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Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake

Introducing the ultimate Sticky Toffee Pudding Cake! This incredibly moist date cake is generously filled with decadent toffee sauce, then crowned with a heavenly vanilla cream cheese frosting and a tantalizing toffee sauce swirl. If you're a fan of sticky toffee pudding, you're in for a treat with this delightful variation of the beloved British dessert!


Recipe by: Ginny Dyer - In Bloom Bakery 
Prep Time: 1 hr 30 mins
Cook Time: 44 mins
Total Time: 2 hrs 14 mins
Servings: 16 slices


Ingredients:

For the Cake:
- 7 oz (195 g) Medjool dates, finely chopped (about 10 large dates)
- 1 cup (240 ml) filtered water
- 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons (140 g) unsalted butter, softened
- ½ cup (100 g) granulated white sugar
- ½ cup (110 g) light brown sugar, packed
- 3 eggs, at room temperature
- ¼ cup (85 g) unsulphured molasses
- 1 teaspoon vanilla extract
- ¾ cup (180 g) buttermilk, at room temperature

For the Toffee Sauce:
- 9 tablespoons (126 g) unsalted butter
- ¾ cup (165 g) light brown sugar, packed
- 1 cup (240 ml) heavy cream
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt

For the Cream Cheese Frosting:
- 1 cup (224 g) unsalted butter
- 8 oz (226 g) cream cheese, cold
- 2 ½ cups (325 g) powdered sugar
- 1 ½ teaspoons vanilla extract

Instructions:

For the Cake:

1. Begin by removing the pits from the dates and chopping them into small pieces. Add the chopped dates and water to a small saucepan.

  • 7 oz (195 g) finely chopped Medjool dates (about 10 large dates), 1 cup (240 ml) filtered water

2. Bring the dates to a simmer over medium-low heat and let them simmer for 10-12 minutes until thick and jam-like. Mash the dates while they simmer. The mixture should reduce to about 1 ¼ cups or roughly 320 g. Remove from heat and let cool to room temperature.

3. Preheat your oven to 350°F (180°C). Grease and line a 9x9 inch (23x23 cm) pan with parchment paper.


4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  • 2 ¼ cups (281 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt


5. In a large bowl, cream together the granulated white sugar, brown sugar, and softened butter for 2 minutes using an electric mixer on high speed.

  • 10 tablespoon (140 g) unsalted butter, softened, ½ cup (100 g) granulated white sugar, ½ cup (110 g) light brown sugar, packed


6. Add the eggs, molasses, and vanilla to the butter mixture, and mix on medium speed until pale and smooth, about 1 minute.

  • 3 eggs, at room temperature, ¼ cup (85 g) unsulphured molasses, 1 teaspoon vanilla

7. Mix in the cooled date mixture until combined. The batter may look separated, but it will come together once the dry ingredients are added.
8. Gradually add the dry ingredients and buttermilk to the molasses mixture, mixing on low speed until smooth. Scrape the sides of the bowl with a spatula as needed.

  • ¾ cup (180 g) buttermilk, at room temperature

9. Pour the batter into the prepared pan and bake for 42-45 minutes or until a cake tester comes out clean from the center. Let the cake cool in the pan on a wire rack.


For the Toffee Sauce:
1. In a medium saucepan, combine the butter and brown sugar. Bring to a simmer over medium heat and let it simmer for 5 minutes, stirring occasionally.

  • 9 tablespoon (126 g) unsalted butter, ¾ cup (165 g) light brown sugar, packed

2. Reduce the heat to medium-low and whisk in the cream. Let the mixture simmer for 1-2 minutes.

  • 1 cup (240 ml) heavy cream

3. Remove from heat, then stir in the vanilla and salt. Pour the hot sauce into a bowl and let it cool to room temperature.

  • 1 ½ teaspoon vanilla, ¼ teaspoon salt


For the Cream Cheese Frosting:
1. In a large mixing bowl, beat the butter on high speed with an electric mixer until pale and fluffy, about 5 minutes.

  • 1 cup (224 g) unsalted butter

2. Add the cold cream cheese and beat on high speed until fluffy, about 1 minute.

  • 8 oz (226 g) cream cheese, cold

3. Sift in the powdered sugar and add the vanilla. Mix on low speed until combined, then on high speed until fluffy.

  • 2 ½ cups (325 g) powdered sugar, 1 ½ teaspoon vanilla


Assembling the Cake:
1. Once the cake is cooled, lift it out of the pan using the parchment paper. Trim a thin layer off the top of the cake with a sharp knife to help the sauce absorb.
2. Transfer the cake to a serving plate and poke holes in the top with a wooden stick.
3. Pour about ¾ of the toffee sauce over the cake, spreading it evenly.
4. Frost the cake with cream cheese frosting, drizzle with remaining toffee sauce, and swirl with a spoon.
5. Cut the cake into 16 squares and serve with extra toffee sauce if desired.

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