Walnut Toffee Cake Recipe
This walnut toffee cake brings together a tender cocoa–coffee sponge and a glossy caramel nut topping, creating a dessert that feels lavish yet comforting. The soft crumb absorbs the deep notes of cocoa and coffee, while the buttery toffee layer adds a crackly, golden crown that makes every bite unforgettable. It’s the kind of cake that feels at home on a celebration table yet equally satisfying when enjoyed with a quiet evening cup of tea.
Ingredient Breakdown
The foundation of this cake lies in its carefully balanced dry ingredients—cake flour for tenderness, cocoa powder for richness, and baking powder for rise. Coffee powder deepens the chocolate notes, adding complexity without overwhelming the palate. Eggs and sugar form the structure of the batter, while melted butter provides moistness and a soft sheen. A small amount of evaporated milk enriches the sponge, ensuring it remains light yet flavorful.
The caramel toffee topping begins with sugar that transforms into a smooth amber syrup. Butter and evaporated milk create a velvety caramel base, while honey adds a soft floral sweetness. Coffee powder enhances the warmth of the topping, and vanilla rounds out the flavor. The addition of cake flour thickens the caramel slightly, allowing it to cling beautifully to the nuts. Cashews and almonds contribute crunch, earthiness, and a satisfying contrast to the delicate sponge beneath.
Step-by-Step Preparation Guide
The process begins by preparing the sponge. The dry ingredients are sifted meticulously to remove clumps and ensure even blending. Eggs are whisked until smooth, and sugar is dissolved fully to create a pale, silky mixture. When the dry ingredients are gently folded in, the batter begins to take shape, gaining structure while remaining light. Melted butter and evaporated milk follow, lending richness and moisture. The batter is poured into a parchment-lined mold and tapped to eliminate air bubbles before baking at 170°C until just set.
While the cake cools, the caramel toffee topping is prepared. Sugar melts slowly into a glistening amber syrup before butter is stirred in, creating a glossy foundation. Evaporated milk and coffee powder give the caramel depth and creaminess. Honey adds viscosity and shine while the heat is turned off to prevent overcooking. Vanilla extract and cake flour are blended in, forming a smooth mixture ready to envelope the nuts. Cashews and almonds fold into the caramel, each piece coated beautifully.
The warm nut-laced caramel is then spread over the partially cooled sponge in an even layer, creating a textured surface. The cake returns to the oven at a higher temperature until the topping bubbles, firms up, and forms a golden crust. Once cooled completely for at least two hours, the cake sets into its final form—soft beneath, crisp on top, and richly aromatic.
Recipe Tips & Frequently Asked Questions
Ensuring a smooth and airy batter with proper whisking helps the cake rise evenly and maintain a soft crumb.
How to prevent the caramel from crystallizing involves melting the sugar slowly and avoiding stirring until it begins to liquefy.
Choosing the right nuts for balanced crunch and flavor means selecting fresh cashews and almonds with no bitterness.
Tips for spreading the hot toffee topping evenly include working quickly with a spatula while the caramel is still fluid.
How to avoid overbaking the sponge or burning the topping requires monitoring both baking stages closely and adjusting oven intensity if needed.
Whether the cake can be made ahead of time depends on storage; it keeps well for 2–3 days when cooled and boxed.
How to store leftovers without losing texture involves keeping the cake at room temperature in an airtight container.
Substitutes for cashews, almonds, or coffee powder include walnuts, pecans, hazelnuts, or even cinnamon in place of coffee.
How to fix caramel that becomes too thick or too runny can be managed by reheating gently and adjusting with a splash of evaporated milk or a pinch of flour.
Whether the topping can be customized with different flavors allows for experimentation with spices, citrus zest, or syrups.
What to Serve With This Recipe
This cake pairs wonderfully with strong drinks that balance its sweetness—freshly brewed black coffee, espresso, masala chai, or even a glass of dessert wine. Its buttery richness also complements scoops of vanilla ice cream, whipped cream swirls, or a drizzle of salted caramel. Serve it on a dessert board alongside chocolate truffles, cookie bars, and seasonal fruits for an eye-catching celebratory spread.
Creative Variations
There are endless ways to personalize this cake. Adding chocolate chips or chopped dark chocolate to the batter gives it a more indulgent depth. A spiced caramel topping infused with cinnamon, nutmeg, or cardamom transforms it into a festive treat. Nut blends like pecans, walnuts, or macadamia nuts offer new textures, while dried fruits such as cranberries or apricots introduce tartness and color. For a more intense flavor, a shot of espresso can replace the coffee powder in both the sponge and the topping.
