Toffifee Cake

(With or without Thermomix version)

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Buckle up this Toffifee cake will become your new obsession. It is that good! When I found this recipe on instagram I immediately had to try it out and I was on cloud 9. This is the kind of cake that disappears fast at birthdays, coffee dates, or I just need cake moments. No fancy skills needed – the Thermomix does the heavy lifting. And if you don’t own a Thermomix no problem at all. I will show you exactly step by step how you can make this cake without one.

Some cakes are nice. Some cakes are memorable. And then there’s this Toffifee Cake – soft, fluffy sponge cake with biscuits that are covered with a not too sweet creamy filling, topped with sweet condense milk and that unmistakable Toffifee crunch. Trust me you want to dig right in.

Why You’ll Love This Cake

• Soft, fluffy sponge
• Creamy filling
• One-bowl magic (hello, Thermomix)
• Crowd-pleasing and make-ahead friendly

What Makes This a Thermomix Dream Recipe

• Minimal bowls = minimal mess
• Perfectly chopped Toffifee bites
• Smooth, lump-free batter
• Foolproof creamy filling

Whether you’re new to the Thermomix or use it daily, this recipe is stress-free and reliable.

Ingredients for the Toffifee cake

Here’s a quick explanation of the ingredients. You’ll find the exact measurements in the print-friendly recipe card below.

• Eggs – room temperature, give the sponge richness and moisture.
• Granulated sugar – Adds just the right amount of sweetness to the sponge and creamy filling.
• Vanilla Extract – make sure to use real vanilla extract
• Cream cheese – delivers the creamy taste of filling. Make sure it is softened at room temperature otherwise it will become clumpy and difficult to mix.
• Sweetened Condensed milk – (dulce de leche) gives a caramel taste and just combines all the flavors together. You can buy already pre-made Dulce de leche or simple cook unopened can of sweetened condensed milk in 3/4 pot of water for 2 1/2 hours.

• Toffiffee – chopped Toffifee very finely and sprinkle over the caramel layer.
• Butter biscuits – You can use whichever biscuits you like. You can also use the Biscoff cookies that works very well for this cake. I usually buy biscuits from amazon called Dare Traditions Petit Beurre – crunchy cookies with rich butter taste.

Preparation (with Thermomix)

Sponge Cake

1. Insert the whisk attachment. Add eggs, sugar, and vanilla extract to the mixing bowl and mix for 10 min/37C/speed 4.

1. Preheat the oven to 160C (320F) (top/bottom heat)
2. Mix again for 5 min/speed 4 to further whip the egg mixture. Still keeping the whisk butterfly attachment in place.
3. Sift flour and baking powder into the bowl and mix for 4 sec/speed 3, gently folding in everything from the sides with a spatula. If the batter is not completely incorporated, repeat this step.
4. Line a baking tray with parchment paper, pour in the batter, and spread evenly.

1. Bake for 10 minutes at 160C (320F) then increase the temperature to 180C (360F) and bake for another 10-15 minutes. Until toothpick comes out clean.
2. Rinse and dry the mixing bowl.
3. Remove the sponge cake and let it cool for 20 minutes.

Cream

1. Insert the whisk attachment (butterfly). Add cream, vanilla extract, and sugar to the bowl and whip at speed 3 (no time set) until the cream reaches the desired firmness. Scrape down the sides.
2. Add softened room temperature cream cheese and mix for 10 sec/speed 3.

1. Spread the cream evenly onto the cooled sponge cake, and layer the butter biscuits closely together over the cream.
2. Rinse and dry the mixing bowl.
3. Add the Toffifee and chop for 3 sec/speed 7, then transfer to another container.
4. Add the cooked condensed milk to the mixing bowl and mix for 10 sec/speed 3 then carefully spread it over the butter biscuits.
5. Sprinkle the chopped Toffifee over the caramel layer.
6. The cake can be served immediately, but it tastes even better if left to rest overnight.

Extra Tips

If there are leftover, you can easily freeze the cake in individual slices. Keeps well in the fridge for 4-5 days.

Toffifee Cake (No Thermomix version)

You’ll need

• Hand mixer or stand mixer
• Baking tray
• Spatula

Instructions using a Stand mixer

Spone Cake

1. Preheat oven to 160C (320F) (top & bottom heat)
2. Beat eggs, sugar, and vanilla extract with a mixer for 10-12 minutes until very thick, pale, and fluffy.
3. In a separate bowl, mix flour and baking powder.
4. Gently fold the dry ingredients into the egg mixture using a spatula (don’t overmix).
5. Line a baking tray with parchment paper, pour in the batter, and smooth it out.
6. Bake 10 minutes at 160C (320F), then increase to 180C (360F) and bake another 10-15 minutes, or until toothpick comes out clean.
7. Let the sponge cool for 20 minutes.

Cream Layer

1. Whip the cold cream with vanilla extract and sugar until stiff.
2. Briefly mix in the room temperature cream cheese until smooth.
3. Spread the cream evenly onto the sponge cake.

Biscuit, Caramel & Toffifee Layers

1. Lay the butter biscuits tightly on top of the cream.
2. Chop the Toffifee into small pieces (knife or food processor).
3. Spread the dulce de leche (cooked sweetened condensed milk) carefully over the biscuits.
4. Sprinkle the chopped Toffifee evenly on top.

You can also use the sponge cake as a number cake for birthdays. I used it for my little boy’s second birthday and it turned out amazing. The sponge is so soft and fluffy.

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