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Dark Toffee Discard Bundt Cakes

Joselyn Buehler
Dark toffee discard bundt cakes are a delicious way to use sourdough discard. Soft and flavorful with molasses and brown sugar, they’re topped with a rich toffee sauce for a decadent treat perfect for the holidays or any cozy occasion!
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Ingredients
  

For the Cake:

  • 1 ½ cups (180g) all-purpose flour, sifted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup (200g) dark brown sugar, packed
  • ¼ cup (60g) molasses
  • ½ cup (120g) sourdough discard (unfed, cold)
  • ¾ cup (180g) whole milk
  • ¼ cup (60g) unsalted butter, melted
  • 1 large egg (50g)
  • 1 egg yolk (18g)
  • 1 tbsp (15g) sour cream
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon

For the Toffee Sauce:

  • ¼ cup (60g) unsalted butter
  • ½ cup (100g) dark brown sugar, packed
  • 3 tbsp (45g) heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
  • Topping: Go Supernatural Christmas sprinkles (linked here https://amzn.to/4fUAiYp)

Instructions
 

Step 1: Make the Cake Batter

  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease mini Bundt pans or spray with non-stick spray, then dust lightly with flour. I used this snowflake Bundt pan from Nordic Ware https://amzn.to/3ZCbb7d)
  • Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
  • Mix Wet Ingredients: In another bowl, whisk together the dark brown sugar, molasses, sourdough discard, milk, melted butter, egg, egg yolk, sour cream, and vanilla extract until smooth and fully combined.
  • Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cakes tender.

Step 2: Bake the Cakes

  • Fill Pans: Pour the batter into prepared mini Bundt pans, filling each about ¾ full.
  • Bake: Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Check at 18 minutes to avoid overbaking.
  • Cool: Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Toffee Sauce

  • Melt Butter: In a small saucepan, melt the butter over medium heat.
  • Add Sugar: Stir in the dark brown sugar, cooking until it dissolves and becomes smooth and bubbly (about 3 minutes).
  • Add Cream: Stir in the heavy cream and let the mixture simmer for 2–3 minutes, stirring occasionally.
  • Finish Sauce: Remove from heat and stir in the vanilla extract and a pinch of salt.

Step 4: Assemble the Cakes

  • Drizzle Sauce: Drizzle the warm toffee sauce generously over each cake, allowing it to soak in for extra moisture and richness. Top with sprinkles (optional).
  • Serve: Serve immediately or store in an airtight container for later enjoyment.