Easy Sticky Toffee Pudding Cake Recipe
If you love a rich, moist cake drenched in buttery toffee sauce, this Sticky Toffee Pudding Cake is about to become your new favorite dessert! Made with naturally sweet Medjool dates, this classic British treat is surprisingly easy to make and perfect for special occasions or cozy nights in. Serve it warm with whipped cream, vanilla ice cream, or an extra drizzle of decadent toffee sauce, and watch it disappear in minutes!
Servings: 12
Ingredients
- ½ pound about 10-15 dates whole Medjool dates, pitted and chopped (refrigerate them if they are too sticky to chop easily; if the dates are already pitted, it’s about 7 ½ ounces)
- 1 teaspoon baking soda
- 4 Tablespoons ½ stick unsalted butter or plant butter, softened, plus more for the pan
- 1 1/3 cups all-purpose flour or your favorite gluten-free flour blend
- 1 teaspoon aluminum-free baking powder
- ¼ teaspoon sea salt
- ¾ cup dark brown sugar light brown is fine too or if you prefer coconut sugar, that will work
- 2 Tablespoons unbleached cane sugar aka granulated sugar
- 2 large eggs at room temperature (flax eggs will work here but the mixture must sit for 15
- minutes before being added to the batter)
- 1 teaspoon pure vanilla extract
- 1 recipe Toffee Sauce see recipe in notes
- Also to serve if you’re feeling festive: whipped cream sweetened creme fraiche, vanilla ice
- cream blackberries, segmented oranges or blood oranges
Instructions
- Place the dates and baking soda in a medium heat-proof bowl and pour 1 cup boiling water over them, making sure they are all submerged in water. Let them sit for 1 hour. Puree dates and soaking liquid in a food processor or blender. Another option: pulse them in a food processor until the mixture is combined but still has texture (if you want a little texture to your cake. This is more traditional.) Set aside.
- Preheat the oven to 350 F degrees.
- Grease a 9-inch springform pan with butter and line the bottom with unbleached parchment paper. You can also do this in an 11 x 7-inch pan and cook for a little less time or an 8 x 8.
- Sift the flour and baking powder over a large bowl. Stir in the salt.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium-high speed until light and fluffy, 4-5 minutes. Add the eggs and beat until well combined. Beat in the vanilla. Add the date puree and flour mixture, alternating each one, to the butter mixture, and combine well.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 35-45 minutes (35 minutes is perfect in my oven), until the cake is beautifully golden brown, and top is starting to set and feel springy. Do not cook to the point that the cake is firm.
- Immediately after removing the cake from the oven, EITHER poke several holes in the cake with a thin skewer and pour 1⁄2 cup of toffee sauce over the top OR do not poke with a skewer and just pour 1⁄2 cup sauce over the top of the cake. Let the cake rest for at least 15 minutes before serving. Slice warm cake with the rest of the warm toffee sauce on the side.
- Serve with additional accompaniments, if desired. If you want to make the cake ahead, still pour sauce over immediately, but stick it under the broiler for a minute or two to warm the top of the cake. Do not let the toffee topping burn though.
Notes
- If dates are too sticky to chop, refrigerate them briefly.
- Blending the date mixture in a food processor until smooth creates a uniform batter, but if you prefer a more traditional, slightly chunky texture, pulse instead of blending fully.
- This cake should be moist and tender, not dry. Keep an eye on the top of the cake, and remove it from the oven when it's set but still slightly springy.
- Poking small holes in the cake allows the rich toffee sauce to seep into every bite, making it even more delicious.
- If you love extra sauce (who doesn’t?), make a double batch and serve it on the side. It's also fantastic drizzled over ice cream, roasted fruit, or even pancakes.
- Keep the leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If you’d like to freeze it, let the cake cool uncovered until the sauce sets. Wrap in plastic wrap, place in a resealable bag, and freeze for up to 2 months.
- To reheat, warm in a 300°F oven for about 20 minutes or microwave for 1-2 minutes. Reheat over medium heat in a saucepan or microwave in 30-second intervals at 50% power, stirring between intervals.
- To make this recipe ahead of time, bake the cake and pour ½ cup toffee sauce over it while hot. Once cooled, cover with plastic wrap. Store remaining sauce in an airtight container in the refrigerator.