Sticky Toffee Pudding Cake
Servings 16 slices
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!