Best Toffee Almond Cake Recipe

If you ask me, toffee almond cake is what dessert dreams are made of.

This homestyle cake brings together buttery toffee bits and toasted almonds in every bite. The moist layers are covered in a brown sugar frosting that’s just sweet enough without going overboard.

It’s topped with a scatter of crushed toffee and more almonds, giving you that perfect mix of soft cake and pleasant crunch. The caramel notes from the toffee work so nicely with the nutty flavor throughout.

It’s a straightforward recipe that feels special enough for celebrations but simple enough for a Sunday afternoon treat.

What Kind of Almonds Should I Use?

This recipe calls for both almond meal (or ground almonds) and sliced almonds, and you’ve got options for both. For the almond meal, you can either buy it pre-ground at the store (sometimes labeled as almond flour) or make your own by pulsing whole blanched almonds in a food processor until they reach a fine, sandy texture – just be careful not to over-process or you’ll end up with almond butter! For the sliced almonds that go on top, look for ones that are fresh and pale in color – darker or yellowed almonds might be rancid. If you’re feeling fancy, you could even lightly toast your sliced almonds before adding them to the cake to bring out their nutty flavor.

Options for 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.

Watch Out for These Mistakes While Baking

The biggest challenge when making toffee almond cake is getting the right temperature for your ingredients – 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. A common mistake is rushing the creaming process of butter and sugar – take your time and beat for at least 3-4 minutes until the mixture is truly light and fluffy, as this creates the cake’s tender crumb structure. 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.

What to Serve With Toffee Almond Cake?

This rich, nutty cake pairs beautifully with a few simple accompaniments that make it even more special. A scoop of vanilla ice cream is my go-to choice, as it melts slightly against the warm cake and mingles with the toffee sauce. For a morning or afternoon treat, serve it alongside a hot cup of coffee or tea – the slight bitterness of the beverages balances out the cake’s sweetness perfectly. If you’re feeling extra indulgent, add a dollop of lightly whipped cream and drizzle some additional warm toffee sauce over each slice just before serving.

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

• 1 cup softened butter (240g)
• 1/2 cup golden caster sugar (95g)
• 1/2 cup toffee sauce, room temperature (120ml)
• 3 large free-range eggs
• 1 cup all-purpose flour (140g)
• 1 cup almond meal or ground almonds (85g)
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 4 tablespoons sliced almonds
• 1/2 cup warm toffee sauce (120ml)
• Optional: a few pinches of flaky sea salt for garnish
• Extra toffee sauce (optional)
• Whipped cream (optional)

Step 1: Prepare the Baking Equipment

Start by preheating your oven to 180°C (350°F).

Butter a 9-inch round cake tin and line it with baking paper to ensure the cake doesn’t stick.

Set the prepared tin aside.

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together the plain flour, ground almonds, baking powder, and sea salt until well combined.

Set this dry mixture aside for later use.

Step 3: Cream the Butter and Sugar

In a separate bowl, cream together the softened butter and golden caster sugar using a hand mixer or stand mixer until the mixture becomes light and fluffy.

This step is crucial for creating a soft and airy cake texture.

Step 4: Incorporate Wet Ingredients

To the creamed butter and sugar, beat in the toffee sauce until well incorporated.

Then add the eggs one at a time, ensuring to beat well after each addition.

If the mixture shows signs of curdling, add a couple of tablespoons of the flour mixture to help stabilize it.

Step 5: Combine the Mixtures

Gradually add the dry flour mixture into the wet mixture in thirds, stirring gently yet thoroughly after each addition to ensure everything is well mixed and no lumps remain.

Step 6: Bake the Cake

Spread the prepared batter evenly into the lined cake tin.

Sprinkle the flaked almonds over the top of the batter for added texture.

Place the cake tin in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 7: Add Toffee Sauce

While the cake is baking, gently warm the remaining toffee sauce.

Once the cake is out of the oven, use a toothpick to poke holes all over the top of the hot cake.

Carefully spoon the warm toffee sauce over the cake, allowing it to soak into the holes for extra flavor and moisture.

Step 8: Serve and Enjoy

Let the cake cool slightly before serving.

Enjoy your indulgent cake, rich with toffee flavor and a delightful almond crunch!