Celebrate The Force Awakens With Your Very Own Star Wars Sarlacc Bundt Cake
I bet Boba Fett did not taste as good as this bundt cake.
Star Wars Sarlacc Bundt Cake Recipe
Prep time – 30 mins
Cook time – 35 mins
Total time – 1 hour 5 mins
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.
Author: Kathleen Siegle
Serves: 12-16 servings
Ingredients
Caramel Bundt Cake
3 cups unbleached all-purpose flour
1½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
¾ cup granulated sugar
¾ cup packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
Biscoff Madeleines
2 large room temperature eggs
⅔ cup light brown sugar
2¼ tsp vanilla extract
⅛ tsp salt
½ cup all purpose flour
½ cup ground Biscoff Cookie Crumbs
¼ 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 (I used this salted caramel buttercream)
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
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.
Notes
Caramel Bundt Cake from Go Bold With Butter
Salted Caramel Sauce from Cooking Classy
Salted Caramel Frosting from Baked Bree
I’m Kathleen and Yummy Crumble is where I explore my sweet tooth and share it with you. I’m not gonna lie. Sweets make my heart flutter. Gooey chocolate chip cookies. Cupcakes with mile high frosting. I won’t even turn down fruit cake! Other things that make my heart flutter are my two beautiful children and of course my lovely husband.
(via Yummy Crumble)
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