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A delectable slice of sticky toffee pudding cake, rich and dark.

Classic Sticky Toffee Pudding Cake

Indulge in this classic sticky toffee pudding cake, a rich and moist date cake smothered in a decadent homemade toffee sauce. Perfect for a comforting dessert, this recipe is sure to impress with its deep flavors and tender crumb.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 slices
Calories 450 kcal

Equipment

  • Heatproof bowl
  • Fork or immersion blender
  • 20cm (8-inch) round cake tin
  • Large bowl
  • Saucepan

Ingredients
  

For the Pudding Cake:

  • 175 g Pitted dates, chopped
  • 1 tsp Bicarbonate of soda (baking soda)
  • 175 ml Boiling water
  • 50 g Unsalted butter, softened
  • 175 g Light muscovado sugar (or dark brown sugar)
  • 2 Large eggs
  • 175 g Self-raising flour
  • 1 tsp Vanilla extract

For the Toffee Sauce:

  • 100 g Unsalted butter
  • 100 g Dark muscovado sugar (or dark brown sugar)
  • 200 ml Double cream (heavy cream)

Instructions
 

For the Pudding Cake:

  • Place chopped dates in a heatproof bowl, sprinkle with bicarbonate of soda, and pour over boiling water. Stir well and let stand for 10-15 minutes until dates are soft, then mash until mostly smooth.
  • Preheat oven to 180°C (160°C fan/350°F) and grease/flour a 20cm (8-inch) round cake tin or line with baking parchment.
  • In a large bowl, cream softened butter and muscovado sugar until light and fluffy; then beat in eggs one at a time and stir in vanilla extract.
  • Gently fold in the self-raising flour until just combined, being careful not to overmix the batter.
  • Stir the prepared date mixture into the cake batter until it is evenly distributed.
  • Pour batter into the prepared cake tin, smooth the top, and bake for 30-35 minutes until a skewer inserted into the center comes out clean.

For the Toffee Sauce:

  • While the cake bakes, melt butter, dark muscovado sugar, and double cream in a saucepan over medium heat, stirring until sugar dissolves.
  • Bring mixture to a gentle boil, then reduce heat and simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens and becomes glossy.

Assemble:

  • Once cake is out of the oven, immediately poke holes all over the top. Pour about half of the warm toffee sauce evenly over the hot cake, letting it soak in, then cool slightly before inverting onto a serving plate.
  • Slice and serve warm with the remaining toffee sauce and suggested serving accompaniments.

Notes

For an extra touch, serve with a scoop of vanilla ice cream or a dollop of clotted cream. You can prepare elements ahead of time: make the toffee sauce a day in advance and gently reheat, or bake the cake a day ahead and store at room temperature, then warm slightly before pouring over the sauce for serving.