This sticky toffee pudding cake is everything we love in a traditional sticky toffee pudding transformed into a rich and decadent layer cake. Brown sugar sponges studded with caramelly dates are enrobed in a vanilla buttercream before getting drizzled with toffee sauce. Are you drooling yet? I am!
Whenever I’m out for a traditional dinner I always scan the dessert menu for sticky toffee pudding, if it’s not there, I’m not there. Fact! There’s a reason it’s a massive staple of the British menu, it’s quite possibly the perfect way to round off an already calorific meal. Topped off with some creamy vanilla ice cream and you’ve got perfection in my eyes.
Since we’re in the season of overindulgence when better to share my recipe for this unbelievable sticky toffee pudding cake, inspired by the king of desserts. The combination of dark muscovado sugar and black treacle gives this cake such amazing depth, the warmth and spiciness coming from the rib sticking treacle is something special. Here’s the part where I’m going to alienate a good portion of my readers but I beg of you, stick with me… this cake is nothing without the addition of dates! Yep, you heard, dates are the key to a really sticky toffee pudding. Miss em out and I’ll send the heavies round!
Okay, okay I’m just joking. I won’t judge if you leave them out (maybe) but I promise you, you’ll be missing out. I like a bit of bite in my cake so I left the dates a little on the chunky side but if you’re not a fan of the texture (like my husband) you can always blitz them into tiny bits in a food processor first.
Since I’m a little bit of a Christmas lush I decided to add a drop of Bourbon to my caramel sauce. It just adds a little bit of cheer to an already amazing cake, but if you’re not into booze in your sweets, just leave it out.
I find the best way to drizzle my cakes is to pour the slightly cooled sauce into a disposable piping bag of trim off a tiny hole before squeezing little droplets of caramel all around the edge of the cake. It takes a little bit of practice but you’ll soon be drizzling like a pro. If you haven’t got a piping bag you can easily drizzle using a spoon, your runs my be a little more uneven but it’ll still look like a showstopper!
When I took a few portions of this cake to my parents house my stepdad called it ‘a very sophisticated cake’ which I thought was funny but also quite an apt description. If you make this one, let me know what you thought in the comments. It’s quite possibly one of my favourite cakes this year!Print
For the Cake:
- 200g unsalted butter
- 250g dark muscovado sugar
- 200g black treacle
- 200ml whole milk
- 2 large free-range eggs
- 300g plain flour
- 1 tsp bicarbonate of soda
- 200g chopped dates
For the Toffee Sauce:
- 250ml double cream
- 1 tbsp black treacle
- 1tsp bourbon whiskey
- 150g demerara sugar
- 100g unsalted butter
For the Frosting:
- 250g unsalted butter, softened
- 450g icing sugar
- 50ml whole milk
- Heat the oven to 175°C. Grease the base and sides of 3 8″ loose bottomed cake tins before lining the bottom of each tin with baking parchment. Set aside.
- In a large, heavy bottomed sauce pan melt the butter, sugar and treacle, stirring until all the sugar has dissolved and everything is all melty and smooth. Remove the pan from the heat.
- Whisking continuously pour the milk into the saucepan with the hot mixture before whisking in the eggs one at a time. Fold in the chopped dates.
- Divide the batter between the prepared tins and bake for 30-35 minutes or until a skewer pushed into the centre comes out clean. Leave to cool in the tins for 5 minutes before removing the cakes and transferring to a wire rack to cool completely.
- Meanwhile make the toffee sauce. Put the double cream, treacle, sugar, bourbon and butter in a saucepan and heat gently until the sugar has dissolved. Turn up the heat and boil for 5 minutes or until the sauce thickly coats the back of a metal spoon. Set aside.
- To make the frosting, using an electric mixer beat together the butter, icing sugar and milk until light and fluffy, around 5-10 minutes. If it’s still a little stiff, add a little more milk until the frosting becomes spreadable.
- To assemble the cake, put the first layer on a cake stand. Spread the top of the cake with some of the buttercream and spread over the cake, repeat with the remaining sponges.
- Cover the top and sides of the cake with the remaining buttercream, using a bench scraper or a large pallet knife scrape any excess frosting off the sides of the cake so you can see the cake layers peaking through. Square off the top with the spatular and put into the fridge to chill for 30 minutes. You should still have a little frosting left in the bowl, we’ll use this to create a little crown around the top of the cake.
- Pour the toffee sauce into a piping bag and pipe drips of the caramel around the top of the cake, letting the drips cascade down the side of the cake. Chill in the fridge for another 30 minutes.
- Once chilled whip the remaining frosting for a minute before transferring to a piping bag fitted with a round nozzle. Carefully pipe a little crown of splodges around the top of the cake and top with sprinkles, chopped nuts or just leave plain.
- The un-iced cakes can be wrapped in cling film and frozen for up to 3 months. Simply decorate from frozen.
- Don’t like boozy sauces, simply leave the bourbon out.
- Category: Baking
- Cuisine: Cakes
Keywords: Sticky Toffee Pudding, Cake, Baking, Layer Cakes, Pudding, Dessert, Christmas