Sticky Toffee Mini Bundt Cakes with Miso Caramel
Indulge in Sticky Toffee Mini Bundt Cakes with Miso Caramel, a rich and moist dessert infused with caramelized dates.
Oct 27, 2025
Indulge in the ultimate fusion of flavors with my Sticky Toffee Mini Bundt Cakes with Miso Caramel—a rich, moist, and perfectly spiced treat that takes classic sticky toffee pudding to a whole new level. These individually sized bundt cakes are packed with deep caramel notes from dates and brown sugar, then drizzled with a luscious miso caramel sauce that adds a savory umami twist. Perfect for holiday desserts, special occasions, or an elevated teatime treat, these mini cakes are guaranteed to impress with their bold yet balanced flavors.
Why You’ll Love These Mini Bundt Cakes
These sticky toffee mini bundt cakes are the perfect blend of classic comfort and modern flavor innovation. Furthermore, dark brown sugar, warm spices, and buttery goodness enhance the traditional richness of sticky toffee pudding, while miso caramel adds an unexpected depth that makes each bite exciting.Also, the individual bundt cake portions make them ideal for serving at dinner parties or gifting during the holiday season. Plus, the caramelized, slightly salty miso glaze perfectly complements the sweet, tender crumb of the cake.
Key Ingredients for the Best Sticky Toffee Mini Bundt Cakes
- Medjool Dates: The secret to the deep, caramelized sweetness and ultra-moist texture.
- Molasses: Adds richness and depth, creating that signature sticky toffee flavor.
- Cardamom: Enhances the cozy, autumnal flavors.
- Miso Paste: A surprising yet brilliant addition to caramel, adding a touch of umami for a sweet-salty balance.
The Magic of Miso Caramel
Miso caramel is a game-changer for dessert lovers, bringing a touch of salty-sweet umami magic to these cakes. White miso adds a subtle nuttiness and a rich, buttery depth that enhances the natural caramel flavors of the toffee cake. It’s the perfect balance of sweet, salty, and deeply satisfying.
Perfect Occasions for Sticky Toffee Mini Bundt Cakes
These moist, flavorful mini bundt cakes are perfect for:
- Holiday gatherings – The warm, spiced flavors make them a cozy winter treat.
- Dinner parties – An elegant yet easy-to-serve dessert.
- Gifting – The perfect homemade treat for friends and family.
- Afternoon tea or coffee pairings – A rich, indulgent cake that pairs beautifully with a hot drink.
Try This Unique Dessert Today!
If you love classic sticky toffee pudding but want to experience a modern, gourmet twist, these cakes are the perfect choice. The combination of buttery, date-infused cake and silky, umami-rich caramel sauce creates a truly irresistible dessert. Try this recipe today and take your baking to the next level with this unforgettable fusion of flavors!
Equipment
- mini bundt cake mold you can also use a muffin tin
- electric hand mixer
- blender or food processor
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (17)
Ingredients (17)
Sticky Toffee Cake
Miso Caramel
Instructions
Preheat oven to 350°F. Grease your mini bundt pan with butter (or use a muffin pan). In a small bowl, pour the hot water over the dates. Set aside.
In a large bowl, beat the butter (⅓ cup) and sugar (⅔ cup) together until light and fluffy over medium-high speed, about 3 minutes. Then beat in the molasses (2 Tbsp), eggs (2 large), vanilla (2 tsp), cardamom (2 tsp), salt (¾ tsp), baking powder (1 ½ tsp), and baking soda (½ tsp) until well-combined, 1 more minute.
Blend your dates (8 oz) with the water in a blender or food processor until smooth. Then add to the batter and beat until combined. Finally mix in the flour (1 ⅔ cups) on low until no dry spots remain.
Add the batter evenly to all the cake molds. Bake until the cakes are completely risen and a toothpick comes out clean, about 20 minutes for mini bunts and 17 minutes for muffins. Let cool on a wire rack.
Meanwhile, add butter (1 stick), cream, (½ cup) light brown sugar (¾ cup), and miso (1 Tbsp) to a medium sautepan. Heat over medium, stirring occasionally, until everything is well combined and the mixture has thickened slightly. Transfer to a measuring coffee, cover with plastic wrap, and let cool until ready to serve.
Turn out the cakes. Drizzle with caramel before serving.
