Introduction
Steam rising from a hot pan, the caramel scent clinging to your sweater — that’s how this recipe starts in my kitchen. I grew up on sticky, saucy desserts, and making Sticky Toffee Pudding Cake brings all of that home in one bowl and one pan. This always takes me back to Sunday dinners. Also, if you need another cozy dessert idea, try this classic banana pudding for a different kind of comfort.
Why You’ll Love This
- Deep, caramel flavor without complicated steps.
- Uses Medjool dates for natural sweetness.
- Kid-approved and great with ice cream.
- Feeds a crowd and warms the room.
Quick Recipe Snapshot
- Servings: 8
- Prep time: 20 minutes
- Cook time: 35–40 minutes
- Total time: 55–60 minutes
- Skill level: Easy
- Taste: rich, sweet, caramel-forward
You’ll feel confident making this; it’s forgiving and kind to home cooks.
Ingredients You’ll Need
- Medjool dates, chopped — soft, very sweet
- Butter (unsalted) — control the salt
- Sugar (granulated) — balances the dates
- Heavy cream — makes the batter silky
- Flour — all-purpose works fine
- Baking soda — helps lift and tenderize
- Water — to soften the dates
- Whipped cream or vanilla ice cream — for serving, optional
For another simple cake treat, peek at my blueberry poppy seed pound cake.
How to Make It
- Preheat and prep. First, heat the oven to 350°F (175°C). Butter a 9-inch cake pan and line the bottom with parchment.
- Soften the dates. Then, combine chopped Medjool dates and 1 cup water in a saucepan. Simmer gently until dates break down and the mixture thickens and smells sweet, about 8–10 minutes.
- Cream butter and sugar. Next, beat room-temperature butter with sugar until light and slightly fluffy; you’ll see a pale ribbon when you lift the beaters.
- Add dates and cream. Now stir in the softened dates and 1/2 cup heavy cream; mix until smooth and glossy. You’ll hear a quiet plop as the batter settles.
- Add dry ingredients. Meanwhile, whisk flour with 1 tsp baking soda, then fold into the wet mix gradually until no streaks of flour remain. The batter should be thick but pourable.
- Bake and check. Pour batter into the prepared pan and bake 35–40 minutes. The top should be golden with slightly sticky edges, and a toothpick in the center will come out clean or with a few moist crumbs.
- Cool, then sauce. Allow the cake to cool 10–15 minutes. Meanwhile, warm leftover cream with a spoonful of butter and sugar to make a quick toffee sauce. Drizzle it over the warm cake.
- Serve. Finally, top slices with whipped cream or a scoop of vanilla ice cream and watch it melt into the sticky sauce.
For a different bread-style dessert that uses leftover bread and a similar warming sauce, see my note about bread pudding.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-pitted Medjool dates and chop them in a food processor to speed up the softening step.
- Common mistake + fix: If your batter is too dense, don’t overmix; fold until just combined and the cake will rise light.
- Simple variation: Stir 1/2 tsp ground cinnamon into the batter for warmth.
Serving Ideas
- Weeknight treat: Serve warm slices with a scoop of vanilla ice cream.
- Brunch twist: Pair smaller squares with coffee and a dollop of whipped cream.
- Holiday dessert: Plate with roasted nuts and a drizzle of extra toffee for family gatherings.
Optional garnishes: flaky sea salt, toasted walnuts, or a few extra chopped dates. For another festive loaf, try a cranberry cheesecake pound cake.
Storing & Leftovers
- Fridge: Store covered for up to 4 days.
- Freezer: Wrap tightly and freeze up to 2 months.
- Reheat: Warm gently in a low oven (300°F) to keep texture.
Leftover idea: Turn slices into a warm dessert sandwich with ice cream.
Sticky Toffee Pudding Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Butter a 9-inch cake pan and line the bottom with parchment.
- Combine chopped Medjool dates and 1 cup water in a saucepan. Simmer gently until dates break down and the mixture thickens and smells sweet, about 8–10 minutes.
- Beat room-temperature butter with granulated sugar until light and slightly fluffy.
- Stir in the softened dates and 1/2 cup heavy cream; mix until smooth and glossy.
- Whisk flour with 1 teaspoon baking soda, then fold into the wet mix gradually until no streaks of flour remain.
- Pour batter into the prepared pan and bake for 35–40 minutes. The top should be golden with slightly sticky edges.
- Allow the cake to cool for 10–15 minutes.
- Meanwhile, warm leftover cream with a spoonful of butter and sugar to make a quick toffee sauce. Drizzle it over the warm cake.
- Top slices with whipped cream or a scoop of vanilla ice cream.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Bake a day ahead, then warm gently and add sauce just before serving.
Q: Any good substitutions?
A: You can swap brown sugar for some granulated sugar for deeper flavor, and coconut cream for heavy cream in a pinch.
Q: How do I know it’s done?
A: The cake is ready when the top is golden and a toothpick comes out clean or with a few moist crumbs; it should still feel slightly springy. Also, the edges pull away from the pan a bit.
Q: Can I freeze it?
A: Absolutely — freeze slices wrapped well, then thaw in the fridge. For more freezing tips, check this easy banana pudding recipe article for storage parallels.
Final Thoughts
I make this in colder months when the house needs something cozy and the family needs a little lift. Please tweak it — add spices, nuts, or extra cream — and make it your own. I hope this recipe becomes one of your go-to comfort desserts; try it, share it, and enjoy every sticky, sweet bite of Sticky Toffee Pudding Cake.
Conclusion
For a different take on a classic, see Easy Sticky Toffee Pudding Cake Recipe | Pamela Salzman for another home-cook perspective. You can also compare techniques with Sticky Toffee Pudding Cake Recipe | Mel’s Kitchen Cafe.
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