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Sticky Toffee Pudding Bundt Cake Recipe

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3.9 from 12 reviews

This Sticky Toffee Pudding Bundt Cake puts a charming twist on the traditional British dessert, featuring a dense and moist date-sweetened cake complemented by a luscious, homemade toffee sauce. Perfect for gatherings, it offers a rich and comforting flavor that enchants every bite.

Ingredients

For the Cake

  • 9 ounces pitted dates
  • 1 ½ cups water
  • 2 teaspoons baking soda
  • 1 cup unsalted butter
  • ½ cup granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups flour
  • 2 teaspoons baking powder

For the Toffee Sauce

  • 1 cup dark brown sugar
  • ½ cup unsalted butter
  • 1 cup heavy cream
  • 3 tablespoons dark rum
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F. Generously grease a 10-12 cup bundt pan with nonstick cooking spray to ensure easy release of the cake after baking.
  2. Cook Dates: In a saucepan, combine the pitted dates, water, and baking soda. Bring to a boil over medium heat. Once boiling, remove from heat and gently mash the dates using a fork or masher. Set aside to cool completely and thicken.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, which will add airiness to your cake.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until smooth and fully combined, ensuring a homogeneous batter.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking powder to evenly distribute the leavening agent throughout the flour.
  6. Combine Batter: Add half of the flour mixture and half of the cooled date mixture to the stand mixer bowl. Beat until just combined, then repeat with the remaining flour and date mixture, mixing until smooth but not overworked.
  7. Bake the Cake: Pour and spread the batter evenly into the prepared bundt pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. If the edges brown too quickly, cover the cake loosely with foil halfway through baking to prevent burning.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then invert onto a wire rack to cool completely before adding the sauce.
  9. Make Toffee Sauce: In a medium saucepan, combine the dark brown sugar and butter. Bring to a boil over medium heat and cook until the sugar is dissolved, about 3 minutes. Reduce heat to low, stir in heavy cream and dark rum, and simmer gently for 5 minutes. Remove from heat and stir in vanilla extract and salt. Let the sauce cool; it will thicken as it cools.
  10. Serve: Pour the toffee sauce generously over the entire bundt cake or individual slices and enjoy the irresistible sweetness and rich flavors.

Notes

  • Make sure the date mixture has cooled completely before adding to avoid cooking the eggs prematurely.
  • Cover the bundt pan with foil if the cake edges brown too fast during baking.
  • For a non-alcoholic version, substitute dark rum with additional cream or a splash of vanilla extract.
  • The cake can be served warm or at room temperature; warm it slightly before serving if desired.
  • Store leftover cake and sauce separately in the refrigerator and warm before serving again.

Find it online: https://marthatasty.com/sticky-toffee-pudding-bundt-cake-recipe/