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A Two-Layer Toffee Apple Cake with Apple Cinnamon Sponges, Toffee Buttercream Frosting, and Mini Toffee Apples to decorate!

As its truly in the thick of Autumn now, I thought I would post something that literally tastes like Autumn in your mouth. I will admit that that it doesn’t actually taste like autumn… who knows what that actually tastes like, but… Toffee Apples are definitely autumnal. Halloween or Bonfire night, they’re a big hit.

I decided to make this a bit of a messy Toffee Apple Cake because I wouldn’t really say Toffee Apples are a neat thing. The may look neat sometimes, but they’re sticky and delicious, so I think they work wonderfully on this cake.

The cake is basically the exact same as my Apple Crumble Cake, but without the crumble part. In a nutshell, I didn’t want to mess with a really successful and yummy sponge. My Apple Crumble Cake has been popular since I posted it, and often people just bake the sponge part because it bakes perfectly with the cooking apples inside with the smidge of cinnamon as well.

After posting my Butterscotch Cheesecake not so long ago, and explaining the difference between Butterscotch and Toffee in detail, I decided to kinda skip over all of that and roll with ‘Toffee Apple’ rather than ‘Butterscotch Apple’ because every knows of a Toffee Apple. To be fair, when googling Toffee Apples, they are often called Candy Apples… oops.

Because the sponge is wonderfully Apple flavoured, I thought the only way to make the Cake more Toffee like without ruining the sponge, was to make the frosting Toffee flavoured. The first time I made this I used up the rest of my Butterscotch sauce, and the second time I used Toffee Sauce from the supermarket. Both worked in the same way, and both were yummy.

The Toffee Apples on top are a bit much I will admit… but I think it makes the cake look SO yummy. It makes it look sticky, sweet and delicious, but they are completely optional. I did it because I wanted to emphasise the flavour of the cake with the decoration (how I often do), and I think it worked well! You can cheat and melt down Dairy Toffee sweets and coat your apples that way, or do it properly.

You can easily elevate this recipe into something a bit more spooky for Halloween by making the Toffee Apples red (with red food colouring) or string across some melted marshmallow to get a spiderweb effect. I personally think this looks utterly scrumptious as it is, but I get that some people will want to make this more Halloween themed!

I literally used any apples for the topping but used Bramley Apples for the sponges. It’s important to using baking/cooking apples as other apples will be too soft when baking, but it does mean you buy two types of apples for one cake. With an extra (couldn’t resist it) drizzle of Toffee Sauce and some sprinkles, I had an autumnal showstopper that you’re all going to enjoy! x

Toffee Apple Cake!

A Two-Layer Toffee Apple Cake with Apple Cinnamon Sponges, Toffee Buttercream Frosting, and Mini Toffee Apples to decorate! 
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Category: Cake
Type: Cake
Keyword: Apple, Toffee
Prep Time: 10 minutes
Total Time: 50 minutes
Servings: 15 Slices
Author: Jane's Patisserie



  • 500 g Cooking Apples (peeled & chopped weight)
  • 300 g Unsalted Butter/Stork
  • 300 g Light Brown Sugar (+ 50g)
  • 300 g Self Raising Flour
  • 6 Medium Eggs
  • 1 tsp Ground Cinnamon


  • 200 g Unsalted Butter (not stork)
  • 500 g Icing Sugar
  • 100 ml Toffee Sauce

Toffee Apples/Decoration

  • 3-4 Mini Toffee Apples
  • Sprinkles


For the Cake

  • Preheat your oven to 180C/160C Fan, and line two 8" tins with parchment paper. 
  • Peel and core the apples, and chop into 2cm size pieces.
  • Cover the apples with the 50g extra Light Brown Sugar and leave to the side for now. 
  • Beat together the Unsalted Butter and Light Brown Sugar until light and fluffy.
  • Add in the Self Raising Flour, Eggs and Cinnamon and beat till smooth - it won't take long at all. 
  • Fold through the apple, and separate between the two tins. 
  • Bake the cakes in oven for 40-45 minutes, or until baked through. A skewer should come out clean, and the cake shouldn't be making a bubbling sound. 
  • Leave the cakes to cool in the tins for 10 minutes or so, then move to a wire rack to cool fully.

For the Frosting

  • Make sure your butter is at room temperature. 
  • Beat the butter on its own for a couple of minutes to make sure its nice and smooth. 
  • Add in the Icing Sugar 1/2 at a time, beating fully before adding in the rest. 
  • Add in the Toffee Sauce and beat again till its smooth and a lovely frosting has been formed! 

