Sticky Toffee Pudding Cake
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Sticky Toffee Pudding Cake
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Rich and gooey sticky toffee pudding is the perfect dessert for any holiday or celebration!
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Ingredients
FOR THE CAKE
- 6 ounces dates (about 7) (medjool dates if possible)
- ¾ cup water
- 14 tablespoons all purpose flour or cake/pastry flour (¾ cup + 2 tablespoons)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- ¼ cup butter (softened)
- ¾ cup brown sugar (lightly packed)
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
FOR THE SAUCE
- ¼ cup butter
- 1 cup cream whole, heavy or whipping cream (at least 30% fat) divided
- ⅓ cup brown sugar (packed)
- 1 pinch salt
FOR THE FROSTING
- 1 cup cream whole, heavy or whipping cream (at least 30% fat) divided
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Instructions
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch round cake pan.
- In a medium pot add the dates and water, simmer on medium heat until almost all the water has almost completely dissolved and the dates are soft. Blend the dates and remaining bit of water until smooth. Set aside.
- In a medium bowl whisk the flour, baking powder, baking soda and salt.
- In the mixing bowl beat on medium speed the butter and brown sugar until light and fluffy approximately 2-3 minutes. Beat in the egg and vanilla then add the date puree, beat to combine. On low speed add the flour mixture and combine.
- Pour the batter into the prepared pan and spread evenly. Bake for approximately 30-35 minutes or until a toothpick comes out clean or with 2-3 crumbs attached. Let cool to warm or room temperature.
FOR THE SAUCE
- While the cake is baking make the sauce, in a small/medium pot over medium heat, add the butter, then slowly add the cream, the brown sugar and salt , whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture, remove from heat, let cool.
FOR THE FROSTING
- In a medium bowl whip until stiff the cream. Gently fold in half the cooled sauce.
PUTTING IT TOGETHER
- Make holes in the warmish cake with the tongs of a fork or skewer stick and drizzle some (2-4 tablespoons) of the remaining sauce over the cake. Cut into servings, top each serving with a large dollop of whipped cream mixture and drizzle with a little sauce. Enjoy!
Notes
- This sticky toffee cake is best served fresh, but leftover cake, whipped cream mixture and sauce can be stored in the refrigerator for up to 2-3 days. You can warm it up before serving or serve room temperature.
- The Sticky Toffee Pudding cake can be baked in advance and then sliced afterwards to serve individual pieces. The toffee sauce and frosting are best served fresh, although the sauce could be warmed as needed.
Nutrition Information
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Calories
534kcal
(27%)
Carbohydrates
57g
(19%)
Protein
4g
(8%)
Fat
34g
(52%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
121mg
(40%)
Sodium
170mg
(7%)
Potassium
321mg
(9%)
Fiber
2g
(8%)
Sugar
45g
(90%)
Vitamin A
1295IU
(26%)
Vitamin C
0.4mg
(0%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 121mg | 40% |
| Sodium | 170mg | 7% |
| Potassium | 321mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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