Delicious Spice Cake Recipe with Toffee Crunch
Welcome, coffee lovers! Do you ever wonder how to add more of that invigorating boost to your baked goods? Look no further than this spice cake with coffee-toffee crunch recipe.
Imagine taking a bite of a perfectly moist and fluffy spice cake, infused with just the right amount of cinnamon, ginger, clove, and molasses. Then, your taste buds are hit with a sweet and crunchy surprise from the coffee-toffee crunch topping.
Not only is this cake delicious, but it’s also incredibly easy to make. With just a few simple ingredients like all-purpose flour, sugar, eggs, and instant espresso powder, you can whip up this delectable dessert in no time.
So put on your apron and gather around the mixing bowl – let’s get started on making a beautifully-spiced cake that’s sure to impress any coffee or baking enthusiast.
Why You’ll Love This Recipe
Looking for a dessert that’ll please both coffee and cake lovers? Well, look no further because this Spice Cake with Coffee-Toffee Crunch Recipe is the perfect combination of those two!
First off, let’s talk about the spice cake. This delightful dessert is packed with all the fall flavors you love, such as cinnamon, cloves, and ginger. The aroma alone is enough to make your mouth water! And don’t worry – it’s not overly sweet, making it a great option for those who aren’t the biggest fans of sugary treats.
Now, let’s talk about the main event – the coffee-toffee crunch. If you’re a fan of toffee bars or chocolate-covered toffee, then this topping is right up your alley. It’s made with light corn syrup, sugar, instant espresso powder, and butter – creating a perfect balance of sweetness and bitterness. Sprinkle some of these toffee bits on top of your spice cake and watch how its crunchy texture elevates every bite.
But wait! There’s more! You can also use this recipe to make pumpkin toffee crunch if you substitute pumpkin pie spice for the traditional spices or mocha toffee crunch if you add some cocoa powder to the mix. Not only is this recipe delicious, but it’s also versatile!
Finally, you’ll love how easy this recipe is to whip up – just a few ingredients that you probably already have at home will get you closer to a satisfying dessert that everyone will rave about. So get ready for your friends and family to ask for seconds (or thirds) because once they try this Spice Cake with Coffee-Toffee Crunch Recipe – they’ll be hooked!
Ingredient List
In order to make my Spice Cake with Coffee-Toffee Crunch recipe, you will need some basic baking ingredients such as flour, sugar, cinnamon, ginger, cloves, and baking powder. In addition, you will also require some specific ingredients such as instant espresso powder, light corn syrup, molasses, and coffee toffee crunch for the signature taste of our recipe.
Flour and Sugar
We will use all-purpose flour in our recipe since it is readily available in most households. However, for those who prefer a gluten-free diet, they can try substituting all-purpose flour with gluten-free flour. We will need granulated sugar, which acts as the primary sweetener.
Spices
The star of our recipe is the delightful mix of spices used in making the Spice Cake. These are commonly used in baking recipes but when they come together, they create a flavorful delight that fills your senses. The four main spices we’ll use are cinnamon, ginger, cloves, and salt, accompanied by pumpkin pie spice to add an extra layer of goodness.
Espresso Powder
We will use instant espresso powder to add depth and richness to the chocolate flavor. If you do not have espresso powder or prefer a less coffee-forward taste, you can substitute it with cocoa powder.
Corn Syrup and Molasses
Corn syrup and molasses act as secondary sweeteners that ensure our cake is moist and tender. To substitute corn syrup, you can use honey or maple syrup as an alternative.
Coffee Toffee Crunch
To get that coffee-toffee crunch in every mouthful of our cake you will need toffee bits that have been infused with sweet espresso granules – this can be store-bought or homemade by mixing chopped toffee bits with instant espresso grounds.
Other Ingredients
For this recipe, let’s prepare 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp ginger, 1/4 tsp cloves, 1/4 cup instant espresso powder, 1/4 cup light corn syrup, 1/4 cup molasses, and a pinch of pumpkin pie spice. Finally, we’ll need butter, milk, eggs, and a few other ingredients to bring everything together.
