Sticky Toffee Pudding Cake with Warm Sauce
Indulge in this moist, date-studded Sticky Toffee Pudding Cake topped with a rich, buttery warm sauce—pure comfort in every bite!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Wooden Spoon
- Baking Pan
- Small Saucepan
- Cooling rack
- Spatula
Ingredients
For the Cake
- 1 cup chopped dates
- 1.5 cups boiling water
- 1 teaspoon baking soda
- 1/3 cup unsalted butter softened
- 1 cup brown sugar dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
For the Warm Sauce
- 1 cup heavy cream
- 0.5 cup brown sugar dark brown sugar
- 0.25 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
Prepare the Dates
- In a small bowl, combine 1 cup chopped dates with 1 1/2 cups boiling water and 1 teaspoon baking soda. Stir gently and let sit for about 15 minutes to soften the dates.
Mix the Wet Ingredients
- In a large bowl, cream together 1/3 cup softened unsalted butter and 1 cup brown sugar until light and fluffy. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated, then stir in 1 teaspoon vanilla extract.
Combine Dry Ingredients
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt for even distribution.
Bring It All Together
- Add the soaked dates with their liquid to the wet ingredients and stir to combine. Gradually fold in the dry ingredients until just incorporated; do not overmix.
Bake the Cake
- Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan and pour batter evenly into it. Bake for 35-40 minutes or until a toothpick comes out clean. Cool slightly on a cooling rack.
Make the Warm Sauce
- In a small saucepan, combine 1 cup heavy cream, 1/2 cup brown sugar, 1/4 cup unsalted butter, and 1 teaspoon vanilla extract. Heat over medium, stirring until butter melts and sugar dissolves. Simmer 3-4 minutes until slightly thickened.
Serve
- Cut the cake into squares and spoon warm sauce generously over each serving. Enjoy with vanilla ice cream or whipped cream if desired.
Notes
- Soaking the dates in boiling water with baking soda is essential for a moist, tender cake.
- Be careful not to overmix the batter after adding the flour to keep the cake light and tender.
- The warm sauce should be thickened but still pourable; avoid overcooking.
- Store cake in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
- To reheat, warm cake portions in microwave or whole cake in oven; gently reheat sauce before serving.