Bundt Cake Recipe with Chocolate Toffee Sauce Recipe

Elizabeth

Founder of Her Recipe Box

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Alright, let’s dive into the delightful world of Dutch baking with this absolutely scrumptious Bundt cake recipe! My family and I are always on the lookout for desserts that are both impressive and relatively straightforward to make, and this Dutch Bundt Cake with Chocolate Toffee Sauce has quickly become a new favorite in our household. The aroma that fills the kitchen while it bakes is simply divine, a warm, comforting scent of sweet butter and caramelized sugar. And the taste? Oh my goodness, the taste! The cake itself is perfectly moist and tender, with a subtle hint of caramel from the cane syrup, and then you drizzle it with that decadent chocolate toffee sauce… it’s pure heaven. Even my pickiest eater, usually a staunch opponent of anything “too sweet,” couldn’t get enough of this cake. It’s the kind of dessert that disappears in minutes, leaving everyone wanting just one more slice. If you’re searching for a crowd-pleasing dessert that’s easy enough for a weeknight treat but elegant enough for a special occasion, look no further. This Dutch Bundt Cake is your answer. Get ready to impress your family and friends with this surprisingly simple yet utterly delicious creation!

Ingredients

To embark on this baking adventure, you’ll need to gather a handful of simple yet essential ingredients. Each component plays a vital role in creating the perfect Dutch Bundt Cake and its luscious chocolate toffee sauce. Let’s break down exactly what you need for both parts of this recipe:

Ingredients for the Cake

The foundation of our dessert is the cake itself, a moist and tender bundt that perfectly complements the rich toffee sauce. Here’s what you’ll need to create this delectable base:

7 tbsp Softened Butter: Butter is the cornerstone of many great cakes, and this recipe is no exception. Softened butter, meaning butter that is at room temperature and easily pliable, is crucial for creating a light and airy texture. It incorporates air when creamed with sugar, contributing to the cake’s tenderness and richness. Using unsalted butter gives you better control over the overall saltiness of the cake, allowing the other flavors to shine. Make sure your butter is genuinely softened, not melted, for the best results. If you forget to take it out of the fridge in advance, you can carefully soften it in the microwave in short intervals, being extremely cautious not to melt it.
7 tbsp Light Brown Sugar (light brown basterdsuiker): The recipe specifically calls for “light brown basterdsuiker,” which is a type of light brown sugar popular in the Netherlands. It’s similar to our light brown sugar but often has a finer texture and a slightly more pronounced molasses flavor. If you can’t find basterdsuiker, regular light brown sugar will work perfectly well as a substitute. The brown sugar adds moisture, sweetness, and a subtle caramel note to the cake, contributing to its overall depth of flavor. The molasses in brown sugar also reacts with baking soda (if used in other recipes, not this one) to create a softer texture and richer color.
1 cup Self-Rising Flour: Self-rising flour is a baker’s best friend when you want a cake that’s quick and easy to prepare. It contains flour, baking powder, and salt all in one, eliminating the need to measure these ingredients separately. This simplifies the recipe and ensures that the cake rises beautifully and has a light, airy crumb. If you don’t have self-rising flour on hand, you can easily make your own substitute by combining 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Make sure to whisk these ingredients together thoroughly to ensure they are evenly distributed throughout the flour.
2 Eggs: Eggs are essential binders and emulsifiers in baking. They provide structure, richness, and moisture to the cake. In this recipe, eggs help to create a cohesive batter and contribute to the cake’s tender texture. Using large eggs is generally recommended in baking recipes unless specified otherwise. Make sure your eggs are at room temperature as well. Room temperature eggs emulsify more readily into the batter, resulting in a smoother and more evenly textured cake.
2 tbsp Milk: Milk adds moisture to the cake, contributing to its tender crumb and preventing it from becoming dry. It also helps to dissolve the sugar and activate the gluten in the flour, contributing to the cake’s structure. You can use whole milk, 2% milk, or even non-dairy milk alternatives like almond milk or oat milk, depending on your preference. Whole milk will provide a richer flavor, while lower-fat milks or non-dairy options will result in a slightly lighter texture.
1 tbsp Cane Syrup: Cane syrup, also known as treacle or molasses syrup, is a thick, dark syrup made from sugarcane juice. It adds a unique depth of flavor and sweetness to the cake, contributing to its overall caramel-like notes. It also helps to keep the cake moist. If you can’t find cane syrup, you can substitute it with dark corn syrup or even maple syrup, although the flavor will be slightly different. Blackstrap molasses can also be used in a pinch, but it has a very strong flavor, so you might want to use slightly less.

