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Toffee Chocolate Chip Cheesecake Cake Recipe

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4.2 from 82 reviews

  • Author: Sophia
  • Total Time: 55 minutes
  • Yield: 24 servings

Description

This Toffee Cake is a luscious layered dessert featuring a soft yellow cake base topped with a rich, creamy cream cheese mixture studded with mini chocolate chips and chocolate-covered toffee bits. Perfect baked in a 9×13 inch pan or as individual cupcakes, this treat offers a delightful balance of sweet, gooey textures with a satisfying crunch from the toffee, ideal for gatherings or casual indulgence.

Ingredients

Bottom Layer:

  • 1 (15.25 ounce) yellow cake mix
  • 1 large egg
  • ½ cup butter, softened

Second Layer:

  • 8 ounces cream cheese, softened
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ¼ cup butter, softened
  • 3½ cups powdered sugar
  • 1 cup mini chocolate chips
  • 1 cup chocolate covered toffee bits (Heath Bits)

Instructions

  1. Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Generously grease and flour a 9 x 13 inch baking pan or cupcake/muffin tins if making individual portions.
  2. Make Cake Base: In a mixing bowl, combine the yellow cake mix, 1 large egg, and ½ cup softened butter. Mix until well blended. Gently press this mixture evenly into the bottom of your prepared pan to form the base layer.
  3. Prepare Cream Cheese Layer: In a separate bowl, beat the softened cream cheese until smooth. Add 2 eggs, 1 tablespoon vanilla extract, and ¼ cup softened butter, mixing thoroughly. Gradually add 3½ cups powdered sugar and beat until fully incorporated and creamy.
  4. Add Mix-ins: Fold in 1 cup mini chocolate chips and 1 cup chocolate covered toffee bits gently into the cream cheese mixture, ensuring even distribution without overmixing.
  5. Assemble the Cake: Spread the cream cheese mixture evenly over the cake mix base in your prepared pan, smoothing the top carefully.
  6. Bake: Bake in the preheated oven for about 40 minutes until the top is golden brown and the center is just slightly gooey. If making cupcakes, bake for 25 to 30 minutes; press the cake mix base into cupcake tins in small balls instead of a single layer to form the bottoms, then spoon cream cheese topping on each.
  7. Cool and Serve: Allow to cool in the pan. Loosen edges gently with a small knife to remove. Serve warm or at room temperature, optionally topped with a scoop of vanilla ice cream and ice cream toppings for extra indulgence.

Notes

  • Do not use cupcake liners when making cupcakes as the batter tends to stick badly; grease and flour the tins well instead.
  • If making cupcakes, divide the cake mix into 24 small balls to press into tins and top with cream cheese mixture.
  • The cake is best served warm or at room temperature and pairs wonderfully with vanilla ice cream.
  • Ensure butter and cream cheese are softened for easier mixing and smoother texture.
  • The center should remain a bit gooey to maintain moistness and contrast with the crispy edges.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/toffee-chocolate-chip-cheesecake-cake-recipe/