Brown Sugar Chocolate Toffee Cake Recipe
Recently I happened to be in possession of a huge basket with assorted chocolates. Don't even ask me how I came by it - but if you thought - Lucky woman! - then I would have to tell you that its all a matter of perspective. Lucky?- Yes indeed for chocolate lovers and "Oh No- not lucky" for specimens like me who do not like chocolate (curse me all you want to - I have already been damned by chocoholics - which is to say most of the homosapiens - from world over.) My partner in life's crime is ditto my type (trust me to find the other rare specimen) as my loved one ;) I was going through the chocolates one after the other wondering what to do with each of them. Among them were 4 bars of Milk chocolate Toffee bars. After finding nothing in my bookmarks folder for a recipe with this, I searched high and low in the internet for a suitable recipe. Well - nothing interesting showed up.
Brown Sugar Chocolate Toffee Cake Recipe
Then, while I was flipping through my regular Vegetarian Times Magazine (I am a happy subscriber and love every edition), the recipe stared at me. It was like the Toffee angels smiled at me - I mean the recipe literally fell into my hands :) The magazine had this easy looking Cake recipe which already had been made "light" from the original Brown Sugar Pound Cake recipe. I decided to make it a tad lighter - just a tad bit - from this already low fat version. It stood the test well and came out delicious looking and tasting from what my taste testers informed me.  I made the cake during the evening and by next noon it was all gone! So for all the sweet toothed foodies, this has your name written on it.
Brown Sugar Chocolate Toffee Cake Recipe
  • Cook time:
  • Prep time:
  • Serves: 8+ people
  • Yields: Makes one 9 inch cake
  • 1-1/2 cups all-purpose flour
  • 1/4 tsp. baking soda
  • 1/8 tsp. baking powder
  • 1/8 tsp. salt
  • 3 tbsp. butter, softened
  • 2-1/4 tbsp. vegetable oil
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 4 egg whites, at room temperature
  • 1/4 cup cold strong coffee
  • 1 tsp. vanilla extract
  • 1/2 cup fat free plain Greek yogurt, at room temperature (or plain yogurt)
  • 3 milk chocolate-toffee bars, such as Heath
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
1. Whisk together flour, soda, baking powder and salt in a bowl.
2. Beat butter, oil, brown sugar and sugar until smooth in separate bowl.
3. Beat in egg whites one at a time
4. and then beat in coffee and vanilla extract.
5. Add 1/4 cup yogurt and beat until smooth.
6. Add half of flour mixture and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture.
7. Beat 2 to 3 minutes, or until batter is smooth and creamy.
8. Spread batter in a greased 9 inch round cake pan
9. and bake in a preheated 325F Oven for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Meanwhile, chop the chocolate bars into small pieces. Its fine if some pieces are a bit larger than others.
10. Unmold cake from pan, and set on wire rack. Sprinkle chocolate-toffee bits on top of cake while hot. Cool completely before serving.
While its cooling, you will see that the toffee bits on top are slowly melting on the surface of the cake. If you happen to touch it, your hands will be sticky with all that melting toffee (just a warning for you if your kids think of sneaking few pieces from top while its cooling while you are not looking ;) So if you suddenly find them licking their fingers you know what they were doing :)) Brown Sugar Chocolate Toffee Cake Recipe Cut them into slices and serve warm :) The magazine suggested that you can enjoy them with Vanilla Ice Cream. Did I just switch on the drool switch in your mouth????? Brown Sugar Chocolate Toffee Cake Recipe

Recipe Reference

slightly adapted from vegetarian times

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6 Member Reviews

By madhu on Mar 26, 2012

I made these today for our guests and it was an instant hit!!! Served it with vanilla ice-cream and it was just yumm!! Thank you once again!!

Recipe Image

By Shalini on Apr 20, 2011

This cake was wonderful- all of us loved it! served it warm with Ice cream.

I used 2 whole eggs and reduced a bit of butter and instead added little oil. Additionally used some mini chocolate chips for topping along with toffees.

Read All 6 Reviews →


By mira on Nov 30, 2014

Dear DK Pls tell me hw much measure is one cup in ur recipes.... I like all ur recipes

Pls refer this link : Measurements and Conversion Charts --DK

By mira on Nov 30, 2014

Dear DK Pls tell me hw much measure is one cup in ur recipes

By poorva on Jul 4, 2014

Hi DK; this sounds really yummy.. Since I havent tasted this heath bar; I am unable to decide the indian substitude of this. Can you please suggest any best fit ?? Thanks. Really love your site.

By joy on Feb 20, 2014

hi, looks really yum and easy to make..shelf life of this recipe pls pls..thanks! :)

By annupamaa on Feb 14, 2014

can i substitute the milk chocolate toffeee bars with five star bars... ?

