Slow Cooker Tosca Cake Recipe
If you’re looking for a dessert that’s both indulgent and surprisingly easy to make, this Slow Cooker Tosca Cake is your new go-to. Tosca cake, also known as Tosca torte, is a classic Swedish cake renowned for its rich almond topping and moist, buttery sponge. Traditionally baked in the oven, this version adapts the recipe for a slow cooker, giving you a hands-off method that produces a soft, golden cake with a perfectly crunchy almond topping.
Not only is this recipe convenient, but it’s also perfect for when you want to impress guests or treat yourself without the stress of oven baking. The slow cooker keeps the cake tender and moist while gently toasting the almond topping, creating that signature combination of creamy sweetness and nutty crunch. Let’s dive in and discover how to make this delightful dessert.
Ingredients
For the cake:
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1 cup (200 g) granulated sugar
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½ cup (115 g) unsalted butter, softened
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2 large eggs
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1 cup (125 g) all-purpose flour
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1 tsp baking powder
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½ cup (120 ml) milk
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1 tsp vanilla extract
For the Tosca topping:
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¼ cup (60 g) unsalted butter
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¼ cup (50 g) brown sugar
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2 tbsp heavy cream
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2 tbsp all-purpose flour
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½ cup (50 g) sliced almonds
Optional:
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Powdered sugar, for dusting
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Fresh berries, for serving
Equipment Needed
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Slow cooker (4–6 quart recommended)
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Parchment paper or butter for lining
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Mixing bowls
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Whisk or hand mixer
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Spatula
Instructions
1. Prepare the Slow Cooker
Start by greasing your slow cooker insert with butter or non-stick spray. You can also line it with parchment paper to ensure the cake lifts out easily after cooking. Make sure the paper covers the sides as well as the bottom. This prevents sticking and makes cleanup much easier.
2. Make the Cake Batter
In a medium mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3–5 minutes using a hand mixer on medium speed. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for flavor.
In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the flour. Mix until the batter is smooth and free of lumps, but be careful not to overmix—overmixing can make the cake dense.
3. Transfer Batter to Slow Cooker
Pour the cake batter into the prepared slow cooker insert. Spread it evenly with a spatula to create a smooth surface. This ensures the cake cooks uniformly and gives an even layer for the almond topping later.
4. Prepare the Tosca Topping
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and flour. Mix until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir in the sliced almonds. The topping should be glossy and sticky but not too runny.
5. Add Topping and Cook
Carefully spoon the Tosca topping over the cake batter in the slow cooker, spreading it evenly with a spatula. Cover the slow cooker with its lid. Cook the cake on low heat for 2.5–3 hours, or until a toothpick inserted into the center comes out clean. Avoid opening the lid frequently, as this releases heat and can extend cooking time.
Tip: Every slow cooker is slightly different. If your slow cooker tends to run hot, check the cake at 2 hours to prevent burning. The almond topping should be golden and slightly caramelized when done.
6. Cool the Cake
Once the cake is cooked, turn off the slow cooker and let the cake cool for 15–20 minutes. If using parchment paper, carefully lift the cake out by the edges. Transfer to a wire rack to cool completely. Cooling allows the topping to firm up slightly and prevents it from sticking to slices.
7. Serve and Enjoy
Dust the cake lightly with powdered sugar for a classic presentation. Slice into squares or wedges and serve as is, or pair it with fresh berries and a dollop of whipped cream. The contrast between the soft sponge and the crunchy almond topping makes every bite irresistible.
Tips for the Best Slow Cooker Tosca Cake
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Room Temperature Ingredients: Always use room temperature butter, eggs, and milk for a smoother batter and better rise.
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Prevent Soggy Bottoms: Line the slow cooker with parchment paper, and don’t lift the lid while cooking.
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Customize Toppings: Add a sprinkle of cinnamon or a handful of chocolate chips for a creative twist.
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Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.
Why This Recipe Works
Cooking a Tosca cake in a slow cooker may seem unconventional, but it’s a fantastic method for beginners or busy bakers. The gentle, even heat prevents the cake from drying out, and the caramelized almond topping develops slowly, creating that signature crispiness. It’s a perfect example of how classic recipes can adapt to modern conveniences without sacrificing taste or texture.
Conclusion
This Slow Cooker Tosca Cake is a simple yet elegant dessert that combines the tender richness of sponge cake with the nutty crunch of caramelized almonds. Its hands-off approach makes it perfect for busy days, special occasions, or a cozy afternoon treat. Whether you’re a seasoned baker or trying slow cooking for the first time, this recipe is guaranteed to impress and delight anyone who tries it.