Sticky Toffee Pudding Cake is a timeless British dessert that combines a moist, date-infused cake with a luscious caramel toffee sauce. This rich and indulgent dessert is perfect for cozy gatherings, holiday dinners, or when you simply want a decadent treat. The dates lend a natural sweetness and moistness to the cake, while the caramel sauce adds a luxurious finish. Serve it warm with a drizzle of cream for an extra touch of elegance.
Ingredients
For the Cake
- 6 ounces of pitted dates, finely chopped (approximately 8 to 10 Medjool dates)
- 3/4 cup boiling water
- 3/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 3/4 cup (5.75 ounces) of firmly packed light or dark brown sugar
- 6 tablespoons (3 ounces) butter, softened
- 2 large eggs
- 1 1/4 cups (6.25 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Sauce
- 3/4 cup (5.75 ounces) packed light or dark brown sugar
- 1 stick (4 ounces, 8 tablespoons) butter
- 1/2 cup heavy whipping cream
- Pinch of coarse kosher salt
- 1/4 to 1/2 cup chopped pecans (optional)
For Serving (Optional)
- Additional heavy whipping cream for drizzling
Instructions
- Heat the Oven and Set Up the Pan: Preheat your oven to 350°F (175°C) and prepare your baking pan.Grease an 8-inch square baking pan or a similar-sized baking dish.
- Soak the Dates: Place the chopped dates in a small bowl. Carefully pour the boiling water over the chopped dates and stir in the baking soda. Stir and let the dates soak and soften for about 10 minutes.
- Prepare the Cake Batter: In a spacious mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and airy. Incorporate the eggs one by one, ensuring each is well blended before adding the next. Mix in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture, stirring until just combined. Finally, add the soaked date mixture, including any excess liquid, and mix until thoroughly combined.
- Bake the Cake: Transfer the batter into the prepared pan, using a spatula to level the surface. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cake cool for a few minutes while you prepare the sauce.
- Prepare the Caramel Sauce: In a medium saucepan, combine the brown sugar, butter, heavy cream, and a pinch of salt. Heat over medium, stirring continuously until the mixture becomes smooth and starts to bubble. Lower the heat and let it simmer for 2 to 3 minutes, allowing the sauce to thicken slightly. If you like, fold in the chopped pecans.
- Assemble and Serve: Cut the warm cake into squares and pour the caramel sauce generously over each piece. For an extra indulgent touch, drizzle with additional heavy cream before serving.
Conclusion
This Sticky Toffee Pudding Cake with Caramel Sauce is a delightful, indulgent dessert that’s perfect for special occasions or simply treating yourself. With its tender, date-filled cake and buttery caramel sauce, it’s a crowd-pleaser that brings warmth and comfort to every bite. Serve it warm, and let everyone enjoy the rich, sticky goodness of this classic treat!
Classic Sticky Toffee Pudding Cake with Rich Caramel Sauce
A moist date-infused cake with a rich carameltoffee sauce, perfect for special occasions or cozy evenings.
Ingredients
For the Cake
- 6 ounces of pitted dates finely chopped (approximately 8 to 10 Medjool dates)
- 3/4 cup boiling water
- 3/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 3/4 cup 5.75 ounces of firmly packed light or dark brown sugar
- 6 tablespoons 3 ounces butter, softened
- 2 large eggs
- 1 1/4 cups 6.25 ounces all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Sauce
- 3/4 cup 5.75 ounces packed light or dark brown sugar
- 1 stick 4 ounces, 8 tablespoons butter
- 1/2 cup heavy whipping cream
- Pinch of coarse kosher salt
- 1/4 to 1/2 cup chopped pecans optional
For Serving Optional
- Additional heavy whipping cream for drizzling
Instructions
- Heat the Oven and Set Up the Pan: Preheat your oven to 350°F (175°C) and prepare your baking pan. Grease an 8-inch square baking pan or a similar-sized baking dish.
- Soak the Dates: Place the chopped dates in a small bowl. Carefully pour the boiling water over the chopped dates and stir in the baking soda. Stir and let the dates soak and soften for about 10 minutes.
- Prepare the Cake Batter: In a spacious mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and airy. Incorporate the eggs one by one, ensuring each is well blended before adding the next. Mix in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture, stirring until just combined. Finally, add the soaked date mixture, including any excess liquid, and mix until thoroughly combined.
- Bake the Cake: Transfer the batter into the prepared pan, using a spatula to level the surface. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cake cool for a few minutes while you prepare the sauce.
- Prepare the Caramel Sauce: In a medium saucepan, combine the brown sugar, butter, heavy cream, and a pinch of salt. Heat over medium, stirring continuously until the mixture becomes smooth and starts to bubble. Lower the heat and let it simmer for 2 to 3 minutes, allowing the sauce to thicken slightly. If you like, fold in the chopped pecans.
- Assemble and Serve: Cut the warm cake into squares and pour the caramel sauce generously over each piece. For an extra indulgent touch, drizzle with additional heavy cream before serving.