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

8 eggs

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.

  • Add the toffee bits.


  • 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: