5 from 2 votes
Cheeky Toffee Cake Surprise
Cheeky Toffee Cake Surprise
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings: 8
The Toffee Cake
  • 3 cups / 350 g Self Raising flour
  • 3 cups / 350 g Light Brown sugar
  • 1 1/2 cups 350 g Room temperature butter
  • 6 Medium Eggs
  • 1/2 cup / 120 ml of milk
  • 2 tablespoons Dulce De Leche
  • 4 pieces marshmallows cut into . about 2 tablespoons
The Cream Filling
  • 1 package 'Whip It' OR
  • 3 Teaspoons cornflour & 3 Teaspoons Powdered sugar cornstarch
  • Please sieve the cornflour / cornstarch & sugar to get rid of any lumps.
  • You may also be able to use Meringue Powder by Wiltons which will stiffen the cream but I have not tried this product myself.
The filling & topping
  • 5 tablespoons Dulce De Leche. If you want to make your own see HERE for the easy recipe. ****You need to make this at least 4 hours before you plan to make the cake. - 2 hrs to make it and 2 hrs for it to cool.
  • A handful of large marshmallows cut into small pea sized peices or a bag of mini marshmallows
  • A Package of mini Malteser bits or some other mini crunchy chocolatey goodies for sprinkling
  1. Set oven to 180 C, Gas 4, 350 F. Grease & flour your baking tins. - Rub some butter all over the insides of your tins, then put a spoonful of flour in the centre of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same. Discard the excess flour.
  2. Get everything ready to make the cake. Sift the flour. Set aside
Make the cake first -
  1. Beat the butter and sugar until pale, and fluffy. Add the eggs, one at a time whilst beating the mix. If the batter starts to split, add a tablespoon of your sieved flour after each egg. Add half the flour, and all the milk (slowly) and combine. Add the 2 tablespoons of Dulce De Leche.
  2. Switch your mixer off and with a metal spoon, add a handful of marshmallows and combine gently, then add the remaining flour. GENTLY FOLD in the remaining flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.
  3. Pour the batter evenly into the two cake pans and place in the oven for 25-30 minutes. If you are using one deep 8 inch cake pan, the cook time will be around 40 minutes or so. Use the clean toothpick test to check your cake is done.
  4. If you are like me and you like to watch the cakes cooking in the oven...DO NOT PANIC if you see marshmallows growing in your cake batter! When the cake is done the marshmallows will from a gooey mix inside the sponge!
  5. When the cakes are ready, take out of the oven and leave them for 2 minutes to relax in the tins.Turn them out of the tins UPSIDE down on a cooling rack. We want them to be flat so we can decorate the top.Allow to completely cool.
Now the Fresh cream filling & Topping
  1. Add the fresh whipping cream, Whip It OR sieved cornstarch / cornflour & sugar powder to your mixer bowl. Start on a slow speed, as it thickens, increase the mixer speed and whisk until the cream is stiff and thick. The cream should stay on the beater when you take it out of the bowl.
  2. Take 2 or 3 tablespoons of Dulce De Leche and spread it on to the surface of one cake (for the middle of the cake). Then use half the cream to spread on top of the Dulce De Leche, so it will be the filling like a sandwich. Smooth evenly but not too neat. I think it's nice to have some of the cream sticking out the sides.
  3. Carefully place the other half of the cake on top of the cream.Add the rest of the cream (not too smooth, but in bumps) and decorate with your marshmallows, blobs of Dulche De Leche and chocolate mini crunchie things. Be as random and creative as you like!
  4. For best results, place in the fridge to chill for an hour or so before slicing.
  5. This cake will keep refrigerated for up to 2 days, although it is doubtful it will last that long!