Alex Evjen, a Pinterest superstar stylist and art director for A.V.E. Style, shared this recipe as part of her home décor collaboration with #cokestyle. See how she decked the halls with Coca-Cola this holiday season in our our exclusive photo gallery. This recipe was adapted from Lady Behind the Curtain.


  • non-stick cooking spray with flour
  • 3 Cup all-purpose flour
  • 1 Teaspoon baking powder
  • ½ Teaspoon salt
  • Cup unsalted butter
  • 2 Cup dark brown sugar
  • 1 Cup granulated sugar
  • 5 large eggs
  • 1 Cup whole milk
  • ½ Teaspoon vanilla
  • 6 Ounce toffee pieces (about ¾ bag of Heath chips)
  • ½ Cup pecan bits
  • caramel drizzle (see below)


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  1. 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.

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

Combine the sweetened condensed milk and brown sugar in a medium saucepan. Bring to a boil, over medium heat, whisking constantly. Reduce heat and simmer for 5 minutes, while still whisking. Remove from the heat and mix in the butter, vanilla, and salt. Allow the caramel to cool in the pan for about 5 minutes – then drizzle over the cake while still warm. The caramel will thicken if left to cool too long.