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Sticky Toffee Pudding Cake

Irresistibly Moist Sticky Toffee Pudding Cake to Savor

This Sticky Toffee Pudding Cake is a moist delight with rich toffee, perfect for gatherings or indulgent treats.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: British
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 7 oz Medjool Dates Can substitute with dried figs or prunes
  • 1 cup Filtered Water No substitutions necessary
  • 2.25 cups All-Purpose Flour For gluten-free, use a 1:1 gluten-free flour blend
  • 1.5 tsp Baking Powder
  • 0.25 tsp Baking Soda
  • 0.5 tsp Salt
  • 10 tbsp Unsalted Butter Can substitute with coconut oil
  • 0.5 cup Granulated Sugar Substitute with coconut sugar for a less refined option
  • 0.5 cup Light Brown Sugar Packed, no direct substitute
  • 3 Eggs At room temperature, can replace with flax eggs for vegan option
  • 0.25 cup Unsulphured Molasses Substitute with honey or maple syrup for lighter taste
  • 1 tsp Vanilla Extract
  • 0.75 cup Buttermilk Replace with a milk and vinegar mix
For the Toffee Sauce
  • 9 tbsp Unsalted Butter Can substitute with margarine
  • 0.75 cup Light Brown Sugar Packed, no direct substitute
  • 1 cup Heavy Cream For a lighter version, use half-and-half
  • 1.5 tsp Vanilla Extract
  • 0.25 tsp Salt
For the Cream Cheese Frosting
  • 1 cup Unsalted Butter Can substitute with vegan butter
  • 8 oz Cream Cheese Cold, can use dairy-free cream cheese alternative
  • 2.5 cups Powdered Sugar
  • 1.5 tsp Vanilla Extract

Equipment

  • Mixing bowl
  • saucepan
  • 9x9 inch baking pan
  • hand mixer
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Prepare the Dates: In a small saucepan, combine 7 oz of chopped Medjool dates with 1 cup of filtered water. Bring to a simmer over medium heat for 10-12 minutes until thickened.
  2. Preheat the Oven: Preheat your oven to 350°F (180°C) and prepare a 9x9 inch baking pan by greasing it with non-stick spray and parchment paper.
  3. Combine Dry Ingredients: In a mixing bowl, whisk together 2 1/4 cups of all-purpose flour, 1 1/2 tsp of baking powder, 1/4 tsp of baking soda, and 1/2 tsp of salt.
  4. Cream the Butters and Sugars: In a large mixing bowl, cream together 10 tbsp of softened unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of light brown sugar until light and fluffy.
  5. Mix in the Eggs and Flavorings: Add 3 eggs, 1/4 cup of molasses, and 1 tsp of vanilla extract, mixing until well combined.
  6. Add the Date Mixture: Stir in the cooled date mixture and mix gently until combined.
  7. Combine the Dry and Wet Ingredients: Gradually add the flour mixture and 3/4 cup of buttermilk, mixing until fully combined.
  8. Bake the Cake: Pour the batter into the pan and bake for 42-45 minutes. Cool for 10 minutes before transferring to a wire rack.
  9. Prepare the Toffee Sauce: Melt 9 tbsp of butter in a saucepan, stir in 3/4 cup of brown sugar, then mix in 1 cup of heavy cream and 1.5 tsp of vanilla, simmer for 5 minutes.
  10. Make the Cream Cheese Frosting: Whip together 1 cup of butter and 8 oz of cream cheese, then incorporate 2.5 cups of powdered sugar and 1.5 tsp of vanilla until smooth.
  11. Assemble the Cake: Level the cake, poke holes in the top, and pour 3/4 of the warm toffee sauce over it, allowing it to soak in.
  12. Frost and Serve: Spread the frosting over the cake, drizzle with remaining sauce, cut into squares, and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 310mgPotassium: 200mgFiber: 2gSugar: 38gVitamin A: 800IUCalcium: 25mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing to maintain cake texture.

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