A British classic dessert, this sticky toffee pudding cake is a tender cake topped with the silkiest toffee sauce. It is usually made with dates and topped with a spoonful of cream at the end, making it just the perfect dessert.
This truly delectable, sweet cake recipe makes a 10-inch cake for you and your family to enjoy.
Health Benefits
Cake:
- Is rich in carbohydrates, fiber, and protein
- Boosts serotonin and endorphins, which can put you in a happy mood
- Improves metabolism and makes you slimmer if you have just a piece in the morning
Ingredients
1 1/2 cups chopped pitted dates (9 ounces)
1 1/2 cups all-purpose flour
1 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
2 large eggs
1 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla extract
1/2 tsp kosher salt
1 stick unsalted butter, cubed
1 1/4 cups dark brown sugar
2 tsp brandy
1/2 cup heavy cream
1 tsp pure vanilla extract
1 tsp pure vanilla extract
How To Make Sticky Toffee Pudding Cake
Making the Cake:
- Preheat the oven to 350°
- Use a nonstick spray to coat a 10-inch round cake pan. Line with parchment paper to keep the cake safe from burns.
- Add the dates to a saucepan and cover with water. Bring it to a boil.
- Take the saucepan off the heat and add the baking soda. Whisk until it foams up and set aside to cool.
- Sift the flour, baking powder and salt into a medium bowl to remove any lumps. Set aside.
- Beat the butter with a mixer while adding the granulated sugar, until it is fluffy and light. This will take about 2 minutes at medium speed.
- Slowly add the eggs to prevent them from spraying everywhere. Add the vanilla essence as well.
- Add the dry ingredients in batches to incorporate it properly using the mixer. Use a scraping spoon to fold the date mix into the batter and to aerate it before pouring in the prepared pan.
- Bake for about 35 to 40 minutes. Check if it’s baked all the way through using a toothpick (if it comes out clean, it means the cake is evenly cooked).
- Let the cake cool on the side.
For the toffee sauce:
- While the cake is cooling, begin preparation for the sauce.
- Add the brown sugar, heavy cream and butter to a medium saucepan.
- Bring it to a boil over a medium heat and keep whisking until all the sugar has dissolved.
- Let the mix simmer on low heat for around 2 minutes but keep whisking.
- Add the brandy, vanilla, and salt after taking the mixture off the heat.
- Keep warm until ready to serve.
Completing the Dessert:
- Turn the cake onto a rack and peel the parchment off.
- Return the cake top-side down to the pan. Be careful not to break it.
- Poke 15 to 20 holes in the cake with a skewer and pour half the toffee sauce over the cake.
- Let it soak for 5 minutes until the sauce is properly absorbed.
- Invert onto a serving platter and poke another 15 holes into the cake. Pour the rest of the toffee sauce.
To serve:
Serve warm and fresh cream or vanilla ice cream. Enjoy!
Trivia
- Cake is derived from the Norse word ‘kaka’.
- The concept of cake was first invented by the Romans in the 8th
- The world record for the tallest cake is 108 feet.