Toffee Bar Cake
A moist, buttery cake studded with crunchy Heath chocolate and pecans, finished with a sweet brown‑sugar topping—perfect for dessert or a celebratory treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 13 x 9-inch pan.
- In a large mixer bowl, combine 2 cups firmly packed light brown sugar and 2 cups flour on low speed until thoroughly mixed.
- Cut 1/2 cup chilled butter into 8 pieces and cut into the sugar–flour mixture with a pastry blender until the mixture resembles small peas and is uniformly mixed.
- Transfer 1 cup of the crumb mixture to a medium bowl to use as topping.
- Add 1 cup milk, 1 large egg, 1 tsp vanilla, and 1 tsp baking soda to the remaining crumb mixture and beat on high speed for 2 minutes.
- Transfer the batter to the prepared pan.
- Coarsely mince 3 Heath bars or 1 package of Heath bits, add them to the reserved crumbs along with 1/2 cup chopped pecans, and sprinkle evenly over the batter.
- Bake until a wooden pick inserted in the center comes out clean, about 35 minutes.
- Place the pan on a wire rack and cool completely.
Tips & Substitutions
To achieve a perfectly textured cake, ensure your butter is well-chilled and cut into small pieces before blending. If you don't have Heath bars, you can substitute with crushed toffee candies or chocolate-covered toffee bits for a similar flavor. For a nut-free version, simply omit the pecans or replace them with sunflower seeds.
Serving Suggestions
Serve the Toffee Bar Cake warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Easy Caramel Pie for a delightful dessert spread. Enjoy alongside a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store leftover Toffee Bar Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in the oven at 350°F for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Toffee Bar Cake contains roughly 468 calories, with 4g protein, 50g carbohydrates, and 19g fat. Note that it is relatively high in sodium, at 531mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar?
Yes, you can use dark brown sugar for a richer flavor, or granulated sugar if you prefer a lighter taste. Just keep in mind that using different sugars may slightly alter the texture and moisture of the cake.
What can I use instead of pecans?
If you want to avoid nuts, you can omit the pecans entirely or replace them with seeds like pumpkin or sunflower seeds for added crunch without the allergens.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Once cooled, store it properly, and when ready to serve, allow it to come to room temperature or warm it slightly before serving for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).