Ingredients for the Toffee Sauce

No Dutch Bundt Cake is complete without a generous drizzle of decadent chocolate toffee sauce. This sauce is rich, gooey, and utterly irresistible. Here’s what you’ll need:

2 tbsp Butter: Just like in the cake, butter forms the base of the toffee sauce, adding richness and flavor. Unsalted butter is recommended for the sauce as well, allowing you to control the overall sweetness and saltiness. The butter melts and emulsifies with the other ingredients to create a smooth and luscious sauce.
2 tbsp Light Brown Sugar (light brown basterdsuiker): Brown sugar plays a crucial role in creating the toffee flavor of the sauce. As it melts and caramelizes, it develops a deep, rich, toffee-like taste that perfectly complements the chocolate. Again, light brown basterdsuiker is preferred if available, but regular light brown sugar will work just fine.
3 tbsp Cane Syrup: Cane syrup is also a key ingredient in the toffee sauce, adding sweetness, depth of flavor, and a characteristic toffee-like stickiness. It enhances the caramel notes from the brown sugar and creates a beautiful glossy sheen in the sauce. The same substitution notes as mentioned for the cake apply here as well.
2 tbsp Milk: Milk in the toffee sauce helps to thin it out to the desired consistency and creates a smooth, pourable texture. It also contributes to the creamy richness of the sauce. You can use the same type of milk as you used for the cake, or even heavy cream for an even richer sauce.
1 tbsp Cocoa Powder: Cocoa powder adds a deep chocolate flavor to the toffee sauce, creating a delightful chocolate toffee combination. Unsweetened cocoa powder is recommended to balance the sweetness of the other ingredients. Dutch-processed cocoa powder will provide a smoother, less bitter chocolate flavor, while natural cocoa powder will have a slightly more intense and acidic taste.
1.5 ounces Dark Chocolate: Dark chocolate intensifies the chocolate flavor of the sauce and adds a luxurious richness. Using good quality dark chocolate with a cocoa percentage of around 50-70% will result in the best flavor. You can use chocolate chips, chopped chocolate bars, or baking chocolate. The higher the cocoa percentage, the more intense the chocolate flavor will be.
Chocolate Sprinkles (optional): Chocolate sprinkles are an optional but fun addition to the finished cake. They add a touch of visual appeal and a bit of extra chocolatey sweetness. You can use any type of chocolate sprinkles you prefer, such as jimmies, nonpareils, or chocolate shavings.

Instructions

Now that we have all our ingredients ready, let’s move on to the exciting part: baking this delicious Dutch Bundt Cake! Follow these step-by-step instructions to create your own masterpiece:

