Sticky Toffee Pudding Cake
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5.0
33 reviews
Excellent
Sticky Toffee Pudding Cake
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Sticky Toffee Pudding Cake Recipe
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Ingredients
Cake
- 8 ounces pitted dates chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 3/4 cup brown sugar packed
- 2 large eggs at room temperature
- 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
- pinch of salt
- 6 tablespoons butter
- 1 teaspoon vanilla extract
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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
- Dates - Mejool dates are usually recommended for use in this cake. I've also used deglet noor dates, and they worked out well.
- Chopping the dates: Since dates are sticky, they can be difficult to chop. You can give the blade of your knife a quick spritz of nonstick cooking spray to help with that.
- Brown sugar: You can use light or dark brown sugar in this recipe. Dark brown sugar will give the cake and the sauce a richer toffee flavor.
- Butter: I prefer using salted butter in this recipe. However, you can use unsalted if you like.
- Nutrition facts are estimates.
Nutrition Information
Show Details
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
(6%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
535IU
(11%)
Vitamin C
1mg
(1%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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