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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!
If you're looking for other Christmas desserts for the holiday season, try these other delicious recipes! Gingerbread cake, the best cinnamon rolls, gingerbread cookies, gingerbread cheesecake cookies, hot cocoa cupcakes, chocolate peppermint cookies, creme brûlée cookies, Christmas kitchen sink cookies, Christmas cinnamon rolls, chocolate thumbprint cookies or peppermint cheesecake cookies! Christmas time really is the best time of year!
Why This is the Best Sticky Toffee Pudding Recipe
This cake is a twist on the classic British dessert of sticky toffee pudding. Usually the date cakes are made in individual ramekins or muffin tins, then topped with warm toffee sauce and vanilla ice cream.
This cake takes all the classic components of the original dessert and turns it into an easy to make 9x9 inch (23x23 cm) square cake! The cake is a delicious and extra, extra moist brown sugar date cake that is poked with many holes after it's bake. Then it is filed with a buttery brown sugar toffee sauce and frosted with vanilla cream cheese frosting and a toffee sauce swirl. This is the moistest, most gooey cake you'll ever make; each bite is completely full of perfect toffee sauce! It is the perfect dessert to add to your holiday menu!
Ingredients for Sticky Toffee Pudding Cake
- Flour- all purpose flour is used for the best "crumb"
- Sugar- granulated and brown sugar are used in the cake batter, brown sugar is used for the toffee sauce, and powdered sugar is used for the frosting
- Butter- make sure it is unsalted and softened
- Buttermilk- helps to keep the cake moist, make sure it's room temperature
- Eggs- make sure they're room temperature
- Medjool Dates-the softer and stickier they are the better!
- Molasses- just a little adds a deeper brown sugar flavor to the date cake, you can also use black treacle for a similar taste or golden syrup or honey for a similar texture
- Vanilla- I recommend vanilla bean paste for the best flavor but vanilla extract works as well
- Baking Powder & Baking Soda- helps to leaven the cake and give it its fluffy texture
- Salt- brings out all the flavors in the cake
- Heavy Cream- used in the toffee sauce
- Cream Cheese- used for the delicious frosting, make sure it's cold
Step by Step Instructions
See the recipe card below for the full recipe, including complete measurements and bake time.
STEP ONE: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.
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 ¼ cups worth or roughly 320 g once done cooking.
STEP TWO:In a medium bowl, combine the flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
STEP THREE: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.)
STEP FOUR: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.
STEP FIVE: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.
STEP SIX: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.
STEP SEVEN:Pour the date cake batter into a prepared pan, greased and lined with parchment paper.
STEP EIGHT:Bake the cake, then let the warm cake cool in the pan on a wire rack until completely cool.
STEP NINE: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. Reduce to medium-low heat and whisk in the cream. Let the mixture simmer for 1-2 minutes. 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.
STEP TEN:While the cake cools, make the cream cheese frosting by adding the butter to a large bowl. Whip the butter on high speed with an electric hand mixer until pale and fluffy. Then add in the cold cream cheese and mix on medium speed until fluffy. Sift in the powdered sugar and add in the vanilla, and mix on low speed until combined, then on high speed for 1 minute until fluffy again.
STEP ELEVEN: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.
STEP TWELVE:Slowly pour about ¾ 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.
STEP THIRTEEN: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.
FAQs
How do I store this cake?Store leftovers in an airtight container for up to three days. I like to keep it at room temperature, but you can also store it in the fridge and let it come to room temperature before enjoying!
Can I freeze leftovers?Yes. Wrap each individual piece in plastic wrap, then place in an airtight container. Freeze for up to a month.
What can I use instead of buttermilk?Use ¾ cup of whole milk mixed with 2 ¼ teaspoon of white vinegar or lemon juice.
Can this be made into a bundt cake?Yes, baking time may be different though.
Can this recipe be used to make cupcakes?Yes! It will make 24 cupcakes. Bake at 350 for 17-19 minutes.
Pro Tips
For best results, measure your flour properly.This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure all your wet ingredients are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake batter "gummy".
If you make this cake please leave a star review! Tag me on Instagram@inbloombakery_so I can see! Follow me onPinterestfor other dessert ideas!
Other Cake Recipes to Try Next Time:
Brown Butter Caramel Cake
Gooey Butter Pecan Cake
Spice Cake
Chocolate Fudge Cake
📖 Recipe
Sticky Toffee Pudding Cake
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!
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr 30 minutes mins
Cook Time 44 minutes mins
Total Time 2 hours hrs 14 minutes mins
Course Dessert
Cuisine English
Servings 16 slices
Ingredients
For the Cake
- 7 oz (195 g) finely chopped Medjool dates (about 10 large dates)
- 1 cup (240 ml) filtered water
- 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter, softened
- ½ cup (100 g) granulated white sugar
- ½ cup (110 g) light brown sugar, packed
- 3 eggs, at room temperature
- ¼ cup (85 g) unsulphuredmolasses
- 1 teaspoon vanilla
- ¾ cup (180 g) buttermilk, at room temperature
For the Toffee Sauce
- 9 tablespoon (126 g) unsalted butter
- ¾ cup (165 g) light brown sugar, packed
- 1 cup (240 ml) heavy cream
- 1 ½ teaspoon vanilla
- ¼ teaspoon salt
For the Cream Cheese Frosting
- 1 cup (224 g) unsalted butter
- 8 oz (226 g) cream cheese, cold
- 2 ½ cups (325 g) powdered sugar
- 1 ½ teaspoon 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 ¼ 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 ¼ cups (281 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon 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 tablespoon (140 g) unsalted butter, softened, ½ cup (100 g) granulated white sugar, ½ 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, ¼ cup (85 g) unsulphuredmolasses, 1 teaspoon 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.
¾ 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 tablespoon (126 g) unsalted butter, ¾ 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 ½ teaspoon vanilla, ¼ teaspoon 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 ½ cups (325 g) powdered sugar, 1 ½ teaspoon 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 ¾ 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.
Keyword cake, Christmas, christmas cake, christmas recipe, cream cheese frosting, one layer cake, sticky toffee pudding, sticky toffee pudding cake
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