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Sticky Toffee Pudding Cake

Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 44 minutes
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 9x9 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!