Toffee Cake


If you love the flavor of caramel and the chewy gooey consistency of a toffee; here is a cake for you. This cake happened to me since my sweet tooth was craving chocolate chip muffins one evening after dinner. Unfortunately my pantry didn’t have any chocolate chips left..But I found these beautiful toffee chips instead! So toffee cake it was..

The chill here makes me want the scent of baking a cake in my kitchen.  The aroma of toffee is just that perfect cosy feeling with a hot cup of tea…

P.S: I am a big fan of portion control, so this cake is getting into the muffin tray. 😛


80gms unsalted Butter, softened

150gms light muscovado sugar

2 Eggs lightly beaten

180gms All purpose flour

50gms chopped dates

50gms chopped walnuts ( optional)

60gms toffee chips

1tsp Bicarbonate of soda

½tsp Salt

1tsp Vanilla extract


  1. Preheat the oven to 180°c.
  2. Line a 12 hole muffin tray with baking cases.
  3. While the oven preheats, cream the butter and sugar in a large bowl until light and fluffy.
  4. When the colour turns pale add the eggs one at a time along with the vanilla extract.
  5. At this point you may feel that the mixture is curdled. Don’t fret, if so then, add a little flour.
  6. Fold in the rest of the flour, bicarbonate of soda, salt with a rubber spatula.
  7. Finally add in the toffee chips, dates and walnuts.
  8. Fill the muffin cases to three quarters and bake for 20-25 minutes or until risen and golden brown in colour. The browning will be darker here due to the muscovado sugar giving them a delicious caramel flavour.
  9. Leave to cool on a wire rack.

“Devourer!” 🙂

Do try this and do not forget to like, comment and share if you like what you see here. 🙂

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Love & Hugs,


8 thoughts on “Toffee Cake”

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