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A square of toffee cake sitting on a plate with a board in the background

Spiced Toffee Cake Recipe

4.55 from 11 votes
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This All-in-one, Spiced Toffee Cake recipe is both easy and quick to make. This is a tried and tested recipe that makes a delightful, everyday style cake that fills the need for something sweet, either as a dessert or as an accompaniment to a cup of tea or coffee with your feet up. It’s full of toffee flavours with a little spice and made a little bit yummier with a delicious toffee flavoured icing.
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Prep Time 8 minutes
Cook Time 25 minutes
Making Buttercream 15 minutes
Total Time 48 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: British
Calories: 433
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 2 eggs large
  • 1 1/2 cups self raising flour
  • 1/2 cup butter unsalted and softened
  • 1/2 cup light muscovado sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon baking powder
  • 2 tablespoons golden syrup substitute corn syrup if golden syrup isn't available
  • 1 tablespoon black treacle
  • 2 tablespoons milk
Buttercream for Toffee Cake
  • 1/2 cup unsalted butter softened
  • 1 1/2 cup icing sugar confectioners sugar
  • 2 tablespoon light muscovado sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon

Equipment

  • 20cm by 20 cm (8 inches by 8 inches) baking tin
  • baking parchment
  • spatulas
  • measuring spoons
  • digital scales
  • mixing bowls
  • electric whisk

Method
 

  1. Preheat the oven to 350F/180C/160C Fan. Grease a 20cm by 20cm (8 inches by 8 inces) square tin or line it with baking parchment.
  2. Measure all the ingredients for the cake into a large mixing bowl. (Remember to sieve the flour to remove any flour clumps.)
  3. Beat with an electric whisk until the mixture is light and airy. You may need to keep scraping down the sides of the bowl until everything is incorporated.
  4. Add the mixture to the tin and level it off. Pop it into the oven and cook for 30 minutes. The cake is done when it comes away from the sides of the tin or a skewer inserted in the middle comes out with only a few crumbs attached.
  5. Remove from the oven and leave to cool for at least 5 minutes before attempting to remove it from the tin. It will be a little fragile straight out of the oven. Leave to cool completely on a cooling rack.
  6. Once it is cool. Make the buttercream icing.
Making the Buttercream Icing
  1. In a large mixing bowl, measure out the softened unsalted butter. Beat the butter for about 4 minutes until it is lighter in colour and smooth. An electric whisk is best for this but a wooden spoon will do the job.
  2. Add half the amount of sieved icing sugar and mix this in. Beat for at least another 4 minutes.
  3. Add the remaining icing sugar and repeat the process.
  4. Add the remaining ingredients, the vanilla, the cinnamon and the muscovado sugar (if using) and beat again until it is smooth and uniformly coloured. This should only take a couple of minutes.
  5. Use this buttercream to decorate the cake. Spoon small amounts all over the cake if you are intending to make a simple pattern with a fork or a palette knife. Then smooth it out with a palette knife and begin to make you pattern in the buttercream. Otherwise, fill your icing bag, selelct your favourite icing nozzle and decorate that cake.

Nutrition

Serving: 1portionCalories: 433kcalCarbohydrates: 56gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 91mgSodium: 280mgPotassium: 106mgFiber: 1gSugar: 40gVitamin A: 693IUVitamin C: 0.03mgCalcium: 76mgIron: 1mg

Notes

Note: Nutritional Information is computer generated and is intended as a guideline only.

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