This moist Toffee Pecan Bundt Cake has such a scrumptious mixture of caramel, toffee, and pecans! It’s tender with a positive crumb, and has fantastic taste.
Desk of Contents
Why we Love It
- This scratch recipe is straightforward to make
- It’s Moist and Tender
- Caramel, Toffee, and Pecans are excellent collectively
- It is an ideal cake for birthdays, potlucks, or simply as a result of!
Substances for Toffee Pecan Cake
Listed below are the components that you’ll want for this scrumptious bundt cake! *You will discover the complete, printable recipe card additional down on this publish!
Unsalted Butter, softened (It should not be fully comfortable, however softened sufficient that it “dents” when touched). We use unsalted in order that we’ve extra management over the quantity of salt that we’ll add to the recipe
Eggs Provides construction, assists with emulsifying and leavening
Sugar Provides taste, moisture, and interferes with gluten formation (making a extra tender cake).
Mild Brown Sugar Provides much more moisture and a pleasant caramel taste because it incorporates molasses.
Cake Flour Cake flour has a decrease protein content material, making for a softer, extra tender crumb. (No cake flour? See Notes part of the recipe card for a substitution.)
Baking Powder for leavening
Salt provides taste and balances the sweetness of the cake
Bitter Cream Provides richness, and the acidity interferes with gluten formation which softens the feel.
Vanilla Extract For taste
Milk We use entire milk for added richness
Vegetable Oil for added moisture
Toffee Bits Enhances the caramel taste of the cake! Should you can’t discover toffee bits, you can too crush a Heath Bar.
Chopped Pecans An exquisite complement to the caramel and toffee taste.
How one can Make a Toffee Pecan Bundt Cake
You will discover the complete directions for this recipe additional down on this publish. Here’s a fast rundown of the steps for this scrumptious toffee cake.
- First, preheat the oven to 325 levels. Grease and flour bundt pan or tube pan. (See Notes for extra pan particulars)
- In a separate bowl mix the cake flour, baking powder and salt. Whisk at the least 30 seconds to mix. Put aside.
- In one other bowl mix the bitter cream, vanilla, oil and milk. Stir and put aside.
- Within the bowl of your mixer, add the butter and beat on low to medium velocity till easy. Slowly add the white and brown sugar, mixing on medium velocity till the combination is lighter in shade and fluffy, roughly 3 to five minutes ( a bit longer if utilizing a hand mixer).
- Add the eggs separately, mixing after every egg till the yellow of the yolk is mixed in.
- With the mixer on low, add the dry components alternately with the moist components, starting and ending with the dry components. (We did three additions of the dry components, alternating with two additions of moist.) Cease & scrape down sides of bowl with rubber spatula as wanted (a few times).Combine simply till mixed.
- As soon as the batter is combined, utilizing a spatula fold within the toffee bits and the chopped pecans. The cake batter is thick, this can assist to maintain the nuts and toffee bits from sinking to the underside of the pan. This recipe makes 8 cups of batter.
- Scoop batter into the ready bundt pan. Clean the highest with the again of a spoon. Bake for 45-50 minutes (alter time as wanted).
- The cake is completed when a toothpick inserted into the middle pulls out clear or with just some crumbs hooked up. Let the cake cool within the pan on a wire rack for 10 minutes earlier than turning out.
Caramel Glaze
- This cake is scrumptious simply as it’s, however we wished so as to add one other layer of taste with a simple caramel glaze!
- Caramel sauce is the right addition to the brown sugar, toffee, and pecan taste of this recipe.
- This cooked caramel glaze is ready in a saucepan on the stovetop. It’s a easy mixture of butter, brown sugar, heavy cream, salt, vanilla extract, and lightweight corn syrup. (The sunshine corn syrup helps to forestall sugar crystals kind forming).
- After simmering for 5-6 minutes, the saucepan of caramel sauce must be faraway from the warmth to be able to cool.
- After cooling a bit, pour the glaze right into a casserole dish to hurry up the cooling course of.
Adorning the Bundt Cake
As soon as the cake has cooled, and the caramel has cooled to the specified quantity, it’s time to apply the glaze!
You’ll be able to spoon the caramel glaze over the cake if you need. We added ours utilizing a disposable piping bag with the tip snipped away. (You can even do the identical with a ziplock bag with the nook snipped away).
Drizzle the caramel sauce over the glaze, after which sprinkle with toffee bits, crushed pecans, or each! (We used toffee bits on high).
Often Requested Questions
Sure it could possibly! Take a look at our Toffee Pecan Layer Cake. That is the favored layer cake recipe that we based mostly this recipe on.
Sure! If baking nicely upfront, permit the cake to chill virtually fully earlier than wrapping with plastic wrap adopted by aluminum foil. Label with the date, and freeze for as much as three months!
