Go Back
–+ servings

Toffee Apple Cake!

A Two-Layer Toffee Apple Cake with Apple Cinnamon Sponges, Toffee Buttercream Frosting, and Mini Toffee Apples to decorate! 
4.67 from 3 votes
Print Pin
Category: Cake
Type: Cake
Keyword: Apple, Toffee
Prep Time: 10 minutes
Total Time: 50 minutes
Servings: 15 Slices
Author: Jane's Patisserie

Ingredients

Cake

  • 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

Buttercream

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

Toffee Apples/Decoration

  • 3-4 Mini Toffee Apples
  • Sprinkles
Grams - Ounces

Instructions

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!

Notes

  • 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.