Description
Silky smooth vanilla toffee bundt cakes deliver pure dessert magic from traditional French bakeries. Sweet caramel notes and rich vanilla blend perfectly, inviting you to savor each delectable crumb with pure delight.
Ingredients
Scale
Cake Ingredients:
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla bean paste or extract
Filling and Topping Ingredients:
- 1/2 cup toffee bits
- 3 tablespoons brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/2 tablespoon cocoa
- 1/2 ounce (14 grams) semisweet chocolate, finely chopped
Glaze and Decoration Ingredients:
- 3/4 cup confectioners’ sugar
- 1/2 tablespoon golden syrup or corn syrup
- 1–2 tablespoons water
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa
- 3/4 cup confectioners’ sugar
- 1/2 tablespoon golden syrup or corn syrup
- 1 tablespoon water
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325°F, ensuring an even temperature for optimal baking.
- Generously coat mini bundt molds with butter and dust with flour to prevent sticking.
- Prepare the filling by thoroughly combining all designated ingredients until smooth and consistent.
- In a separate bowl, whisk together flour, baking powder, and baking soda until well incorporated.
- Using an electric mixer, cream butter and sugar for 4 minutes until light and fluffy.
- Incorporate egg into the butter mixture, beating for 2 minutes until fully integrated.
- Mix in sour cream and vanilla extract, continuing to beat for an additional 2 minutes.
- Gently fold dry ingredients into wet mixture until just combined, avoiding overmixing.
- Distribute 4 tablespoons of batter into each prepared mold, add 1 tablespoon of filling, then cover with remaining batter.
- Place molds in preheated oven and bake for 20-25 minutes until golden and a toothpick comes out clean.
- Allow cakes to rest in the pan for 10 minutes, enabling them to set and cool slightly.
- Carefully remove cakes from molds and let cool completely on a wire rack.
- Prepare chocolate icing by mixing ingredients until smooth and glossy.
- Create vanilla icing by blending ingredients until achieving a consistent texture.
- Artfully drizzle chocolate icing over cooled cakes, followed by a vanilla icing design.
- Let icing set for 2 hours at room temperature before storing or serving.
Notes
- Butter the molds generously to prevent sticking and ensure easy cake removal.
- Cream butter and sugar thoroughly to create a light, fluffy texture that guarantees soft mini cakes.
- Use room temperature ingredients for smoother mixing and more consistent baking results.
- Avoid overmixing batter to keep the cakes tender and prevent a tough, dense texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 202 kcal
- Sugar: 21 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 34 mg