Sticky Toffee Pudding Cake
If you’ve never had sticky toffee pudding cake, what are you waiting for? A super moist date cake is smothered in a buttery, sweet, toffee sauce and drizzled with a touch of cream. Beautiful and delicious!
It’s easy to get confused by the name of this recipe, but contrary to what it sounds like, sticky toffee pudding is actually one of the best cakes around.
This is an oft-requested cake for family birthdays; we all look forward to it!
What is Sticky Toffee Pudding?
In a nutshell, Sticky Toffee Pudding is a British dessert classic.
A super tender cake, notably made with dates, is smothered in a silky toffee sauce, pecans (optional!), and drizzled with just a touch of cream.
You can leave it simple, of course…just that toffee sauce soaking into the perfectly sweet, delicious cake.
But adding a little spoonful of cream makes this already amazing cake absolutely magical.
An Authentic Recipe
My friend, Sarah (from England), passed along this recipe to me. She’s a self-proclaimed Sticky Toffee Pudding expert and is the one who tipped me off that many British admirers of Sticky Toffee Pudding add the cream.
Of course, in the interest of staying authentic, I had to do the same.
Delicious. Oh my goodness, delicious.
I’ll leave it up to you whether to add the pecans. The addition of nuts in desserts is quite polarizing – I’ll just say, use your own free choice, and I promise all will be well.
Baking Options: Pan or Ramekins
In the details of the recipe, you’ll note that the cakes can be baked in individual ramekins for a truly elegant presentation.
However, the cake also easily transitions to an 8X8- or 9X9-inch baking pan.
Cut into squares and drizzled with the same delicious buttery, toffee sauce (and that cream!), it tastes the same whether baked in individual ramekins or in one larger pan.
Let’s Talk about Dates
Soaked dates are used in the cake batter for sticky toffee pudding. That may seem unusual, but the dates add a delicious sweetness and texture to the cake to make it a classic.
I use soft medjool dates for this cake.
Finely chopping the dates and allowing them to soak briefly in the boiling water + baking soda + vanilla is important to the success of this recipe.
Sticky toffee pudding is one of those desserts that is so easy to make (with lots of make-ahead steps!), and it is completely impressive in presentation and taste.
As appropriate as this dessert is for an elegant holiday table, I have to confess, we’ve taken to making it for our Sunday dessert more often than not. I think Brian officially declared it in his top 5 favorite desserts of all time.
How can I argue with that? Especially when it is so simple.
There’s just something about it that is homey and comforting and at the same time over-the-top delicious. It’s a winner.
One Year Ago: Sparkling Cranberry Apple Cider Punch
Two Years Ago: Chocolate Pudding Pretzel Pie
Three Years Ago: Orange Zested Cranberry White Chocolate Bliss Bars {A Slightly Lighter Version}
Sticky Toffee Pudding Cake
Ingredients
Cake:
- 6 ounces (170 g) dates, pitted and finely chopped (about 8-10 medjool dates)
- ¾ cup boiling water
- ¾ teaspoon baking soda
- ½ teaspoon vanilla extract
- ¾ cup (159 g) granulated sugar
- 6 tablespoons (85 g) butter, softened
- 2 large eggs
- 1 ¼ cup (178 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Sauce:
- ¾ cup (159 g) packed light or dark brown sugar
- ½ cup (113 g) butter
- ½ cup heavy whipping cream
- Pinch of coarse, kosher salt
- ¼ to ½ cup chopped pecans, optional
- Additional heavy whipping cream for drizzling, optional
Instructions
- Preheat the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.
- For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note for alternate method). Let the mixture sit for 15 minutes.
- In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.
- Add the eggs and mix.
- In a small bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the wet ingredients, and mix until just combined.
- Fold in the date mixture (no need to drain) until combined; don’t overmix.
- Fill the ramekins evenly with the batter, about 2/3 full, or spread the batter evenly in the prepared pan.
- Bake the ramekins for 18-22 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch (if using a square baking pan, bake for 22-25 minutes UPDATE: increase baking time as needed, some have needed upwards of 40 minutes). Don’t overbake or the cake may be dry.
- Let the cakes cool completely in the pan(s) – although the cake can be served slightly warm also.
- For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.
- If the cake was baked in ramekins, turn out onto individual plates (if baked in a pan, cut the cake into squares). Pour the warm sauce over the individual servings, and sprinkle with pecans, if using; drizzle with a teaspoon or so of heavy cream, also optional but terribly delicious.
