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A delectable slice of sticky toffee pudding cake, rich and dark.

Classic Sticky Toffee Pudding Cake

Indulge in a rich and comforting Classic Sticky Toffee Pudding Cake, featuring a moist date sponge and a luscious, warm toffee sauce. Perfect for a cozy dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 slices
Calories 450 kcal

Equipment

  • Oven
  • 8x8 inch baking dish or 9-inch round cake pan
  • Heatproof bowl
  • Large bowl
  • Fork
  • Medium bowl
  • Whisk
  • Wooden skewer
  • Medium saucepan

Ingredients
  

For the Cake

  • 1 cup pitted Medjool dates, finely chopped about 170g
  • 1 teaspoon baking soda
  • 1 cup boiling water 240ml
  • 1/2 cup unsalted butter, softened 113g
  • 3/4 cup granulated sugar 150g
  • 2 large eggs
  • 1 3/4 cups all-purpose flour 210g
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For the Toffee Sauce

  • 1/2 cup unsalted butter 113g
  • 1 cup light brown sugar, packed 200g
  • 1/2 cup heavy cream 120ml
  • 1 teaspoon vanilla extract
  • salt Pinch

Instructions
 

Prepare the Dates

  • Preheat oven to 350°F (175°C), then grease and flour an 8x8 inch baking dish or 9-inch round cake pan.
  • Combine chopped dates and baking soda in a bowl, then pour boiling water over them and let soak for 10-15 minutes to soften.

Make the Cake Batter

  • Cream softened butter and granulated sugar until light and fluffy.
  • Beat in eggs one at a time, ensuring each is fully incorporated, and stir in vanilla extract.

Combine Wet and Dry

  • Whisk together flour, baking powder, and salt in a separate bowl.
  • Gradually add dry ingredients to wet, mixing until just combined without overmixing.

Add Dates

  • Lightly mash the softened dates and their liquid with a fork, then fold the date mixture into the cake batter until evenly distributed.

Bake the Cake

  • Pour the batter into the prepared baking dish and spread evenly.
  • Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Make the Toffee Sauce

  • Melt butter in a saucepan over medium heat, then add brown sugar and stir until dissolved.
  • Simmer for 2-3 minutes, stirring occasionally, then remove from heat and stir in heavy cream, vanilla extract, and salt until smooth.

Assemble

  • Immediately pour half of the warm toffee sauce over the hot cake to soak in.
  • Let the cake cool slightly in the pan, then serve warm, drizzled with the remaining toffee sauce.

Notes

For an extra touch of richness, serve with a scoop of vanilla ice cream or clotted cream.