Butter Toffee Bundt Cake Recipe
warm mini bundt cake covered with melted butter toffee & served with ice cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Butter Toffee Topping Ingredients
Serving
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease your mini bundt cake pans with cooking spray or butter.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- 3
Cream Butter and Sugar
In another bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- 4
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- 6
Fill Bundt Pans
Pour the batter into the prepared mini bundt pans, filling each about 2/3 full.
- 7
Bake
Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
- 8
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Butter Toffee Preparation
- 9
Prepare the Toffee
In a saucepan over medium heat, combine the unsalted butter and packed brown sugar. Stir until the mixture is smooth and the sugar is dissolved.
- 10
Add Cream and Vanilla
Slowly whisk in the heavy cream and vanilla extract, bringing the mixture to a gentle boil. Allow it to simmer for 3-5 minutes until slightly thickened.
- 11
Drizzle Over Cakes
Once the butter toffee is ready, drizzle generously over each mini bundt cake.
Serving
- 12
Serve with Ice Cream
Place each mini bundt cake on a dessert plate and serve warm topped with a scoop of vanilla ice cream.
