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Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake Recipe

Prep Time
15 mins
Cook Time
15 mins
Additional Time
35 mins
Total Time
1 hr 40 mins
Servings: 12 servings
Calories: 338 kcal
Course: Dessert
Cuisine: British

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

Instructions

    Cup of Yum
  1. To make the cake, stir the dates, baking soda, and boiling water together in a large heat-proof bowl.
  2. Let stand for 30 minutes, or until cooled to room temperature.
  3. Toward the end of the cooling time, preheat the oven to 350F.
  4. Grease and flour a 9x9-inch metal baking dish. Set aside.
  5. Add the brown sugar, eggs, butter, and vanilla to the date mixture.
  6. Mix on medium for 2-3 minutes. The batter may look curdled.
  7. Add the flour, baking powder, and salt.
  8. Mix in on low for 1 minute, or just until combined, scraping the sides as needed.
  9. Pour the batter into the prepared baking dish.
  10. 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.
  11. Set the cake in the pan on a wire cooling rack while you make the sauce.
  12. To make the toffee sauce, add the brown sugar, heavy whipping cream, butter, and salt to a medium saucepan.
  13. Bring to a boil over medium heat, stirring regularly.
  14. Reduce the heat to low and simmer for 2 minutes, or until the sugar has completely dissolved.
  15. Remove from heat.
  16. Whisk in the vanilla.
  17. Let the sauce stand for 5-10 minutes to thicken before using.
  18. Optional: Poke small holes over the top of the cake. I like to use a bamboo skewer.
  19. Pour 1/2 cup of the sauce over the top of the warm cake.
  20. Let the cake cool in the pan for about 10 minutes.
  21. 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

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

% 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.