This French Vanilla Toffee Cake Recipe Is a Rich, Creamy Treat — Easy With 6 Ingredients
Butter toffee bits make it extra irresistible!
Vanilla cake, a dessert beloved for its simple elegance, gets a luxurious upgrade in this French vanilla toffee cake recipe. Imagine fluffy vanilla cake layers, coated in a smooth frosting filled with milk chocolate toffee bits. Then, we coat the cake with a rich dulce de leche sauce.
Popular in Latin American cuisine, dulce de leche tastes similar to caramel but a little richer and creamier. It adds a delightful layer of buttery sweetness that complements the subtle vanilla cake flavor. In this French vanilla toffee cake recipe, you heat your dulce de leche into a sauce. Just remember to use a candy thermometer to ensure it reaches the right temperature for a smooth and pourable texture. And for another sugary drizzle, try this Brown Sugar Syrup.
This recipe uses just 6 ingredients (including French vanilla cake mix) and is surprisingly approachable. In fact, most of the time accounts for chilling! For a full dessert spread, pair this cake with Mexican Wedding Cookies. And let us know what you think in the comments.
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Ingredients
- 2 1/2 cups butter, at room temp.
- 1 (15.25 oz.) pkg. French vanilla cake mix
- 3 eggs
- 4 cups confectioners’ sugar, from 2 (16 oz.) pkgs.
- 2/3 cup milk chocolate toffee bits, from 8-oz. pkg.
- 1/2 cup dulce de leche, from 13.4-oz. can
Instructions
PrintHeat oven to 350°F. Coat 2 (8”) round cake pans with baking spray with flour. In small pot over low heat, melt 1/2 cup butter. On low speed, beat cake mix, 1 cup water, eggs and melted butter 30 sec.; on medium speed, beat 2 min.
Divide batter evenly between pans. Bake until toothpick inserted into centers comes out clean, 20–25 min. Let cool on racks, 20 min. Transfer from pans to racks; let cool completely, about 1 hr.
On medium speed, beat remaining 2 cups butter until light and fluffy, about 2 min. On low speed, gradually beat in confectioners’ sugar until combined. On medium-high speed, beat until light and fluffy, 2–3 min. Transfer 1 cup frosting to pastry bag fitted with star tip.
Reserve 1 Tbs. toffee bits. Combine 1 cup remaining frosting with remaining toffee bits. Place 1 cake layer on serving plate; spread toffee frosting over top. Top with remaining cake layer; spread top and side with remaining frosting. Chill until set, 30 min.
In bowl, whisk dulce de leche and 4 tsp. water. Spread over top of cake. Top with piped frosting rosettes and reserved toffee bits.
