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Dessert

Toffee Bundt Cake

A bundt cake made with Heath bars, chocolate chips, and butter, finished with powdered sugar.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Toffee Bundt Cake

Oven350 °F
Time55 to 60 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 350 °F and spray a 12‑cup Bundt pan with baking spray and flour.

  2. Sift the all-purpose flour, cake flour, baking powder, baking soda, and salt together onto a piece of wax paper.

  3. In a medium bowl, combine the chopped Heath bars and chocolate chips, then add 1 1/2 tablespoons of the flour mixture and stir together.

Make the batter

  1. Using an electric stand mixer with a paddle attachment, cream the butter at medium speed for 3 minutes.

  2. Add half the granulated sugar and beat for 2 minutes, then add the remaining granulated sugar and beat for 1 minute.

  3. Scrape down the sides of the bowl.

  4. Add the brown sugar and beat for 2 minutes.

  5. Beat in the eggs, one at a time, beating for 45 seconds after each addition.

  6. Scrape down the sides of the bowl.

  7. Add the vanilla extract.

  8. With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream in two additions.

  9. Stop a few times to scrape down the sides of the bowl.

  10. Stir in the Heath bar/chocolate chip mixture.

Bake and serve

  1. Transfer batter to the Bundt pan and place the pan on a baking sheet in case any batter overflows.

  2. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.

  3. Let cool in the pan for 10 minutes and then invert onto a serving platter.

  4. Once cool, sift powdered sugar over the cake.

Nutrition, whole recipe (rough)

1100Calories
46 gProtein
35 gFat
144 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the main structure that holds the cake together as it bakes.
Butter
Creaming with sugar traps air and adds tenderness and rich flavor.
Eggs
Bind the batter and add structure and richness to the crumb.
Sour cream
Adds moisture and tenderness, and a slight tang that balances sweetness.
Granulated sugar
Sweetens the cake and helps create a light, tender crumb when creamed with butter.
Baking soda
Reacts with the acidic sour cream to produce gas that helps the cake rise.

The step that matters

Creaming the butter and sugar. Beating softened butter with sugar traps air bubbles that expand in the oven and give the cake its lift. Under-beating leaves a dense cake, while over-beating after the flour is added can toughen it.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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