Prepare Your Bundt Pan: The first step is to ensure your bundt pan is properly prepared. This is crucial for preventing the cake from sticking and ensuring it releases cleanly once baked. “Lightly grease your bundt pan with butter,” as the recipe instructs. Use softened butter to generously coat the inside of the bundt pan, making sure to get into all the nooks and crannies. Pay special attention to the center tube and any intricate details of your pan. For extra insurance against sticking, especially with more intricate bundt pans, you can also dust the greased pan with flour or cocoa powder. Tap out any excess flour or cocoa powder. Alternatively, you can use a baking spray that contains flour, which simplifies the process. Preheating your oven to 350°F (175°C) at this stage is also a good idea so it’s ready when the batter is prepared.
Combine Cake Ingredients: In a mixing bowl, it’s time to bring together all the ingredients for the cake batter. The instruction is simple: “Mix all the cake ingredients until smooth.” This can be done using an electric mixer (stand mixer or hand mixer) or even by hand with a whisk. Start by creaming together the softened butter and light brown sugar until the mixture is light and fluffy. This process incorporates air into the batter, which is essential for a tender cake. If using an electric mixer, this should take about 2-3 minutes on medium speed. If mixing by hand, it will take a bit longer and require more elbow grease. Once the butter and sugar are creamed, add the eggs one at a time, mixing well after each addition. This ensures that each egg is fully incorporated into the batter. Next, gradually add the self-rising flour, mixing on low speed or gently folding it in with a spatula until just combined. Be careful not to overmix the batter at this stage, as overmixing can develop the gluten in the flour, resulting in a tough cake. Finally, stir in the milk and cane syrup until the batter is smooth and homogenous. The batter should be relatively thick but pourable.
Pour Batter and Bake: With your batter ready and bundt pan greased, it’s time to assemble and bake. “Pour the cake batter into the greased bundt pan.” Pour the batter evenly into the prepared bundt pan, ensuring it’s distributed throughout the pan. If necessary, gently tap the bundt pan on the counter a few times to release any air bubbles trapped in the batter and to ensure it settles evenly in the pan. Now, place the bundt pan in the preheated oven and “Bake the cake in a preheated oven at 350°F for 40 minutes, until it feels springy to the touch.” Baking time can vary slightly depending on your oven and the specific bundt pan you are using. Start checking for doneness around 35 minutes. The cake is done when it springs back lightly to the touch when gently pressed in the center and a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs attached. “The bake time can vary slightly based on the exact size of your bundt pan and the true temperature of your oven. Check for doneness by inserting a toothpick or skewer into the center; if it comes out clean, the cake is ready.” This is a crucial step, as overbaking can lead to a dry cake, while underbaking will result in a gooey center.
Prepare the Toffee Sauce: While the cake is baking, you can prepare the luscious chocolate toffee sauce. “Prepare the sauce while the cake is in the oven. In a small pan over low heat, melt the butter, sugar, syrup, milk, and cocoa powder. Stir constantly until the mixture is smooth.” In a small saucepan, combine the butter, light brown sugar, cane syrup, milk, and cocoa powder. Place the saucepan over low heat and stir constantly with a whisk or spatula. Stirring constantly is important to prevent the sugar from burning and to ensure that all the ingredients melt together smoothly. Continue stirring until the butter and sugar are fully melted and the mixture is smooth and homogenous. This should take about 5-7 minutes.
Add Chocolate to Sauce: Once the base of the toffee sauce is smooth, it’s time to add the chocolate. “Break the chocolate into pieces, add it to the mixture, and stir until melted.” Break the dark chocolate into smaller pieces and add them to the warm sauce. Continue stirring gently until the chocolate is completely melted and incorporated into the sauce. The sauce should become smooth, glossy, and richly chocolatey. “Let the sauce cool down until the cake is ready.” Remove the saucepan from the heat and let the sauce cool slightly while the cake finishes baking and resting. As the sauce cools, it will thicken slightly to a perfect drizzling consistency.
Cool and Unmold Cake: Once the cake is baked and tests done, “Remove the cake from the oven and let rest in the pan for 5 minutes, then turn it out onto a serving plate.” Let the cake cool in the bundt pan for about 5 minutes. This allows the cake to firm up slightly, making it easier to unmold without breaking. After 5 minutes, carefully invert a serving plate over the bundt pan. Holding the plate and pan firmly together, quickly flip them over. Gently tap the bundt pan a few times to encourage the cake to release. Carefully lift the bundt pan away from the cake. If the cake sticks slightly, you can gently loosen it with a thin spatula or knife around the edges and center tube before inverting again.
Drizzle with Toffee Sauce and Serve: The final and most rewarding step is to drizzle the cake with the decadent chocolate toffee sauce. “Drizzle the prepared chocolate toffee sauce over the cake, or serve it on the side for each slice. Optional: add chocolate sprinkles on top.” You can drizzle the warm toffee sauce generously over the entire bundt cake, allowing it to cascade down the sides and pool in the crevices. Alternatively, you can serve the sauce on the side in a small pitcher or bowl, allowing each person to drizzle their own slice. “Optional: add chocolate sprinkles on top.” If desired, sprinkle chocolate sprinkles over the top of the cake for a fun and festive touch. Serve the Dutch Bundt Cake warm or at room temperature. It’s delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Nutrition Facts

Understanding the nutritional content of your favorite treats can be helpful. While this Dutch Bundt Cake is certainly a decadent dessert, knowing the approximate nutrition facts can help you enjoy it in moderation as part of a balanced diet. Please note that these are estimated values and can vary based on specific ingredient brands and portion sizes.

Servings: 8

Approximate Nutrition Facts per Serving:

Calories: 420-480 kcal
Total Fat: 20-25g
- Saturated Fat: 12-15g
Cholesterol: 70-80mg
Sodium: 150-200mg (primarily from self-rising flour and butter)
Total Carbohydrates: 55-65g
- Dietary Fiber: 1-2g
- Sugars: 40-50g (primarily from brown sugar, cane syrup, and chocolate)
Protein: 4-5g

Important Notes:

These values are estimates and can vary.
The calorie count is influenced by the amount of toffee sauce drizzled per serving.
This cake is relatively high in sugar and fat, making it a treat to be enjoyed occasionally.

Preparation Time

One of the great things about this Dutch Bundt Cake recipe is how relatively quick and easy it is to prepare. Here’s a breakdown of the time involved:

Prep Time: 15 minutes
- This includes gathering ingredients, greasing the bundt pan, and mixing the cake batter and toffee sauce ingredients. The recipe is straightforward and doesn’t require any complicated techniques, making the prep time quite efficient.
Cook Time: 40 minutes
- This is the time the cake spends baking in the oven. The baking time is fairly consistent, although as mentioned earlier, it can vary slightly depending on your oven and bundt pan.
Total Time: 55 minutes
- This is the sum of the prep time and cook time, representing the total time from start to finish to create this delicious dessert. In under an hour, you can have a freshly baked, homemade bundt cake ready to impress!

This quick preparation time makes this Dutch Bundt Cake an excellent choice for those times when you want a homemade dessert without spending hours in the kitchen. It’s perfect for weeknight treats or spontaneous weekend baking sessions.

How to Serve

The beauty of this Dutch Bundt Cake lies not only in its delicious flavor but also in its versatility in serving. Here are some delightful ways to present and enjoy this cake:

Warm with Toffee Sauce: The most classic and arguably most decadent way to serve this cake is warm, fresh from the oven (after cooling slightly and unmolding, of course!), generously drizzled with the warm chocolate toffee sauce. The warmth of the cake and sauce creates a melt-in-your-mouth experience that is simply irresistible.
Room Temperature with Sauce on the Side: If you prefer a slightly less intense sweetness or want to control the amount of sauce, serve the cake at room temperature with the chocolate toffee sauce on the side. This allows guests to drizzle as much or as little sauce as they desire. Serving the sauce on the side also keeps the cake visually appealing, as the sauce won’t soak in and potentially make the cake look less defined.
With Vanilla Ice Cream: Pairing the warm Dutch Bundt Cake with a scoop of cold vanilla ice cream is a match made in dessert heaven. The contrast in temperatures and textures, along with the classic pairing of chocolate and vanilla, elevates the dessert to another level of deliciousness. The ice cream also adds a creamy element that complements the cake and sauce beautifully.
With Whipped Cream: A light and airy dollop of freshly whipped cream is another excellent accompaniment to this bundt cake. The whipped cream provides a delicate sweetness and a soft texture that contrasts nicely with the richness of the cake and sauce. You can even lightly sweeten the whipped cream with a touch of vanilla extract or powdered sugar for added flavor.
With Fresh Berries: To add a touch of freshness and acidity to balance the sweetness of the cake and sauce, serve it with a side of fresh berries. Raspberries, strawberries, or blueberries are all excellent choices. The berries not only add flavor but also a beautiful pop of color to the plate.
Dust with Powdered Sugar: For a simpler presentation, especially if you want to showcase the beautiful shape of the bundt cake, you can simply dust it with powdered sugar instead of using the toffee sauce. This creates an elegant and understated look while still adding a touch of sweetness. This is a great option if you want to enjoy the cake’s flavor without the added richness of the sauce.
As a Dessert Buffet Centerpiece: This Dutch Bundt Cake makes a stunning centerpiece for a dessert buffet. Its beautiful shape and rich color will draw attention, and its delicious flavor will keep guests coming back for more. You can arrange it on a cake stand and surround it with other desserts and treats for a visually appealing and mouthwatering display.

No matter how you choose to serve it, this Dutch Bundt Cake is sure to be a crowd-pleaser. Experiment with different serving suggestions to find your favorite way to enjoy this delightful dessert.

Additional Tips for Baking Success

To ensure your Dutch Bundt Cake turns out perfectly every time, here are five helpful tips to keep in mind:

