This ooey gooey toffee cake is rich, buttery, and irresistibly soft with a caramel-like sweetness that melts into every bite. With a tender cake base and a gooey toffee-infused topping, it’s the kind of dessert that feels comforting and indulgent without being complicated to make.
Why You’ll Love This Recipe
This cake is incredibly easy to prepare using simple pantry ingredients and a cake mix base. The texture is the perfect balance between soft cake and gooey topping, making it ideal for anyone who loves rich, dessert-bar–style cakes. It’s also versatile, crowd-pleasing, and perfect for gatherings, potlucks, or a cozy night in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake Base
1 box (15.25 oz / 432 g) yellow cake mix
2 large eggs, at room temperature
½ cup (113 g) unsalted butter, melted
Ooey Gooey Toffee Layer
1 cup (225 g) unsalted butter, melted
2 large eggs, at room temperature
1 teaspoon vanilla extract
3½ cups (420 g) powdered sugar, sifted
1 cup (180 g) toffee bits
Optional Topping
¼ cup (60 ml) heavy cream
½ cup (90 g) additional toffee bits
Directions
Preheat your oven to 175°C (350°F). Grease a 9 x 13-inch baking pan and set it aside.
In a large mixing bowl, combine the yellow cake mix, 2 eggs, and ½ cup melted butter. Mix until a thick, smooth dough forms. Press this mixture evenly into the bottom of the prepared baking pan to create the cake base.
In a separate bowl, whisk together 1 cup melted butter, 2 eggs, and vanilla extract until smooth. Gradually add the powdered sugar, mixing until fully combined and creamy. Fold in the toffee bits.
Pour the toffee mixture over the cake base and spread it evenly with a spatula.
Bake for 40–45 minutes, until the edges are set and lightly golden while the center remains slightly soft and gooey. Do not overbake.
Remove from the oven and allow the cake to cool completely before slicing. If using the optional topping, drizzle the heavy cream over the cooled cake and sprinkle with additional toffee bits before serving.
Servings and timing
Servings: 12 generous squares
Prep time: 15 minutes
Bake time: 40–45 minutes
Cooling time: 45 minutes
Total time: Approximately 1 hour and 45 minutes
Variations
You can add ½ cup chopped nuts such as walnuts or pecans for extra texture.
For a chocolate twist, mix ½ cup chocolate chips into the gooey layer.
If you prefer a deeper caramel flavor, replace half of the toffee bits with caramel baking chips.
A pinch of cinnamon in the cake base adds subtle warmth.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for 10–15 seconds to restore the gooey texture.
This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
FAQs
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and stored in the refrigerator until ready to serve.
How do I know when the cake is done baking?
The edges should be set and lightly golden, while the center should still look slightly soft.
Can I use a different cake mix flavor?
Yes, butter or vanilla cake mix works well, but yellow cake mix gives the best classic flavor.
Is this cake supposed to be gooey in the middle?
Yes, the soft, gooey center is what makes this cake special.
Can I reduce the sweetness?
You can slightly reduce the powdered sugar to 3 cups, but the texture may be less gooey.
What size pan works best?
A 9 x 13-inch pan is ideal for the correct thickness and baking time.
Can I add a glaze instead of toffee bits on top?
Yes, a simple vanilla or caramel-style glaze works beautifully.
Should I refrigerate leftovers?
Refrigeration helps extend freshness, especially in warm climates.
Can I double this recipe?
Yes, double the ingredients and bake in a larger pan, adjusting the baking time as needed.
Does this cake need to cool completely before slicing?
Yes, cooling allows the gooey layer to set properly for clean slices.
Conclusion
Ooey gooey toffee cake is the ultimate dessert for anyone who loves rich, buttery flavors and soft, melt-in-your-mouth textures. Easy to make and impossible to resist, this cake is sure to become a favorite for celebrations, holidays, or whenever you’re craving something truly indulgent.
A rich and buttery dessert with a soft cake base and a gooey toffee topping. This easy-to-make ooey gooey toffee cake is indulgent, comforting, and perfect for gatherings or cozy nights in.
Ingredients
1 box (15.25 oz / 432 g) yellow cake mix
2 large eggs, at room temperature
½ cup (113 g) unsalted butter, melted
1 cup (225 g) unsalted butter, melted
2 large eggs, at room temperature
1 teaspoon vanilla extract
3½ cups (420 g) powdered sugar, sifted
1 cup (180 g) toffee bits
¼ cup (60 ml) heavy cream (optional)
½ cup (90 g) additional toffee bits (optional)
Instructions
Preheat oven to 175°C (350°F). Grease a 9 x 13-inch baking pan and set aside.
In a large bowl, mix yellow cake mix, 2 eggs, and ½ cup melted butter until a smooth dough forms. Press evenly into the prepared pan to form the cake base.
In a separate bowl, whisk 1 cup melted butter, 2 eggs, and vanilla extract. Gradually add powdered sugar, mixing until smooth. Fold in toffee bits.
Spread the toffee mixture evenly over the cake base.
Bake for 40–45 minutes until the edges are set and golden, and the center remains slightly gooey. Do not overbake.
Let the cake cool completely before slicing.
If desired, drizzle heavy cream over the cooled cake and sprinkle with additional toffee bits before serving.
Notes
Do not overbake to maintain the gooey center.
Cool completely before slicing for clean cuts.
Customize with chocolate chips, nuts, or caramel chips.
Microwave slices briefly to restore the soft texture when reheating.