The Recipe How-To
Now that we have all the ingredients ready, let’s start making this delicious Spice Cake with Coffee-Toffee Crunch. This cake is perfect for any celebration, and it’s sure to impress your guests!
Mixing the Batter
First, preheat your oven to 350°F (175°C). Next, start by whisking together the all-purpose flour, cinnamon, ginger, cloves, baking powder, and salt in a mixing bowl. In another mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
Next, add the molasses, instant espresso powder, and lemon juice to the milk and mix well. Gradually add this mixture to the butter mixture and mix until fully combined. Slowly add in the dry ingredients while mixing until everything is incorporated.
Making the Toffee Crunch
For the toffee crunch, combine brown sugar, corn syrup, butter, salt and coffee-toffee bits in a saucepan over medium heat. Stirring constantly until sugar dissolves. Increase heat to high and bring to boil without stirring for about 8 minutes or until golden brown.
Pour hot coffee-toffee mixture onto parchment paper-lined baking sheets; spread quickly with spatula or fork into thin layers & cool.
Assembly
Spray two round cake pans with non-stick cooking spray then dust lightly with flour. Divide batter into prepared pans and bake for 30-35 minutes or until done. Cool cake layers in pans for ten minutes before turning out onto cooling racks.
Spread some frosting onto one of the cake layers followed by one-fourth of the cooled coffee-toffee crunch on top then repeat layering process with remaining cake layer, frosting and toffee crunch.
Decoration
For decoration, you can use whipped cream or chocolate buttercream frosting topped with toffee bits. You can also decorate it with some chocolate-covered toffee bars, which will also add a nice touch.
Now you have made a mouth-watering Spice Cake with Coffee-Toffee Crunch that is sure to be a crowd-pleaser. Enjoy!
Substitutions and Variations
Looking to switch things up on your spice cake with coffee-toffee crunch recipe? Here are some substitutions and variations you can do to the recipe without affecting the taste or ruining the intended texture of the cake.
First, let’s tackle ingredient substitutions. If you’re out of molasses, you can use honey or maple syrup as an alternative. You could also swap out light corn syrup with honey or agave syrup. For a vegan option, replace eggs with one mashed banana or 1/4 cup applesauce for each egg the recipe calls for. Almond milk, oat milk, or soy milk are excellent substitutes for regular milk.
For spice variations, try adding cardamom to the spice mixture. It has a warm and slightly sweet flavor profile that blends well with the spices in this recipe. Nutmeg Is another excellent option for a fall twist on traditional spices like cinnamon and ginger.
When it comes to coffee-toffee crunch variations, simply switch up your favorite candies or chocolates to use instead of toffee bars. Crushed pumpkin toffee crunch bars would be perfect for fall while chocolate-covered toffee bits add a decadent kick to your cake.
Lastly, play around with cake decorating to make it suitable for other dessert ideas too! Change up the frosting from cream cheese frosting to chocolate buttercream frosting or caramel for extra indulgence on this insanely tasty cake. Add layers and turn into a layered coffee-toffee crunch birthday cake!
Experimenting with different variations and substitutions of this spice cake recipe is half of the fun. You might even end up creating your version of the best toffee crunch cake recipes ever known!
Serving and Pairing
Now that your delicious Spice Cake with Coffee-Toffee Crunch is ready, it’s time to savor every bite! The best way to enjoy this cake is by serving it warm with a dollop of whipped topping or vanilla ice cream. The lightness of the topping will perfectly complement the rich and flavorful spice cake.
For those who love coffee, pair this sweet and spicy cake with a freshly brewed cup of hot coffee. You can even sprinkle some instant espresso powder on top of the frosting or serve it alongside the cake for a sophisticated finish.
If you prefer tea, try serving this cake with black tea or chai tea, as these flavors match well with the spices in the cake. You can also go for a latte or cappuccino to balance out the sweetness.
For those looking for a boozy pairing, you can serve this dessert with a dessert wine like port or sherry. The bitter notes in these wines will provide a perfect balance to the sweetness of the cake. A dark beer like porter or stout can also pair well with the spices in the cake.
