I love my vanilla cake. I love the flavour and texture. So when I decided to make a vanilla toffee version for my Kate Middleton Purse Cake I didn’t think it could get any better. I was wrong. The brown sugar and toffee bits add a golden sweetness that’s really delicious.
Note: this recipe makes a 6lb portion
Ingredients You Will Need:
2 cups unsalted butter
2 cups sugar
2 cups brown sugar
2 teaspoons vanilla
2 cups whole milk
5 cups flour
1 tablespoon + 1 teaspoon baking powder
1 cup toffee bits
Sift your flour, baking powder, and salt into a bowl and whisk together. Set aside.
Cream your butter, sugars and vanilla at medium speed until light and fluffy, about 8-10 minutes.
Add your eggs to your sugar mixture, two at a time, and blend until incorporated. Scrape down the sides as needed.
Add your dry ingredients alternatively with your milk. Begin by adding dry, then alternate with wet. Add the dry in four parts, and the wet in three.
Pour your batter into your desired parchment lined pans. Always bake at 350 degrees until a toothpick comes out clean.
If you're using any cake pan sizes other than the pans for my Kate Middleton Purse Cake, please refer to my handy baking chart below: