If you’re looking for the best dessert for cozy nights, holidays, or special occasions, this sticky toffee pudding cake is it. This classic British sticky date pudding is made with a soft, moist cake packed with medjool dates and topped with a rich toffee sauce made from dark brown sugar, unsalted butter, and heavy cream!
It’s the kind of delicious cake that feels perfect for a dinner party, Christmas, or anytime you want a warm slice of cakewith a scoop of vanilla ice cream or vanilla custard. Even date haters usually end up loving the end result—a soft sponge soaked in a buttery toffee sauce that’s impossible to resist!
If you love simple one-bowl recipes, you’ll also want to try my Single serving Molten Lava Cake, 3 ingredient Oreo Cake & Fudge Oreo Brownies!
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Ingredients
- Unsalted butter
- Eggs
- Medjool dates
- Boiling hot water
- All-purpose flour
- Ground cinnamon, ground nutmeg or pumpkin pie spice
- Dark brown sugar
- Vanilla extract
- Heavy cream
- Kosher salt or Flaky salt (optional)
- Baking powder & Baking soda
- Scoop of vanilla ice cream, whipped cream, or vanilla custard for serving
See recipe card for quantities.
Instructions & Video
Make the date purée!
Pour the cake batter into a baking dish & bake!
Make the toffee sauce!
Serve with vanilla ice cream & enjoy!
- Preheat oven to 350°F (175°C). Grease a square baking dish.
- Place the chopped dates and baking soda in a large bowl. Pour over the boiling water and let sit for 10 minutes until softened.
- Transfer the date mixture to a food processor and blend into a smooth paste or date purée.
- In another bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, and nutmeg.
- In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer), beat the butter and dark brown sugar on medium-high speed until combined and slightly fluffy.
- Add the eggs one at a time, mixing after each addition.
- Mix in the date puree and vanilla extract until smooth.
- Add the dry ingredients and mix just until a smooth cake batter forms. Do not overmix.
- Pour the batter into the prepared baking dish and smooth the top of the cake.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the warm cake is still hot, poke lots of holes all over the surface with a fork.
Make the Sticky Toffee Sauce
- In a small saucepan over medium heat, melt the butter.
- Add the dark brown sugar, heavy cream, vanilla extract, and salt.
- Stir until you get a smooth, glossy, luscious toffee sauce.
- Pour about one cup of the warm, sticky toffee sauce over the warm cake.
- Return the cake to the oven for 5 minutes until the sauce bubbles.
- Remove and sprinkle with flaky salt if desired. Serve the warm cake with a scoop of vanilla ice cream, whipped cream, or vanilla custard and plenty of extra sauce!
Scroll all the way down for the full recipe card!:)
Substitutions
- Dates: Medjool dates are best, but any chopped dates work. Soak longer if they’re very dry.
- Dark brown sugar: You can use light brown sugar, coconut sugar, or a mix with a little golden syrup or black treacle for a deeper, more classic flavor.
- Unsalted butter: Salted butter works—just reduce the added salt.
- Heavy cream: Half-and-half will work, but the toffee or butterscotch sauce will be slightly thinner.
- Spices: Swap cinnamon and nutmeg for pumpkin pie spice based on personal preferences.
Equipment
- Square baking dish
- Large bowl
- Bowl of a stand mixer with paddle attachment or electric mixer/hand mixer
- Food processor
- Whisk, Measuring cup, Small saucepan & a fork
Storage
- Store leftover cake in an airtight container in the fridge for up to 4 days.
- Reheat individual servings in the microwave until the cake is warm.
- Store extra sauce separately and reheat gently before serving.
- Wrap the cake tightly in plastic wrap before refrigerating or freezing.
Top tips for Success!
- Use medjool dates for the best flavor and soft texture.
- Blend the date mixture into a completely smooth paste for a tender sponge cake.
- Poke lots of holes in the warm cake so it absorbs enough sauce.
- Serve with extra sauce on top of the cake for the best end result.
- This is a great make-ahead dessert for a dinner party or holidays like Christmas.
- If it’s your first time making it, don’t worry—the steps are simple and very forgiving.
FAQ
Can I make this ahead for special occasions?
Yes. Bake the cake earlier in the day or the day before. Reheat the warm cake and pour the hot sticky toffee sauce over it before serving.
Can I freeze sticky toffee pudding?
Yes. Freeze the cake without sauce for up to 2 months. Thaw, warm, and serve with fresh sauce.
What can I serve instead of ice cream?
Whipped cream or warm vanilla custard are classic options.
Related
Looking for other dessert recipes like this? Try these:
Best Sticky Toffee Pudding (Easy & Traditional Recipe)
This sticky toffee pudding is a soft, moist date cake topped with a rich buttery toffee sauce. Serve warm with vanilla ice cream for the ultimate cozy dessert!
Ingredients
Equipment
Method
Make the Cake
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter. (watch full video below!)
- Place the dates and baking soda in a medium bowl. Pour the boiling water over them and let sit for 10 minutes to soften.
- Transfer the date mixture to a food processor and blend until smooth. Set aside.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
- In a large bowl, beat the butter and brown sugar until combined and slightly fluffy, about 1 minute.
- Add the eggs, one at a time, mixing after each addition until just combined.
- Mix in the date purée and vanilla extract until smooth.
- Add the dry ingredients and mix on low speed until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, use a fork to poke holes all over the surface, spacing them about ½ inch apart.
Make the Toffee Sauce
- In a medium saucepan over medium heat, melt the butter.
- Add the brown sugar, heavy cream, vanilla, and salt.
- Stir continuously until the sauce is smooth and glossy, about 1–2 minutes. Remove from heat.
Assemble
- Pour 1 cup of the warm toffee sauce evenly over the warm cake.
- Return the cake to the oven and bake for 5 minutes, until the sauce is bubbling.
- Remove from the oven and sprinkle with flaky salt if desired.
Serve
- Serve warm with vanilla ice cream and the remaining toffee sauce on the side. (watch full video below!)
Notes
Tried this recipe?Let us know how it was!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Natalie says
Wowww, this was phenomenal!!! The perfect recipe for my first time making sticky toffee pudding. Both the cake and toffee sauce came together super easily, and the end result was SO good (made even better with a scoop of vanilla ice cream)! Love that the recipe is for a 9x9 dish (I used an 8x8 and baked a little longer) instead of individual ramekins or a 9x13 dish. I will be making this again and again!