This Starbucks Dark Toffee Bundt cake copycat recipe is a delicious clone of one of Starbucks’ new seasonal treats. You can make a whole batch instead of buying just one. Your whole family will love them, plus they are the perfect addition to any holiday party.
Making copycat recipes is one of my favorite things to do, particularly a Starbucks copycat recipe since it’s my favorite coffee shop.
The new Dark Toffee Bundt from Starbucks new seasonal menu is my current favorite holiday treat. Oh, and I love their new Cran-Merry Refresher, too. Have you tried it? I recommend it along with this delicious coffee cake. It’s a 10/10 pairing.
Mini Bundt Pan
Making this mini bundt cake recipe was a good reason to get out another one of my Nordic Ware pans. I used the Nordic Ware Anniversary Bundlette Pan, but the Heritage Bundlette Cake Pan will give you the best results if you want your Dark Toffee Bundt cakes to look exactly like the real deal. I don’t have that pan yet, but I might have to ask Santa for it. 🧑🏻🎄
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How to Make Starbucks Dark Toffee Bundt Cake Copycat Recipe
Starbucks Dark Toffee Bundt Cake Copycat Recipe
🎄
Ingredients
- For the cakes:
- 8 ounces pitted dates
- 1 ½ cups water
- 2 teaspoons baking soda
- 1 cup unsalted butter
- 1/2 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- For the toffee glaze:
- 1 cup brown sugar
- 3/4 cup unsalted butter
- 3/4 cup heavy cream
- a pinch of salt
- 1 teaspoon vanilla extract
Instructions
For the Cakes:
- Preheat your oven to 350 degrees F.
- Spray a mini bundt pan with nonstick baking spray.
- Add the pitted dates, water, and baking soda to a saucepan. Bring to a boil over medium heat and simmer for 3-4 minutes.
- Remove the pan from the heat and gently mash the dates with a fork or potato masher.
- Set aside the date mixture, and allow it to cool while making the cake.
- In the bowl of a stand mixture (you could use an electric hand mixer instead), cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla to the bowl and beat until well combined.
- In a medium bowl, whisk together the baking powder and flour.
- Add roughly half of the flour mixture and half of the mashed dates to the bowl of the stand mixer and beat on low speed until just combined. Repeat with the rest of the flour and dates, being careful not to over-mix.
- Carefully add the cake batter into each of the wholes in the mini Bundt pan. Gently tap the pan on the counter to make sure the batter settles into the crevices.
- Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pan for 10 minutes, then invert onto a wire rack to cool while you make the glaze.
For the toffee sauce:
- Combine the brown sugar and butter in a medium saucepan.
- Bring to a boil over medium heat and simmer for about 3 minutes until the brown sugar has dissolved.
- Add the heavy cream to the pan and stir vigorously until the mixture is smooth. Continue cooking until it thickens, about 3 more minutes.
- Remove from the heat and stir in the vanilla and pinch of salt.
Assemble:
- While the cakes are still warm, gently use a toothpick to poke several holes in the top of each one to allow the sauce to penetrate the cakes.
- Place a sheet of parchment paper under the wire rack to catch the drips and contain the mess.
- Slowly pour the warm toffee sauce over each mini bundt cake, allowing it to drip down the sides and into the center of the cake.
- Give the cakes a few minutes to absorb the sauce, and then continue pouring more sauce over each cake until the sauce is gone.
- Sprinkle red and green sprinkles on top of each one.
Notes
These mini cakes can be stored at room temperature, in an airtight container, or wrapped in plastic wrap for 3-4 days.
You can also freeze the cooled cakes for up to 3 months. Thaw at room temp when ready to serve.
*If you only have one mini bundt pan with 6 holes, you will have to bake your cakes in 2 batches.
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Time to Enjoy
I love grabbing a cup of coffee or a cold brew from my local Starbucks, and I love their seasonal treats, too, but that can be expensive if you do it too often.
This homemade version made with simple ingredients is a great way to enjoy this delicious holiday tree without breaking the bank. Since this copycat recipe makes a dozen cakes, you will have plenty to feed your whole family or serve at your holiday gathering.
These adorable little dark toffee bundts also freeze well. You can grab one from the freezer, or microwave for a few seconds, and you’ll be enjoying one with your morning coffee without even having to leave your house.
Happy holidays,
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More Starbucks Copycat Treats You May Enjoy:
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Creatively, Beth
WOW, these does look so tempting and amazing, love the small size
Saw your post at A Labour of Life
My entries this week are 50+51
Hope you will join SSPS https://esmesalon.com/tag/seniorsalonpitstop/
Thanks for stopping by, Esme. I’m headed to your party soon. :-)
Thank you for sharing and participating at SSPS 337. See you at #338
As mentioned before, I love these small Bundt cakes and the glaze and red and green is awesome.
Popping in quickly to let you know that your awesome post will be featured Monday at SSPS 338 https://esmesalon.com/tag/seniorsalonpitstop/
Thank you so much, Esme! Happy Thanksgiving to you and yours. :-)