Toffee Crunch Layer Cake

Preheat the oven to 350, spray 2, 9-inch cake pans, line them with parchment, spray them again and then in a small bowl, whisk together the flour, baking powder, baking soda, salt and toffee bits.  Using your electric mixer with the whisk attachment, beat the sugar and eggs on medium speed for a couple of minutes until the mixture thickens.  On low speed, add in the oil, vanilla and sour cream and mix until combined, then carefully add in all of the dry ingredients and mix until there is no trace of flour.

Scrape the batter evenly into your prepared pans and bake for 35 to 40 minutes until the middles spring back to a light touch and a toothpick comes out clean – if you have an instant thermometer then 200 in the middle is a good thing.  Allow the cakes to cool in their pans for about 10 minutes before turning them out onto a rack to cool completely.  They MUST be completely cooled before icing them – I made the cakes a couple of days ahead, wrapped them well and froze them until icing/serving day.

 Frosting Update 2022 – I erased the original suggestion and our new favorite topping is Chocolate Cream Cheese Frosting – decorate with extra Skor bits if you wish!