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–+ servings
Festive Coffee Log

Festive Coffee Log

Moist caramel crunch cake with homemade sauce and toffee topping. The perfect festive dessert for holidays and celebrations alongside your festive coffee log.
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Prep Time 40 minutes
Cook Time 40 minutes
Cooling/Assembly Time 1 hour
Total Time 2 hours 20 minutes
Servings: 12 pieces
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup granulated sugar
  • 6 tbsp butter
  • 1/2 cup heavy cream
  • 1 cup caramelized nuts (pecans or almonds)
  • 1/2 cup crushed toffee bits
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1/2 cup caramel sauce (from the homemade sauce above)

Equipment

  • Mixing bowls (medium and large)
  • Electric hand mixer or stand mixer
  • Light-colored medium saucepan
  • Cooling rack
  • Offset spatula for frosting
  • Three 8-inch round cake pans
  • Spatulas
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and grease three 8-inch round pans, dusting with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream softened butter and sugar for 3-4 minutes until fluffy.
  4. Add eggs one at a time, mixing well after each, then stir in vanilla.
  5. With mixer on low, alternate adding dry ingredients and buttermilk until just combined.
  6. Divide batter evenly among pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. In a medium saucepan over medium heat, melt sugar for the caramel sauce without stirring until it turns golden.
  8. Carefully add butter, whisking until melted, then drizzle in heavy cream while whisking continuously.
  9. Let caramel sauce simmer for a couple of minutes, then cool completely.
  10. In a large bowl, beat softened butter for frosting until creamy, then gradually add powdered sugar.
  11. Mix in cooled caramel sauce and beat until fluffy.
  12. Layer the first cake on a plate, spread frosting evenly, then repeat with remaining layers.
  13. Apply a thin crumb coat of frosting around the entire cake and chill for 15 minutes.
  14. Frost the entire cake with remaining frosting, creating swirls as desired.
  15. Press caramelized nuts and crushed toffee onto the top of the cake.

Nutrition

Calories: 450kcalCarbohydrates: 62gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 39gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use quality ingredients, especially butter and vanilla, for the best flavor.
If you don’t have buttermilk, make your own by adding 1 tbsp of lemon juice or vinegar to regular milk and letting it sit.
This cake can be prepared in advance; store it in the refrigerator for up to 5 days or freeze the un-frosted layers for up to 2 months.
Let cake slices rest at room temperature for 15 minutes before serving for the best texture.
Tried this recipe?Let us know how it was!