Best Toffee Almond Cake Recipe

Toffee almond cake is one of those desserts that always gets people asking for the recipe. There’s something about that sweet, buttery toffee paired with the nutty crunch of almonds that just works perfectly together.

This cake has become my go-to when I need something that looks impressive but doesn’t require any fancy techniques. The toffee bits get all caramelized and gooey while baking, and the almonds add just the right amount of texture.

It’s the kind of cake that disappears fast at family gatherings, and honestly, I don’t blame anyone for going back for seconds.

Easy Recipe Substitutions

Let me share some helpful substitutions for this cake recipe, though keep in mind some ingredients are key for the right texture and flavor:

• Golden caster sugar: Regular granulated sugar works perfectly fine here. You can also use light brown sugar, which will add a slight caramel note to the cake.
• Toffee sauce: Store-bought caramel sauce can work in place of toffee sauce. If using caramel, choose a thick one rather than a thin syrup. Just note that the flavor will be slightly different but still tasty!
• Almond meal: This is pretty important for the cake’s texture, but you can make your own by finely grinding blanched almonds in a food processor. Just don’t over-process or you’ll end up with almond butter!
• Sliced almonds: Feel free to use chopped whole almonds instead, or skip them if you need to – though they add a nice crunch to the cake.
• Butter: This is a key ingredient that shouldn’t be substituted as it’s crucial for the cake’s rich texture. Make sure it’s properly softened for the best results.
• All-purpose flour: Cake flour can work too – use 1 cup plus 2 tablespoons to account for the lighter weight. Just don’t use bread flour as it would make the cake tough.

Baking Blunders to Watch For

Using cold eggs or toffee sauce can cause the butter to seize up and create a lumpy batter, so make sure everything is at room temperature before starting.

When adding the almond meal, avoid overmixing the batter once the flour goes in, as this can lead to a dense, tough cake instead of a light, moist one.

For the best results, toast your sliced almonds before adding them to the top of the cake – this brings out their natural oils and creates a deeper, nuttier flavor that complements the toffee perfectly.

Storage Instructions

Keep Fresh: This toffee almond cake stays moist and tasty when kept in an airtight container at room temperature for up to 3 days. If you live somewhere warm, you might want to pop it in the fridge instead – it’ll keep for up to 5 days that way. Just remember to wrap it well to prevent it from drying out!

Freeze: Good news – this cake freezes really well! Cut it into portions, wrap each piece in plastic wrap and aluminum foil, then freeze for up to 3 months. It’s super handy when you want just a slice or two for unexpected guests or late-night cravings.

Serve Later: When you’re ready to serve frozen cake, thaw it overnight in the fridge or for about 2-3 hours at room temperature. If you want to warm it up, give it a quick 10-15 seconds in the microwave. The toffee sauce can be stored separately in the fridge and warmed up when needed.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-35 g
• Fat: 185-195 g
• Carbohydrates: 150-160 g

Ingredients

For the cake:

• 1 cup all-purpose flour (I prefer King Arthur)
• 2 tsp baking powder
• 1/2 cup toffee sauce (room temperature, about 70°F)
• 1/2 cup golden caster sugar
• 3 large free-range eggs
• 1 cup softened butter (I use Kerrygold unsalted for richness)
• 1/4 tsp fine sea salt
• 1 cup almond meal (finely ground for smooth texture)

For the topping:

• whipped cream (optional but recommended for serving)
• a few pinches of flaky sea salt
• extra toffee sauce (for drizzling)
• 4 tbsp sliced almonds (toasted for extra crunch and flavor)
• 1/2 cup warm toffee sauce

Step 1: Prepare the Pan and Preheat the Oven

• butter for greasing the tin

Heat your oven to 180°C (350°F).

While it preheats, butter a 9-inch cake tin thoroughly, then line the bottom with parchment paper.

This ensures easy release and prevents sticking.

Set the prepared tin aside.

Step 2: Mix the Dry Ingredients

• 1 cup all-purpose flour
• 1 cup almond meal
• 2 tsp baking powder
• 1/4 tsp fine sea salt

In a medium bowl, whisk together the flour, almond meal, baking powder, and fine sea salt.

This combines your dry ingredients evenly and helps distribute the leavening agent throughout the batter.

Set this mixture aside.

Step 3: Cream Butter and Sugar, Then Incorporate Toffee and Eggs

• 1 cup softened butter
• 1/2 cup golden caster sugar
• 1/2 cup toffee sauce

In a large bowl, beat the softened butter and golden caster sugar together for about 3-4 minutes until the mixture is light, pale, and fluffy—this incorporates air that helps the cake rise.

Add the room-temperature toffee sauce and beat until combined.

Now add the eggs one at a time, beating well after each addition.

I like to add a tablespoon of the dry mixture from Step 2 between eggs if the batter begins to look curdled, as this stabilizes the emulsion and ensures a smooth, creamy base.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet mixture from Step 3

Add the dry ingredient mixture from Step 2 to the wet mixture from Step 3 in three equal portions, folding gently with a spatula after each addition rather than beating vigorously.

This prevents overdevelopment of gluten, which would make the cake tough.

Fold until just combined after the final addition—a few small streaks of dry ingredients are fine.

Step 5: Bake with Almond Topping

• batter from Step 4
• 4 tbsp sliced almonds

Pour the batter into your prepared tin from Step 1 and smooth the top.

Sprinkle the toasted sliced almonds evenly over the batter.

Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The cake should be golden brown and spring back slightly when touched.

Step 6: Add the Toffee Soak While Cake is Hot

• 1/2 cup warm toffee sauce
• a few pinches of flaky sea salt

While the cake is still hot, gently poke holes all over the surface using a skewer or thin knife.

Warm the 1/2 cup toffee sauce until it’s pourable, then slowly spoon it over the hot cake, allowing it to soak into the holes.

This creates pockets of rich toffee flavor throughout.

Sprinkle a few pinches of flaky sea salt over the top—I find this enhances the sweetness and adds a sophisticated contrast.

Step 7: Cool and Serve

• extra toffee sauce
• whipped cream

Allow the cake to cool in the tin for about 20 minutes, then turn it out onto a wire rack to cool completely.

Slice and serve at room temperature or slightly warm with an extra drizzle of toffee sauce and a dollop of whipped cream if desired.