Sticky Toffee Pudding Cake Recipe

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Sticky Toffee Pudding Cake is a warm, comforting dessert that wraps you in cozy indulgence with every bite. This British classic features a moist, date-sweetened sponge cake soaked in a luscious toffee sauce, creating a dessert that’s rich, sticky, and impossibly satisfying. Each forkful delivers deep caramel notes with a tender crumb that melts in your mouth, especially when topped with whipped cream or a scoop of vanilla ice cream.

Whether you’re hosting a holiday feast or simply craving a sweet treat that feels like a hug in dessert form, this Sticky Toffee Pudding Cake is an unforgettable choice. Its rustic charm and decadent flavor make it ideal for festive gatherings, cozy dinners, or whenever you want to impress without stress. Best of all, it’s surprisingly easy to make from scratch.

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Ingredients for this Sticky Toffee Pudding Cake Recipe

• 1 1/2 cups chopped dates (pitted)
• 1 cup boiling water
• 1 tsp baking soda
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar (packed)
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt

For the Toffee Sauce:

• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup brown sugar
• Pinch of salt
• 1 tsp vanilla extract

Optional Toppings:

• Whipped cream or vanilla ice cream
• Sugared cranberries (for holiday garnish)
• Fresh rosemary or mint leaves (for decoration)

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Step 1: Prepare the Dates

In a heat-safe bowl, combine the chopped dates with boiling water and sprinkle in the baking soda. Stir gently, then let the mixture sit for about 10–15 minutes. This softens the dates and brings out their natural sweetness. Once softened, mash lightly with a fork to create a thick, chunky paste.

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Step 2: Make the Cake Batter

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish (or similar size). In a large mixing bowl, cream the softened butter with brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the flour, baking powder, and salt until just combined.

Now, gently fold in the warm date mixture, blending thoroughly. The batter will be thick and aromatic.

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Step 3: Bake the Cake

Pour the batter into your prepared baking dish and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The cake should be risen, golden brown, and slightly springy to the touch.

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Step 4: Prepare the Toffee Sauce

While the cake bakes, melt the butter for the sauce in a small saucepan over medium heat. Stir in the brown sugar, heavy cream, and salt. Let it simmer for 4–5 minutes, stirring occasionally, until smooth and slightly thickened. Remove from heat and stir in the vanilla.

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Step 5: Soak and Serve

Once the cake comes out of the oven, poke small holes all over the top using a skewer or fork. Pour about half of the warm toffee sauce over the hot cake, allowing it to soak in. Let it sit for 10 minutes to absorb fully.

To serve, slice the cake into squares, drizzle generously with remaining warm toffee sauce, and top with whipped cream, sugared cranberries, or vanilla ice cream for a decadent finish.

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Estimated Nutrition (Per Serving)

Note: Based on a standard 9-slice portion and does not include whipped cream or ice cream toppings.

• Calories: 420
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 280mg
• Carbohydrates: 60g
• Fiber: 2g
• Sugar: 45g
• Protein: 4g

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Frequently Asked Questions

1. Can I make Sticky Toffee Pudding Cake ahead of time?

Yes! It’s a great dessert to make a day in advance. The flavors deepen overnight, and you can reheat before serving.

2. Can I use Medjool dates instead of regular dates?

Absolutely. Medjool dates are softer and richer, making them perfect for this recipe. Just be sure to pit and chop them first.

3. What can I use instead of heavy cream for the sauce?

You can use full-fat coconut milk for a dairy-free version, though the flavor will change slightly.

4. Is it possible to make this gluten-free?

Yes, use a gluten-free 1:1 baking flour blend. Make sure your baking powder is gluten-free as well.

5. Can I serve this cake cold?

You can, but it’s best enjoyed warm when the toffee sauce is gooey and the cake is soft.

6. What’s the best way to serve it during the holidays?

Top with sugared cranberries, a sprig of rosemary, and serve with warm toffee sauce and vanilla ice cream for a festive presentation.

7. Can I double the recipe?

Yes, simply double the ingredients and use a 9×13-inch baking dish. You may need to increase the baking time by about 10 minutes.

8. Is this the same as British Sticky Toffee Pudding?

Very similar! This cake version is often baked in a single pan instead of individual ramekins, but the ingredients and flavors are true to the original.

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