sticky toffee pudding cake

Sticky Caramel Pudding is a British dessert made from a date cake and drizzled with caramel sauce. If you are a fan of Sticky Toffee Pudding, I hope you enjoy this cake as much as I do!

Prep Time- 2 hours
Cook Time –40 minutes

INGREDIENTS Of Sticky Toffee Pudding Cake

Dates:

  • 10 oz dates (about 18 whole dates)
  • 1 3/4 cup water
  • 3/4 tsp baking soda

Cake:

  • cups flour
  • 2 tsp baking powder
  • 1/2 cup unsalted butter room temperature
  • 1 1/4 cup dark brown sugar packed, I used demerara
  • 2 large eggs room temperature
  • 4 Tbsp fancy mollases
  • 2 tsp vanilla

Toffee Sauce:

  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/2 cup dark brown sugar packed, I used demerara
  • 1 Tbsp fancy mollases
  • 2 tsp vanilla

Vanilla Swiss Meringue Buttercream:

  • 4 large egg whites
  • 1 cup sugar
  • 1 1/2 cups unsalted butter room temperature
  • 1 tsp vanilla

INSTRUCTIONS Of Sticky Toffee Pudding Cake

Dates:

  • Place dates and water in a medium saucepan. Bring to a boil over medium heat and simmer for a few minutes. Remove from heat and stir in the baking soda. Let stand while preparing the cake batter. Crush before using in the cake.

Cake:

  • Preheat the oven to 350F and grease and flour three 6 “cake pans. In a medium bowl, whisk together the flour and baking powder.
  • Put aside. Using a stand mixer fitted with a paddle, cream the butter and sugar at medium temperature (about 3 minutes).
  • Reduce the speed and add the eggs one by one, incorporating them completely after each addition.
  • Add the molasses and vanilla. Beat until everything is combined. Add the flour mixture in 3 batches then add the hot date puree.
  • Beat until everything is combined. Divide the dough evenly between the prepared molds and bake until the cakes come back to the touch and a toothpick inserted in the center comes out clean (about 40 to 45 minutes).
  • Prepare the caramel sauce while the cakes are baking.
  • Leave to cool in pans on a wire rack for 10 minutes, then unmold on wire racks to cool completely.

Toffee Sauce:

  • Combine all ingredients in a medium saucepan and bring to a boil while whisking occasionally. Simmer for 2 minutes.

Vanilla Swiss Meringue Buttercream:

  • Place the egg whites and sugar in the bowl of a stand mixer, whisk until well blended. Place the bowl over a double boiler on the stove and whisk constantly until the mixture is hot and more grainy to the touch (about 3 minutes).
  • Or record 160F on a candy thermometer. Place the bowl on your stand mixer and whisk halfway up until the meringue is firm and cool (the bowl is no longer hot to the touch (about 5 to 10 minutes)).
  • Proceed to the pallet attachment. Slowly add the butter into cubes and mix until smooth. Add the vanilla and whisk until smooth.

Assembly:

  • Cut the tops so they are flat and the top crust of the cake is removed. Poke holes in the cakes using a bamboo skewer (or something similar in size).
  • Pour 2-3 tablespoons of hot caramel sauce over each layer of cake. Distribute evenly. Cool completely.
  • Place a layer of cake on a serving plate or cake stand. Garnish with 2/3 cup buttercream and spread evenly. Repeat with the remaining layers. Spread a thin layer of frosting over the entire cake.
  • Using a large frosting scraper, scrape and smooth the frosting over the sides of the cake so that part of the cake begins to show through. Smooth the top with an offset spatula. Cool the cake for 30 minutes.
  • Reheat the caramel sauce if necessary until it is pourable but not too thin and not hot. Using a small spoon, place spoonfuls of caramel sauce on the top edges of the cooled cake, leaving some to drain.
  • Fill the top of the cake with more caramel sauce and spread evenly with an offset spatula.

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