Best Sticky Toffee Pudding Cake Recipe
Introduction
Delight in the rich flavors of this Sticky Toffee Pudding Cake, a beloved British dessert that combines sweet, sticky toffee with moist, date-filled cake. Each bite offers a luscious texture soaked in homemade toffee sauce, perfect for a comforting end to any meal.
Ingredients
- 1 cup pitted dates, chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Toffee Sauce:
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Step 1: In a small bowl, mix the chopped dates with baking soda and pour boiling water over them. Let sit for 20 minutes to soften.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: In a separate bowl, combine the flour, baking powder, and salt.
- Step 4: Gently fold the dry ingredients into the butter mixture until just combined. Then fold in the softened date mixture.
- Step 5: Pour the batter into a greased 8-inch square baking dish. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: While the cake bakes, prepare the toffee sauce. In a saucepan, combine brown sugar, butter, and heavy cream. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla extract.
- Step 7: When the cake is warm, poke holes all over the surface using a fork. Pour half of the toffee sauce over the cake, allowing it to soak in.
- Step 8: Serve the cake warm or at room temperature, drizzled with the remaining toffee sauce.
Tips & Variations
- Use Medjool dates for a richer, more caramel flavor and natural sweetness.
- For an extra indulgence, serve with vanilla ice cream or whipped cream.
- Ensure the dates are fully softened to help keep the cake moist and tender.
- To intensify the toffee flavor, add a pinch of salt to the sauce.
Storage
Store leftover cake tightly covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving, adding extra warm toffee sauce if desired. This cake also freezes well—wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare and bake the cake a day ahead. Store it covered at room temperature or in the refrigerator, then warm and add the toffee sauce just before serving for best results.
Can I use a different type of flour?
All-purpose flour works best for this recipe to achieve the right texture. Substituting with whole wheat or gluten-free flour may change the cake’s texture and moisture, so adjustments may be necessary.
PrintBest Sticky Toffee Pudding Cake Recipe
This Best Sticky Toffee Pudding Cake is a classic British dessert featuring a moist, date-studded cake soaked in a rich, homemade toffee sauce. With its sweet, sticky texture and deep caramel flavor, it’s a comforting and indulgent treat ideal for holidays, special occasions, or any time you crave a luscious dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Cake Ingredients
- 1 cup pitted dates, chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Toffee Sauce
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare Dates: In a small bowl, combine the chopped dates with baking soda. Pour boiling water over the mixture and let it sit for 20 minutes to soften the dates.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each ingredient is fully incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Make Batter: Gradually add the dry ingredients to the butter and sugar mixture, stirring gently until just combined. Fold in the softened date mixture, ensuring it is evenly distributed throughout the batter.
- Bake Cake: Grease an 8-inch square baking dish. Pour the prepared batter into the dish and bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Make Toffee Sauce: In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract for flavor.
- Finish with Toffee Sauce: While the cake is still warm, poke holes across the surface with a fork. Pour half of the warm toffee sauce over the cake, allowing it to soak into the holes for maximum moisture and flavor.
- Serve: Serve the cake warm or at room temperature, drizzled with the remaining toffee sauce on top for a rich, sticky finish.
Notes
- Soaking the dates in boiling water and baking soda softens them, enhancing the cake’s moist texture.
- The toffee sauce is best served warm to penetrate the cake and provide extra gooeyness.
- Use an 8-inch square baking dish for optimal thickness and even baking.
- Allow the cake to cool slightly before serving for easier slicing.
- You can warm leftover cake fragments in the microwave and drizzle with extra toffee sauce for a quick treat.
Keywords: Sticky Toffee Pudding Cake, British dessert, toffee sauce, moist cake, date cake, comfort food, holiday dessert
