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Glazed English Toffee Cake


3 hours
Skill Level
1 cake

For a cake that's fit for a party and is sure to impress, look no further than this decadent Glazed English Toffee Cake recipe starring delicious, crunchy toffee. It all starts with a moist chocolate cake flavored with HERSHEY'S SPECIAL DARK Cocoa then layered together with fluffy frozen whipped topping. HEATH BITS O' BRICKLE English Toffee Bits make the ideal crunchy topping (and filling) for this Glazed English Toffee Cake.  What is English toffee? It's a candy made with slow-cooked butter and sugar that hardens into a brittle, then is coated with nuts and chocolate. Make these Rich Chocolate Chip Toffee Bars for another toffee-rich treat.

Ingredients & Directions

Prep Time
21 minutes
Bake Time
30 minutes
8 minutes
Cool Time
2 hours




Equipment Needed 
Oven Oven
Round Baking Pans 9-Inch Round Baking Pans
Mixing Bowl Mixing Bowl
Bowl Bowl
Mixer Mixer
Wire Rack Wire Rack
Saucepan Saucepan
Stovetop Stovetop

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.


Combine remaining 1 cup sugar, flour, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. Pour into prepared pans.


To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.


Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.


Place one cake layer on serving plate; spread whipped topping over top. Sprinkle with half of toffee bits. Top with other layer. Spoon Chocolate Glaze over top of cake, allowing glaze to drip down sides. Sprinkle with remaining toffee. Store covered in refrigerator.


Sprinkle remaining 1/2 cup toffee bits on cake surface just before serving to keep them crunchy.

Chocolate Glaze: Combine 1/2 cup sugar and 1/4 cup HERSHEY'S Dutch Processed Cocoa in small saucepan. Stir in 3 tablespoons light cream and 5 tablespoons butter or margarine. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Cool to room temperature, stirring occasionally. About 3/4 cup.

Additional questions?