Sticky Toffee Pudding Cake
This Sticky Toffee Pudding Cake is a soft, rich British dessert. The sponge cake has finely chopped dates mixed into the batter, which melt into the cake, creating a natural sweetness and adding moisture to the cake. The cake is drenched in a homemade buttery toffee sauce. Eat the cake as is, or add a scoop of vanilla ice cream for a delicious treat on a cozy night.
Here is what you will love about this Sticky Toffee Pudding Cake
- Soft, moist and full of flavor
- Easy to make – this cake comes together in just a few minutes, then can be baked in under 30 minutes. You can make this as an 8×8 cake, or as individual small cakes/muffins.
- Natural sweetness from dates – there is some added sugar to the cake, but the cake also relies on the natural sweetness from the dates. The finely chopped dates melt into the cake batter as it bakes, adding sweetness and moisture, without an overt date flavor.
- The perfect cozy dessert – this sticky toffee pudding cake screams cozy. It is soft, moist, rich and one of those cakes that just seems to warm the soul.
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Sticky Toffee Pudding Cake
- Total Time: 40 minutes
- Yield: 1 8×8 inch cake, or 12 muffins 1x
Description
This Sticky Toffee Pudding Cake is a soft, rich British dessert. The sponge cake has finely chopped dates mixed into the batter, which melt into the cake, creating a natural sweetness and adding moisture to the cake. The cake is drenched in a homemade buttery toffee sauce. Eat the cake as is, or add a scoop of vanilla ice cream for a delicious treat on a cozy night.
Ingredients
- 6 ounces medjool dates, pitted
- 1 cup hot water
- 3/4 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Toffee Sauce
- 2/3 cup heavy whipping cream
- 8 tablespoons unsalted butter
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- Pecans, chopped (optional)
Instructions
1. Preheat oven to 350F. Spray an 8×8 baking pan or a 12-count muffin tin with nonstick cooking spray.
2. In the bowl of a food processor, add dates. Chop dates until finely chopped. Add hot water and allow dates to soak for 5 minutes. Carefully pulse the dates/water mixture until combined. Add in the baking soda and pulse to combine. Set aside until ready to use.
3. In a large bowl using a handheld mixer, or a stand mixer, fitted with the paddle attachment, add sugars and butter. Beat until combined. Add in the vanilla extract and eggs. Beat until combined. Add in the sifted flour, baking powder and salt. Mix just until combined.
4. Add in the date mixture and mix just until combined.
5. Pour the batter into the prepared 8×8 pan, or scoop into prepared muffin tin.
6. For the 8×8 inch pan, bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. For the muffins, bake 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pan on wire coolling rack.
7. Make the toffee sauce. In a medium saucepan, add butter, heavy cream, brown sugar and vanilla extract. Cook over medium heat until butter is melted and sugar is dissolved. Remove from heat.
8. For the 8×8 cake, poke holes in the top of the cake. Pour half the sauce over the cake and allow to soak in for a few minutes. Slice and serve with extra toffee sauce. Sprinkle chopped pecans over top, if desired.
9. For the muffins, serve on a plate with sauce drizzled over muffins. Sprinkle chopped pecans over top, if desired.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Oven
- Cuisine: British
Wow. Great job! You give my wife so many fantastic baking ideas!