Go Back
4.70 from 20 ratings

Sticky Toffee Pudding Cake

Yield: 16 slices
Prep: 1 hour 30 minutes
Cook: 44 minutes
Total: 2 hours 14 minutes
This is the best sticky toffee pudding cake! It's an extra moist date cake filled with rich toffee sauce, topped with luscious vanilla cream cheese frosting and toffee sauce swirl. Sticky toffee pudding lovers will absolutely love this delicious twist on the classic British dessert!
Print Pin Recipe

Ingredients

For the Cake

  • 7 oz (195 g) finely chopped Medjool dates (about 10 large dates)
  • 1 cup (240 ml) filtered water
  • 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated white sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 3 eggs, at room temperature
  • 1/4 cup (85 g) unsulphured molasses
  • 1 tsp vanilla
  • 3/4 cup (180 g) buttermilk, at room temperature

For the Toffee Sauce

  • 9 tbsp (126 g) unsalted butter
  • 3/4 cup (165 g) light brown sugar, packed
  • 1 cup (240 ml) heavy cream
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt

For the Cream Cheese Frosting

  • 1 cup (224 g) unsalted butter
  • 8 oz (226 g) cream cheese, cold
  • 2 1/2 cups (325 g) powdered sugar
  • 1 1/2 tsp vanilla

Instructions
 

For the Cake

  • Remove the pits and chop the dates in small pieces. (This part will be sticky and messy but just do the best you can. It doesn't have to be perfect!) Add the chopped dates and water to a small saucepan. 
    7 oz (195 g) finely chopped Medjool dates (about 10 large dates), 1 cup (240 ml) filtered water
  • Bring the dates to a simmer over medium low and then let the mixture simmer for 10-12 minutes until thick and resembling jam (see photos). Mash the dates with a rubber spatula or wooden spoon while they simmer. The mixture should be about 1 1/4 cups worth or roughly 320 g once done cooking. Remove the date mixture from the heat and let it cool to room temperature.
  • Preheat the oven to 350 degrees F (180 degrees C). Spray a 9x9 inch (23x23 cm) pan with non-stick spray and line it with parchment paper.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
    2 1/4 cups (281 g) all-purpose flour, spooned and leveled, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
  • Add the granulated white sugar, brown sugar and butter to a large bowl. Cream together for 2 minutes with an electric mixer on high speed. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
    10 tbsp (140 g) unsalted butter, softened, 1/2 cup (100 g) granulated white sugar, 1/2 cup (110 g) light brown sugar, packed
  • To the butter mixture, add in the eggs, molasses and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
    3 eggs, at room temperature, 1/4 cup (85 g) unsulphured molasses, 1 tsp vanilla
  • Add in the date mixture and mix on medium speed until combined. The batter will look separated at this point but it will pull back together once the dry ingredients are added in.
  • Add the dry ingredients and buttermilk a little bit at a time to the molasses mixture, mixing on low speed just until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary. 
    3/4 cup (180 g) buttermilk, at room temperature
  • Pour the cake batter into the prepared pan. Bake the cake for 42-45 minutes or until a cake tester comes out clean from the center. (44 minutes is usually perfect.)
  • Let the warm cake cool in the pan on a wire rack until completely cool.

For the Toffee Sauce

  • While the cake bakes, make the easy toffee sauce. Add the butter and brown sugar to a medium saucepan. Bring it to a simmer over medium heat and let it simmer for 5 minutes, stirring occasionally.
    9 tbsp (126 g) unsalted butter, 3/4 cup (165 g) light brown sugar, packed
  • Reduce the heat to medium-low heat and whisk in the cream. Let the mixture simmer for 1-2 minutes.
    1 cup (240 ml) heavy cream
  • Remove from the heat, then mix in the vanilla and salt. Pour the hot toffee sauce into a bowl and let it cool on the counter to room temperature.
    1 1/2 tsp vanilla, 1/4 tsp salt

For the Cream Cheese Frosting

  • Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.
    (If using a stand mixer, use a whisk attachment.)
    1 cup (224 g) unsalted butter
  • Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.
    8 oz (226 g) cream cheese, cold
  • Sift in the powdered sugar and add in the vanilla. Mix on low speed until combined. Then mix on high speed until fluffy again.
    2 1/2 cups (325 g) powdered sugar, 1 1/2 tsp vanilla

Assembling the Cake

  • When the cake is completely cooled, carefully pull up on the parchment paper to release the cake. Cut a very thin layer of the top of the cake off using a sharp knife. This will make it easier for the toffee sauce to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
    (I used the handle of a honey dipper for smaller holes.)
  • Slowly pour about 3/4 of the toffee sauce on top of the cake. Use an offset spatula to smooth the sauce out and help to move it into all the holes. The sauce is thin so it should absorb into the cake and the poked holes easily.
  • Frost the top of the cake with a thick layer of cream cheese frosting. Drizzle extra toffee sauce on top of the frosting and gently swirl it into the frosting with the back of a spoon. Then cut into 16 squares and serve!
    If you have leftover toffee sauce, drizzle it over each piece of cake when serving. 
Course: Dessert
Cuisine: English
Keyword: cake, Christmas, christmas cake, christmas recipe, cream cheese frosting, one layer cake, sticky toffee pudding, sticky toffee pudding cake
Did you make this recipe?Please consider Leaving a Review!