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Decadent Coffee Toffee Crunch Cake with Easy Espresso Buttercream

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A rich and textured coffee cake featuring moist espresso-infused layers with crunchy toffee bits, topped with a luscious whipped espresso buttercream. Perfect for cozy gatherings or impressing guests.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (200g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (240ml) brewed espresso, cooled
  • 1 cup (120g) toffee bits
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp brewed espresso, cooled (for buttercream)
  • 1 tsp vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
  3. In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes on medium speed.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Alternately add the dry ingredients and cooled brewed espresso to the batter, starting and ending with the dry ingredients. Mix gently on low speed to avoid overmixing.
  6. Reserve ¼ cup toffee bits for topping. Gently fold the remaining ¾ cup into the batter.
  7. Divide the batter evenly between the prepared pans. Sprinkle reserved toffee bits on top.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. For the buttercream, beat softened butter until creamy, about 2 minutes. Gradually add powdered sugar, alternating with brewed espresso, vanilla extract, and salt. Beat until fluffy and spreadable, about 5 minutes.
  11. Assemble the cake by spreading a generous layer of buttercream on one cake layer, topping with the second layer, then frosting the top and sides. Optionally, sprinkle extra toffee bits on top.

Notes

Use fresh brewed espresso cooled completely to avoid melting butter and sugar. Do not overmix batter to keep cake tender. Fold in toffee bits gently to maintain crunch. Chill buttercream if too soft before frosting. Tent cake with foil if browning too quickly. To prevent toffee bits from sinking, toss them in flour before folding into batter.

Nutrition

Keywords: coffee cake, toffee crunch, espresso buttercream, dessert, easy cake recipe, coffee dessert, toffee bits, homemade cake

Find it online: https://yumbelle.com/decadent-coffee-toffee-crunch-cake-recipe-with-easy-espresso-buttercream/