This walnut toffee cake delivers an irresistible pairing of soft chocolate sponge and glossy caramel nut crust, creating a dessert that feels both refined and comforting. Its layered flavors, contrasting textures, and captivating aroma make it a standout choice for gatherings, celebrations, or any moment that calls for something sweet and memorable.
Ingredients
100 g cake flour
3 tablespoons cocoa powder
1½ teaspoons baking powder
1 tablespoon coffee powder
¼ teaspoon salt
4 eggs
80 g sugar
80 g melted butter
40 ml evaporated milk
Caramel Toffee Topping
150 g sugar
160 g butter
120 ml evaporated milk
2 teaspoons coffee powder
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons cake flour
150 g cashew nuts
50 g almonds
Instructions
Preheat the oven to 170°C and prepare your baking mold by lining it with parchment paper. Sift together the cake flour, baking powder, cocoa powder, coffee powder, and salt, ensuring the mixture is even and free of lumps. In a separate mixing bowl, whisk the eggs just until smooth, then add the sugar. Continue whisking until the sugar dissolves and the mixture appears slightly pale.
Gently fold in the sifted dry ingredients, whisking only until everything is fully incorporated. Pour in the melted butter and mix again until the batter becomes glossy and smooth. Add the evaporated milk, whisking to form a uniform, pourable batter. Transfer the mixture into the prepared mold, tapping it lightly on the counter a few times to expel any trapped air bubbles. Bake at 170°C for about 25 minutes, or until the cake feels set when lightly touched. Remove from the oven and set aside to cool while you prepare the topping.
For the caramel toffee topping, place the sugar in a pot over medium heat and allow it to melt slowly, stirring occasionally until it forms a smooth amber syrup. Add the butter and stir until it dissolves completely into the caramel. Pour in the evaporated milk along with the coffee powder, stirring well to achieve a creamy consistency. Incorporate the honey, then turn off the heat. Continue stirring as you add the vanilla extract and cake flour, mixing thoroughly until no streaks remain. Fold in the cashew nuts and almonds, ensuring they are evenly coated in the toffee mixture.
Spread the warm caramel-nut topping evenly over the surface of the partially cooled cake using a spatula. Return the cake to the oven and bake again at 200°C for 15 minutes, allowing the topping to bubble and set into a rich, glossy layer. Remove from the oven and let the cake cool completely for at least 2 hours to allow the topping to firm up.
Once cooled, slice and serve. Enjoy the harmonious blend of soft chocolate cake and crisp, buttery toffee nuts in every bite.
Walnut toffee cake
Ingredients
- 100 g cake flour
- 3 tablespoons cocoa powder
- 1½ teaspoons baking powder
- 1 tablespoon coffee powder
- ¼ teaspoon salt
- 4 eggs
- 80 g sugar
- 80 g melted butter
- 40 ml evaporated milk
- Caramel Toffee Topping
- 150 g sugar
- 160 g butter
- 120 ml evaporated milk
- 2 teaspoons coffee powder
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons cake flour
- 150 g cashew nuts
- 50 g almonds
Instructions
- Preheat the oven to 170°C and prepare your baking mold by lining it with parchment paper. Sift together the cake flour, baking powder, cocoa powder, coffee powder, and salt, ensuring the mixture is even and free of lumps. In a separate mixing bowl, whisk the eggs just until smooth, then add the sugar. Continue whisking until the sugar dissolves and the mixture appears slightly pale.
- Gently fold in the sifted dry ingredients, whisking only until everything is fully incorporated. Pour in the melted butter and mix again until the batter becomes glossy and smooth. Add the evaporated milk, whisking to form a uniform, pourable batter. Transfer the mixture into the prepared mold, tapping it lightly on the counter a few times to expel any trapped air bubbles. Bake at 170°C for about 25 minutes, or until the cake feels set when lightly touched. Remove from the oven and set aside to cool while you prepare the topping.
- For the caramel toffee topping, place the sugar in a pot over medium heat and allow it to melt slowly, stirring occasionally until it forms a smooth amber syrup. Add the butter and stir until it dissolves completely into the caramel. Pour in the evaporated milk along with the coffee powder, stirring well to achieve a creamy consistency. Incorporate the honey, then turn off the heat. Continue stirring as you add the vanilla extract and cake flour, mixing thoroughly until no streaks remain. Fold in the cashew nuts and almonds, ensuring they are evenly coated in the toffee mixture.
- Spread the warm caramel-nut topping evenly over the surface of the partially cooled cake using a spatula. Return the cake to the oven and bake again at 200°C for 15 minutes, allowing the topping to bubble and set into a rich, glossy layer. Remove from the oven and let the cake cool completely for at least 2 hours to allow the topping to firm up.
- Once cooled, slice and serve. Enjoy the harmonious blend of soft chocolate cake and crisp, buttery toffee nuts in every bite.