The Best Sticky Toffee Pudding Bourbon Bundt Cake Recipe
Everything you love about sticky toffee pudding but in the most tender, moist bundt cake form.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12-14 slices
- Category: cakes, desserts, bundt, company cake, sweet tooth
- Method: oven
- Cuisine: cakes, desserts, bundt, company cake, sweet tooth
Ingredients
Cake
- 1 1/2 cups pitted and chopped dates
- 2 teaspoon baking soda
- 1/2 cup water
- 3/4 cup brown sugar
- 1/4 cup bourbon
- 3 1/4 cups flour, sifted
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter (3 sticks), softened and divided
- 2/3 cup white sugar
- 3 XL eggs, room temp
- 1 cup toffee chips
Sauce
- 1 1/4 cups brown sugar
- 1/2 cup whipping cream
- 2 tablespoon bourbon
- 1/2 teaspoon vanilla extract
Additional Items
- 1 cup rough chopped pecans (toasted)
Instructions
- Preheat oven to 350°F, rack in the middle—grease and flour 12 cup+ Bundt Pan. Place the dates in a medium-sized glass bowl.
- In a medium saucepan, bring water, brown sugar, and bourbon to a boil. Boil 2 minutes. Remove from heat and pour over the dates. Stir in the baking soda. Set aside for 5 minutes.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together 1 cup butter (2 sticks) and sugar until fluffy. ~6-8 minutes. Beat in eggs one at a time. Stop the mixer, add 1/2 of the flour mixture, and beat until just combined. Add date bourbon mixture; mix until just combined. Add the remaining 1/2 of the flour mixture and toffee chips; stir until just combined.
- Spoon batter into prepared pan. Bake 45 – 50 minutes or until a knife inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 10-15 minutes. Place a plate over the bundt pan and, in one swift motion, flip the pan over to remove the cake and cool on a cooling rack. Allow to cool completely.
- While the cake is cooling in a medium saucepan over medium heat, bring brown sugar, vanilla extract, whipping cream, bourbon, and the remaining stick of butter (1/2 cup) to a boil. Boil for 2 minutes, reduce the heat, and simmer 15 minutes or until thickened. When ready to serve, drizzle 1/2 of the bourbon sauce over the cake, reserving the other 1/2. Sprinkle toasted pecans over the top of the cake.
- Spoon reserved sauce over cake slices.
Notes
For this you need a larger bundt pan.
I have this one and LOVE it! 12 cup+ Bundt Pan