Lastly, if you want to make this dessert even more indulgent, drizzle some caramel sauce or chocolate sauce on top and sprinkle with toffee bits. The result is heavenly!
Remember these tips when it comes to serving and pairing your Spice Cake with Coffee-Toffee Crunch so you can impress your guests or pamper yourself after a long day!
Make-Ahead, Storing and Reheating
One of the best things about this Spice Cake with Coffee-Toffee Crunch recipe is that it can be easily made ahead. If you’re hosting a dinner party or just want to save time, you can prepare the cake a day in advance and store it in an airtight container.
To store the cake, wait until it has completely cooled down before wrapping it in plastic wrap. Then, place it in an airtight cake carrier or container and keep it at room temperature. This will keep your cake fresh and moist for up to three days.
If you have any leftover Spice Cake with Coffee-Toffee Crunch, you’ll be happy to know that it reheats well too! Simply wrap a slice in a paper towel and microwave for 10 to 15 seconds until heated through.
If you’re not planning on serving the entire cake right away, you can also freeze individual slices for later. Just wrap each slice tightly in plastic wrap, then aluminum foil, and place them in a freezer-safe bag. The slices will last for up to two months in the freezer.
When you’re ready to enjoy your frozen slice of cake, let it thaw at room temperature for about an hour before reheating as directed above or serving cold.
Overall, this recipe is perfect for those who love to plan ahead and want to have delicious desserts available whenever they crave them.
Tips for Perfect Results
Creating the perfect spice cake with coffee-toffee crunch recipe can be a challenging feat, but don’t worry, with some helpful tips from a seasoned barista, you’ll be baking like a pro in no time. Here are some useful pointers that will guarantee perfection in your spice cake and toffee crunch every time.
Firstly, be sure to measure your ingredients accurately. Not only is this crucial in ensuring the right balance of flavors, but it’s also necessary for the cake’s texture. Measuring ingredients with inconsistent cups can make a big difference. So, use a digital scale and measure by weight for more accurate results.
Secondly, take note of the temperature of the butter and eggs. For the best outcome in this recipe, it’s important that both ingredients are at room temperature. Room temperature butter will cream better with sugar creating a light and airy batter that will result in an evenly baked cake that’s moist and tender. At the same time, adding cold eggs to a warm batter can cause the batter to seize or curdle occasionally.
Thirdly, let your coffee-toffee crunch cool before adding it to the batter. This step is essential if you don’t want to end up with crunchy bits throughout your cake. Breaking up or chopping larger pieces of toffee into smaller bits can also solve this issue. However, if you’re having trouble getting your hands on store-bought coffee-toffee crunch bits or you’re allergic to nuts, you may substitute this with homemade toffee bits mixed with instant espresso powder.
Fourthly, don’t over mix while whisking together the dry ingredients. When it comes to combining the dry ingredients such as flour and spices together, remember not to over mix – this could lead to over-activated gluten making tough batter.
Finally, when frosting always remember: no rush!. Give your cake enough time to cool completely before frosting so that the frosting won’t melt onto the cake’s surface. Using frosting that is too soft, likewise, could ruin the texture of your cake.
By following these simple tips and tricks, you’ll achieve amazing flavors and textures in your spice cake with coffee-toffee crunch recipe. So, go ahead and bake a deliciously perfect cake every time!
Bottom Line
In summary, the Spice Cake with Coffee-Toffee Crunch Recipe is delicious and easy to make. With its rich blend of spices and coffee-toffee crunch, it’s sure to be a crowd-pleaser at any gathering. Plus, there are plenty of substitutions and variations you can make to customize the recipe to your liking.
With a little bit of practice and the helpful tips I’ve provided, you’ll be able to create the perfect balance between the moist cake and crunchy topping. Don’t forget to pair it with a hot cup of coffee or tea for the ultimate indulgence.
So what are you waiting for? Take these instructions, recommendations, and ingredients list, hit the grocery store, put on your apron, and start baking! Trust me; you won’t regret it.
