Toffee Bundt Cake is loaded with milk chocolate chips and chopped Heath Bars. This cake is moist, buttery, and sweet.
This Toffee Bundt Cake is seriously one of the most delicious Bundt cakes I have ever tasted. So delicious it doesn’t even need a frosting or glaze. It’s perfect as is. Great for a dessert or snack. This is a recipe slightly adapted from Lisa Yockelson’s Chocolate Chocolate. It has so many fantastic recipes. It’s a seriouly huge cookbook. An oldie, but a goldie.
The best thing about this cake besides the chocolate chips and Heath bars is the texture. So fabulously tender and moist. A combination of all-purpose flour and cake flour creates a fine, soft crumb. To get the right texture, you need to spend a little extra time beating the batter. It takes a little longer, but is so worth it so be sure to beat the batter for the specified time after adding each ingredient.
Bundt cakes are one of my favorite types of desserts to make and I’ve made oodles over the years. Scroll down for more Bundt cake recipes.
Tips for making Bundt Cakes:
Bundt Cakes sometimes stick. To ensure yours doesn’t, spray the pan well with a good quality baking spray with flour just before adding the batter and don’t let the cake cool in the pan too long before removing it. But also don’t remove it from the pan too soon. It may fall apart if it hasn’t cooled a little.
Use a nonstick Bundt pan that is in good shape. Unfortunately they loose some of their nonstick coating over time.
Try These Other Bundt Cake Recipes:
- Hummingbird Bundt Cake
- Red Velvet Marble Bundt Cake
- Samoa Bundt Cake
- Pecan Pie Bundt Cake
Toffee Bundt Cake
- 2 1/4 cups all-purpose flour
- 3/4 cup cake flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 to 12 ounces Heath bars, chopped
- 1 cup milk chocolate chips
- 1 cup salted butter, softened
- 1 1/4 cups granulated sugar
- 3/4 cup firmly packed light brown sugar
- 3 large eggs
- 2 1/2 teapsoons vanilla extract
- 1 1/3 cups plus 2 tablespoons sour cream
- powdered sugar
Preheat oven to 350 degrees and spray a 12-cup Bundt pan with baking spray with flour.
Sift the all-purpose flour, cake flour, baking powder, baking soda, and salt together onto a piece of wax paper.
In a medium bowl, combine the chopped Heath bars and chocolate chips. Add 1 1/2 tablespoons of the flour mixture and stir together.
Using an electric stand mixer with a paddle attachment, cream the butter at medium speed for 3 minutes.
Add half the granulated sugar and beat for 2 minutes.
Add the remaining granulated sugar and beat for 1 minute. Scrape down the sides of the bowl.
Add the brown sugar and beat for 2 minutes.
Beat in the eggs, one at a tme, beating for 45 seconds after each addition. Srape down the sides of the bowl.
Add the vanilla extract.
With mixer on LOW speed, add the flour mixture in 3 additions, alternating with the sour cream in two additions. Stop a few times to scrape down the sides of the bowl.
Stir in the Heath bar/chocolate chip mixture. Transfer batter to the Bundt pan. Place it on a baking sheet in case any overflows. (It shouldn't unless you are using a smaller bundt pan but it's best to be safe.)
Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes and then invert onto a serving platter.
Once cool, sift powdered sugar over the cake.
Recipe Slightly Adapted from Chocolate Chocolate
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