Mexican Toffee Cake


All purpose flour – 1 cup

[ 1 cup =250 ml ]

Baking powder – 1 tsp

Baking soda – 1/4 tsp

Egg – 4

Vanilla essence – 1 tsp

Sugar – 1/2 cup

Sunflower oil – 2 tbsp

Hot milk – 1/4 cup

Milkmaid – 200g


White compound

Whipping cream – 1 3/4 cup


For toffee, Melt milkmaid by use a cooker. Take 2 tbsp and add to a bowl, add hot milk, mix well and keep aside. Grease cake tin and keep aside. For dry ingredients, take a strainer, add maida, baking soda, and baking powder, mix with a whisk and store in a bowl. Beat eggs and vanilla essance, add powdered sugar 2-3 times, beat well, add oil, just mix it, next add dry ingredients, mix with a spatula, finally add toffee mix into it, fold it again, transfer this batter to a cake container, bake it in a oven or pan.

For topping, beat whipping cream, add toffee, beat in full speed and keep aside. For toffee cream, mix toffee and hot whipping cream, beat well and set aside.Take peanut, crush it with a roller.

Cut the cake into 3 layers. Put first layer in a cake top, spread sugar syrup, next add cream, spread over, add some peanut, add toffee cream too, repeat this for another layer, finally, cover the cake with cream, pour cream toffee mix, spread over the cake, then decorate as you can, keep in fridge for atleast 1 hour before using.

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