Butterscotch Toffee Angel Food Cake
Submitted by bosbrood
No-bake angel food cake layered and frosted with butterscotch whipped cream, then covered in crunchy toffee bits. Just 5 ingredients and 20 minutes of hands-on time before it chills.
YIELD
1 CakePREP
20 minCOOK
0 minREADY
6 hrsFive ingredients. No oven. Twenty minutes of work. This is the dessert you make when you want to look like a hero without breaking a sweat.
An angel food cake gets sliced into three layers and spread with whipped cream that’s been flavored with butterscotch ice cream topping and vanilla.
Toffee bits get scattered between each layer and all over the outside for a salty, crunchy contrast against all that fluffy sweetness.
Stash it in the fridge for at least 6 hours and the cream soaks into the airy cake, turning the whole thing into something that melts on your tongue.
Kitchen Tips
- Use a serrated knife to slice the angel food cake into even layers without tearing it
- Whip the cream until it just starts to thicken before adding the butterscotch syrup, then keep whipping to stiff peaks
- The full 6-hour chill is worth it; the cake absorbs the cream and the texture becomes something between cake and mousse
- Skor bits and Bits O’ Brickle both work here; use whichever you can find
Ingredients
Directions
Whip cream, until it starts to thicken. Add butterscotch syrup and vanilla slowly and continute beating until thick. Cut cake into 3 layers, horizontally.
Spread the butterscotch mixture on the layers and sprinkle each with some Bits O’ Brickle.
Put cake back together again and frost the top and sides with butterscotch mixture and sprinkle with Bits O’ Brickle.
Place cake in refrigerator and chill for a minimum of 6 hrs.
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