Sticky Toffee Mini Bundt Cakes

Sticky toffee mini bundt cakes are recipe #24 of our “24 Days of Christmas” Holiday baking series where I share 24 recipes over 24 days as a virtual advent countdown to Christmas. Christmas is my favourite holiday, especially when it comes to baking, and I think there are endless creations that we can come up with to reflect the holidays. All 24 holiday recipes will be shared across instagram, tiktok and here on the blog where you can print off the full recipe for your baking pleasure!

I have absolutely loved sharing all of these wonderful recipes with you all over the past 24 days. I can’t believe it has come to an end! To finish off this magical series I am sharing with you these sticky toffee mini bundt cakes with candied pecans, homemade toffee sauce and whipped cream. I am hosting my entire family for Christmas day dinner this year and this is what I am serving them, so it felt fitting for it to be the last recipe I share with you! This recipe makes 30 mini bundt cakes, you can make them ahead and then stick them in the fridge so they are ready for the special day. Add the toffee sauce and whipped cream when serving and enjoy!

Why I Love This Recipe

Honestly, anything that resembles caramel or toffee is an instant sell for me. These individual mini Bundt cakes are the perfect dessert when hosting and while they do have a festive resemblance, I strongly believe they can be enjoyed all year around.

The Recipe

This recipe has a few steps but is overall really simple. Start by making the date paste, which you will add in to your cake batter. Make the cake batter and stick this in the oven while you make the toffee sauce. Aerosol whipped cream really hits the spot with these, but you can make homemade if you prefer! Add the toffee sauce and whipped cream to the cakes before serving and you have a five star dessert in under an hour!

Making a full size cake

Yes, you can absolutely transform these mini Bundt cakes in to one large Bundt cake if you would prefer. The only thing that would change is to of course use a large Bundt cake pan and inevitably you would have to bake the cake for longer. I would recommend the same temperature of 325 degrees, but instead of 15 minutes you will have to cook this cake for about 24-26 minutes or until a toothpick comes out clean. You can make this cake a couple days before you plan to enjoy it and it will keep fresh.

The Steps

• Start by preheating your oven to 325 degrees F and grabbing your necessary ingredients to make sure you aren’t forgetting anything.
• Grab a mini bundt cake pan. Grease it using a spray oil and then lightly sprinkle flour across the pan.
• Start by making the date paste! Add your pitted dates and 1.75 cups of water to a pot on the stove. Bring this to a boil and allow to boil for 3-5 minutes to soften the dates. Once done, let is cool slightly before blending it in a blender or food processor. Set aside as we will use this in the cake!
• In a medium bowl attached to your electric mixer, combine butter, sugars and eggs and mix on medium speed until well combined, about a minute or two.
• Add 1.5 cups of your date puree to this wet mixture along with .5 cup of heavy cream, continue to mix this for a minute or two until well combined.
• In a separate small bowl on the side, combine flour, spices and baking powder and give this a quick whisk with a fork. Gradually add this to your wet mixture along with the orange extract and vanilla bean paste. Continue mixing for 2-3 minutes until everything is smooth and well combined.
• Time to put the cakes together! You will need the candied pecans for this part, you can buy them pre-made or make them on your own by adding 1/4 cup of butter to a pan on the stove on medium heat with 1/2 cup chopped pecans, 2 tbsp brown sugar, 1 tbsp maple syrup and 1 tsp cinnamon. Stir this until melted and mixed and set in the fridge to cool before using.
• In your greased mini bundt pans, sprinkle about a tbsp of chopped pecans in to the bottom and then add in your cake batter. My favourite way to get the cake batter into the mini moulds nicely is to use a piping bag, or a ziploc bag with the tip cut off!
• Fill all 12 mini cake mould and then stick in the oven and bake for 15 minutes. Repeat this process until you have used all of the cake batter, about 30 mini cakes.
• For the toffee sauce, combine whipping cream, brown sugar, molasses, butter and allspice in a medium saucepan on the stove and bring this to a boil, stirring often. Once boiling, allow to boil for about 2 minutes then remove from the heat and let cool.
• To put these together you will drizzle the toffee sauce over the bundt cakes when you are ready to serve and then top with aerosol whipped cream, which works perfect to fill these mini cakes!
• You can store these in the fridge for 3 days before you add the whipped cream or toffee sauce, just add that right before serving. You could even freeze these and let them come to room temp before serving!

Find the video for this recipe here!