Toffee-Mocha Cream Cake Recipe

Toffee-Mocha Cream Cake Recipe
Toffee-Mocha Cream Cake Recipe photo by Taste of Home
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Toffee-Mocha Cream Cake Recipe

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Guests’ eyes will sparkle when they catch a glimpse of this rich, beautiful layer cake. The dessert serves 12, so it’s ideal for a party or special occasion. —Julie Yoder, Hutchinson, Kansas
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons instant coffee granules
  • 1 cup boiling water
  • FILLING:
  • 1/2 teaspoon instant coffee granules
  • 1 teaspoon hot water
  • 2 cups heavy whipping cream
  • 1 tablespoon brown sugar
  • 1 package (8 ounces) milk chocolate English toffee bits

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl, dissolve coffee granules in boiling water; stir into batter.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, dissolve coffee granules in hot water. Add cream and brown sugar; beat until stiff peaks form.
Place bottom cake layer on a serving plate. Spread with 1-1/3 cups filling; sprinkle with 1/2 cup toffee bits. Repeat layers twice. Store in the refrigerator. Yield: 12 servings.
Originally published as Toffee-Mocha Cream Cake in Country December/January 2010, p49

Nutritional Facts

1 slice: 644 calories, 38g fat (23g saturated fat), 145mg cholesterol, 503mg sodium, 71g carbohydrate (36g sugars, 2g fiber), 7g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons instant coffee granules
  • 1 cup boiling water
  • FILLING:
  • 1/2 teaspoon instant coffee granules
  • 1 teaspoon hot water
  • 2 cups heavy whipping cream
  • 1 tablespoon brown sugar
  • 1 package (8 ounces) milk chocolate English toffee bits
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  2. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl, dissolve coffee granules in boiling water; stir into batter.
  3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For filling, in a large bowl, dissolve coffee granules in hot water. Add cream and brown sugar; beat until stiff peaks form.
  5. Place bottom cake layer on a serving plate. Spread with 1-1/3 cups filling; sprinkle with 1/2 cup toffee bits. Repeat layers twice. Store in the refrigerator. Yield: 12 servings.
Originally published as Toffee-Mocha Cream Cake in Country December/January 2010, p49

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