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Sticky Toffee Pudding Bundt Cake

A delightful bundt cake that combines the rich flavors of traditional sticky toffee pudding, perfect for celebrations or cozy gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 200 g pitted dates, chopped Opt for fresh dates for the richest flavor.
  • 300 ml boiling water
  • 1 tsp baking soda
  • 125 g unsalted butter, softened
  • 200 g brown sugar, packed Adjust based on your sweetness preference.
  • 2 large eggs
  • 200 g all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
For the Toffee Sauce
  • 200 g brown sugar, packed
  • 100 g unsalted butter
  • 200 ml heavy cream

Method
 

Preparation
  1. In a bowl, combine the chopped dates with boiling water and baking soda. Let it sit for about 15 minutes.
  2. Preheat your oven to 175°C (350°F). Grease and flour a bundt pan.
Mixing the Cake
  1. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
  2. Mix in the eggs, one at a time, followed by the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Slowly add the dry ingredients to the butter mixture, alternating with the date mixture.
Baking
  1. Pour the batter into the prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for about 10 minutes before transferring to a wire rack.
Making the Toffee Sauce
  1. In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir until melted and combined.
  2. Let it simmer for a few minutes until slightly thickened.
Serving
  1. Once the cake has cooled, drizzle the warm toffee sauce over the top before serving.

Notes

Ensure you mix the batter gently to keep the cake light and fluffy. Consider folding in some chopped nuts for added crunch. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. Unglazed cake can be frozen for up to three months.