Notes
Recommended Products
Recipe Source: adapted a little from a recipe sent to me by Sarah W. (by way of Delia Smith)
This is the best sticky toffee pudding I have had outside the UK! In fact, it is every bit as good as the sticky toffee pudding I have had in Ireland or England.
Anyone know how long it should bake in an 8in round? 22-25 was way too short. And now I’ve pulled it out and put it back in so many times I’ve lost track of the minutes!
Same thing happened to me. I think I had it in for about 35 minutes total
So tasty and easy to follow
I am trying to substitute lard for butter. Any suggestions?
I haven’t tried that myself so I’m not sure – could you try an equal amount?
I made this for a dinner later tonight, and it’s amazing even without the sauce on it! I can’t wait to try it with all the fixins!
Love this recipe.. simple & delicious
Thanks for sharing
The Peacock Family
Anyone know how long it should bake in an 8in round? 22-25 was way too short. And now I’ve pulled it out and put it back in so many times I’ve lost track of the minutes!
Just ridiculously good. I just wish i had added a little brandy to my personal serving. Amazing recipe.
I’ve made this twice. Both times in an 8×8 pan. Both times it was raw batter in the middle at the recommended 25 minutes. Forty minutes is closer to the time it needed.
Agreed – I baked for 40-45 min at 350 in an 8×8″ pan.
Same here, it was still liquid in the center after 25 minutes. I covered the top with foil to prevent it from burning and put it back in for 15 more. 40 total sounds about right for an 8×8.
Silicone individual muffin/cupcake cups worked really well for me, especially since I was taking these over to friends’ for dinner. They were a big hit!
Hi. How long did it take to bake in the muffin tin?
Made this for Christmas Eve, and it turned out wonderful – every bit as good (if not BETTER) than the sticky toffee pudding I had in the UK! Thanks for the great recipe – it may be a yearly Christmas tradition now! Also, I loved the addition of the toasted pecans on top – so yummy!
Thanks, Mary!
I made this for Christmas & it was amazing! I used an 8×8 inch pan and the cake took 33mins to be done in my oven. The sauce + cake combination is heavenly! Thank you for the wonderful recipe and wishing you a Merry Christmas & hope you had an awesome feast too! 🙂
How well will this recipe come out in a glass pan that I think is 9×13 if I 1 1/2 the recipe? Id love to make this for Christmas dinner dessert. How well would it come out in a glass pan that’s more like 7×4 than 8×8 if I kept it the same? I don’t have any square pans that are 8×8 or 9×9 . Thanks so much!
The 7X4 pan will be too small for the recipe as written, I think. But you could 1 1/2 the recipe for a 9X13 (if it’s glass, you might consider reducing the baking temp by 25 degrees)
I love sticky toffee pudding and want to make it for dessert with Christmas dinner. I’ve eaten this in Ireland and have wanted to try making it myself ever since and I’m excited to try it after reading all of the glowing reviews. What size ramekins did you use?
I’ve used both 6 and 8 ounce ramekins.
I feel so lucky! I tried your recipe, as I was on the hunt to make this dish after having it at a holiday party. Your recipe is perfect the way it is. I didn’t change a thing. I’m making this for the holidays for a family gathering. I’m using dome silicone molds so everyone gets a cute little individual cake and will keep them warm using my warmer trays. Thanks so much for sharing. I’m off to look and see if you have any other festive desserts I might make this weekend. Cheers!
ANY WAY THIS COULD BE MADE FOR A DIABETIC?
I honestly have no idea – sorry!
I made this for my English son in law. He said to me ” This is the best sticky pudding I’ve ever had” Enough said. The rest of my American family also loved it. I will make it again for our Christmas dessert this year. Fabulous!!!!!!!!!!!!!!!!!!!!!
That’s amazing! So happy to hear it!
I had forgotten about this one! I made it a few years ago and it was to die for! I had a hard time sharing with everyone. It was fun making everyone their own little cake and drowning it in the syrup. This is on my list for this year again for sure!
I had always wanted to try sticky toffee cake so had it for dessert at a restaurant last week and found your recipe to try my own. I also made it gf and it turned out fabulous Thx
Brilliant recipe! I baked mine in an 8 x 8 pan non stick pan and it took 29 minutes to bake (every oven is different). I checked several times to make sure I didn’t over bake. Chopping the dates is a bit tedious but well worth it. Sauce is awesome and easy! Thanks for the recipe, it’s a keeper.
Spectacular! For dark 8×8 pan, I baked the cake at 330F for 27-28 minutes. Do NOT overbake. Topping only took 5 minutes on the stove. So yummy.
