• 4 ½ cups all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups unsalted butter/ 4sticks softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 ½ tablespoons vanilla extract
  • 2 cups See’s Toffee-ettes, roughly chopped plus more for topping
  • 1 cups white chocolate


  1. Preheat an oven to 325° on Convection Mode.
  2. In a large bowl whisk together flour, baking soda, and salt. Set aside.
  3. In a large stand mixer bowl beat butter, granulated sugar and brown sugar until creamy. The mixture should start to lighten and almost look ribbon-like when pulled away from the bowl.
  4. Beat in the egg until fully incorporated.
  5. Gradually beat in flour mixture. It is best to add the flour in 3rds and mix on a gentle setting.
  6. Stir in white chocolate chips.
  7. Drop dough by into a 9 x 13 pan lined with parchment paper. Scatter the remaining chopped toffee-ettes over the cake. Bake until the top and edges are golden brown, about 12-15 minutes. Remove and cool on a wire rack for about 20-30 minutes. Enjoy as a large cake or cut into smaller cake-ettes.