
Sticky Toffee Pudding Cake
- Prep Time: 1 hour 30 minutes
- Cook Time: 44 minutes
- Total Time: 2 hours 14 minutes
- Yield: 16 slices 1x
- Category: Dessert
Ingredients
Scale
**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!