Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake


Prep Time:  30 minutes
Cook Time:  55 minutes
Ready In:  minutes


Yields or Serves:  10 Makes 1 Cake

[Total: 2   Average: 4.5/5]

Ring in the new year with an English style pudding that becomes a beautiful Bundt cake. This cake soaks up the irresistible caramel sauce that gets poured on top.

  • Cake
  • 1 Cup Chopped Pitted Dates
  • 1 Cup Water
  • 2 Teaspoons Ground Ginger
  • 1 Teaspoon Baking Soda
  • 2 Cups Unbleached Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 12 Tablespoons Butter (Room Temperature)
  • 1 Cup Dark Brown Sugar
  • 1 Cup Sugar
  • 3 Large Eggs (Room Temperature)
  • 2 Teaspoons Vanilla Extract
  • Toffee Sauce
  • 3/4 Cup Dark Brown Sugar
  • 12 Tablespoons Butter (Softened)
  • 1/2 Cup Heavy Cream
  • 1/4 Teaspoon Kosher Salt
  • 2 Teaspoons Vanilla Extract
  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10 to 12 cup Bundt pan. Set aside.
  3. In medium-size saucepan add dates and water. Turn heat to high and bring to a boil. Remove from heat. Stir in ginger and baking soda. Let cool completely.
  4. In large-size bowl combine flour, baking powder, and kosher salt.
  5. In another large-size bowl beat butter, sugar, and brown sugar until nice and creamy. Beat in eggs one at a time until mixed well. Beat in vanilla. Beat in date mixture and flour mixture until combined. Pour batter into prepared Bundt pan.
  6. Place in oven, on middle rack, 50 to 55 minutes until cake tester comes out clean. Remove from oven and let cool on wire rack 15 minutes.
  7. In medium-size saucepan combine brown sugar, butter, cream and kosher salt. Turn heat to high and bring to a boil. Stir occasionally. Reduce heat to simmer and cook 5 minutes until thickened. Stir occasionally. Remove from heat and stir in vanilla.
  8. Turn cake out onto a rimmed cake plate. While still warm, drizzle toffee sauce all over warm cake.
  9. Let cake continue to cool.
  10. Serve any remaining sauce on the side.
  11. Makes 1 Cake
  12. Serves 10
  13. Prep Time: 30 Minutes Cook Time: 55 Minutes Total Time: 85 Minutes
  14. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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