For the Decoration

  • Get your first cake, and pipe on half of the buttercream frosting. 
  • Add on the second cake, and pipe on more frosting. 
  • Top the cakes with your mini Toffee Apples if you're using them, and sprinkle over some cute sprinkles!


  • The Mini Toffee Apples on top are optional, they just fit with the theme. 
  • I used bramley apples (baking/cooking apples) as they're the best to use - regular eating apples will be too soft. 
  • You can use my Butterscotch Sauce for the frosting, or buy toffee sauce from the supermarket. 
  • This cake will last for 3 days in a cake box at room temperature. 
  • Buy enough apples for about 700g worth, so once you have removed the core and peel you'll have about 500g worth of apple. 


Find my other Recipes on my Recipes Page!

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  1. Hannah on November 26, 2021 at 6:40 pm

    What toffee sauce did you use for this recipe please? I haven’t been able to find any anywhere apart from the stuff you put on ice cream and I’m not sure if that’s the right one? I’m desperate to make this as it sounds like me in cake form 😂

    • Jane's Patisserie on November 30, 2021 at 11:01 am

      Hiya! You can use any from any supermarket! Or you can make your own using my sticky toffee cake recipe. Hope this helps! x

  2. Sarah M on October 16, 2021 at 5:28 pm


    This looks amazing! What supermarket did you get the toffee sauce from, I’ve just checked three online and only Tesco’s has it but it’s toffee dessert sauce, the Askey’s one you put on top of ice cream and I’m not sure this would be the right one to get for this.


  3. Laura on October 11, 2020 at 7:12 pm

    5 stars
    So good. Made my own toffee sauce and everyone loved it

  4. James on October 4, 2020 at 10:32 am

    What size cake pans do you use ?

  5. Nikki on September 24, 2020 at 3:05 pm

    Hi Jane, how do you make the toffee apples “properly”? Do you just coat them in the butterscotch sauce or make them a different way so that they are hard?

  6. Sandy on October 24, 2019 at 9:45 pm

    5 stars
    Amazing Cake, so delicious!

  7. Holly on October 18, 2019 at 3:50 pm

    4 stars
    Shop bought toffee sauce didn’t work, couldn’t taste it at all. If I was to make it again I’d make my own sauce. Also you need about 3 baking apples & deep tins!

    • Jane's Patisserie on October 18, 2019 at 7:12 pm

      Oh dear, maybe the one you used wasn’t the best!

  8. Lindsay on May 21, 2019 at 7:37 pm

    What depth tins do you use as this just exploded in my oven 😭

    • Jane's Patisserie on May 21, 2019 at 7:48 pm

      My tins are all at least 3.5″ deep – most ones I use for cakes are 4.5″ deep!

    • Lisa Tur on July 28, 2021 at 2:15 pm

      I’m just baking this now, wish I had read this comment, mine will probably explode as I’ve used sandwich tins!

  9. Hanna on May 15, 2019 at 7:06 pm

    Looks amazing. Would it work as a semi naked cake with drip decoration?

  10. Cara on November 3, 2018 at 10:16 am

    Could you bake this in one tin instead of two and then half it? how much longer would it need to bake?

    • Jane's Patisserie on November 3, 2018 at 12:17 pm

      I’m afraid I don’t know, as I’ve never done it in one tin.

  11. Debra Cotton on October 14, 2018 at 3:20 pm

    This looks amazing!!! Do you think the recipe would work to bake as cupcakes?

    • Jane's Patisserie on October 15, 2018 at 3:21 pm

      I’m sure it would! Have a look at my Apple crumble cupcakes post for timings and such x

    • Sarah Sheehy on March 14, 2021 at 4:32 pm

      Hi, could pears work instead of apples and if so would the other ingredients need to be altered?

    • Jane's Patisserie on March 15, 2021 at 11:45 am

      Hiii! You can switch, but pears take less baking time, so might be a little softer!x

  12. Tracy on October 10, 2018 at 1:48 pm

    Jane, this looks absolutely scrump! 🍽 Please tell me there will be a “Vlog” for this forthcoming on YouTube! 😆

    • Jane's Patisserie on October 10, 2018 at 3:24 pm

      Hiya! THank you! Unfortunately, there probably won’t be a vlog as I don’t have any time!

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