Best 3 Sticky Toffee Bundt Cake Recipe By Tasty Recipes

Indulge in the Decadent Delight of Sticky Toffee Bundt Cake:

Prepare to embark on a culinary journey that will tantalize your taste buds with the irresistible Sticky Toffee Bundt Cake. This classic dessert is elevated with a moist and flavorful bundt cake, complemented by a luscious toffee sauce that creates a symphony of flavors in every bite. Our collection of recipes offers variations that cater to different dietary preferences, ensuring that everyone can savor this delectable treat. From the traditional recipe with its rich and decadent flavors to gluten-free and vegan adaptations, each version promises an unforgettable experience. Dive into the world of Sticky Toffee Bundt Cake and discover the perfect recipe to satisfy your sweet cravings.

Let's cook with our recipes!

STICKY TOFFEE BUNDT CAKE RECIPE BY TASTY

Here's what you need: hot water, earl grey teabags, medjool date, ground cinnamon, ground nutmeg, butter, caster sugar, dark brown sugar, eggs, self-raising flour, butter, golden caster sugar, dark brown sugar, dark rum, double cream

Provided by Ellie Holland

Categories Desserts

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 ¼ cups hot water
4 earl grey teabags
2 ¾ cups medjool date, pitted
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup butter, room temperature
¾ cup caster sugar
¾ cup dark brown sugar
3 eggs
2 ¾ cups self-raising flour
1 cup butter
⅔ cup golden caster sugar
¾ cup dark brown sugar
½ cup dark rum
1 ¼ cups double cream

Steps:

In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
Let cool and take the teabags out, keeping the water.
Pre-heat the oven to 180°C (350°F).
In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
Next, beat in the eggs one by one, using a metal spoon.
Fold in the flour, followed by the puree.
Pour into a thoroughly greased bundt cake tin and smooth out the top.
Bake in the oven for about 45 minutes, until golden brown and cooked through.
Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
Stir in the rum and double cream.
Bring to the boil and simmer for about 5 minutes.
Pour into a jug and leave to cool.
Once the cake is ready, flip onto a cooling rack.
Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
Pour what's left of the caramel over the top of the cake.
Enjoy!

STICKY BUN CAKE RECIPE BY TASTY

Sticky Bun Cake Recipe by Tasty image

Here's what you need: cream cheese, powdered sugar, milk, vanilla extract, white bread, butter, granulated sugar, cinnamon, brown sugar, salt, honey, pecan, vanilla ice cream

Provided by Julie Klink

Categories Desserts

Yield 6 servings

Number Of Ingredients 13

Ingredients

24 oz cream cheese, 3 packages
½ cup powdered sugar
½ cup milk
2 teaspoons vanilla extract, divided
35 slices white bread
3 sticks butter, divided
1 tablespoon granulated sugar
2 teaspoons cinnamon
1 cup brown sugar, packed
1 teaspoon salt
¼ cup honey
1 cup pecan
vanilla ice cream, for serving

Steps:

Preheat the oven to 325˚F (165˚C).
In a large bowl, add the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla. Mix with a whisk or hand mixer until smooth. Set aside until ready to use.
On a cutting board, cut the crusts off the bread. Lay out 5 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, you will have 7 strips of 5 pieces of bread.
In a small bowl, melt ¾ cups of butter. Add the granulated sugar and cinnamon and stir to combine.
Brush the cinnamon butter mixture on one of the strips of bread.
Spread the cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
Roll up one of the strips of bread, take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
In a small saucepan over medium heat, mix together the remaining ¾ cup (170 g) butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
Pour ⅔ of the caramel mixture into an 8-inch (20 cm) round cake pan. Sprinkle the pecans on top of the caramel. Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.
Bake for 40 minutes, until the top is crisp.
Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
Let cool for about 10 minutes before slicing.
Serve immediately, with vanilla ice cream if desired!
Enjoy!

Nutrition Facts : Calories 663 calories, Carbohydrate 69 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 58 grams

TOFFEE BUNDT CAKE

Toffee Bundt Cake image

This is almost as easy as a dump cake. It's wonderfully tasty and frequently demanded by my friends.

Provided by Tinacooks

Categories Bundt Cake From a Mix

Time 1h40m

Yield 12

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) package yellow cake mix
1 (5.1 ounce) package vanilla instant pudding mix
⅔ cup vegetable oil
⅓ cup white sugar
⅓ cup water
4 large eggs, beaten
1 (8 ounce) container sour cream
1 cup chocolate-coated toffee bits
¼ cup powdered sugar, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.
Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.
Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
Sift powdered sugar over the cooled cake.

Nutrition Facts : Calories 516.8 calories, Carbohydrate 59.7 g, Cholesterol 87.4 mg, Fat 29.4 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 539.7 mg

Tips:

Use a bundt pan with a capacity of 10 cups or more to ensure that the cake bakes evenly.
Make sure to grease and flour the bundt pan thoroughly to prevent the cake from sticking.
Measure the ingredients accurately using measuring cups and spoons to ensure the best results.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake for the recommended time, checking for doneness with a toothpick inserted into the center. The toothpick should come out clean when the cake is done.
Allow the cake to cool completely before inverting it onto a serving plate.
For a richer flavor, use dark brown sugar instead of light brown sugar in the recipe.
For a more decadent cake, add a layer of cream cheese frosting between the layers.
Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This sticky toffee bundt cake is a delicious and indulgent dessert that is perfect for any occasion. With its moist and flavorful cake, gooey toffee sauce, and crunchy pecan topping, this cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield a stunning and delicious cake that is sure to impress.