Butter Toffee Mini Bundt Cake Recipe
To-die for mini bunt cake with a gooey sweet and sticky butter toffee topping oozing down the sides. Lightly sprinkled with cinnamon and sugar then garnished with whipped cream and chocolate syrup
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Ingredients
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Cake Batter
Butter Toffee Topping
Garnish
Method
Cake Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease the mini bundt cake pan.
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Cream Butter and Sugar
In another bowl, cream the softened unsalted butter until smooth. Gradually add the granulated sugar, mixing until light and fluffy.
Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.
Fill the Bundt Pan
Pour the batter into the prepared mini bundt cake pan, filling each cavity about 2/3 full.
Bake
Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool
Remove from the oven and let the cakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Butter Toffee Topping
Prepare the Topping
In a saucepan, combine the brown sugar, unsalted butter, and heavy cream over medium heat. Stir constantly until the mixture comes to a boil.
Simmer
Allow the mixture to simmer for about 2-3 minutes, stirring frequently until it thickens slightly.
Add Vanilla and Cinnamon
Remove from heat and stir in the vanilla extract and ground cinnamon. Set aside to cool slightly.
Drizzle Over Cakes
Once the mini bundt cakes have cooled, drizzle the butter toffee topping generously over each cake.
Garnishing
Add Whipped Cream
Top each mini bundt cake with a dollop of whipped cream.
Drizzle with Chocolate Syrup
Finish by drizzling chocolate syrup over the whipped cream and around the plate for presentation.
Serve
Serve immediately and enjoy the gooey, sweet, and sticky mini bundt cakes!