Sticky Toffee Pudding Cake
Sticking to the sweet spot: a fluffy, buttery, and irresistibly drizzled dessert that brings the classic British pudding into a cake‑like form.
If you’ve ever tasted the deep, caramel‑rich flavor of a sticky toffee pudding and wondered how to reproduce that indulgence in a more forgiving, slice‑ready form, this recipe is for you. It’s easy and serves up to 16 people—perfect for brunch parties, holiday gatherings, or a cozy Sunday treat.
Meal Profile
| Feature | Details |
|---|---|
| Title | Sticky Toffee Pudding Cake |
| Difficulty | Easy |
| Portion | Serves 16 |
| Hands‑on Time | 1 hour 10 minutes |
| Oven Time | 30‑35 minutes |
| Chilling Time | +30 minutes |
| Total Prep | ~2 hours (including cooling and set‑up) |
Why this recipe stands out:
- Uses real, high‑quality ingredients (muscovado, black treacle, medjool dates) that bring depth to the flavor profile.
- No vigilant temperature monitoring required beyond the oven; the batter and the sauce are forgiving.
- Adaptable: swap pecans for walnuts or almonds; replace dates with chopped dried figs.
Ingredient Highlight
Below is the entire lineup, organized into categories for easier prep and visual appeal:
| Category | Ingredient | Quantity |
|---|---|---|
| Sponge Base | Unsalted butter, all purpose flour, bicarbonate of soda | 200 g, 250 g, 1 tsp |
| Sweet Base | Dark muscovado sugar, black treacle, golden syrup | 250 g, 100 g, 100 g |
| Liquid | Milk, eggs, double cream | 200 ml, 2 large, 250 ml |
| Moisture Booster | Chopped medjool dates | 200 g |
| Toffee Sauce | Double cream, black treacle, demerara sugar, unsalted butter | 250 ml, 1 tbsp, 150 g, 100 g |
| Buttercream | Unsalted butter, icing sugar, toffee sauce (from above) | 200 g, 300 g, 100 ml |
| Finishing Toppings | Pecans (chopped), sliced medjool dates | 100 g, 4 |
| Equipment | 3 × 18 cm round cake tins, non‑stick baking paper, optional cake turntable | – |
Quick Tips for Ingredient Preparation
- Dates – Soak the 200 g in warm water for 15 minutes to soften before chopping. Remove stems for smoother batter integration.
- Butter – Keep the butter used for the buttercream at room temperature, but the butter in the batter should stay slightly chilled to keep the sugars from melting prematurely.
- Toffee Sauce – Prepare the sauce ahead of the cake bake; it encourages flavor layering.
Step‑by‑Step Instructions
-
Heat the oven to 180 °C/160 °C fan/gas 4.
In a large pan, melt 200 g unsalted butter with 250 g dark muscovado sugar, 100 g black treacle, and 100 g golden syrup. Stir until the mixture turns light and the sugar dissolves. Remove from heat. -
Combine wet ingredients – Slowly pour 200 ml milk into the hot syrup while whisking continuously. Once incorporated, beat in 2 large free‑range eggs until fully blended.
-
Add dry components – Sift together 250 g plain flour and 1 tsp bicarbonate of soda directly into the saucepan. Whisk until a smooth batter forms, then fold in the 200 g chopped medjool dates.
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Bake the sponge – Divide the batter evenly among 3 × 18 cm round tins (lined with non‑stick baking paper). Bake 30‑35 minutes until firm and a skewer emerges clean. Let them cool in tins for a few minutes before transferring to a wire rack for a full chill.
-
Prepare toffee sauce – In a saucepan, combine 250 ml double cream, 1 tbsp black treacle, 150 g demerara sugar, and 100 g unsalted butter. Warm gently until sugar dissolves, then bring to a gentle boil. Boil for 5 minutes or until the sauce coats the back of a metal spoon. Remove from heat, transfer to a heat‑proof jug, and set aside to cool.
-
Make the buttercream – In a large bowl, beat 200 g softened butter until light and creamy. Gradually whisk in 300 g icing sugar, one handful at a time, until the mixture is fluffy. Once the buttercream is light, fold in 100 ml of the cooled toffee sauce and beat for another few minutes until well combined.
-
Assemble the layers – On a cake stand or sturdy plate, place the first sponge layer, pressing it down lightly. Coat the top of the sponge with a thin sheet of buttercream, then spread a layer of buttercream to the edges. Place the second sponge on top and repeat the buttercream covering. Finally, top with the third sponge layer, ensuring each layer has a buttercream cushion.
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Finish the shell – With the remaining buttercream, smooth over the top and sides of the cake. Scrape excess buttercream from the sides so the layers are slightly visible, creating a clean finish. Chill in the fridge for at least 30 minutes to set the buttercream.
-
Drizzle and decorate – Gently reheat any remaining toffee sauce in the microwave until it’s pourable but still cool enough not to melt the buttercream. Pour the sauce over the centre of the cake, spreading with a palette knife or spoon to create long, glossy drips down the sides. Sprinkle chopped pecans around the edge of half the cake and nestle date slices among them for a print‑ready decor.
Your Sticky Toffee Pudding Cake is now ready to slice and serve—just let it sit at room temperature for about 15‑20 minutes to soften the buttercream for a smoother bite.
Serving Suggestions & Variations
Classic Pairings
- Whipped Cream: A light swirl of homemade whipped cream balances the sweetness.
- Condensed Milk: For guests who prefer a richer, caramel‑like finish.
- Brown Butter: Drizzle a splash of lightly browned butter under the toffee sauce for nutty depth.
Seasonal Twists
| Season | Variation | Why it Works |
|---|---|---|
| Autumn | Add a dash of ground cinnamon to the batter, drizzle honey–ginger glaze on top | Warm spices enhance the graininess of dates |
| Winter | Replace dates with chopped dried apples or pears, sprinkle toasted almonds | Comfort‑food texture and citrus contrast |
| Spring | Swap pecans for pistachios, top with fresh berries | Bright, nutty flavor plus a visual pop |
| Summer | Drizzle lemon‑infused toffee sauce, add mint leaves | Refreshing acidic lift combats sweetness |
Serving Size Modifications
If you prefer a smaller indulgence, just halve the batter and bake in a 3 × 12 cm round tins. Adjust the icing and sauce leichtly to keep the ratio intact.
Conclusion
With a simple, step‑by‑step process and no fancy equipment, the Sticky Toffee Pudding Cake transforms the comfort‑food classic into a crowd‑pleasing dessert that looks as good as it tastes. The combination of dark sugars, buttery sponge, and luscious toffee sauce creates layers of flavor that linger. Whether you’re planning a family gathering or a casual brunch, this cake delivers. So grab your pastries, preheat the oven, and let the sweet aroma of this sticky, toffee‑laden dessert fill your kitchen—and invite friends to taste the perfect marriage of texture, sweetness, and decadence. Happy baking!
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