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Sauce poured on top of a piece of sticky toffee pudding.

Sticky Toffee Pudding Cake

Erika Marucci
Rich and gooey sticky toffee pudding is the perfect dessert for any holiday or celebration! Moist brown sugar and date sponge cakes are topped with a luxurious frosting and warm toffee sauce for a delicious version of the classic British dessert. 
5 from 1 vote
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine British
Servings 10 slices
Calories 424 kcal

Ingredients
 
 

FOR THE CAKE

  • 6 ounces dates (about 7) (medjool dates if possible)
  • ¾ cup water
  • ¾ cup + 2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • ¼ cup butter (softened)
  • ¾ cup brown sugar (lightly packed)
  • 1 large egg (room temperature)
  • ½ teaspoon vanilla

FOR THE SAUCE

  • ¼ cup butter
  • 1 cup cream whole, heavy or whipping cream (at least 30% fat) divided
  • cup brown sugar (packed)
  • 1 pinch salt

FOR THE FROSTING

  • 1 cup cream whole, heavy or whipping cream (at least 30% fat) divided

Instructions
 

  • Pre-heat oven to 350F (180C). Grease and flour an 8 inch square cake pan.
  • In a medium pot add the dates and water, simmer on medium heat until almost all the water has almost completely dissolved and the dates are soft. Blend the dates and remaining bit of water until smooth. Set aside.
  • In a medium bowl whisk the flour, baking powder, baking soda and salt.
  • In the mixing bowl beat on medium speed the butter and brown sugar until light and fluffy approximately 2-3 minutes. Beat in the egg and vanilla then add the date puree, beat to combine. On low speed add the flour mixture and combine.
  • Pour the batter into the prepared pan and spread evenly. Bake for approximately 30-35 minutes or until a toothpick comes out clean or with 2-3 crumbs attached. Let cool.

FOR THE SAUCE

  • While the cake is baking make the sauce, in a small/medium pot add the butter in a small saucepan over medium heat, then slowly add 1 cup cream, the brown sugar and salt , whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture, remove from heat, let cool.

FOR THE FROSTING

  • In a medium bowl whip until stiff the 1 cup of cream. Gently fold in half the sauce. Spread over the warmish cake. Cut and drizzle with the remaining sauce. Enjoy!

Notes

This sticky toffee cake is best served fresh, but leftover cake and sauce can be stored in the refrigerator for up to 2 days. Warm both before serving. 
 
The Sticky Toffee Pudding cake can be  baked in advance and then sliced afterwards to serve individual pieces. The toffee sauce and frosting are best served fresh, although the sauce could be warmed as needed. 

Nutrition

Calories: 424kcalCarbohydrates: 45gProtein: 3gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 97mgSodium: 179mgPotassium: 209mgFiber: 2gSugar: 35gVitamin A: 1012IUVitamin C: 0.4mgCalcium: 89mgIron: 1mg
Keyword sticky toffee pudding
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