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Sticky Toffee Pudding Layer Cake

Course Dessert

Ingredients

Date Sponge:

  • 2 cups pitted Medjool dates chopped
  • 1 cup boiling water
  • 1 tsp baking soda
  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 cup plant-based milk almond, soy, or oat
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup dairy-free yogurt
  • 2 tsp vanilla extract

Sticky Toffee Sauce:

  • 1 cup light brown sugar
  • ½ cup dairy-free butter
  • 1 cup canned coconut milk full-fat
  • 1 tsp vanilla extract
  • 1 tsp sea salt

Toffee Buttercream:

  • 1 cup dairy-free butter softened
  • 4 cups powdered sugar
  • ½ cup sticky toffee sauce from above
  • 1 tsp vanilla extract
  • 2-4 tbsp plant-based milk

Instructions

Prepare the Date Sponge:

  • Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for 10 minutes until the dates are soft.
  • Preheat your oven to 350°F (175°C).
  • Grease and line three 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, and vanilla extract until smooth.
  • Add the softened dates along with their soaking liquid to the wet ingredients and blend with an immersion blender until smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Divide the batter evenly among the prepared pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Sticky Toffee Sauce:

  • In a medium saucepan, combine the light brown sugar, dairy-free butter, and canned coconut milk.
  • Heat over medium heat, stirring constantly until the mixture comes to a boil.
  • Reduce the heat and simmer for 5-7 minutes, until the sauce thickens slightly.
  • Remove from heat and stir in the vanilla extract and sea salt.
  • Allow the sauce to cool to room temperature.

Prepare the Toffee Buttercream:

  • In a large bowl, beat the dairy-free butter until creamy.
  • Gradually add the powdered sugar, mixing until smooth.
  • Add the sticky toffee sauce and vanilla extract, mixing until well combined.
  • Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble the Cake:

  • Place one cake layer on a serving plate or cake stand.
  • Spread a layer of toffee buttercream over the cake layer.
  • Drizzle a generous amount of sticky toffee sauce over the buttercream.
  • Repeat with the second cake layer.
  • Place the third cake layer on top.

Frost the Cake:

  • Spread the remaining toffee buttercream evenly over the top and sides of the cake.
  • Drizzle the top with more sticky toffee sauce, allowing it to drip down the sides for a beautiful finish.

Serve:

  • Allow the cake to set for a bit before slicing and serving.
  • Enjoy this rich, moist, and indulgent Sticky Toffee Pudding Layer Cake!

Notes

  • Medjool Dates: Ensure the dates are soft and fresh for the best texture and flavor.
  • Sticky Toffee Sauce: Make sure to let the sauce cool to room temperature before using it in the buttercream to avoid melting the frosting.
  • Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.