Ann Fowler's Toffee Crunch Cake
Submitted by jacdan
No-bake toffee crunch pound cake layered with butterscotch whipped cream and crunchy chocolate toffee pieces for an indulgent party dessert that tastes like pure luxury.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis showstopper dessert takes a simple Sara Lee pound cake and transforms it into something you’d expect at a fancy bakery.
Layers of cloud-like butterscotch whipped cream sandwich tender cake, while crushed toffee bars add that addictive crunch in every bite.
The best part? No oven required, making this the ultimate make-ahead dessert when you need to impress without the stress.
Just slice, frost, chill, and watch it disappear at your next gathering.
Chef Tips
- Chill everything: Cold bowl, cold beaters, cold cream equals fluffy whipped cream that holds its shape for hours
- Slice carefully: Use a serrated knife and gentle sawing motion to get even cake layers without crumbling
- Give it time: That 3-hour chill isn’t optional; it lets flavors meld and makes slicing clean and gorgeous
- Candy bar hack: Freeze toffee bars for 10 minutes before chopping for cleaner, crunchier pieces
Variations
- Swap butterscotch for chocolate syrup and top with mini chocolate chips for double chocolate decadence
- Go strawberry shortcake style with strawberry syrup and fresh sliced berries between layers
- Make it peanut butter heaven with Reese’s cups and a drizzle of melted peanut butter
Ingredients
Directions
Cut pound cake horizontally into 3 equal-sized layers; set aside.
In a chilled large deep bowl, beat the cream with chilled beaters until stiff peaks form. Gradually add the butterscotch syrup, folding gently.
Place the first cake layer on a serving plate. Liberally frost with whipped cream mixture. Sprinkle layer with ⅓ of the candy bars. Arrange second layer and repeat process. Top with the third layer and frost top and sides of cake with remaining whipped cream. Drizzle more butterscotch syrup over cake, and top with remaining candy bars. Chill in refrigerator for at least 3 hours before serving.
(Variation: Use strawberry or chocolate syrup in place of butterscotch and garnish with chopped frozen strawberries or semi-sweet chocolate chips)
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