Spice Cake With Coffee-Toffee Crunch
Ready In: 3 hrs 30 mins
Serves: 20
Yields: 1 6-layer cake
Ingredients
CAKE
- 1 1⁄4 cups butter, at room temperature, plus more for pans
- 3 3⁄4 cups all-purpose flour, plus more for pans
- 1 1⁄2 cups sugar
- 5 large eggs
- 1⁄2 cup molasses
- 1 tablespoon baking powder
- 1 1⁄4 teaspoons ginger
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon clove (optional)
- 1 1⁄4 cups milk
FROSTING
- 2⁄3 cup butter, at room temperature
- 24 ounces cream cheese, at room temperature (4 8oz. packages)
- 2 2⁄3 cups powdered sugar
- 2 1⁄2 tablespoons lemon juice
- 2 tablespoons molasses
- 1 tablespoon milk
COFFEE-TOFFEE CRUNCH
- 1⁄2 cup butter, cut in chunks, plus more for pan
- 1 teaspoon vanilla
- 1 cup sugar
- 1 tablespoon light corn syrup
- 1 1⁄2 teaspoons instant espresso powder (we used Cuban coffee either Pilon or Bustelo)
Directions
- CAKE:
- Preheat oven to 350°F
- Butter and flour three 8-in. round cake pans.
- In a large bowl with a mixer on medium-high speed (use the blade or rotary beater if using a standing mixer), beat butter and sugar until fluffy and pale yellow, 4 to 5 minutes.
- Add eggs 1 at a time, beating well after each addition and scraping down sides of bowl as necessary & beat in molasses.
- In another bowl, whisk flour, baking powder, ginger, cinnamon, salt, and cloves, if using.
- Stir (or beat at low speed) a third of the flour mixture into butter mixture.
- Stir in half the milk just until blended.
- Stir in another third of the flour mixture, then remaining milk, followed by remaining flour, scraping down sides of bowl as necessary.
- Scrape batter equally into prepared pans and spread level.
- Bake cakes until a wooden skewer inserted in the center of a layer comes out clean, 25 to 30 minutes.
- Cool in pans on racks for 10 minutes, then invert cakes onto racks and remove pans.
- Cool completely before assembling.
- FROSTING:
- In a large bowl, beat butter with a mixer on low speed until light and fluffy.
- Beat in cream cheese until well incorporated, scraping down sides of bowl as necessary.
- Beat in powdered sugar, lemon juice, and molasses, then increase speed to medium-high and beat until no lumps remain.
- COFFEE-TOFFEE CRUNCH:
- Butter a 12X17" rimmed baking pan.
- Measure out vanilla and set aside.
- In a 2-3 quart saucepan over medium-low heat, stir sugar, butter, 1/4 cup water, corn syrup, and espresso(or Cuban)powder until butter is melted and you no longer see any crystals.
- Increase heat to high and boil, stirring occasionally, until mixture reaches 300ºF on a candy thermometer, 4-5 minutes.
- Quickly remove from heat and carefully stir in vanilla (MIXTURE WILL BUBBLE UP) BE CAREFUL, IT IS NOT WORTH BURNING YOURSELF!
- Immediately spread thinly in prepared baking pan and let cool until hard, about 20 minutes.
- Flex pan to release toffee.
- If using for topping cake, finely chop enough to make 1 1/4 cups.
- Break remaining toffee into small chunks and reserve for garnish. Store in airtight contained at room temperature for up to 1 week.
- ASSEMBLY OF THE CAKE:
- Cut 4 strips of waxed paper or parchment paper, each about 4 by 12 in., and arrange them in a square over edges of a serving platter.
- With a serrated knife, carefully slice cake layers in half horizontally.
- Place first split layer, cut side down, on serving platter (adjust parchment paper so that edges of platter are covered).
- Spread layer with about 1/2 cup frosting.
- Sprinkle with about 1/4 cup chopped toffee.
- Repeat frosting and sprinkling with next 4 split layers.
- Top with remaining split layer, but don't frost or sprinkle with toffee.
- Brush away crumbs around sides and base of cake.
- Spoon 1 cup frosting into a small bowl and stir in milk until smooth.
- Spread a thin layer of frosting over top and sides of cake to seal in crumbs.
- Refrigerate cake until coating is set, about 1 hour.
- Spread remaining frosting over top and sides of cake, then remove strips of paper.
- If not serving within a few hours, cover and refrigerate for up to 1 day,
- Shortly before serving, garnish top of cake with toffee chunks.
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