Sticky Toffee Pudding Layer Cake
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This show stopping sticky toffee pudding layer cake is made with layers of tender date cake, homemade toffee sauce and cream cheese frosting. YUM.
Sticky Toffee Pudding Layer Cake
If you love sticky toffee pudding, get ready to fall in love with this decadent sticky toffee pudding layer cake. With rich, moist cake layers infused with dates, a silky cream cheese frosting, and a luscious caramel sauce between each layer, this cake is pure indulgence. Whether you’re celebrating a special occasion or just craving something sweet and cozy, this cake is guaranteed to impress.
What is sticky toffee pudding?
Sticky toffee pudding is a classic British dessert made with a moist sponge cake infused with finely chopped dates, then drenched in a rich toffee sauce. Traditionally served warm with vanilla ice cream or whipped cream, it’s beloved for its deep caramelized flavor and melt-in-your-mouth texture. This cake takes all the best parts of sticky toffee pudding and transforms them into a stunning layer cake, complete with cream cheese frosting and caramel sauce.
Sticky toffee pudding is traditionally made in a single layer dish, but we wanted to level it up into a show-stopping, multi-layer cake. You’ll love this cake for its:
- The moist, tender texture: Thanks to the dates, this cake is ultra-soft and packed with a deep caramel flavor. It’s somehow light and dense at the same time and seriously delicious.
- Balanced sweetness: This cake is the perfect combination of salty-sweet from the toffee sauce, tangy from the cream cheese frosting, and round, cozy, spice from the date cake. They all meld together to complete the perfect balance.
- Easy on the eyes: With its stunning layers and glossy caramel drizzle, this cake is as gorgeous as it is delicious.
Our tips for the best sticky toffee pudding layer cake
- Use fresh, soft dates: Dates are the secret ingredient to achieving that classic sticky toffee pudding flavor. Make sure to use fresh, plump dates, as dried-out ones won’t provide the same depth of flavor or moisture.
- Don’t overmix the batter: To keep your cake fluffy and light, mix the ingredients until just combined. Overmixing can lead to a dense cake instead of a tender one.
- Let the cakes cool completely before assembling: While sticky toffee pudding is usually served warm, that’s not the case with this cake. If you try to put it together while it’s still warm you’ll end up with mess–a delicious one, duh, but if you want your cake layers structurally sound you’ll need your cakes and caramel sauce to be completely cool before assembling!
How to frost this layer cake like a pro
Listen, I get it: frosting a multilayered confection can be intimidating. I’m here to tell you that it doesn’t have to be. We have all the tips and tricks for a bakery-worthy look. And if things get a little topsy-turvy, don’t worry. It will still taste delicious which is all that really matters.
- Chill your cake layers before frosting to make them easier to handle.
- Apply a crumb coat (a thin layer of frosting) and chill for 15 minutes before adding the final coat.
- Use an offset spatula for smooth, even frosting application.
This sticky toffee pudding layer cake is the ultimate comfort dessert—warm, rich, and full of salty-sweet flavor. Whether you’re making it for a celebration or simply treating yourself, one thing’s for sure: you’ll be making this cake again and again!
Happy baking, my friends!
xxx
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 16 servings
Category: dessert
Method: oven
Cuisine: american
Units:
Ingredients
for the toffee sauce
- 2/3 cup sugar
- 4 tablespoons unsalted butter, room temperature
- 1/3 cup heavy cream
- 1/2 teaspoon salt
for the cake
- 16 ounces medjool dates, pitted
- 1/2 teaspoon baking soda
- 1 cup water
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup vegetable oil
- 1 cup dark brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 2/3 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
for the cream cheese frosting
- 1 cup unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- First, make the toffee sauce. In a small saucepan over medium-low heat, cook the granulated sugar until it melts completely. Use a spatula to stir the sugar occasionally, scraping the sides and bottom of the pan. First the sugar will form clumps, then it will begin to melt and take on a light golden color, and after 5 to 7 minutes it will become fully melted and turn a medium-gold hue. As soon as your last bit of sugar has melted, turn off the heat and don’t let it continue cooking or it’ll burn.
- Remove the pan from the heat and immediately stir in the butter—the mixture violently bubble–you’re doing it right! Use a whisk to stir the butter and melted sugar together until combined, about 20 seconds. Whisk in the heavy cream and salt until combined. Pour the sauce into a container and set aside to cool.
- Next, make the cakes. In the saucepan you just used (it’s okay if there’s a little residue) combine the dates and boiling water. Let sit for 5 minutes or until the dates are soft and starting to break down a little. Add the baking soda and stir to combine. Transfer the mixture to a food processor or blender and pulse until smooth. Set aside to cool.
- Preheat the oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper and grease the sides with cooking spray. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the butter, oil, and brown sugar on low speed until combined so the oil doesn’t fly everywhere. Gradually increase the speed to medium-high and beat until smooth, about 4 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs and vanilla. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes. Add the date mixture and beat to combine.
- In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, alternate adding in the dry ingredients and the buttermilk in 3 additions (you’ll add half the dry, then all of the wet, then the other half of the dry). It’s okay if the batter still has a few lumps in it–you don’t want to overmix.
- Divide the cake batter evenly between your prepared pans, using the spatula to spread it into an even layer. Bake until the cakes has risen, the tops spring back to the touch, and a butter knife inserted in the center of each cake comes out clean, 35 to 40 minutes. Turn the cakes out of their pans and set aside to cool completely.
- Once the cakes have cooled and you are ready to assemble, make the frosting. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium speed until combined, about 20 seconds. Add the powdered sugar, vanilla, and salt. Beat on medium speed, scraping down the sides and bottom of the bowl as needed, until the frosting is fluffy, about 2 minutes.
- Place the first cake on a plate or cake stand, then spread a large dollop of the frosting on top. Use the back of a spoon to spread the frosting to the edges, creating a divot in the center and a higher border of frosting around the edge. This will act as a wall to keep your toffee sauce from leaking. Spoon about 1/3 cup of the toffee sauce into the divot and spread into an even layer. Top with the second cake layer and frost the top and sides of the cake with the remaining frosting. If desired, use a knife to spread toffee sauce along the top and sides of the cake. Use a bench scraper or offset spatula to smooth the toffee into the frosting. Refrigerate until ready to serve!