Brickle Bundt Cake
Indulge in the irresistible charm of Brickle Bundt Cake, a perfectly moist and buttery dessert that’s studded with crunchy toffee bits for a delightful texture in every bite. This crowd-pleasing cake combines the rich flavors of brown sugar, creamy vanilla, and buttery toffee, making it the ultimate treat for any occasion. Baked to golden perfection in a Bundt pan, this cake not only tastes heavenly but also looks stunning on a dessert table. Dust it with powdered sugar for an elegant finish, or pair it with whipped cream or a scoop of vanilla ice cream for an indulgent twist. With just 20 minutes of prep time and a foolproof baking process, Brickle Bundt Cake is a deliciously easy way to impress your family and friends. Perfect for holidays, potlucks, or a cozy night in, this toffee-packed Bundt cake is bound to become a go-to favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 1.5 cups toffee bits (Heath or similar)
- 0.25 cup powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick cooking spray, then lightly dust with flour. Tap out the excess flour.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
Fold in the toffee bits gently with a spatula to evenly distribute them throughout the batter.
Pour the batter into the prepared Bundt pan, spreading it evenly and smoothing out the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the Bundt pan from the oven and let the cake cool in the pan for 15 minutes. Then, invert the cake onto a wire rack to cool completely.
Once cool, dust the top with powdered sugar if desired for a decorative finish.
Slice and serve your Brickle Bundt Cake as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
5938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.8 g | 286% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 918.9 g | 334% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 657.7 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 801 mg | 62% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1379 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
