My favorite candy is a Heath bar and my favorite cake is a coffee cake. This recipes is the best of both worlds! There are certain recipes that just feel like home—and this Toffee Coffee Cake (Easy Bundt Cake Recipe) is one of them. It’s tender, buttery, and sweet with just the right amount of crunch from walnuts and toffee bits. The best part? It’s baked in a bundt pan, so it looks fancy without any extra effort.

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I make this cake when I want something that feels special but doesn’t take all day. Whether it’s for Sunday supper, a neighbor dropping by, or just a cozy afternoon pick-me-up with coffee, this cake always hits the spot. And if you’ve got kids running around, be warned—slices disappear fast.

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Why You’ll Love This Toffee Coffee Cake

• Simple ingredients you probably already have in your pantry.
• Beautiful bundt cake that looks like you spent way more time than you did.
• That toffee-cinnamon-walnut swirl makes every bite cozy and irresistible.

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Ingredients

Cake:

• ½ cup (1 stick) butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups all-purpose flour

Filling & Topping:

• A handful of toffee bits (I like chopped Heath bars, but the toffee bits by the chocolate chips work great too)
• ¼ cup granulated sugar
• ½ cup chopped walnuts
• 1 ½ teaspoons cinnamon

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Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a bundt pan.
2. Make the batter – In a stand mixer (or big bowl with a hand mixer), cream together the butter and sugar on high speed for about 1 minute.
3. Add in the eggs, sour cream, and vanilla. Mix on medium speed until smooth.
4. Sprinkle in the baking soda, baking powder, and flour. Mix on low speed just until combined—don’t overmix.
5. Make the filling/topping – In a small bowl, stir together the sugar, walnuts, cinnamon, and toffee bits.
6. Layer it – Pour half of the cake batter into the bundt pan. Sprinkle half of the filling mixture on top. Add the rest of the batter, then finish with the remaining topping mixture.
7. Bake – Pop it in the oven for 44–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & enjoy – Let the cake sit in the pan for 10–15 minutes before flipping it onto a wire rack. Cool completely before slicing (if you can wait that long).

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Tips for Success

• Don’t skip the sour cream—it’s the secret to a moist and tender cake.
• If you’re not a fan of walnuts, you can swap them out for pecans (because, let’s be real, we’re in the South and pecans belong in everything).
• This cake freezes beautifully! Wrap cooled slices in plastic wrap and freeze for up to 2 months.

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Serving Ideas

Serve warm with a cup of coffee in the morning, take it to your next potluck, or plate it up with a scoop of vanilla ice cream for dessert. Trust me, no matter how you slice it, this cake won’t last long.

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