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Layered Toffee Cake

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“Very quick and easy to put together. A very rich tasting dessert. Using a premade angel food cake makes this a nice nobake dessert for hot weather when you'd rather not turn on the oven. Of course you could make the angel food cake from scratch or a mix if you wanted to.”

Ingredients Nutrition

  • 2 cups whipping cream
  • 12 cup caramel ice cream topping or 12 cup butterscotch sundae sauce
  • 12 teaspoon vanilla
  • 1 prepared angel food cake
  • 9 Heath candy bars or 9 butterfinger candy bars, chopped


  1. In a mixing bowl, beat cream just until it begins to thicken.
  2. Gradually add the ice cream topping and vanilla, beating until soft peaks form.
  3. Cut cake horizontally into three layers.
  4. Place the bottom layer on a serving plate; spread with 1 cup of the frosting mixture and sprinkle 1/2 cup of the chopped candy bars.
  5. Repeat.
  6. Place the top layer on the cake; frost the tops AND sides of the cake with the remaining cream mixture.
  7. Sprinkle with remaining candy bar.
  8. Refrigerate until served.

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