Spice Cake with Coffee Toffee Crunch
This towering spice cake, garnished with chunks of coffee-flavored toffee, makes a luscious centerpiece for the holiday dessert table.
You can make the cake layers and the toffee up to 1 week ahead. Freeze the well-wrapped split cake layers, then thaw them at room temperature before assembling the cake. Store toffee airtight at room temperature. You can also assemble the cake through step 8 up to 1 day ahead, cover it, and chill. Bring cake to room temperature, then sprinkle it with remaining toffee.