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Sticky Toffee Pudding Cake

Warm, sticky comfort in every spoonful, this Sticky Toffee Pudding Cake features rich caramel flavors and uses Medjool dates for natural sweetness.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup Medjool dates, chopped soft, very sweet
  • 1 cup water to soften the dates
  • 1/2 cup heavy cream makes the batter silky
  • 1/2 cup unsalted butter control the salt
  • 3/4 cup granulated sugar balances the dates
  • 1 cup all-purpose flour works fine
  • 1 teaspoon baking soda helps lift and tenderize
For Serving
  • Whipped cream or vanilla ice cream optional for serving

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Butter a 9-inch cake pan and line the bottom with parchment.
  2. 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.
  3. Beat room-temperature butter with granulated sugar until light and slightly fluffy.
  4. Stir in the softened dates and 1/2 cup heavy cream; mix until smooth and glossy.
  5. Whisk flour with 1 teaspoon baking soda, then fold into the wet mix gradually until no streaks of flour remain.
  6. Pour batter into the prepared pan and bake for 35–40 minutes. The top should be golden with slightly sticky edges.
Cooling and Serving
  1. Allow the cake to cool for 10–15 minutes.
  2. Meanwhile, warm leftover cream with a spoonful of butter and sugar to make a quick toffee sauce. Drizzle it over the warm cake.
  3. Top slices with whipped cream or a scoop of vanilla ice cream.

Notes

Time-saver: Use pre-pitted Medjool dates and chop them in a food processor. Common mistake: If your batter is too dense, don’t overmix; fold until just combined. Simple variation: Stir 1/2 tsp ground cinnamon into the batter.