Starbucks Dark Toffee Bundt

This Starbucks Dark Toffee Bundt is a homemade copycat recipe that you will love baking at home. This cake is rich, moist, and packed with the caramel-y magic of dates and a sweet spice glaze that screams "cozy!" Perfect for dessert, a coffee pairing, or any moment that needs a little yum.

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: 12

Equipment

1 bundtlette pan five-cup capacity (six cavities)

Ingredients

Cake

2 cups Medjool dates 13 ounces, pitted
2 cups water
2¾ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1⅓ cups granulated sugar
½ cup unsalted butter room temperature
4 large eggs
1½ teaspoons vanilla extract

Glaze

⅓ cup water
¾ cup granulated sugar
¼ teaspoon ginger
¼ teaspoon cinnamon
holly and berry sprinkles

Instructions

Making the Date Paste

If dates are not pitted, cut them open and remove the pits. Combine the dates and water in a medium pan. Bring to a boil over high heat, and then reduce to low heat. Simmer for 15 minutes, and then remove from the stove.
Allow the mixture to cool before transferring to a small bender. Blend until the mixture is smooth. Transfer to a container to cool completely.

Making the Cakes

Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your mini cakes. Spray your bundtlette pan with nonstick cooking spray.
In a medium bowl, mix together the dry ingredients (flour, salt, baking powder, and baking soda).
In a stand mixer, add the room-temperature butter and sugar. Starting on low, and increasing to high, cream the butter for 2-3 minutes, or until lightened in color. Add the eggs one at a time. Add the vanilla extract.
Add the dry ingredients, and mix just until combined. Add the date paste, and incorporate, but do not over-mix. Your batter will be runny, and that's okay.
Pour batter into your prepared pan, filling each cavity about three-quarters full. Bake in the oven for 20-30 minutes, or until a toothpick comes out clean.

Glazing the Cakes

While the cake is baking, make the glaze by stirring together the water, spices, and sugar. Set aside.
Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
Brush the cake with the glaze and garnish with sprinkles.

Heather's Helpful Hints

This recipe makes enough for 12 bundlettes. Store extra batter in the fridge, until you are ready to use again.
The date paste can be made in advance and allowed to cool in the fridge. I made mine one day in advance.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!