Irresistible Chocolate, Caramel & Toffee Bundt Cake Recipe
Are you looking for a yummy chocolate cake recipe? This chocolate toffee cake will knock your socks off! This chocolate bundt cake combines toffee bits, chocolate, and caramel sauce for a truly decadent dessert that every chocoloate lover will want to try. Ready to try it? Here is my chocolate toffee cake recipe!
Servings 10 slices
Ingredients
- 2 cups brown sugar packed
- 1 cup granulated white sugar
- 1 1/2 cups canola or vegetable oil
- 5 large eggs
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 8 oz bag of toffee bits
- 1 1/4 cup mini chocolate chips
- 1 cup caramel sauce
Instructions
- Preheat your oven to 325°F! In a large mixing bowl, grab your electric mixer and combine the brown sugar, white sugar, oil, and eggs until it’s all well blended
- Incorporate the flour, baking powder, and salt into the mixture, and continue mixing until well combined. Then, gradually add in the milk and beat until smooth
- And now, gently fold in the mini chocolate chips—make sure to set aside 1/4 cup to sprinkle on top of the finished cake! Don’t forget to add the toffee bits, but save a handful for the final touch on the cake later.
- Carefully pour the batter into a generously greased large bundt or tube pan. Place it in a preheated oven at 325°F and bake for 80 to 90 minutes—yes, it takes a while, but the results are worth it!The cake is ready when it feels firm to the touch and a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for at least an hour before removing it
- Carefully transfer the cake to a large plate. Then, drizzle the caramel sauce over the top and finish it off by sprinkling the reserved mini chocolate chips and toffee bits on top
Notes
HINT: I prefer mini chocolate chips over regular-sized ones! They not only stay evenly distributed throughout the cake, but they also prevent sinking to the bottom.