Toffee Chocolate Bundt Cake
A rich, decadent Toffee Chocolate Bundt Cake, drizzled with a chocolate frosting, topped with toffee. Super easy to throw together in no time!
Friends, this is the time of year I love! There’s a chill in the air, which has me reaching for a sweater or jacket now for most evenings.
Best Chocolate Bundt Cake
It’s also a time for cozy recipes, good desserts, like this Toffee Chocolate Bundt Cake, and getting together with friends! Mm-m-m … the toffee chunks on this cake really make it unforgettable! :)
Toffee Chocolate Bundt Cake
I’ve thought to myself several times this week, the holidays are coming! I know they are going to look different for many of us this year, but we can still enjoy a dessert here and there, whether with neighbors, family, or friends. We just enjoyed this Toffee Chocolate Bundt Cake the other night and brought it to our friends for dinner.
This cake is so easy, feel free to add different flavors of instant pudding. We’ve tried cheesecake and chocolate! So good!
The ingredients are easy for this cake
- Devil’s food cake mix
- Plain or vanilla yogurt
- Eggs
- Vanilla instant pudding mix (or whatever flavor you want)
- Vegetable oil
- Miniature semisweet chocolate chips (we’ve used butterscotch, too)
For the toffee frosting:
- Brown sugar
- Butter, cubed
- 2% milk
- Vanilla extract
- Premiem cocoa powder
- Confectioners’ sugar
- Toffee candy, cut into large chunks
What I love about this bundt cake recipe that has been around for a long time (I remember my mom making this recipe!), is that you can change it up.
Add toffee for the crunch!
This time, we added the toffee because, well, … we love toffee!
The chocolate frosting is rich and creamy, and I’ve found that if you use a premium cocoa powder (like Guittard), it really makes a difference.
This is a great cake for the holidays—any holiday, really!
For now, I’m thinking Halloween, Thanksgiving, and Christmas.
Fall is here! Get together and get cooking, friends!
More chocolate recipes:
Homemade Chocolate Fudge Brownies
Get the Recipe:
Toffee Crunch Chocolate Bundt Cake
Ingredients
Cake
- 1 15 oz pkg devil’s food cake mix
- 1 cup plain or vanilla yogurt
- 4 eggs
- 1/2 warm water
- 1 3.4-oz. pkg. chocolate instant pudding mix, (or whatever flavor you want)
- ½ cup vegetable oil
- 1 cup miniature semisweet chocolate chips, optional, butterscotch
Frosting
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/8 cup 2% milk
- 1/2 tsp vanilla extract
- 1/4 cup premium cocoa powder
- 1 cup confectioners’ sugar, + more, if needed
- 1/4 cup toffee chunks, chopped into large pieces
Instructions
- Preheat oven to 350°. In a large bowl, mix together the cake mix, yogurt, eggs, ½ cup warm water, pudding mix and ½ cup oil.
- Using a hand mixer (or stand mixer), beat the ingredients until combined, 1-2 minutes, until fluffy. Gently fold in the chocolate chips.
- Prepare a bundt pan with cooking spray, and lightly dust with flour. Pour mixture into the bundt pan. Bake in preheated oven, 35 to 40 minutes, until a toothpick inserted in center of cake comes out clean.
- Remove cake from oven, and cool for 10 minutes. Carefully transfer cake from pan to wire rack; cool an additional 1 hour.
- For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla extract and cocoa powder. Cool to lukewarm.
- Gradually beat in confectioners’ sugar, and right away, drizzle over the cake. Add chopped toffee on top!
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
That was an amazing cake and now it’s my favorite.
Help I tried making the frosting twice and both times once I start adding in the powder sugar it thickens up and so dry. I don’t understand what I’m doing wrong following the directions help I can’t drizzle on the cake it’s like paste.
Hi there, I’m not sure! You can always add a drizzle of water or milk to thin out the frosting. That works every time!
Me too!!! Three times now. It’s still amazingly delicious but its so think I just kind of spread it.
You can always thin down the glaze by adding a couple teaspoons of water, milk, or cream. :)
I plan to add toffee bits to the batter. I bet it will be great!!
The cake is so simple and delicious! Very moist and a big win!
I don’t have a bundt pan so I’m wondering if I can bake this in a tube pan…like an angel food cake pan?
Hi Becky, I’ve never tried this cake in an angel food pan. I am not sure it would work. Let me know!
This cake is so awesome! My whole family just loves it!
Plus quick to make! Thank you for sharing!
Hi there, just a quick question can I use Heath Toffee Bits as a substitute for the toffee chunks?
Yes, you can!
Can I substitute apple sauce for oil in this recipe? It’s a common substitution and I can’t wait to make it!
I have not tried that substitution so I can’t recommend it. If you tried it and it worked, come back and let us know!
This was the 3rd recipe of yours I’ve tried and it too was a hit, knocked it out of the park! It’s so moist, the crunch from the toffee makes it just right! This is a fantastic dessert!