Go Back

Toffee Butter Brickle Layer Cake

This Toffee Butter Brickle Layer Cake features soft yellow cake with butterscotch and crunchy toffee layers, topped with a fluffy whipped cream frosting. It's the perfect dessert for celebrations or family gatherings.
Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 2 hours 15 minutes
Servings: 16 servings
Course: Cake, Dessert, Sweet
Cuisine: American
Calories: 452
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 1 box super moist yellow cake mix (about 15.25 ounces) Choose a standard size for best results.
  • 1 small box instant butterscotch pudding mix (3.4 ounces) Do not use cook-and-serve type.
  • 1 cup water
  • 1/2 cup butter, melted
  • 4 large eggs Large eggs help the cake rise properly.
  • 3/4 cup toffee bits Toss with flour before folding in.
  • 1 tablespoon all-purpose flour For coating the toffee bits.
  • 1 cooking spray Baking spray For greasing the pans.
For the Whipped Cream Frosting
  • 1 3/4 cups heavy whipping cream
  • 3 tablespoons packed brown sugar
For Decoration
  • 2 bags (8 ounces each) toffee bits Use 2/3 cup between layers and the rest for topping.

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare two 9-inch round cake pans by coating them with baking spray.
  2. In a large bowl, combine the yellow cake mix, instant butterscotch pudding mix, water, melted butter, and eggs. Beat on low speed for 30 seconds, then at medium speed for 2 minutes until smooth and thick.
  3. Toss 3/4 cup of toffee bits with the tablespoon of flour and fold gently into the batter.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  2. Let the cake layers cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, about 1 hour.
Frosting and Assembly
  1. Chill your bowl and beaters, then whip the heavy cream with brown sugar until thick and spreadable.
  2. Place one cake layer on a serving plate and spread just under 1 cup of whipped cream on top. Sprinkle with 2/3 cup of toffee bits and place the second layer on top.
  3. Cover the top and sides of the cake with the remaining whipped cream, pressing remaining toffee bits onto the sides and scattering some on top.
  4. Chill the cake for 30 minutes before serving.

Notes

Keep the cake covered in the refrigerator for 3 to 4 days. For longer storage, freeze the cake in slices for up to 1 month. This cake should be served cold or slightly chilled.