Toffee Caramel Bundt Cake


This post is sponsored by Coca-Cola.

"It's a cake!" Name that movie!...

It's from My Big Fat Greek Wedding, which happens to be one of my favorite movies. In the movie the Greek family is trying to understand what a bundt cake is. All I know is that once you try one you will always remember it. Bundt cakes are a popular sweet to make during the holidays. Today, I have a yummy recipe to share with you that you can make the day before your party so that you are stress free and you can enjoy every moment of your gathering.

You can't go wrong with toffee and caramel, and this cake recipe has both. Mmm! It's a moist cake, especially with the caramel, and use can use the extra caramel drizzle for apple slices.

Toffee Caramel Bundt Cake (adapted from Lady Behind the Curtain)


  • Non-stick cooking spray with flour
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups unsalted butter, softened
  • 2 cups dark brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 cup whole milk
  • ½ tsp vanilla
  • 6 oz. toffee pieces (about ¾ bag of Heath chips)
  • ½ cup pecans bits
  • Caramel Drizzle (see below)


Preheat the oven to 325 degrees. Prepare a 12-cup bundt pan with non-stick spray with flour.

In a medium bowl, wisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, beat the butter and both sugars on medium speed until light and fluffy. Add eggs one at a time, mixing well after each egg. Measure out milk in a liquid measuring cup and then add the vanilla to the same cup. Alternate mixing in flour and milk, until just combined. Be careful not to over mix.

Fold in toffee chips and pecans by hand with a spatula until distributed through batter. Spoon batter into the prepared bundt pan.

Bake for about 75 minutes or until a toothpick inserted into the center comes out clean. Cover top of cake with foil to prevent excess browning if necessary

Remove from oven and cool the cake in the pan for 20 minutes, then carefully invert the pan onto a wire and allow the cake to cool completely.

After the cake has cooled, make the caramel drizzle below.

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Caramel Drizzle:

  • 14 ounces (1 can) sweetened condensed milk
  • 1 cup light brown sugar, packed
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • pinch of salt

Photography by Melissa Jill, Art Direction by A.V.E. Styles, Food created and styled by Nicky Vender

Becoming A Better Hostess & Verily Magazine


I have the privilege of being Verily Magazine's guest pinner this week. They asked me to share with their readers what I'm inspired by. One would think it would be fashion related, but instead I chose to pin about being a great hostess. 91e94cbf8cf41bd73deedc4a97f0517e

In the past couple of weeks I've hosted a shower and a couple friends from Houston. I've also been doing a lot of home renovations to get my house in order once and for all. I really want to be a great hostess, but most of the time I don't feel like I'm all that great. I get anxiety about whether my house is clean enough, pretty enough and if my food tastes okay...Anyone else out there feel like this? I HATE that feeling! It's an insecurity that needs to be tackled!

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As the cooler months approach and the holidays creep up I know I'll be doing more entertaining too. So, instead of anticipating my hostess anxiety I'm sharing what I love about gathering people together, what foods I think would be great to share and what home environments I find most inviting. Follow along with me, and please comment and share pins with me that you think would be great inspiration for others!

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And, if you've ever been interested as to how I became a pinner and stylist, check out Verily's interview with me here. 

Photo credits: Korean BBQ photo by Jennifer Causey; berry galette by Will Cook for Friends