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Beautiful Toffee Apple Cake Recipe | Cupcake Jemma

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Here’s that Toffee Apple Cake I promised you earlier this week. The perfect Autumnal celebration cake AND you get to use those Toffee Apples from Tuesday’s video!

NB. This cake will feed around 18-25 people depending on the size of the slice so all that sugar is proportional to how much you eat guys, before you shout at me…again… 😉

Recipe –
For the Apple Toffee…
150g dark soft brown sugar
75g butter, unsalted
1 big Bramley or 3 small sharp apples
140ml double cream

For the cinnamon crumb…
120g plain flour
60g melted butter
60g light soft brown sugar
50g demerara sugar
1/4 tsp ground cinnamon
a little water if you need more liquid to bring it together into small clumps

For the sponge…
300g unsalted butter
300g dark soft brown sugar
600ml golden syrup/dark corn syrup
3 lg eggs
400ml whole milk
600g self raising flour

To decorate…
Salted Caramel –
Double batch of cinnamon buttercream –
Toffee Apples –
Sugarpaste autumn leaves



MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies


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  1. Pranab Sarkar says:

    This looks heavenly

  2. Autumn Garner says:

    The cake looks absolutely delicious, but it is too big for me to test out with my family.

    To make this into a cupcake, would I pipe the toffee into the cupcake or sort of layer it with the buttercream?

  3. Tonje T says:

    You have two types of brown suggar, whats the differense ?

  4. Ana Sul says:

    God bless u

  5. Alexandra Salesman says:

    "Spectacularly autumnal." Accurate.

  6. SuperficialGloworm says:

    Lol, for all your amazing baking appliances, that sure is a lousy apple peeler 🙂

  7. Liz Deal says:

    I tried this recipe minus the toffee apples because we don’t have small apples here like that. It looked great 🙂 Way too sweet for my taste but the salted caramel sauce is to die for!!!

  8. Liz Deal says:

    I live in South Carolina and finding golden syrup is impossible so I learned how to make it from scratch!! Delicious!!!

  9. Colleen Smith says:

    Looks so yummy thank you. Can I ask what size height and brand tins are these please

  10. Iman Kabbout says:

    Hi jemma! Do you use plain vanilla buttercream or do you add cinnamon to it in this recipe?

  11. Rahma Naeem says:


  12. milanda fivangga says:

    Anyone hv tried the cake recipe? Too sweet or normal sweet?

  13. MARIA JOANNOU says:

    This morning, I made this sponge using half the recipe, and 2×8" tins. I had no caramel, or cream to make some, but I made lemon butter cream. The sponge, was absolutely delicious, and very golden syrupy, not overly sweet, at all. Thank you Jemma x

  14. aoifekavanaghbb says:

    Is the golden syrup 600g or 600mL? It says both in the video, so I'm not sure what to go with. I know the written measurements say mL, but I also Jemma tends to work by weight more than volume (which I am so here for btw). Insight from anyone who's tried it would be massively appreciated!

  15. English with Lucy says:

    I have just bought the ingredients to make this for my fiancée's birthday tomorrow …. will send you a pic of how it goes :'D

  16. Lynda Sakky says:

    You are amazing💕😍 any substitute for double cream 😉

  17. Anny Warren says:

    Is only 1 tsp enough cinnamon for a double portion of buttercream? You can see the buttercream looks a different colour and see the dots of cinnamon and I'm worried 1 tsp won't do that! I'm making it tomorrow for a family party.

  18. Catherine Njeri says:

    Thnx jemaa for being so generous with your recipes… I'd love for you to do a recipe on your biscoff cake… I only see the one for cupcakes.. Or are the ingredients similar to that of cupcakes.. Thnx in advance!!!… Love u!!

  19. Charu gera says:

    3:09 nuggets really?

  20. Princess Bella's Gacha Fun For Everyone says:

    Me and my mom are subscribed to you! I might recommend this to my friends!

  21. Katie Hamilton says:

    So…stressing the point about about cooling the mixture, before adding the eggs! Made this cake 3 times, and only this time, didn't check that my pan was cool enough…:(

  22. Glen J's Kitchen says:


  23. Chris Tine says:

    Oooh, so sweet and yummie! I love it!

  24. Noor Chamberlain says:

    Amazing! I'm definitely going to try making this! You're the best Gemma, I'm from Canada and I visited your shop in Soho over the summer and tried a bunch of your mini-cupcakes, they were DIVINE! 🙂 <3

  25. Sophie Gregan says:

    how could i veganise this? i need it in my life

  26. Rutaba Warsi says:

    It looks delicious.. Can we make it with all purpose flour..??

  27. Rachael Carter says:

    Could you please tell me how long will thus keep nice out of the fridge? With and without the Apples on top

  28. Kathryn Feltner says:

    Made this cake Jemma, and it was the absolute best cake I ever made or tasted. I don't have a twitter account but I did put this on my facebook page, Artistic Edibles. It was soooooooooooo good. I will make another one very soon.

  29. Grace Wicks says:

    how could you make this into an 8inch cake? xx

  30. Kevin Baird says:

    Over 7000 calories, WOW

  31. estrella peach says:

    This looks illegal, I'm calling the cops

  32. mea bee says:

    Jemma, where can I get these cake tins? 🙏😁🥰

  33. B l u e B e r r y's says:


  34. Liyaaqat Carelse says:

    Thanks jemma this helped alot♥️

  35. Helen Stevenson says:

    Hi please can someone show me the recipe for this please it looks scrummy 😊

  36. Hannah Buffam says:

    Does anyone know if this type of sponge would be a suitable bottom tier for a wedding cake? We're having a winter wedding and I love these warming flavours! Thanks!

  37. Mitchell Robless says:

    you might put some lemon juice to stop the apples from truning brown

  38. Nikita Agrawal says:

    Can we make a normal vanilla sponge cake to go with this??

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