Description
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 480
- Sugar: 42g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 105mg