The Heath bars add that beautiful crunch. You would need to use something that's similar - hard, flat, crunchy toffee center and the chocolate on the outside types. SKOR would be the next best thing I guess followed be Toblerone not too sure. You can of course anything else you like, but it won't be this cake but nevertheless something delicious am sure :). --DK

By Neha Soraiyur on Apr 4, 2013

Hi DK, I made this cake today, but with a few variations. Being in India, i couldn't get the brand of Toffee bars mentioned in this recipe. And my 2 yrs old daughter was also gonna eat this cake , so i didn't want her to consume caffeine. So here's what i did. I substituted : 3 tbsp butter with Nutralite butter (salted), so i didnt add the salt. Vegetable oil with Olive oil, trust me there wasn't much difference. Coffee solution with cocoa powder solution. (3 tbsp cocoa powder in 1/4 cup of boiling water) and then refrigerated it. Didn't get the toffee bars, so i just chopped up Bourneville dark chocolate, 90 grams bar into tiney peices and added it in the batter itself. The cake has turned out extremely tasty, with little peices of chocolate peaking out here and there, and it is super soft and fluffy. Thanks a Ton for sharing this recipe with us. Even after making variations of my own the first ever time that i was trying out this cake, it has turned out really well.

By princesa on Jan 3, 2013

thank you

By princesa on Jan 3, 2013

:wink: that looks yummy.let me go try it out

By tina on Jul 30, 2012

Hey DK, can u plz tell me a vegetarian alternative to egg-whites in this recipe. couldn't figure out a substitution from the substitution chart. thanks :)

2 egg whites make 1 Egg. So you have to sub for 2 Eggs in this recipe --DK

By J Daniel on Apr 23, 2012

Hi DK This is another one I definitely will try. It looks scrumptious. But what can I replace the coffee with - can't have coffee have bad reaction. Grateful for reply.

By vanita gupta on Nov 4, 2011

Hi am allergic to coffee..can i use cold chocolate milk instead

By Jas on Sep 3, 2011

Hi DK, I would like to try your Brown Sugar Toffee Cake. I happen to notice that the ingredients require egg whites. As I'm a strict vegetarian I would like to know how I can replace this in your recipe. Awaiting to hear from you.

By Nimmi on Jun 2, 2011

Hi Dk, Instead of Heath bars, can I use different chocolate bars. We don't get that brand in Aus. Please advise and suggest different choclate bars ...

By Sanjana on May 31, 2011

I made this, but I used praline instead of toffee and it tasted just as good!

By shallet on Jan 3, 2011

Made this cake for New years.. and it was great... thanks for sharing the recipe

By nisha on Oct 8, 2010

hi..i tried this cake today and somehow it was not sweet at wondering why!! or is it supposed 2 be just moderately sweet??? This is without the toffee top...

As I mentioned already about this cake in my first few para - the bottom is fluffy and spongy. Its not that sweet - all that sweetness comes from the toffee of course which is also the highlight of this cake

By Jessie on Oct 7, 2010

My family loved this cake, they wanted more!

By Amee on Sep 27, 2010

Made this cake over the weekend. I used wheat flour instead of all-purpose. Turned out awsome! It was gone in few min in our house :-P . THX for the recipe!

By Chef Dennis on Sep 26, 2010

your cake looks incredible!! I am so happy to have found your blog! I will definitely be back!

By Ameya on Sep 25, 2010

MMM...that such a neat idea to use the chocolate bars in a cake. Looks scrumptious!!

By Shoba Shrinivasan on Sep 24, 2010

looks lovely and i love the crunchy top!!! Shobha

By Jagruti on Sep 24, 2010

delightful cake!

By Tweets that mention Brown Sugar and Chocolate Toffee Cake Recipe (Low Fat) | Chef In You -- on Sep 24, 2010

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By vanita gupta on Sep 24, 2010

hi, is it possible to replace the coffee, as i react to coffee

By Priya on Sep 24, 2010

Gorgeous toffee cake, looks scrumptious..

By Suja Mohan on Sep 24, 2010

Hi....can u suggest what i can use instead of fat free plain Greek yogurt,cos i am in a small town in Kerala where this or anything similar is not available thanx Suja

By Nishi on Sep 23, 2010

Hi divya, Just loved the cake. It looks so rich and scrumptious. Great snaps as well:)

By Swapna on Sep 23, 2010

Aha.... this is my kind of cake. Love the pictures. Thank you for finding and presenting it to us :). Did you use instant coffee or espresso kind?

I would usually use Instant coffee cos I have the Indian brand - but this time I had some Espresso freshly brewed hence used it.