Star Wars Sarlacc Bundt Cake
Buttery caramel flavored moist bundt cake drizzled with homemade salted caramel sauce and dusted with Biscoff Cookie Crumbles. Two Biscoff madeleines with salted caramel buttercream teeth make the monster of this Star Wars Sarlacc Bundt Cake.
Ingredients
Caramel Bundt Cake
- 3 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
Biscoff Madeleines
- 2 large room temperature eggs
- 2/3 cup light brown sugar
- 2 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup all purpose flour
- 1/2 cup ground Biscoff Cookie Crumbs
- 1/4 tsp baking powder
- pinch of cinnamon or more. your choice
- 8 tbsp butter melted and cooled (I used unsalted, but salted would work too)
Decoration
- 1 package of Biscoff Cookies 8oz.
- Your favorite salted caramel sauce
- Your favorite vanilla frosting
- Handful of raw slivered almonds
Instructions
Caramel Bundt Cake
- Preheat oven to 350 F and grease your bundt cake pan.
- In a medium bowl, whisk together the four, baking powder, baking soda and salt.
- With an electric mixer and paddle attachment, beat the soften butter with both sugars until light and fluffy.
- Add eggs one at a time until each is well mixed. Make sure to scrape down the sides of the bowl.
- Add vanilla and mix some more.
- On low, add the flour mixture alternating between the dry ingredients and the buttermilk. Start with the flour and end with the flour. Mix until just combined.
- Pour into bundt cake pan and bake for 35-45 minutes or until an inserted toothpick comes out clean.
- Cool in pan for about 20 minutes before transferring to a cooling rack.
Biscoff Madeleines - Beak
- Start by setting oven to 375F.
- Lightly grease and flour your madeleine pan.
- In a food processor, blend package of Biscoff Cookies into crumbs. Set aside
- Beat eggs and sugar together until thick.
- Beat in vanilla and salt.
- Sift flour, Biscoff Cookie crumbs,cinnamon, and baking powder into bowl and fold together until mixed.
- Stream in melted butter while mixing on low.
- Spoon a tablespoon of batter into each cavity.
- Bake for 12-14 minutes or until lightly golden brown. Be careful to not over bake.
- Allow to cool for a few minutes before removing.
- Make sure pan has cooled before baking the next batch.
Cookie Tentacles
- Pour some of the madeleine batter into a small ziplock bag and snip off the corner.
- Pipe tentacles on parchment paper or a greased cookie sheet. Don't make them too thick because the batter spreads as it bakes. One thin line should do.
- Bake at 375F until golden brown.
Assembly
- Once the cake has cooled, drizzle the entire cake with caramel sauce.
- Cover the cake with the Biscoff Cookie Crumbs.
- Using the raw almonds, create the spikes or teeth on the interior walls of the pit.
- Fill the pit with frosting and cover with the Biscoff Cookie Crumbs.
- Using a small piping tip (or bag with tip snipped off) create teeth along the outer edge of two madeleine cookies.
- Place inside the pit.
- Surround the beak with the cookie tentacles.