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This toffee bundt cake combines the rich flavors of buttery toffee chunks and dark chocolate in a moist, tender cake base. The surprise fudge ripple running through the center adds an extra layer of decadence, while the homemade caramel glaze creates an irresistible finish that will have everyone asking for seconds.
I first made this cake for my sister's birthday gathering, and it disappeared so quickly I barely got a slice. Now it's become my signature dessert when I want to truly impress guests without spending hours on complicated techniques.
Ingredients
- Unsalted butter: gives this cake its rich, tender crumb and allows you to control the salt level
- Dark brown sugar: provides deep caramel notes that complement the toffee perfectly
- Sour cream: adds incredible moisture and a slight tanginess that balances the sweetness
- Instant espresso powder: enhances the chocolate flavor without adding coffee taste
- Toffee chunks: create pockets of buttery caramel crunch throughout the cake
- Dark chocolate chips: offer intense chocolate flavor and melt slightly into the batter
- Cream cheese: in the fudge ripple creates a velvety, cheesecake like swirl
- Heavy cream: in the glaze produces a silky smooth caramel that sets to the perfect consistency
Step-by-Step Instructions
- Prepare the Pan:
- Take extra time greasing and flouring the bundt pan thoroughly. I apply two coats, ensuring every crevice is covered. This step is critical for a clean release later and nothing is more disappointing than a beautiful cake that sticks to the pan.
- Cream the Butter and Sugar:
- Begin by creaming the butter alone for a full three minutes until very light and fluffy. Add sugar in stages, creaming for two minutes after each addition. This extended mixing incorporates air into the batter for a lighter texture and ensures the sugar fully dissolves into the butter.
- Mix the Batter:
- Alternate adding dry ingredients and sour cream in three stages, beginning and ending with flour. This method prevents overmixing which can make the cake tough. Use low speed and cover your mixer with a towel to prevent flour dust clouds in your kitchen.
- Create the Fudge Ripple:
- Beat room temperature cream cheese with melted chocolate until completely smooth before adding the egg and vanilla. The cream cheese must be soft to avoid lumps in your ripple. This creates a cheesecake like chocolate swirl that adds incredible moisture and richness.
- Layer and Bake:
- Pour half the batter into the prepared pan, spread the fudge ripple in an even layer, then top with remaining batter. The cake will rise considerably, so fill only to about three quarters full. Bake until a toothpick inserted comes out with a few moist crumbs.
- Make the Caramel Glaze:
- Combine brown sugar and heavy cream over low heat, whisking constantly as the sugar melts. Be patient during the 45 minute cooking time as the mixture slowly transforms into a thick, pourable caramel. This extended cooking creates deep flavor and proper consistency.
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My favorite part of this cake is actually the contrast between the crunchy toffee bits and the velvety chocolate swirl. My grandmother always said a great cake needed textural contrast, and this recipe proves her right every time I make it.
Make Ahead and Storage
This cake keeps exceptionally well, making it perfect for preparing in advance. After cooling completely, store at room temperature under a cake dome for up to three days. The flavors actually develop and improve after the first day, with the toffee pieces softening slightly into the crumb for an even more harmonious texture. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to two months. Thaw at room temperature before serving.
Variations and Substitutions
While the original recipe creates a spectacular cake, several variations can customize it to your preferences. Replace the dark chocolate chips with milk chocolate for a sweeter flavor profile. Substitute Heath Bits O' Brickle if you can't find toffee bars. For a boozy twist, add two tablespoons of bourbon to the caramel glaze during the last five minutes of cooking. Alternatively, fold half a cup of toasted pecans into the batter for added crunch and nutty flavor that complements the caramel notes beautifully.
Serving Suggestions
Serve this showstopping cake at room temperature for the best texture and flavor. A simple dusting of powdered sugar can be added for extra visual appeal. For an over the top dessert experience, serve warm slices with a scoop of vanilla bean ice cream that melts slightly into the caramel glaze. Coffee or espresso makes the perfect beverage pairing, as the slight bitterness balances the cake's sweetness. For special occasions, add a small pitcher of warm caramel sauce on the side for guests to add extra drizzles to their slices.
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Frequently Asked Questions
- → How do I ensure the Bundt cake doesn’t stick to the pan?
Grease the Bundt pan very thoroughly with butter or oil and then dust it with flour. For extra assurance, apply a second coat of grease and flour.
- → Can I use store-bought toffee instead of making my own?
Yes, chopped toffee bars like Bit of Brickle or similar candy will work perfectly in this cake.
- → What is the best way to create the fudge ripple?
Beat cream cheese with melted chocolate chips until creamy, then mix in an egg and vanilla extract to create the fudge ripple layer.
- → How do I make sure the caramel glaze thickens properly?
Cook the brown sugar and heavy cream mixture on low heat for about 45 minutes while whisking occasionally. This allows it to thicken into a luscious glaze.
- → What is the best way to store this cake?
Store the cake in an airtight container at room temperature for 2-3 days or refrigerate it for up to a week. Allow it to come to room temperature before serving for the best flavor.