Inspired by Disneyland's famous churro toffee, white chocolate toffee buttercream with cinnamon sugar coating, and toffee cake layers make for the perfect nostalgic cake if you're missing Disneyland!
Ingredients
Cinnamon Toffee Cake Layers
3/4cupbuttermilkroom temperature
2/3cupsour creamroom temperature
4 egg whites room temperature
1/3cupvegetable oil
1 Tablespoonvanilla
1teaspoon caramel extract/emulsion
1/2cup toffee bits (without chocolate) pulsed to a fine powder
1/2teaspoonground cinnamon
1/4cup flour
115.25oz boxWhite Cake MixI prefer the taste and texture of Duncan Hines, but any other similar brand will do.
White Chocolate Cinnamon Toffee Buttercream
3 Tablespoonsheavy cream
1/2 cup white chocolate chips
1 1/2 cup (3 sticks)unsalted butter Left out at room temperature for 10 minutes
1pinch salt
1Tablespoonpure vanilla
1/2cuptoffee, pulsed to a fine powder
1/2teaspooncinnamon
7-8cups powdered sugar
Garnishes
1/4cuptoffee bits
1/2cupcinnamon sugar made with 1/2 cup granulated sugar + 1 Tablespoon cinnamon mixed together
Instructions
Cinnamon Toffee Cake Layers
Preheat the oven to 325 degrees. Prep three 6" cake rounds with a swipe of shortening and dust of flour. Set aside.
In a large bowl, hand-stir together all the ingredients except for the cake mix. Sift in the cake mix and gently stir it in until just combined (don't overmix). Split evenly between the three prepared cake rounds and bake for 25-27 minutes until the center is baked. Flip the cake rounds out onto a cooling rack to cool completely. Wrap in plastic wrap and freeze until assembly (a mostly frozen cake is easier to stack and frost).
White Chocolate Cinnamon Toffee Buttercream
In a microwave-safe small glass bowl, heat the heavy cream and white chocolate chips for 30 seconds and then stir until smooth. Set aside to slightly cool.
In a bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the white chocolate ganache mixture, salt, vanilla, cinnamon, toffee powder, and cinnamon and whip up to combine. Add in the powdered sugar with the speed on low, and about 1/2 cup at a time. Add more heavy cream if needed. Turn the mixer up to high speed for 2 minutes to whip up the texture so it's light and fluffy.
Assembly
Stack and crumb coat the cake, freeze for 5 minutes. Add on the final cake layer and smooth with a cake scraper. Place the cake onto a cookie sheet, then carefully spread on the cinnamon sugar around the outside of the cake.
With a Wilton 1A circle piping tip, pipe on a few dollops around the outside top of the cake. Sprinkle on a few toffee bits. Enjoy!