Caramel Toffee Bundt Cake

My moms Caramel Toffee Bundt cake recipe with homemade caramel glaze has a tender crumb that is buttery and luxurious. Make this bundt cake for brunch or afternoon tea. It holds up well if you are having guests, there will be something sweet to nibble on.  

Why I love this cake so much

This is amazing cake will make a dessert lover out of anyone. The moist caramel bundt cake is studded with sweet toffee bits and chopped pecans. It is perfect served warm with vanilla ice cream for an after dinner dessert, or as a morning treat with coffee. The best part is the easy caramel glaze that this delicious cake is drenched in. This recipe comes from my moms recipe box. It is tried and true. I have made this cake so many times and it never disappoints and quite honestly I have yet to have someone refuse a piece of it even those pesky people who don’t like dessert! This cake comes together easily, however it needs some time in the oven and some patients with the drizzling of the caramel. But man is it worth it. It keeps well also, so if you are having over night guest and you want to keep a sweet treat around, this is your cake. This cake also freezes really well. (See recipe card below for details.) I have made this cake and shipped it to a friend, she said that after arriving three days later it tasted as if she had just baked it!

Gather these ingredients

Basic Steps for making a Caramel Toffee Bundt Cake

1. Preheat oven to 325 degrees and prepare your 6-8 cup bundt cake pan.

2. I like to use a paper towel with vegetable shortening on it, to smear the entire inside surface of the pan, then sprinkle with flour and turn the pan while tapping the sides of the pan so the entire pan is coated in shortening and flour. You can also use nonstick cooking spray, however I find using flour and shortening is the fool proof way to get your bundt cake to release from the pan intact. Set prepared bundt pan aside and make your cake!

3. Place butter, dark brown sugar (if you only have light brown sugar that works too), granulated sugar in mixing bowl with paddle blend at medium speed for up to 5 minutes, making sure butter and sugar creamy and smooth. Add eggs one at a time, blending well after each.

Pro Tip: whenever I bake or cook for that matter I always take extra time and go through my recipe and get all the ingredients out, and measure them, so I can keep rolling. I am an easily distracted person, SQUIRREL!, so this helps me not leave anything out of a recipe.

4. Next you want to combine flour and baking powder. Add 1/3 of the flour mixture, then 1/2 wet ingredients, dry, wet, dry. When you add the last bit of dry ingredients, do not over mix. Mix until flour is just incorporated. Scrape off paddle and remove bowl from the mixer.

5. Now add in the toffee bits, and chopped pecans and fold them in by hand.

6. Now spoon batter into prepared pan. Smooth it out. Your prepared pan will be full so just incase it decides to escape over the sides while baking I like to set mine on a baking sheet, to keep my oven clean.

As you can see this cake rises right up to the tippy top of the pan. It doesn’t over often, but just incase your pan is small than mine, you’ll be covered. TIP: if your cake looks like its getting too brown before it’s done take a square of aluminum foil and cover the top of the cake while it finishes baking.

Carmel Glaze: Near the end of the bundt cake baking time you can make the glaze. In a medium saucepan add 4 tablespoons of butter, 1 cup of dark brown sugar, 1/4 cup granulated sugar, and 1/2 cup half & half. Over medium heat whisk consistently until the mixture is smoother and there aren’t any more sugar crystals visible. Once the butter melts and it comes to a low bowl, let it bowl for one minute and then remove from heat and add 1 teaspoon of vanilla extract. This will cause a tiny reaction and your glaze will bubble up, whisk well, and set aside until cake is done baking.

Cake will need to bake any where from 1 hour to 1 1/2 hours. This one took 1 hour and 15 minutes. I usually start checking at the hour mark my sticking a cake tester or a toothpick in the thickest part and when it comes out clean the cake is done. Remove from oven and place on a baking sheet.

Now comes the fun part spoon the warm caramel glaze all over the top of the hot cake. Try to keep it from running everywhere. Spoon just a enough so it soaks in. Now let the cake rest for 15 minutes.

As you can see the whole top of the cake is covered in caramel, place a wire rack upside down on cake, say a prayer, and flip her over, and gently pull the pan up so the bundt releases and stays sitting on the wire rack.

FINALLY the fun part! Take your time coating the entire cake in caramel glaze. It will run off and you will scrape up the run off and pour it back over the top of the cake until all the caramel has decided to stick around and only a few little pools are left.

Is that not the most beautiful cake ever?! Now it’s time to get this lady on a cake plate. I like to use two large spatulas. Gently slide them under and lift the cake over to the cake plate.

Continue to spoon any caramel over the cake until it’s all covered and soaked into the cake. Now you can serve it immediately with ice cream, or on it’s own, or you can let your cake cool and cover in plastic wrap to serve later.

Tips & Variations

• Chocolate lovers: If you like caramel but you love chocolate, this cake is also amazing made with the heath candy bar toffee chips, and a chocolate glaze. Take 4 oz. of baking chocolate (60 %- 70% cocoa such as Bakers or Ghirardelli) chop it up and then warm 1 cup of heavy cream, don’t boil just get very warm. Pour this over the chopped chocolate bar and whisk. Drizzle this over your toffee bundt cake and be amazed!
• Type of pan. I have never tried to make this cake in any other pan than a bundt pan. It just seems like it needs to be made this way. So if you don’t have a bundt pan and you go to purchase one, make sure you spend a little extra and get a nonstick bundt pan, heavier weight pan is also good. I think mine is Nordic Ware, I don’t believe I paid more than $25.
• Baking time: Because this is a dense heavy cake, be sure to bake at 325 for time stated in the recipe card. I usually check my cake at the hour mark, and then again at 1 hour 15 minute mark. When a toothpick is stuck into middle of the cake it should come out clean, also if you touch top of cake it should bounce back.

So next time you need to make dessert this is it! I promise it will be come your families favorite as well. Please take the time to rate this recipe after you make it! And if you have any questions please reach out. I am here for you!

With love, Sheila