Indulge in the rich, caramelized flavors of Sticky Toffee Pudding Cake, a beloved British dessert that combines moist date-infused cake with a luscious toffee sauce and a creamy frosting. This decadent treat is perfect for special occasions or when you simply want to spoil yourself and your loved ones with something truly delightful. Follow this detailed recipe to create a dessert that’s sure to become a favorite.
Ingredients:
For the Cake:
- 7 oz (195 g) finely chopped Medjool dates (about 10 large dates)
- 1 cup (240 ml) filtered water
- 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons (140 g) unsalted butter, softened
- ½ cup (100 g) of white sugar
- ½ cup (110 g) tightly packed light brown sugar
- 3 eggs, at room temperature
- ¼ cup (85 g) unsulphured molasses
- 1 teaspoon vanilla extract
- ¾ cup (180 g) buttermilk, at room temperature
For the Toffee Sauce:
- 9 tablespoons (126 g) unsalted butter
- ¾ cup (165 g) light brown sugar, packed
- 1 cup (240 ml) heavy cream
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
For the Cream Cheese Frosting:
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) chilled cream cheese
- 2 ½ cups (325 g) powdered sugar, sifted
- 1 ½ teaspoons vanilla extract
Preparation:
- Prepare the Dates:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine the chopped dates and water in a small saucepan. Heat until boiling, then lower the heat and simmer for approximately 5 minutes until the dates soften.
- Make the Cake Batter:
- In a medium bowl, combine the flour, baking powder, baking soda, and salt, whisking them together thoroughly.
- In a large mixing bowl, cream the softened butter with the granulated and light brown sugars until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract.
- Slowly incorporate the flour mixture into the wet ingredients, alternating with the buttermilk, starting and finishing with the flour mixture. Mix in the cooled dates.
- Bake the Cake:
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30-35 minutes, using a cake tester that comes out clean.
- Prepare the Toffee Sauce:
- In a medium pot, melt the butter over medium heat.
- Add the light brown sugar and heavy cream, stirring until the sugar is dissolved.
- Bring to a boil, then reduce heat and simmer for about 5 minutes, until the sauce thickens slightly.
- Take off the heat and mix in the vanilla extract and salt.
- Make the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened butter and cold cream cheese until smooth and creamy.
- Gradually add the sifted powdered sugar, beating until fully incorporated.
- Mix in the vanilla extract.
- Assemble the Cake:
- Use a skewer or fork to create holes across the surface of the cake.
- Drizzle the warm toffee sauce over the cake, letting it absorb.
- Spread the cream cheese frosting evenly over the top of the cake.
Conclusion:
This Sticky Toffee Pudding Cake is a rich and indulgent dessert that perfectly balances the sweetness of dates, the deep flavor of toffee, and the creamy tang of cream cheese frosting. It’s an ideal treat for any occasion, promising to delight your guests and leave them craving more. Enjoy this delicious cake warm or at room temperature, and savor every bite of this exquisite creation.