Spice Cake With Coffee-Toffee Crunch Recipe
Ingredients
CAKE
- 1 1/4 cups butter, at room temperature, plus more for pans
- 3 3/4 cups all-purpose flour, plus more for pans
- 1 1/2 cups sugar
- 5 large eggs
- 1/2 cup molasses
- 1 tablespoon baking powder
- 1 1/4 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon clove (optional)
- 1 1/4 cups milk
FROSTING
- 2/3 cup butter, at room temperature
- 24 ounces cream cheese, at room temperature (4 8oz. packages)
- 2 2/3 cups powdered sugar
- 2 1/2 tablespoons lemon juice
- 2 tablespoons molasses
- 1 tablespoon milk
COFFEE-TOFFEE CRUNCH
- 1/2 cup butter, cut in chunks, plus more for pan
- 1 teaspoon vanilla
- 1 cup sugar
- 1 tablespoon light corn syrup
- 1 1/2 teaspoons instant espresso powder (we used Cuban coffee either Pilon or Bustelo)
Instructions
- CAKE:
- Preheat oven to 350°F
- Butter and flour three 8-in. round cake pans.
- In a large bowl with a mixer on medium-high speed (use the blade or rotary beater if using a standing mixer), beat butter and sugar until fluffy and pale yellow, 4 to 5 minutes.
- Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl as necessary & beat in molasses.
- In another bowl, whisk flour, baking powder, ginger, cinnamon, salt, and cloves, if using.
- Stir (or beat at low speed) a third of the flour mixture into butter mixture.
- Stir in half the milk just until blended.
- Stir in another third of the flour mixture, then remaining milk, followed by remaining flour, scraping down sides of bowl as necessary.
- Scrape batter equally into prepared pans and spread level.
- Bake cakes until a wooden skewer inserted in the center of a layer comes out clean, 25 to 30 minutes.
- Cool in pans on racks for 10 minutes, then invert cakes onto racks and remove pans.
- Cool completely before assembling.
- FROSTING:
- In a large bowl, beat butter with a mixer on low speed until light and fluffy.
- Beat in cream cheese until well incorporated, scraping down sides of bowl as necessary.
- Beat in powdered sugar, lemon juice, and molasses, then increase speed to medium-high and beat until no lumps remain.
- COFFEE-TOFFEE CRUNCH:
- Butter a 12X17" rimmed baking pan.
- Measure out vanilla and set aside.
- In a 2-3 quart saucepan over medium-low heat, stir sugar, butter, 1/4 cup water, corn syrup, and espresso(or Cuban)powder until butter is melted and you no longer see any crystals.
- Increase heat to high and boil, stirring occasionally, until mixture reaches 300ºF on a candy thermometer, 4-5 minutes.
- Quickly remove from heat and carefully stir in vanilla (MIXTURE WILL BUBBLE UP) BE CAREFUL, IT IS NOT WORTH BURNING YOURSELF!
- Immediately spread thinly in prepared baking pan and let cool until hard, about 20 minutes.
- Flex pan to release toffee.
- If using for topping cake, finely chop enough to make 1 1/4 cups.
- Break remaining toffee into small chunks and reserve for garnish. Store in airtight contained at room temperature for up to 1 week.
- ASSEMBLY OF THE CAKE:
- Cut 4 strips of waxed paper or parchment paper, each about 4 by 12 in., and arrange them in a square over edges of a serving platter.
- With a serrated knife, carefully slice cake layers in half horizontally.
- Place first split layer, cut side down, on serving platter (adjust parchment paper so that edges of platter are covered).
- Spread layer with about 1/2 cup frosting.
- Sprinkle with about 1/4 cup chopped toffee.
- Repeat frosting and sprinkling with next 4 split layers.
- Top with remaining split layer, but don't frost or sprinkle with toffee.
- Brush away crumbs around sides and base of cake.
- Spoon 1 cup frosting into a small bowl and stir in milk until smooth.
- Spread a thin layer of frosting over top and sides of cake to seal in crumbs.
- Refrigerate cake until coating is set, about 1 hour.
- Spread remaining frosting over top and sides of cake, then remove strips of paper.
- If not serving within a few hours, cover and refrigerate for up to 1 day,
- Shortly before serving, garnish top of cake with toffee chunks.
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