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Christmas Toffee Crunch Cake

Christmas toffee crunch cake pairs a soft, tender sheet cake with smooth buttercream and a crunchy finish of toffee bits and holiday sprinkles. Bake it in a 9x13-inch pan, then add the topping just before serving to keep the toffee crunchy.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling 1 hour
Total Time 2 hours
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2.25 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup vegetable oil
  • 1.5 cups granulated sugar
  • 3 eggs large, room temperature
  • 2 tsp vanilla extract
  • 1 cup sour cream room temperature
  • 0.5 cup whole milk room temperature
For the frosting
  • 1 cup salted butter softened
  • 4 cups powdered sugar
  • 0.25 cup heavy cream
For the topping
  • 1 cup toffee bits
  • 2 tbsp sprinkles red and green holiday

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
  4. Whisk the oil and granulated sugar in a large bowl.
  5. Whisk in the eggs and vanilla extract.
  6. Whisk the sour cream and milk together.
  7. Add the dry ingredients and sour cream mixture to the egg mixture in alternating additions, mixing just until combined.
  8. Spread the batter in the prepared pan.
  9. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool the cake completely in the pan on a wire rack.
Make the frosting
  1. Beat the softened butter in a large bowl until smooth.
  2. Beat in the powdered sugar in three additions, alternating with the heavy cream, until the frosting is smooth and spreadable.
  3. Spread the frosting evenly over the cooled cake.
Add the topping
  1. Scatter the toffee bits and holiday sprinkles over the frosting just before serving to keep the toffee crunchy.

Notes

For the crunchiest topping, scatter on the toffee bits and sprinkles just before serving. Refrigerate leftovers for 3–4 days; this cake can be frozen. For a dairy-free version, use dairy-free butter, sour cream, milk, and cream.