Oh, my friends, I am so glad you’re here today because we’re about to make one of my all-time favorite comfort bakes—Toffee Almond Cake. This beauty is sweet, nutty, and just the right amount of indulgent. I’m talking golden, buttery crumb, a soft whisper of almond, and gooey toffee bits that melt into pockets of caramel bliss.

If you love recipes that fill your kitchen with the smell of butter and sugar, you’re going to be smitten. And hey—if you enjoy this recipe, make sure to subscribe to my email list so you never miss another cozy, home-baked treat.

Overview of Recipe Content

What is Toffee Almond Cake?
A rich, tender cake infused with almond flavor and dotted with toffee bits. Perfect for afternoon tea, holiday dessert tables, or when you need something sweet to share.

Why you’ll love it:

Soft and buttery crumb that stays moist for days.
Sweet toffee pieces that create caramel swirls in every bite.
Simple ingredients, easy steps, and a big payoff in flavor.

Taste profile:
Think buttery shortbread meets a caramelized candy bar—with a nutty almond twist.

Seasonal relevance:
This cake feels especially cozy in fall and winter, but honestly—who’s stopping you from making it in July with a scoop of vanilla ice cream?

Ingredients:

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
1 cup toffee bits
1 tsp almond extract
1 tsp vanilla extract
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

Tools Needed:

Electric mixer or sturdy whisk
Two mixing bowls
Rubber spatula
9×13-inch pan or two 8-inch round pans
Cooling rack

Substitutions & Additions:

Swap buttermilk with milk + 1 tbsp vinegar or lemon juice.
Use chopped pecans or walnuts instead of toffee for a nuttier flavor.
Add a caramel glaze for extra indulgence.

How to Make Toffee Almond Cake

Preheat & prep: Heat oven to 350°F (175°C). Grease and flour your baking pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter & sugar: In a large bowl, beat butter and sugar until pale and fluffy—about 3 minutes. The smell at this stage? Pure heaven.
Add eggs: Beat in eggs one at a time, followed by almond and vanilla extracts.
Alternate additions: Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry.
Fold in toffee bits: Gently stir until just combined.
Bake: Pour into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
Cool & serve: Cool in pan 10 minutes, then transfer to a rack. Serve warm or at room temp—both are magical.

What to Serve with Toffee Almond Cake

Fresh whipped cream and sliced strawberries.
A dusting of powdered sugar for a rustic look.
Vanilla bean ice cream drizzled with caramel sauce.

Tips for Making It Perfect

Don’t overmix after adding flour—this keeps the crumb tender.
Use real butter for the richest flavor.
Buttermilk makes the cake moist, so don’t skip it!

Storage Instructions

Room temp: Store covered up to 3 days.
Fridge: Wrap well, up to 1 week.
Freeze: Wrap slices individually, up to 3 months.

General Information

This cake takes inspiration from traditional Southern buttermilk cakes but with a European almond twist and English toffee influence. Perfect for holidays, potlucks, or casual coffee dates.

Frequently Asked Questions

Can I use self-rising flour?
Yes, skip the baking powder and salt.

What if I don’t have toffee bits?
Use crushed caramel candies or skip them entirely for a plain almond cake.

Can I make cupcakes with this batter?
Absolutely—bake for about 18–20 minutes instead.

Conclusion

If you’ve been craving a cake that’s easy enough for a weekday but fancy enough for guests, this Toffee Almond Cake is your golden ticket. It’s warm, nutty, and irresistibly sweet. You might also enjoy my Chocolate Almond Biscotti or Brown Butter Pecan Cookies.