Get ready to indulge in the ultimate sticky toffee pudding cake! This mouthwatering treat features a moist date cake filled with decadent toffee sauce, topped with creamy vanilla cream cheese frosting and a swirl of toffee sauce. Sticky toffee pudding enthusiasts, get excited because this cake is about to become your new favorite dessert!
Let me tell you why this cake is simply the best:
It’s a delightful twist on a classic: While sticky toffee pudding is usually served in individual portions, this recipe transforms it into a scrumptious 9×9 inch square cake, making it perfect for sharing with loved ones.
It’s incredibly moist and flavorful: Imagine sinking your teeth into a cake that’s bursting with the rich flavors of brown sugar, molasses, and tender dates. Each bite is an explosion of sweetness and warmth!
It’s easy to make: Despite its gourmet appearance, this cake is surprisingly simple to whip up. With just a few easy steps, you’ll have a stunning dessert ready to impress your guests.
Now, let’s gather our ingredients:
Sticky Toffee Pudding Cake
Ingredients
**For the Cake:**
- 7 oz finely chopped Medjool dates about 10 large dates
- 1 cup filtered water
- 2 ¼ cups all-purpose flour spooned and leveled (281 g)
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter softened (140 g)
- ½ cup granulated white sugar 100 g
- ½ cup packed light brown sugar 110 g
- 3 eggs at room temperature
- ¼ cup unsulphured molasses 85 g
- 1 teaspoon vanilla extract
- ¾ cup buttermilk at room temperature (180 g)
**For the Toffee Sauce:**
- 9 tablespoons unsalted butter 126 g
- ¾ cup packed light brown sugar 165 g
- 1 cup heavy cream 240 ml
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon salt
**For the Cream Cheese Frosting:**
- 1 cup unsalted butter 224 g
- 8 oz cream cheese cold (226 g)
- 2 ½ cups powdered sugar 325 g
- 1 ½ teaspoon vanilla extract
Instructions
**For the Cake:**
- Simmer the chopped dates and water until thick and jam-like. Let cool.
- Preheat the oven and prepare a 9×9 inch pan.
- Cream together the sugars and butter, then mix in the eggs, molasses, and vanilla.
- Add the date mixture and dry ingredients, alternating with buttermilk.
- Bake until a cake tester comes out clean.
**For the Toffee Sauce:**
- Simmer butter and brown sugar, then whisk in cream.
- Remove from heat and add vanilla and salt. Let cool.
**For the Cream Cheese Frosting:**
- Beat butter until fluffy, then mix in cream cheese, powdered sugar, and vanilla.
**Assembling the Cake:**
- Poke holes in the cooled cake and pour over most of the toffee sauce.
- Frost with cream cheese frosting and drizzle with remaining toffee sauce.
- Cut into squares and enjoy!
- Get ready to savor every delicious bite of this irresistible sticky toffee pudding cake. It’s the perfect dessert to elevate any occasion!