Print

Sticky Toffee Pudding Bundt Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

This Sticky Toffee Pudding Bundt Cake is a rich and moist dessert featuring a spiced date cake baked to perfection and served with a luscious homemade toffee sauce. Infused with warm cinnamon, nutmeg, ginger, and a hint of orange zest, this decadent cake combines classic British sticky toffee pudding flavors in a convenient bundt cake format, perfect for sharing at any occasion.

Ingredients

For the Cake

  • 3 cups (360 g) all-purpose flour
  • 2 tsp (5 g) ground cinnamon
  • 1 tsp (2.5 g) orange zest
  • 1/4 tsp (1 g) nutmeg
  • 1/4 tsp (1 g) ginger
  • 1 tsp (6 g) salt
  • 1 1/2 tbsp (21 g) baking powder
  • 1 cup (226 g) unsalted butter, at room temperature
  • 1 cup (200 g) granulated sugar
  • 3/4 cup (150 g) brown sugar
  • 3 eggs, at room temperature
  • 12 ounces pitted dates
  • 2 cups water
  • 2 tsp (5.6 g) vanilla extract

For the Sauce

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup (100 g) brown sugar
  • 3 tbsp molasses
  • 4 tbsp unsalted butter

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a bundt pan with non-stick spray and dust with flour to ensure the cake releases easily after baking. Set aside.
  2. Make Date Puree: Combine the pitted dates and water in a saucepan over medium heat. Bring to a boil and cook for 10 to 15 minutes until the dates have softened. Allow to cool slightly, then puree the mixture in a food processor or blender until smooth. Set aside 2 cups (520 g) for the batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, ground cinnamon, nutmeg, ginger, salt, orange zest, and baking powder. Set aside.
  4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
  5. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing on medium speed for about 2 minutes until well incorporated.
  6. Combine Date Puree and Vanilla: Add the 2 cups of date puree and vanilla extract to the batter. Mix until fully combined.
  7. Add Dry Ingredients: On low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined to avoid overmixing.
  8. Bake the Cake: Pour the batter into the prepared bundt pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Oven times can vary, so start checking at 50 minutes.
  9. Cool the Cake: Let the cake cool in the pan for one hour. Once cooled, invert the bundt pan onto a cake plate or cooling rack to release the cake.
  10. Prepare Toffee Sauce: In a medium saucepan, combine the heavy cream, brown sugar, molasses, and unsalted butter. Heat over medium heat until the mixture comes to a boil. Remove from heat and allow to cool slightly.
  11. Serve: When ready to serve, pour the warm toffee sauce generously over the bundt cake. Enjoy!

Notes

  • Be sure not to overmix the batter once the flour is added to keep the cake tender.
  • Check the cake slightly before 60 minutes to avoid overbaking.
  • Pitted dates can be substituted with chopped dried dates if pureeing is not preferred, though texture will differ slightly.
  • The toffee sauce can be made ahead and gently reheated before serving.
  • This cake is best served warm with sauce poured over it for optimal flavor.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

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