This piece was originally published on The Plagued Parent by Christina Amore.

This past weekend was Tony’s birthday, and I try each year to make a cake with flavors he will love. Last year it was peanut butter, this year I wanted to do toffee.

I took to Pinterest to see what I could find, and believe it or not, I could not find a good recipe! I wanted a ‘birthday’ looking cake, and the recipes I kept coming across were for poke cakes, or dump cakes. So, I decided to flex my very limited creativity and create a cake combining elements from a few recipes.

I forewarned him that I was winging it, and that I might owe him a do-over birthday cake, but I’m happy to say he liked it!

This cake recipe is rich and moist and packed with flavour! Dripping with caramel, you'll never want a different birthday cake again!

Caramel Drip Blondie Cream Cake

Ingredients:

For the Blondie Cake:

2c. unsalted butter melted

4 large eggs

2 dashes of salt

2c. dark brown sugar packed

3 tsp. vanilla

1c. sugar

4c. all purpose flour

2 tsp. baking powder

1 bag (12 oz) of Heath Bits o’Brickle Toffee Bits plus 1/4c for top

For the cream filling:

1 1/2c. heavy whipping cream

8oz. cream cheese softened

3/4c. powdered sugar

For the caramel topping:

6 tblsp. unsalted butter

3/4c. brown sugar packed

1 tblsp. dark corn syrup

1/3c. heavy whipping cream

1 tsp. vanilla

dash of salt

Instructions:

For the cake:

Preheat the oven to 350°F and grease two 9 inch round baking pans (bottoms and sides) and line the bottom with parchment paper.
Whisk together in a medium bowl the flour, baking powder and salt. Set aside.
Whisk together, in a large bowl the melted butter and sugars until smooth.
Add the eggs and vanilla, combining well.
Stir in the flour until just combined.
Fold in the toffee bits.
Pour into pans and bake 30 minutes or until a tester comes out clean (may be slightly damp)
Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.

For the cream filling:

In a large mixing bowl mix heavy whipping cream just until firm peaks form(if you beat too long it will become overdone and look like butter).
In another mixing bowl beat cream cheese and sugar until it’s smooth.
Combine cream cheese mixture and whipped cream.
Place in refrigerator until ready to use.

For the caramel topping:

Melt the butter in a medium saucepan over medium heat. Once melted stir in the brown sugar and corn syrup. Turn the heat up to high. While constantly stirring with a wooden spoon, bring it to a boil and cook for 5 minutes, or until all sugar dissolves (it will no longer feel gritty when stirring, just smooth).
Remove from heat and carefully whisk in cream (it may bubble up). Turn heat to low. Put saucepan back on the low heat and simmer 8 minutes, slowly whisking the whole time.
Remove from heat and whisk in vanilla and salt. Place in heat safe bowl and allow to cool and thicken (about 10-15 minutes).

To assemble the cake:

Place a cooled cake layer on a serving plate. Spread 2/3 of the filling on bottom layer, carefully place the second layer on top of filling, run a knife along edge of filling layer to smooth.
Drip caramel over the edges. If necessary you may reheat the caramel in microwave to make it workable.
Spread remaining caramel on the top, starting in the center of the cake and working toward edges,
Put the rest of the filling into a pastry bag and pipe onto the top.
Sprinkle with the toffee bits.

Enjoy!!

Notes: I too was afraid to make the caramel topping from scratch, but if you follow the directions it comes out fantastic. AK has requested it be made again to go with apple slices.

Keep refrigerated, but bring to room temperature before serving.

When slicing, go slowly and start by inserting the tip of a serrated knife into the center then working down and out. This will prevent the cream from squishing out.

The caramel sauce recipe was found on The Cake Blog

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