This Easy Sticky Toffee Pudding Cake is the kind of dessert that makes everyone gather around the table. It has a soft, buttery cake with a rich caramel center and plenty of warm caramel sauce soaking into every bite.
Served warm, this cozy dessert is wonderfully tender and gooey, with crisp golden edges and a sweet caramel topping. Add a scoop of vanilla ice cream or a little whipped cream, and you have an irresistible dessert for holidays, dinner parties, or a simple weekend treat.
Why You’ll Love This Sticky Toffee Pudding
This recipe is easy to prepare and uses simple pantry ingredients. The cake stays incredibly moist thanks to the dates, while the homemade caramel sauce adds that rich, buttery sweetness that makes sticky toffee pudding so special.
Ingredients
For the Cake
- 1 cup pitted Medjool dates, finely chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Serving
- Vanilla ice cream or whipped cream, optional
- Extra caramel sauce
- Pinch of flaky sea salt, optional
How to Make Sticky Toffee Pudding Cake
1. Prepare the dates.
Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let the mixture sit for about 10 minutes. The dates will soften and become easier to incorporate into the cake.
2. Prepare the oven.
Preheat your oven to 350°F (175°C). Grease six individual ramekins or small oven-safe baking dishes. You can also use one 8-inch baking dish.
3. Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. Make the cake batter.
Beat the softened butter and brown sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Gradually add the dry ingredients and mix just until combined. Fold in the softened date mixture, including the liquid.
5. Bake.
Divide the batter between the prepared ramekins. Bake for 22 to 28 minutes, or until the cakes are puffed, golden, and a toothpick inserted into the center comes out with a few moist crumbs.
If using one baking dish, bake for approximately 30 to 35 minutes.
6. Make the caramel sauce.
While the cakes bake, melt the butter in a saucepan over medium heat. Add the brown sugar and heavy cream. Whisk until smooth and bring the mixture to a gentle simmer.
Cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from the heat and stir in vanilla and salt.
7. Make it extra gooey.
Once the cakes come out of the oven, poke several small holes in the tops with a skewer or toothpick. Spoon some warm caramel sauce over each cake and let it soak in for a few minutes.
8. Serve warm.
Spoon more caramel sauce over the top and serve warm with vanilla ice cream or whipped cream. A tiny sprinkle of flaky sea salt is delicious too.
Tips for the Best Sticky Toffee Pudding
- Use soft Medjool dates for the richest flavor and best texture.
- Don’t overmix the batter after adding the flour.
- Let some of the caramel sauce soak into the warm cake before serving.
- Keep the caramel sauce warm so it stays silky and pourable.
- For an extra indulgent dessert, serve with vanilla ice cream while the cake is still warm.
Frequently Asked Questions
Can I make sticky toffee pudding ahead of time?
Yes. The cakes can be baked a day ahead and refrigerated in an airtight container. Warm them gently before serving and pour warm caramel sauce over the top.
Can I make this without dates?
Dates are a traditional ingredient and help create the soft, moist texture of sticky toffee pudding. For the closest result, they are highly recommended.
Can I freeze sticky toffee pudding?
Yes. Let the cakes cool completely, wrap them well, and freeze for up to 2 months. Thaw in the refrigerator and reheat gently before serving.
Why is my caramel sauce too thick?
If the sauce becomes too thick, gently warm it over low heat and whisk in a tablespoon or two of heavy cream until it reaches your desired consistency.
What can I serve with sticky toffee pudding?
Vanilla ice cream is a classic choice, but whipped cream, lightly sweetened mascarpone, or a drizzle of extra caramel sauce are also delicious.
Easy Sticky Toffee Pudding Cake with Caramel Sauce
<h2 style="margin-top:0;">Easy Sticky Toffee Pudding Cake with Caramel Sauce</h2>
<p>
<strong>Prep Time:</strong> 20 minutes<br>
<strong>Cook Time:</strong> 28 minutes<br>
<strong>Total Time:</strong> 48 minutes<br>
<strong>Servings:</strong> 6
</p>
<h3>Ingredients</h3>
<h4>For the Cake</h4>
<ul>
<li>1 cup pitted Medjool dates, finely chopped</li>
<li>1 cup boiling water</li>
<li>1 teaspoon baking soda</li>
<li>1 1/2 cups all-purpose flour</li>
<li>1 teaspoon baking powder</li>
<li>1/2 teaspoon salt</li>
<li>1/2 cup unsalted butter, softened</li>
<li>3/4 cup packed light brown sugar</li>
<li>2 large eggs</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2 teaspoon cinnamon</li>
</ul>
<h4>For the Caramel Sauce</h4>
<ul>
<li>1/2 cup unsalted butter</li>
<li>1 cup packed light brown sugar</li>
<li>3/4 cup heavy cream</li>
<li>1 teaspoon vanilla extract</li>
<li>1/4 teaspoon salt</li>
</ul>
<h3>Instructions</h3>
<ol>
<li>Preheat the oven to 350°F (175°C) and grease six small ramekins.</li>
<li>Combine chopped dates, boiling water, and baking soda. Let stand for 10 minutes.</li>
<li>Whisk together flour, baking powder, salt, and cinnamon.</li>
<li>Beat butter and brown sugar until creamy. Add eggs one at a time, then vanilla.</li>
<li>Mix in the dry ingredients just until combined, then fold in the date mixture.</li>
<li>Divide the batter between the ramekins.</li>
<li>Bake for 22 to 28 minutes, until golden and just set.</li>
<li>Meanwhile, melt butter in a saucepan. Add brown sugar and heavy cream and simmer for 3 to 5 minutes.</li>
<li>Remove from heat and stir in vanilla and salt.</li>
<li>Poke holes in the warm cakes and spoon caramel sauce over them.</li>
<li>Let the sauce soak in for a few minutes, then serve with extra warm caramel sauce.</li>
<li>Top with vanilla ice cream or whipped cream if desired.</li>
</ol>
<h3>Notes</h3>
<p>For the gooey texture shown in the photo, serve the pudding warm and spoon plenty of warm caramel sauce over the center and sides. The combination of tender cake, sticky caramel, and cool vanilla ice cream is especially delicious.</p>
