Toffee Crunch Cake

Rachael Ritter


★★★★★ 1 vote


1 pkg
pound cake, frozen
2 c
heavy cream
3/4 c
butterscotch syrup
3.25 oz
chocolate covered toffee candy bars, chopped

How to Make Toffee Crunch Cake


  • 1Cut pound cake horizontally into 3 equal-sized layers; set aside.
  • 2In a chilled large deep bowl, beat the cream with chilled beaters until stiff peaks form.
  • 3Gradually add the butterscotch syrup, folding gently.
  • 4Place the first cake layer on a serving plate.
  • 5Liberally frost with whipped cream mixture.
  • 6Sprinkle layer with 1/3 of the candy bars and arrange second layer repeating process.
  • 7Top with the third layer and frost top and sides of cake with remaining whipped cream.
  • 8Drizzle more butterscotch syrup over cake, and top with remaining candy bars.
  • 9Chill in refrigerator for at least 3 hours before serving.
  • 10Variation: Use strawberry or chocolate syrup in place of butterscotch and garnish with chopped frozen strawberries or semi-sweet chocolate chips.

Printable Recipe Card

About Toffee Crunch Cake

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy