Sticky Toffee Pudding Cake
User Reviews
5
Sticky Toffee Pudding Cake
Description
The cake begins by soaking chopped dates in boiling water with baking soda, softening them and creating a sweet, moist foundation. Brown sugar, butter, eggs, and vanilla are mixed into the cooled date mixture, then flour, baking powder, and salt are incorporated carefully to maintain moisture. Baking for 35–45 minutes yields a tender cake with a slightly crumbly center but no wet batter.
The toffee sauce is created by boiling brown sugar, heavy cream, butter, and a pinch of salt until smooth and combined, then finished with vanilla. Poured over the warm cake, it enhances the rich sweetness and sticky texture.
This cake is comforting and indulgent, well-suited for cooler weather or special occasions. Use Mejool dates for the best flavor and use nonstick spray to ease chopping due to sticky texture. Both light and dark brown sugar work, dark providing a richer toffee taste.
Ingredients
Cake
- 8 ounces dates chopped, pitted
- 1 teaspoon baking soda
- 1 cup water boiling
- 3/4 cup brown sugar packed
- 2 egg at room temperature, large
- 6 tablespoons butter at room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Toffee Sauce
- 1/2 cup brown sugar packed
- 1/2 cup heavy whipping cream
- salt pinch
- 6 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- To make the cake, stir the dates, baking soda, and boiling water together in a large heat-proof bowl.
- Let stand for 30 minutes, or until cooled to room temperature.
- Toward the end of the cooling time, preheat the oven to 350F.
- Grease and flour a 9x9-inch metal baking dish. Set aside.
- Add the brown sugar, eggs, butter, and vanilla to the date mixture.
- Mix on medium for 2-3 minutes. The batter may look curdled.
- Add the flour, baking powder, and salt.
- Mix in on low for 1 minute, or just until combined, scraping the sides as needed.
- Pour the batter into the prepared baking dish.
- Bake for 35-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. You don't want wet batter. There should just be a couple moist crumbs.
- Set the cake in the pan on a wire cooling rack while you make the sauce.
- To make the toffee sauce, add the brown sugar, heavy whipping cream, butter, and salt to a medium saucepan.
- Bring to a boil over medium heat, stirring regularly.
- Reduce the heat to low and simmer for 2 minutes, or until the sugar has completely dissolved.
- Remove from heat.
- Whisk in the vanilla.
- Let the sauce stand for 5-10 minutes to thicken before using.
- Optional: Poke small holes over the top of the cake. I like to use a bamboo skewer.
- Pour 1/2 cup of the sauce over the top of the warm cake.
- Let the cake cool in the pan for about 10 minutes.
- Serve the warm cake topped with the remaining sauce.
Notes
- Use Mejool dates for optimal flavor; deglet noor dates also work well.
- Spray your knife with nonstick cooking spray to make chopping sticky dates easier.
- Both light and dark brown sugar are suitable; dark brown sugar imparts a richer toffee flavor.
- Salted butter is preferred, but unsalted can be used if desired.
- Nutrition facts provided are estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 338kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 311mg | 13% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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