Sticky Toffee Pudding Cake
User Reviews
4.6
Sticky Toffee Pudding Cake
Description
The cake batter incorporates softened butter and sugar creamed together, then eggs are added followed by flour, baking powder, and salt. A separate mixture of chopped pitted Medjool dates, boiling water, baking soda, and vanilla extract is folded into the batter to infuse moisture and natural sweetness. The resulting batter is poured into greased ramekins or a pan and baked until a toothpick comes out clean.
The accompanying toffee sauce combines brown sugar, butter, heavy cream, and a pinch of coarse salt, producing a glossy, buttery sauce that complements the date cake with its deep caramel notes. Pecans can be included in the sauce for added texture. The cake's texture is soft and moist, with the dates providing slight chew and sweetness.
Sticky Toffee Pudding Cake is typically served warm, with extra cream drizzled on top if desired. Preparing the cake and sauce ahead of time is possible, with freezing instructions provided for the cake and refrigeration advice for the sauce.
The recipe notes emphasize the use of large Medjool dates, which are sticky and sweet, recommending pitting and chopping by hand or blending briefly for easier mixing. Scaling suggestions mention increasing the recipe by 1.5 times when baking in a larger pan rather than doubling to maintain cake thickness.
Ingredients
Cake:
- 6 ounces dates pitted and finely chopped (about 8-10 medjool dates)
- ¾ cup water boiling
- ¾ teaspoon baking soda
- ½ teaspoon vanilla extract
- ¾ cup granulated sugar
- 6 tablespoons butter softened
- 2 egg large
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Sauce:
- ¾ cup light brown sugar or dark brown sugar, packed
- ½ cup butter
- ½ cup heavy whipping cream
- Pinch kosher salt coarse
- ¼ to ½ to ½ cup pecans optional, chopped
- heavy whipping cream optional, additional for drizzling
Instructions
- Preheat the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.
- For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note for alternate method). Let the mixture sit for 15 minutes.
- In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.
- Add the eggs and mix.
- In a small bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the wet ingredients, and mix until just combined.
- Fold in the date mixture (no need to drain) until combined; don't overmix.
- Fill the ramekins evenly with the batter, about 2/3 full, or spread the batter evenly in the prepared pan.
- Bake the ramekins for 18-22 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch (if using a square baking pan, bake for 22-25 minutes UPDATE: increase baking time as needed, some have needed upwards of 40 minutes). Don't overbake or the cake may be dry.
- Let the cakes cool completely in the pan(s) - although the cake can be served slightly warm also.
- For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.
- If the cake was baked in ramekins, turn out onto individual plates (if baked in a pan, cut the cake into squares). Pour the warm sauce over the individual servings, and sprinkle with pecans, if using; drizzle with a teaspoon or so of heavy cream, also optional but terribly delicious.
Notes
- Use large Medjool dates, pitted and finely chopped by hand or pulsed in a blender with other wet ingredients for easier mixing.
- The cake can be made ahead, frozen up to a month, or refrigerated overnight covered; reheat gently before serving.
- Prepare the toffee sauce 1-2 weeks in advance and store refrigerated; warm lightly to serve.
- Scaling the recipe 1.5 times is preferred for a 9x13-inch pan to maintain proper cake thickness instead of doubling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 475kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 92mg | 31% |
| Sodium | 359mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 52g | 104% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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