When it’s time to thaw the cake, place within the fridge the evening earlier than (nonetheless wrapped), after which take away the following morning to complete thawing on kitchen counter.
Retailer in an hermetic container at room temperature for as much as three days .
Extra Caramel Muffins
We’ve got extra scrumptious caramel cake recipes to share with you! Listed below are just some favorites so that you can strive!
Vanilla Cake with Caramel Buttercream
Caramel Cake with Caramel Frosting
Benefit from the Recipe!
Thanks a lot for stopping by. Should you give this toffee cake a strive, we’d love so that you can depart a remark and photograph beneath!
- 1 ½ sticks (170g) unsalted butter, softened Must be simply comfortable sufficient that it dents when pressed.
- 3 giant eggs, room temperature (to heat rapidly — put right into a bowl with very heat water for 10 minutes.)
- 1 cup (200g) white sugar
- 1 cup (217g) gentle brown sugar (packed into measuring cup)
- 3 cups (342g) cake flour (should you don’t have a scale, spoon right into a measuring cup and stage off with again of a knife) See NOTE beneath for cake flour substitute
- 1 Tablespoon (12g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (242g) bitter cream
- 2 teaspoons (8g) vanilla extract
- ½ cup (121g) milk (we used entire milk)
- â…“ cup (68g) vegetable oil (we want canola oil)
- ½ cup (72g) toffee bits (we used Heath Bits O’ Brickle toffee bits)
- ½ cup (49g) chopped pecans
Substances for Caramel Sauce
- ½ stick (57g) unsalted butter (if utilizing salted butter, don’t add further salt)
- 1 cup (217g) gentle brown sugar (packed into measuring cup)
- ½ cup (126g) heavy cream
- ½ teaspoon (2g) salt
- 1 teaspoon (4g) vanilla extract
- 1 Tablespoon (18g) gentle corn syrup
For the Cake
-
Preheat oven to 325 levels. Grease and flour bundt pan or tube pan. (See Notes for extra pan particulars)
-
In a separate bowl mix the cake flour, baking powder and salt. Whisk at the least 30 seconds to mix. Put aside.
-
In one other bowl mix the bitter cream, vanilla, oil and milk. Stir and put aside.
-
Within the bowl of your mixer, add the butter and beat on low to medium velocity till easy. Slowly add the white and brown sugar, mixing on medium velocity till the combination is lighter in shade and fluffy, roughly 3 to five minutes ( a bit longer if utilizing a hand mixer).
-
Add the eggs separately, mixing after every egg till the yellow of the yolk is mixed in.
-
With the mixer on low, add the dry components alternately with the moist components, starting and ending with the dry components. (We did three additions of the dry components, alternating with two additions of moist.) Cease & scrape down sides of bowl with rubber spatula as wanted (a few times).Combine simply till mixed.
-
As soon as the batter is combined, utilizing a spatula fold within the toffee bits and the chopped pecans. The cake batter is thick, this can assist to maintain the nuts and toffee bits from sinking to the underside of the pan.
-
Scoop batter into the ready bundt pan. Clean the highest with the again of a spoon. Bake for 45-50 minutes (alter time as wanted). The cake is completed when a toothpick inserted into the middle pulls out clear or with just some crumbs hooked up. Let the cake cool within the pan on a wire rack for 10 minutes earlier than turning out.
-
This recipe makes about 8 cups of batter
Caramel Sauce
-
Utilizing a medium measurement sauce pan (deep sufficient to forestall boil over) soften the butter over medium warmth.
-
Add the brown sugar and the remaining components.
-
Stir to mix, attempt to preserve combination off the edges of the pan. As soon as the combination begins to boil, cut back the warmth to low.
-
Simmer for five to six minutes, examine the pot ensuring it is not going to boil over.
-
Remember the fact that the caramel with thicken up a bit because it cools. You’ll be able to pour it into a protracted glass casserole dish if you would like it to chill extra rapidly.
-
Makes 1 cup caramel sauce. It may be stored within the fridge in an hermetic container as much as 2 weeks.
Adorning the Cake
-
As soon as the cake has cooled, and the caramel has cooled sufficient to thicken to desired quantity, you possibly can spoon the glaze over the cake or pipe it with a piping bag. A piping bag offers a bit extra control- we merely snipped the tip away to create a small gap within the bag. You are able to do the identical with a ziplock bag and snip away one nook.
-
Prime with toffee bits, crushed pecans, or each. (Ours is topped with toffee bits).
Bundt Cake Pan:Â Â Our bundt pan has a baking capability of 12 cups, and measures 10 inches throughout.
If you’re utilizing a distinct measurement pan, the baking instances could range. If utilizing a smaller pan, the overall rule of thumb is to not fill the pan greater than â…” full.