Can I I use honey instead of using refined sugar?
I haven’t tried that but you could definitely experiment.
My family LOVED this recipe!! The only different thing I did was add a tablespoons of Bourbon to the sauce after it came off the heat!! Be careful though, it could splash. We use the sauce recipe for other desserts as well, such as a topping for apple crisp! Thanks for the recipe!!
Going to try the sticky toffee pudding looks delicious.
I made this for my family and some of my kids said it was their favorite dessert ever! I am planning to make it for company tomorrow and wondering if I make it tonight how do you suggest reheating the cakes? Thanks for another great recipe!
I would just lightly warm them in the microwave (that’s how I’ve always done it). Glad you like this one!
I tried making STP once before with an alright result, but using this recipe was a massive step up! Making this again, but have to do so a day ahead of time. If anybody’s a suggestion for the best way to re-warm these I would greatly appreciate a tip!
My recipe is very similar. Except I bake it in mini bundt pans in a aluminum foil covered water bath. Then when still slightly warm I poke holes in with a small skewer and spoon on half of the butter toffee sauce, let soak in for a few minutes. Turn them out and spoon on the rest of the toffee sauce. I like to serve them still warm and top with a cream anglaise sauce.
My recipe is very similar. Except I bake it in mini bundt pans in a aluminum foil covered water bath. Then when still slightly warm I poke holes in with a small skewer and spoon on half of the butter toffee sauce, let soak in for a few minutes. Turn them out and spoon on the rest of the toffee sauce. I like to serve them still warm and top with a cream anglaise sauce.
OMG!!!! I made these tonight and they are soooo good! I will make these again real soon!
These were so good and I made them as small muffins and they were bite size heaven.
Sticky toffee pudding is probably my absolute favorite dessert and I finally found the time to try and make it for myself. I was a bit skeptical by the lack of treacle and how light the cake turned out (the ones I’ve had in the UK were always a very deep brown), but everything about this recipe was PERFECT!!! The only change I made was finishing the sauce on med-high heat for a min or two to thicken it up more.
I was also pleasantly surprised but how delicious the cake was on its own! It wasn’t very sweet at all but the flavors are so different and unexpected, even my husband who uses a ton of sugar really enjoyed it.
THANK YOU!
Oh! One last note – I baked it in an 8×8 pan. Checked it around 20min and the center was still jiggling, as in still liquid under the browned top. Ended up baking it for probably 10mins more and the center was still pretty jiggly. After cooling the center was a touch underdone but of course still delicious.
Any suggestions on why that might have happened? Maybe I didn’t mix the date water and batter enough? It was taking longer than I expected to combine and I didn’t want to overmix!
Thanks, Ana – glad you liked this recipe! There are a lot of factors that could contribute to having to bake longer – every oven bakes a little differently (temperature wise). What kind of pan did you use? Glass? Metal? Dark coated? That can definitely make a difference, too.
Absolutely DIVINE!!!! It was a unanimous hit with my dinner guests. Cannot wait to make it again!
Thank you for giving me and the following people below your recipe. I will be making it on Monday. But first I was wondering instead of having the pecans after the cake is done. Can it be possible to put the pecans in the cake along with the dates. It would be very much appreciated when it is convenient to you to respond to me via email. With the answer. It would be very much appreciated. Thank you for taking the time from your busy schedule to read my comment. Respectfully, Sylvia
Hi Syliva, yes, I think you could add some pecans to the batter. 🙂
Fabulous dessert. I doubled and baked in a disposable aluminum pan. When I make this again, I will only use 1 1/2recipe. Was delicious but thicker then I wanted. I also used 1/2 brown and 1/2 white sugar in cake. I liked the deeper flavor.
Mel. I made his recipe and want to make a few comments as an experienced baker who uses your recipes a lot. I struggled a little with the amount of dates, because when I did 8-10 it was about half the weight. I got these dates in the Middle East a few weeks ago, and I think they are not as sugared as the ones you often get here. So, maybe they weigh less. With that in mind, I checked some similar recipes, and decided about 1/2 cup was what would work. I also decided to do this in an 8/8 baking pan. I use a foil sling, which worked great. However, in the square pan (vs. the ramekins) you need to increase the baking time quite a bit…ten to 15 minutes at least. So, bakers should use the spring/touch and toothpick tests to insure it’s done. And it isn’t dry. The sauce was perfect. We’ve had sticky toffee pudding in England several times and your recipe stacked up well. You might recall we know your Aunt Marilyn. Tell her thanks!
Thanks for the review, Kirk!
