Best Toffee Almond Cake Recipe

This Toffee Almond Coffee Cake is an irresistible dessert that brings together the rich aroma of coffee, the smooth texture of a fluffy cream, and the crunch of sweet toffee-coated almonds. It’s a layered cake that looks stunning and tastes even better, making it perfect for special gatherings or as a luxurious weekend treat.

Why You’ll Love This Recipe

• Rich and satisfying coffee flavor throughout

• Beautiful contrast between creamy, soft sponge and crunchy almonds

• Easy-to-follow steps despite looking gourmet

• Can be made ahead—great for entertaining

• Nostalgic and comforting for coffee lovers

• Delicious cold from the fridge

• Makes a large batch—ideal for parties or sharing

• Unique texture combination you won’t find in regular cakes

• Stunning presentation with minimal decorating skills needed

• Versatile—perfect for dessert or a coffee-time indulgence

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sponge Cake

• 250 grams unsalted butter, softened

• 2 cups caster sugar

• 4 eggs

• ½ teaspoon vanilla sugar

• 1 cup milk

• 2 ½ cups plain flour

• 2 teaspoons baking powder

Coffee

• 1 teaspoon instant coffee

• ¼ cup hot water

• ½ teaspoon sugar

• (Or ¼ cup of sweetened short black coffee as an alternative)

Cream

• 500 ml thickened cream

• 250 ml reduced fat cream or Ashta

• 1 ½ tablespoons icing sugar

• 1 teaspoon of the prepared coffee

Toffee Almonds

• 200 grams roasted almonds

• ¾ cup sugar

Directions

1. Prepare the Sponge Cake:
Preheat your oven to 180°C (fan-forced). Grease and line a 23 cm square spring-form cake tin.
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
Add eggs one at a time, beating well after each addition. The mixture may look slightly curdled—this is normal.
On low speed, alternate adding sifted flour mixture and milk until just combined. Do not overmix.
Pour into prepared tin and bake for 45 minutes or until a skewer inserted comes out clean.
Let cool in tin for 2 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Coffee:
Dissolve instant coffee and sugar in hot water. Stir well and set aside.

3. Make the Cream Filling:
In a bowl, combine thickened cream, reduced-fat cream or Ashta, icing sugar, and 1 teaspoon of the prepared coffee.
Beat until light and fluffy. Set aside.

4. Prepare the Toffee Almonds:
Melt sugar in a pan over medium heat. Add roasted almonds and stir to coat.
Transfer to baking paper and let cool completely.
Once hardened, crush the toffee almonds into coarse pieces using a bag and rolling pin, or gently pulse in a food processor.

5. Assemble the Cake:
Carefully slice the sponge cake in half horizontally. Place the bottom layer on a serving dish.
Brush or drizzle both layers generously with the coffee mixture, making sure to soak the edges.
Spread one-third of the cream over the bottom layer. Place the second layer on top.

6. Decorate:
Spread the remaining cream over the top and sides of the cake.
Press the crushed toffee almonds onto the top and sides.
Chill in the fridge for 2–3 hours before serving.

Servings and timing

Servings: Up to 20 people
Prep time: 40 minutes
Cook time: 45 minutes
Cooling and setting time: 3 hours (minimum)

Variations

• Nut Swap: Use hazelnuts or pecans instead of almonds for a different flavor.

• Chocolate Addition: Drizzle melted chocolate over the top for added indulgence.

• Cream Variation: Use mascarpone or full-fat cream cheese instead of Ashta for a richer filling.

• Espresso Boost: Add a splash of espresso to the cream for an extra caffeine kick.

• Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of plain flour.

• Mini Cakes: Make individual portions using small cake tins or muffin trays.

• Layered Twist: Add a third sponge layer for an even more impressive presentation.

• Coffee-Free Option: Skip the coffee and use a vanilla or caramel syrup to soak the sponge.

• Coconut Touch: Add toasted shredded coconut to the toffee almond mix.

• Fruit-Infused: Layer with sliced bananas or strawberries for a fruity twist.

Storage/Reheating

• Storage: Keep the cake refrigerated in an airtight container for up to 5 days.

• Freezing: Freeze slices without cream and almond topping for up to 1 month. Thaw and decorate when ready to serve.

• Reheating: This cake is best enjoyed cold, but if you prefer a warm sponge, microwave individual slices (without the cream and almonds) for 10–15 seconds before assembling.

FAQs

How do I know when the cake is fully baked?

The cake is done when it springs back lightly when pressed in the center or a skewer inserted comes out clean.

Can I make this cake in advance?

Yes, you can make it a day ahead. In fact, the flavors improve after chilling in the fridge.

What is Ashta, and where can I find it?

Ashta is a Lebanese clotted cream. You can find it in Middle Eastern stores or substitute with reduced-fat cream or ricotta.

Can I skip the toffee almonds?

Yes, but they add a wonderful crunch. You could replace them with crushed cookies or chocolate chips.

Why does the batter look curdled after adding eggs?

That’s normal—just ensure you add eggs gradually and continue beating. The batter will smooth out as you mix in the flour.

Can I use store-bought sponge cake?

Yes, if you’re short on time, pre-made sponge layers can be used. Just make sure they’re fresh and fluffy.

What if my cream is too runny?

Chill your bowl and beaters before whipping. Also, use thickened cream with at least 35% fat content.

Can I use flavored coffee in this recipe?

Absolutely. Hazelnut or caramel-flavored instant coffee can add a unique twist to the cake.

Can I decorate the cake differently?

Yes, you can skip the almond sides and opt for a naked cake look, or use piping for a more elegant finish.

Is this cake very sweet?

It’s balanced—the toffee almonds add sweetness, but the coffee and cream provide a lovely contrast.

Conclusion

Toffee Almond Coffee Cake is a visually stunning and flavor-packed dessert that delivers on both texture and taste. Whether you’re a seasoned baker or just starting out, this recipe is approachable and rewarding. Its balance of coffee, cream, and crunch makes it unforgettable—perfect for celebrations, coffee breaks, or just treating yourself to something truly special.

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