Better Than Whatever Bundt Cake
This decadent chocolate cake is soaked with caramel, topped with a mountain of whipped cream, and sprinkled with English toffee. If you're looking for a "satisfy your needs in an urget way confection," this is it!
Ingredients
Chocolate Bundt Cake
- 2 eggs
- 2 ½ cups granulated sugar
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ¼ cup dry chocolate pudding mix
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups buttermilk
- 8 ounces butter melted
- ½ cup sweetened condensed milk
- ½ cup caramel sauce plus extra for drizzling
- Heath English toffee bits
Whipped Cream
- 2 cups heavy whipping cream chilled
- ¼ cup granulated sugar
Instructions
Better Than Whatever Bundt Cake
- Preheat your oven to 350 degrees. Prepare your bundt pan by spraying it thoroughly with Baker’s Joy baking spray or by coating the pan with butter and dusting it lightly with cocoa powder. Set the pan aside.
- Sift 2 cups of flour and ½ cup of cocoa powder together. Mix in 1 teaspoon of baking powder and ¼ teaspoon of baking soda. Set aside.
- Using a handheld beater or a stand mixer, beat together 2 eggs and 2 ½ cups of sugar. It should be well incorporated and fluffy.
- Begin mixing in your dry mixture and 1 ½ cups buttermilk, alternating between the two. You want to end with your dry mixture.
- Melt 8 oz of butter in a microwave-safe bowl. Heat in increments of 30 seconds for fridge-cold butter.
- Pour the melted butter slowly into your cake batter and beat until it becomes glossy and fully incorporated.
- Pour into your bundt pan, using a rubber spatula to smooth the top evenly if needed. Tap the pan on the surface of your counter a few times to release any air.
- Bake for 60 minutes. A cake tester should come out nearly clean, with just a crumb or two holding on.
- Whisk together ½ cup of caramel sauce and ½ cup sweetened condensed milk.
- Using the end of a wooden spoon, carefully poke holes into hot bundt cake. Be careful not to push too far. Spoon caramel mixture over the bundt cake a little bit at a time until it is soaked through.
- Wait between 10-15 minutes and then invert your cake onto a plate or cake stand.
Whipped Cream
- Beat 2 cups cold heavy whipping cream with ¼ cup granulated sugar until thick.
Assembly
- Cover cooled chocolate bundt cake with whipped cream. Drizzle caramel sauce over the top. Sprinkle with Heath English toffee bits.