I have duel citizenship and spent the majority of my time in London. Now living in Texas the past 5 years and currently pregnant, this was one of my pregnancy cravings. It is the perfect recipe for sticky toffee pudding and this is coming from a Brit! I baked in a 9×9 dish and needed about 40 minutes I believe, I just kept checking on it. I did add a teaspoon of cornstarch to the sauce when on the heat to have it slightly thicker as that’s how it should be and it worked perfectly for me. Will defiantly be keeping this recipe!
Mel,
Could this be made in muffin tins for a smaller serving? If so, could you recommend a baking time for regular size muffin tin?
Yes it definitely can. I’d start checking after about 15-16 minutes.
Just tried this sticky pudding recipe yesterday, an instant hit with my friends and I was left scraping the bowl to taste it actually , too good, loved your details too in the recipe explanation, thanks a ton for such wonderful recipes. Saira from Bahrain
I made this last year for Christmas dinner and it was voted “best dessert I ever made”! I just bake them in pyrex custard cups and they are beautiful. I run my date mixture through the blender also – I find it makes the whole dessert richer and more elegant looking. Thanks for a “keeper recipe”. Ps…we’re having it again tonight!
Thanks, Melanie!
…that would be a bundt pan.
I made this amazing cake last year for our Christmas Eve family dinner. It was amazing and was declared by all to be our traditional Christmas Eve dessert every year! This year I’m wondering if I doubled the recipe, could it be baked in a bindi pan?
Thanks Mel❤️
I’ve never tried it like that so I’m not sure, but you could definitely experiment!
This recipe looks amazing!
I’m so glad I found your post.
I’ve never cooked with dates. Do you need to peel the dates?
Nope :).
Hi Mel, I am really excited that you posted this one. I am going to use this recipe for a “Victorian Era” party in my kids class. Do you think I would Be able to use a muffin/cupcake pan to make smaller servings for the class? Thank you SO much!
Yes, definitely!
My most favourite dessert. Your recipe looks amazing! I’m making it for Christmas.
Could I make this in a spring form pan to serve in slices rather than squares?
I haven’t tried that but I’m sure you could!
Do you have a recipe to share for a gooey or sticky dark chocolate/toffee pudding cake. Would love to make it this week for a special gathering. Thanks ever so much.
rileysroost@hotmail.com
Suellen Riley
Scottsdale, AZ
I don’t have a chocolate version (yet!) – sorry!
I’m making this Saturday night for a small (8) dinner party after a Crown Roast. Wish me luck. Always a bit daring to try new dishes on guests but they are good friends and the whole menu are first time dishes! Good wine short cover any shortcomings
Another question for you… I would like to make some chickaritos appetizers with phyllo dough. Would I be able to make these ahead & then bake? Ingredients: chopped chicken, green chilies, green onion, sharp cheddar,, hot sauce & other spices.
Thanks!
Mel, I have never baked with ramekins and intend to purchase some to make this beautiful dessert. Are they all basically the same? Do you have favorites? I’m concerned about being able to turn these little cakes out easily.
Thanks, Amy
Hey Amy – most ceramic ramekins are basically the same – as long as they are well greased, the cakes should come right out! I have a variety of brands, and they all work great!
Could you please tell me if made ahead , if you simply just reheat cake a bit and sauce when ready to serve . Want to make ahead to save time
Yes, reheating both works great!
Hi! Is it possible to replace the dates with yellow raisins? Also, I read other sticky toffee pudding recipes online and noticed that they would use molasses, is it ok to use molasses in your recipe as well? 🙂
I haven’t tried either of those variations; good luck if you experiment!
I had my first sticky Toffee Pudding cake at a cooking class a while ago. I always wanted to remake it but was too intimidated by all of her steps. So anytime I saw it on a menu or when they had it at Trader Joe’s around Christmas I would get it. It has quickly become my favorite dessert. So today I made this for a family event/brother in laws birthday. I was nervous there wouldn’t be enough so I doubled it and baked it in a 9×13 pan. I had to bake it longer but I just kept checking on it until the middle sprung back up after being touched. I was nervous the edges would taste burnt or dry since they finished a bit before the middle, but it wasn’t at all. Everyone LOVED it!!! It was a total hit. Most people had at least 2 if not 3 peices. I was glad I doubled it.
We topped with with amazing caramel sauce, heavy cream and chopped up candied pecans I had from TJ. I will definitely be making this again as I know they will be requesting it over and over. Thanks for such a great (non-intimidating) recipe.
Yay!! So happy that finally making it at home was worth it!