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Indulgent Sticky Toffee Pudding Cake with Caramel Sauce

This Sticky Toffee Pudding Cake with Caramel Sauce offers a delightful blend of rich flavors and textures. Infused with dates and topped with a luscious caramel sauce, it’s a warm dessert that satisfies the senses and evokes comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup pitted dates chopped
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoons light corn syrup

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
  2. In a bowl, combine the chopped dates and baking soda with 1 cup of boiling water. Let it sit for 10 minutes.
  3. In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, incorporating them well after each addition. Mix in the vanilla extract.
  5. Stir in the flour and salt, followed by the date mixture. Mix until just combined; avoid overmixing.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes or until a toothpick inserted comes out clean.
  7. While the cake bakes, prepare the caramel sauce. In a saucepan, combine granulated sugar, corn syrup, and 1/4 cup of heavy cream. Cook over medium heat.
  8. Once combined, slowly whisk in the remaining cream until the sauce is smooth and thickened.
  9. After the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
  10. Serve slices warm, drizzled generously with the caramel sauce. Enjoy!

Notes

For optimal flavor, serve the cake warm with a generous drizzle of caramel sauce. Leftovers can be reheated easily, maintaining its delicious texture.