup roasted almonds, chopped

For the frosting:

  • 1 pound semisweet chocolate, chopped or in chips
  • 1/3 cup (70 gm) brown sugar
  • 2 cups (480 gm) heavy whipping cream
  • ¼ cup (55 gm) salted butter, at room temperature

Instructions

To make the cake:

  1. Preheat the oven to 350 degrees. Lightly grease 2 8” or 9” round cake pans and line the bottoms with a round of parchment paper.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 5 minutes. Scrape the sides of the bowl and add the egg and egg yolks one at a time, mixing until combined after each addition. Add the vanilla. Scrape the sides of the bowl and stir in half of the dry ingredients on low speed. Add half of the milk and scrape the bowl again. Repeat this process with the remaining dry ingredients and milk. Fold in any unincorporated bits and divide the batter between the two pans. Bake in the preheated oven for about 35-37 minutes or until a cake tester inserted into the center comes out clean. Allow to cool completely.

To prepare the almond toffee:

  1. Prepare a large rimmed sheet pan with a sheet of aluminum foil that is greased with butter. Set aside. In a medium-sized heavy bottomed saucepan melt the butter over medium-high heat. Add the sugars and stir until dissolved. Reduce the heat to medium low and cook, stirring constantly, until a candy thermometer reads a temperature of 300 degrees. Immediately remove the pan from the heat and stir in the almonds. Spread the mixture into a layer on the buttered foil and allow to cool completely.

To prepare the frosting:

  1. Pour the chopped chocolate/chips into a large mixing bowl. In a saucepan over medium heat, warm the cream and brown sugar together until the milk is almost starting to bubble around the edges and the sugar is dissolved. Pour the cream over top of the chocolate and cover the bowl with a sheet of plastic wrap. Allow to rest 5 minutes and then whisk to combine into a smooth and thick chocolate mixture. Stir in the butter and allow the mixture to set. I like to put the whole bowl into the fridge and stir it every 10 minutes until the mixture is a thick, fudge-like consistency. Once it’s thick enough to spread, remove from the fridge and prepare to frost your cake! If you happen to over-chill your ganache, just heat it barely in the microwave until it’s loosened up. Re-whisk and allow it to thicken up again if needed.

To assemble the cake:

  1. Level the tops of the cakes with a serrated knife. Line a cake stand or serving plate with a cardboard cake round and spread a little of the ganache frosting into the center of the board. Place your first cake layer in the center and spread about 1/3-1/2 cup ganache on top. Smooth and sprinkle the crumbled toffee on top. Dollop a few small dots of ganache on top of the toffee and press the next cake layer down on top. Smooth more ganache on top and spread it all over the cake. You can place your cake in the fridge to set up. Sprinkle the top of the cake with more toffee and serve with additional chopped toffee. Store the cake covered in plastic wrap and keep the toffee tightly sealed. Cake is best enjoyed within two to three days.

11 thoughts on “Almond Toffee Cake”

  1. Hi Kate,
    This cake looks amazing! I would love to bake it for my sister’s birthday, in a few weeks time. But, I don’t have a candy thermometer. Is the thermometer absolutely necessary?

  2. I love these flavors but iam allergic to the wheat in normal flour, can you use Almond flour or coconut flour in this recipe?

    Are there any other recipes you would recommend for someone that is allergic to wheat??

  3. Exceptional recipe. Thanks Katie. The cake is so lovely and fluffy. The toffee is incredible. Tried them out in form of cupcakes. Turned out amazing.

    1. Hi Kimberly! That’s a great question. I haven’t tried it, but I have a hunch that you could. You could attempt to do it all backwards too and first cream the sugar and butter, then add the chocolate and cream and whip!

  4. This looks amazing! Getting ready to make it, was wondering what method you used to crumble the toffee and how finely you crumbled it. Thank you!

  5. This sounds insane. Toffee is one of my favorite flavors ever, so totally worth the effort!! Do you find that the buttered foil works better than parchment or a Silpat?

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