Irresistible Sticky Toffee Pudding Cake Recipe to Try

Sticky Toffee Pudding Cake is like a warm hug on a chilly evening—sweet, rich, and utterly irresistible. Imagine a moist sponge cake drenched in luscious toffee sauce, served with a scoop of creamy vanilla ice cream that melts and mingles, creating a symphony of flavors and textures on your palate. vegan main course option.

This delightful dessert has a special place in my heart. I remember the first time I tasted it at my grandmother’s house during Sunday dinner. It was love at first bite, and now I whip up this cake to impress friends and family at every gathering, ensuring they’re all begging for seconds. delightful dessert alternatives.

Every time I make this cake, my friends rave about how it’s the highlight of our get-togethers!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; sifting helps create a light sponge.
• Unsalted Butter: Room temperature butter ensures easy mixing and a tender cake; don’t skimp on quality!
• Brown Sugar: Choose dark brown sugar for a deeper flavor; it adds that perfect caramel touch. For more inspiration, check out this thick and chewy caramel cookies recipe.
• Eggs: Fresh eggs help bind the ingredients together while adding moisture; room temperature works best.
• Dates: Medjool dates are ideal as they are soft and sweet; chop them finely for even distribution.
• Baking Powder: This leavening agent gives your cake that lovely rise; ensure it’s fresh for best results.
• Vanilla Extract: Pure vanilla extract enhances the overall flavor profile; avoid imitation for richer taste.
• Heavy Cream: Use full-fat cream for the sauce to achieve that luxurious creaminess everyone loves.
• Dark Brown Sugar (for Sauce): This deepens the flavor of your sticky toffee sauce; don’t hold back!
• Water: Simple yet essential for making your sauce smooth and pourable; adjust as needed.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Oven and Cake Pan: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and line the bottom with parchment paper.

Mix Your Dry Ingredients: In a bowl, whisk together flour, baking powder, and a pinch of salt until well combined. Set aside to let those dry ingredients mingle.

Create Date Mixture: In another bowl, soak chopped dates in boiling water for about 10 minutes. This plumps them up beautifully!

Cream Butter and Sugar Together: In a large mixing bowl, beat softened butter with brown sugar until light and fluffy—about 3-4 minutes should do it! Don’t rush this part; it’s crucial.

Add Eggs and Vanilla Extract: Beat in eggs one at a time along with vanilla extract until fully incorporated. Your mixture should look smooth and creamy right now!

Combine Everything Together!: Gently fold in the dry ingredients alternating with the date mixture until just combined. Be careful not to overmix; we want that cake fluffy!

Bake Your Cake : Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. The aroma will have you drooling!

Create the Toffee Sauce : While the cake bakes, combine heavy cream, dark brown sugar, and water in a saucepan over medium heat. Stir continuously until smooth and bring to simmer.

Once everything is baked and cooked perfectly, slice into that warm Sticky Toffee Pudding Cake, drizzle generously with the sticky sauce, and serve with ice cream or whipped cream! perfect side for dessert.

Enjoy your creation!

Perfecting the Cooking Process

Start by preparing the toffee sauce while the cake bakes, allowing the flavors to meld beautifully. Ensure you have all ingredients measured out before starting to keep the process smooth and enjoyable.

Add Your Touch

Feel free to swap dates for figs or add a pinch of espresso powder for deeper flavor. A dollop of whipped cream or a scoop of vanilla ice cream elevates this dessert to new heights.

Storing & Reheating

Store any leftover Sticky Toffee Pudding Cake in an airtight container in the fridge for up to three days. Reheat slices in the microwave for 20-30 seconds until warm and gooey. For more inspiration, check out this banana cake recipe recipe.

The first time I made Sticky Toffee Pudding Cake, my family devoured it in minutes, begging for seconds like it was some magical elixir!

FAQ

What makes Sticky Toffee Pudding Cake so special?

Sticky Toffee Pudding Cake combines rich flavors with a delightful gooey texture that’s simply irresistible. festive holiday treats.

Can I make this cake ahead of time?

Absolutely! You can bake it a day ahead and reheat before serving for convenience.

What should I serve with Sticky Toffee Pudding Cake?

Serve with whipped cream or vanilla ice cream to balance the rich sweetness perfectly.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Sticky Toffee Pudding Cake

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• Author: Amelia
• Total Time: 55 minutes
• Yield: Serves 8

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Description

Sticky Toffee Pudding Cake is a warm, indulgent dessert that combines a moist sponge cake with a rich toffee sauce. Topped off with creamy vanilla ice cream, each bite offers a delightful contrast of textures and flavors. Perfect for cozy evenings or celebratory gatherings, this cake is sure to impress family and friends alike.

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar
• 2 large eggs
• 1 cup chopped Medjool dates
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• 1/2 cup heavy cream (for sauce)
• 1/2 cup dark brown sugar (for sauce)
• 1/4 cup water

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Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Soak chopped dates in boiling water for about 10 minutes; then drain.
4. In a large mixing bowl, cream butter and dark brown sugar until light and fluffy. Beat in eggs one at a time along with vanilla extract.
5. Gently fold in dry ingredients alternating with date mixture until just combined.
6. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
7. For the toffee sauce, combine heavy cream, dark brown sugar, and water in a saucepan over medium heat; stir until smooth and simmer.
8. Serve warm slices of the cake drizzled with toffee sauce and topped with ice cream.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 320
• Sugar: 32g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg