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Sticky Toffee Pudding Cake

Yield: 8 servings
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes

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

Dates: let's talk dates for a second. I use large Medjool dates for this cake (visual here, although I've bought them mostly at Costco). Simply dig your fingers in and pull out the pit before chopping. They are sticky and sweet - chopping may seem a pain, but power through it. For a slightly easier option, consider combining the whole dates, boiling water, baking soda and vanilla in a blender or food processor and lightly pulsing to chop the dates and combine.
Make Ahead: the cake(s) can be made ahead, baked and frozen up to a month (or a day ahead of time - cover well overnight). Thaw and lightly warm the cake before serving. The sauce can also be made 1-2 weeks ahead of time and refrigerated. Warm lightly before serving.
Doubling and Pan Size: I haven't tried it yet, but I believe this recipe would do well baked in a 9X13-inch pan - instead of doubling, I'd probably 1 1/2 the recipe (unless you want an ultra-thick cake...then try doubling).