COPYCAT STARBUCKS SEASONAL TOFFEE BUNDT CAKES
- WineCheeseScallops
- Dec 18, 2024
- 6 min read
Updated: Jan 5
Indulge in the festive spirit with our Copycat Starbucks Seasonal Toffee Bundt Cakes! These little bundles of joy pack a punch of rich date flavor, a hint of holiday spices, and a shiny glaze adorned with cheerful sprinkles. Perfectly moist and incredibly delicious, these cakes will become the highlight of your dessert table or your cozy evening coffee breaks. Recreate the magic of Starbucks in your own kitchen and add a homemade touch to your celebrations.
This recipe combines the nostalgia of traditional holiday flavors with the elegance of individual bundt cakes, making them an ideal gift for loved ones or a stunning dessert for entertaining. With their soft texture and eye-catching glaze, these cakes are guaranteed to impress. Get ready to fill your home with the irresistible aroma of baking toffee cakes and delight everyone who takes a bite!
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Medjool Dates
Medjool dates serve as the secret to these bundt cakes' rich, moist texture and natural sweetness. Known as the "king of dates," they are larger, softer, and sweeter than other varieties, making them perfect for baking. Not only do they provide a caramel-like flavor that pairs beautifully with the holiday spices, but they're also packed with fiber, vitamins, and antioxidants. Using dates in this recipe ensures a luscious cake while adding a healthier twist to your festive treats.
Unsalted Butter
Butter is the backbone of many baking recipes, and in these cakes, it delivers both flavor and texture. Using unsalted butter allows you to control the salt content, ensuring a perfectly balanced flavor. The butter also plays a vital role in achieving a tender crumb, as it helps aerate the batter during the creaming process. Room-temperature butter blends more evenly with the sugar and eggs, creating a smooth, cohesive batter for bakery-quality results.
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Recipe’s Origin |
STARBUCKS TOFFEE BUNDT CAKES
The inspiration for this recipe stems from the seasonal delight offered by Starbucks every holiday season. Their toffee bundt cakes have become a cult favorite, capturing the hearts of dessert lovers with their perfect blend of sweetness and spice. Wanting to enjoy these treats year-round, we decided to recreate them at home with a personalized twist. By emphasizing wholesome ingredients like Medjool dates and crafting a glaze that's both festive and flavorful, we've taken the essence of Starbucks' cakes and made them even better. Baking these cakes is more than just recreating a dessert—it's about capturing the joy and warmth of the holiday season in every bite.
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Tips, Serving Suggestions, and Storage Advice
Use Room-Temperature Ingredients: Ensure your eggs and butter are at room temperature for easier mixing and a smoother batter.
Prepare the Pan Well: Use nonstick cooking spray generously to prevent sticking and ensure clean cake releases.
Don’t Overmix: Once the date paste is added, mix just until incorporated to avoid a dense cake.
Check for Doneness: Insert a toothpick into the center of a cake; it should come out clean when done.
Glaze While Warm: Brush the glaze on the cakes while they’re still warm for better absorption and shine.
Festive Garnish: Use holly and berry-shaped sprinkles to give the cakes a truly holiday-themed look.
Serve with Coffee or Tea: These cakes pair wonderfully with a warm cup of coffee, tea, or even hot cocoa.
Store Properly: Store the cakes in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
Freeze for Later: Wrap individual cakes tightly in plastic wrap and store in the freezer for up to 3 months. Thaw and glaze before serving.
Gift Them: Package individual bundt cakes in decorative boxes or tins for a delightful homemade gift.
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Unique Recipe Qualities
A homemade recreation of a Starbucks favorite.
Incorporates natural sweetness from Medjool dates.
Perfectly portioned individual bundt cakes.
Festive glaze with a holiday spice blend.
Eye-catching red and green sprinkles.
Moist texture and rich flavor from date paste.
Great for gifting or entertaining.
Freezer-friendly for convenience.
Simple yet elegant presentation.
Easy-to-follow recipe with pantry-friendly ingredients.
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Ingredients
Cake
2 heaping cups Medjool dates (about 13 ounces, pitted)
2 cups water
2¾ cups all-purpose flour
½ tsp salt
2 tsp baking powder
2 tsp baking soda
1⅓ cups granulated sugar
½ cup unsalted butter (room temperature)
4 large eggs (room temperature)
1½ tsp vanilla extract
Glaze
⅓ cup warm water
¾ cup granulated sugar
¼ tsp ginger
¼ tsp cinnamon
Red and green sprinkles (holly and berry-shaped if available)
Instructions
Make the Date Paste:Use pitted dates for this recipe. If your dates are not pitted, remove the pits before starting. Combine the dates and water in a medium saucepan. Bring the mixture to a boil over high heat, then reduce to low heat and simmer for 15 minutes. Remove from heat and allow the mixture to cool. Once cooled, transfer to a small blender and blend until smooth. Transfer the paste to a container and let it cool completely.
Prepare for Baking:Place a rack in the center of your oven. Preheat the oven to 350°F about 20 minutes before baking. Spray your bundtlette pan with nonstick cooking spray.
Mix the Dry Ingredients:In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
Cream Butter and Sugar:In a stand mixer, cream the room-temperature butter and sugar. Start on low speed and gradually increase to high. Cream for 2-3 minutes, or until the mixture is light and fluffy. Reduce the mixer speed to medium and add the eggs one at a time, followed by the vanilla extract.
Combine the Ingredients:Gradually add the dry ingredients to the wet mixture, mixing just until combined. Add the date paste and mix gently to incorporate. Be careful not to over-mix.
Fill the Pan:Pour the batter into the prepared bundtlette pan, filling each cavity no more than ¾ full. Smooth the tops if needed.
Bake:Bake the cakes in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pan for 10 minutes.
Cool the Cakes:Turn the cakes out onto a cooling rack set over a rimmed baking sheet to catch any excess glaze.
Make the Glaze:While the cakes are cooling, prepare the glaze. In a small bowl, stir together the water, sugar, ginger, and cinnamon until the sugar is dissolved. Set aside.
Glaze and Garnish:Once the cakes are on the cooling rack, brush them with the glaze while they are still slightly warm. Garnish with red and green sprinkles, focusing on festive shapes if available.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Q: Can I use regular dates instead of Medjool dates?
A: Medjool dates are preferred for their sweetness and texture, but regular dates can be used. Soak them in warm water for 10 minutes to soften before making the paste.
Q: What can I use if I don’t have bundtlette pans?
A: Muffin tins work well as a substitute. Be sure to adjust the baking time and test for doneness earlier.
Q: Can I make these cakes gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free baking mix for great results.
Q: How long will the cakes stay fresh?
A: Store in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.
Q: Can I make the glaze ahead of time?
A: The glaze is best made fresh but can be prepared a few hours in advance and stored at room temperature.
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