Properly Grease Your Bundt Pan: We’ve mentioned this before, but it’s worth emphasizing again: thoroughly greasing your bundt pan is absolutely crucial for preventing sticking and ensuring a clean release. Don’t skimp on the butter! Make sure to get into every nook and cranny, especially around the center tube and any intricate designs. Consider using baking spray with flour for extra insurance, or grease and dust with flour or cocoa powder as mentioned earlier. A well-greased pan is the key to a beautifully unmolded bundt cake.
Don’t Overmix the Batter: Overmixing the cake batter, especially after adding the flour, can develop the gluten in the flour too much, resulting in a tough and dense cake instead of a tender and moist one. Mix the dry ingredients into the wet ingredients until just combined. A few streaks of flour are okay; they will disappear as you fold in the milk and cane syrup. Stop mixing as soon as the batter is homogenous. Gentle mixing is key to a light and airy cake.
Room Temperature Ingredients are Your Friend: Using room temperature ingredients, particularly butter and eggs, makes a significant difference in baking. Softened butter creams more easily with sugar, creating a light and airy batter. Room temperature eggs emulsify more readily into the batter, resulting in a smoother and more evenly textured cake. Take your butter and eggs out of the refrigerator about 30 minutes to an hour before you start baking to allow them to come to room temperature.
Check for Doneness Accurately: Relying solely on baking time can be misleading, as oven temperatures and bundt pan sizes can vary. Always check for doneness using the toothpick or skewer test. Insert a toothpick or skewer into the center of the cake; if it comes out clean or with just a few moist crumbs attached, the cake is done. If it comes out with wet batter, the cake needs to bake longer. Also, look for visual cues: the cake should be golden brown and spring back lightly when gently pressed in the center.
Let the Cake Cool Slightly Before Unmolding: Resist the urge to unmold the cake immediately after taking it out of the oven. Let it cool in the bundt pan for about 5-10 minutes before attempting to unmold it. This allows the cake to firm up slightly, making it less likely to break or crumble during unmolding. Cooling it for too long in the pan, however, can also make it stick, so the 5-10 minute window is ideal. After the brief cooling period, invert it onto a serving plate as described in the instructions.

By following these helpful tips, you’ll be well on your way to baking a perfect Dutch Bundt Cake with Chocolate Toffee Sauce that will impress everyone who tries it. Happy baking!

Frequently Asked Questions (FAQ)

Got questions about making this Dutch Bundt Cake? Here are answers to some common queries that might arise as you bake:

Q1: Can I use all-purpose flour instead of self-rising flour?

A: Yes, you can definitely substitute all-purpose flour for self-rising flour, but you’ll need to add baking powder and salt to ensure the cake rises properly. For every 1 cup of self-rising flour, use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Whisk these ingredients together thoroughly before adding them to the wet ingredients. This homemade self-rising flour substitute will work perfectly well in the recipe.

Q2: What can I use if I don’t have cane syrup?

A: If you can’t find cane syrup (treacle or molasses syrup), there are several good substitutes you can use. Dark corn syrup is a very close substitute in terms of consistency and sweetness. Maple syrup can also be used, although it will impart a slightly different flavor to the cake and sauce. Blackstrap molasses can be used in a pinch, but it has a very strong and distinct flavor, so start with a smaller amount and adjust to taste. Golden syrup is another good alternative if you have access to it.

Q3: Can I make the toffee sauce ahead of time?

A: Yes, you can absolutely make the chocolate toffee sauce ahead of time. In fact, it can be made a day or two in advance and stored in an airtight container in the refrigerator. When you’re ready to serve the cake, simply gently reheat the sauce in a saucepan over low heat or in the microwave in short intervals, stirring frequently, until it’s smooth and pourable again. Making the sauce ahead of time can be a great time-saver, especially if you’re preparing for a gathering.

Q4: How should I store leftover Dutch Bundt Cake?

A: Leftover Dutch Bundt Cake should be stored in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to a week. Storing it at room temperature will maintain a slightly softer texture, while refrigeration will help it last longer but may make it a bit denser. If storing in the refrigerator, you can bring it back to room temperature or warm it slightly before serving for the best texture and flavor. The toffee sauce can also be stored separately in an airtight container in the refrigerator and reheated as needed.

Q5: Can I add nuts or other flavors to the cake or sauce?

A: Absolutely! This recipe is a great base for customization. For the cake, you can add chopped nuts like pecans or walnuts to the batter for added texture and flavor. You could also incorporate spices like cinnamon or nutmeg for a warmer flavor profile. For the toffee sauce, you can add a pinch of sea salt to enhance the toffee flavor and create a salted chocolate toffee sauce. You could also add a liqueur like coffee liqueur or rum to the sauce for an adult twist. Feel free to experiment and personalize the recipe to your liking!

We hope these FAQs address any questions you might have. If you have any more questions, don’t hesitate to ask! Enjoy baking and savoring every delicious bite of your Dutch Bundt Cake with Chocolate Toffee Sauce!