Already have an account?
Get back to the
Dessert Recipes

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.


16 servings

Total Time

Prep Time

Cook Time


  • 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


• Heat 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.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.