Go Back
A slice of warm sticky toffee pudding cake drizzled with toffee sauce and sprinkled with flaky sea salt in a shallow dish.

Sticky Toffee Pudding Cake

Eyana Becker
A moist, date-sweetened cake soaked in warm brown sugar toffee sauce, with deep caramel flavor that feels right on a cold night. An intermediate showstopper for holiday dinners and cold-weather entertaining.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Soaking Time 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine British
Servings 9 servings
Calories 455 kcal

Equipment

  • 8x8-inch (20x20 cm) baking pan
  • Parchment paper
  • Large heatproof bowl
  • Medium saucepan
  • Hand mixer or stand mixer
  • Skewer or toothpick

Ingredients
  

For the cake

  • 1 cup pitted dates, roughly chopped
  • 1 cup boiling water
  • 1 tsp baking soda
  • 6 tbsp unsalted butter, softened
  • 2/3 cup packed dark brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp unsulphured molasses
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

For the toffee sauce

  • 3/4 cup packed dark brown sugar
  • 6 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp flaky sea salt

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease the baking pan and line it with parchment paper.
  • Place the chopped dates in a large heatproof bowl. Pour the boiling water over them, then stir in the baking soda. The mixture will foam. Let it sit for 10 minutes, then mash with a fork or whisk until mostly broken down. Small pieces of date are fine.
  • In a separate large bowl, beat the softened butter and brown sugar for 2 minutes, until light and fluffy.
  • Beat in the eggs one at a time, then the vanilla and molasses.
  • In a small bowl, whisk together the flour, baking powder, cinnamon, and salt.
  • Add half the dry ingredients to the butter mixture and fold gently. Fold in half the date mixture, then repeat with the remaining dry ingredients and dates. The batter will be fairly loose.
  • Pour the batter into the prepared pan and bake for 30-35 minutes, until the top springs back lightly and a toothpick inserted in the center comes out clean.
  • While the cake bakes, make the sauce. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cream, bring to a gentle simmer, and cook for 4-5 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and stir in the vanilla and sea salt.
  • As soon as the cake comes out of the oven, poke holes across the surface with a skewer. Pour about one-third of the warm sauce over the cake and let it soak in for 10 minutes.
  • Cut into 9 squares and serve warm with the remaining sauce spooned over the top.

Notes

Soak and mash the dates thoroughly for a smooth, moist crumb. Use dark brown sugar for the deepest toffee flavor. Keep the sauce at a gentle simmer, since a hard boil can cause it to separate.
Troubleshooting: if the cake is dense, the batter may have been overmixed once the flour was added. If the sauce is grainy or separated, it got too hot, so whisk in a splash of cream off the heat. If the cake is not absorbing the sauce, poke more holes and pour the sauce slowly.
Storage and make-ahead: store the cake and extra sauce separately in the refrigerator for up to 4 days. Reheat squares in the microwave for 20-30 seconds and warm the sauce gently. You can bake the cake a day ahead and make the sauce just before serving, or freeze the unsauced cake for up to 1 month.
Calories per serving: ~455 kcal (estimated)
Keyword Cozy Fall Desserts, Date Cake, Holiday Dessert, Sticky Toffee Pudding, Toffee Sauce