Layered Toffee Cake

This no-bake toffee cake starts with a store-bought angel food cake and turns it into something that looks and tastes like it came from a bakery. Whipping cream gets beaten with caramel (or butterscotch) ice cream topping and vanilla until it holds soft peaks, creating a sweet, sticky frosting that’s somewhere between whipped cream and caramel mousse.

The cake gets sliced horizontally into three layers. Each layer gets a thick spread of the caramel cream and a shower of crushed Heath bars before the next layer goes on. The chopped toffee adds that signature crunch and buttery, burnt-sugar flavor in every bite.

Fifteen minutes of assembly and you’re done. Chill it before serving so the cream sets and the layers hold when sliced.

Chef Tips

• Use a serrated knife to cut the angel food cake into even layers. A gentle sawing motion prevents the sponge from compressing and tearing.
• Beat the cream just to soft peaks. Overbeaten cream turns grainy and eventually becomes butter. The caramel topping adds weight, so stop early.
• Chop the Heath bars while still in the wrapper. Smack them against the counter a few times. Opening a pre-crushed bag is much easier than chasing toffee pieces across the cutting board.
• Refrigerate at least 2 hours before serving. The caramel cream firms up and the toffee bits soften slightly into the frosting.

Variations

• Chocolate toffee: Use chocolate ice cream topping instead of caramel and substitute chopped chocolate-covered toffee bars.
• Butterscotch pecan: Swap the Heath bars for toasted pecans and use butterscotch topping in the cream.
• Pound cake base: Use a dense pound cake instead of angel food for a richer, more substantial dessert.