Sticky Toffee Pudding Cake: A Decadent Dessert Classic

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Immerse yourself in the luxurious world of Sticky Toffee Pudding Cake, a beloved British dessert known for its rich, moist sponge cake soaked in a delectable toffee sauce. This dessert combines the earthy sweetness of dates with the deep, caramel-like flavor of molasses sugar, all under a luscious layer of toffee sauce, making it an irresistible treat for any occasion.

The Story

Sticky Toffee Pudding Cake holds a special place in British culinary heritage, having warmed the hearts and homes of many through the decades. Its origins are a bit of a mystery, with several claims to its creation, but its delight in every bite is undisputed. This dessert stands as a testament to the comfort and joy that traditional recipes bring to the table, evolving over time yet always retaining its soul-warming essence.

Why You Should Make This

This Sticky Toffee Pudding Cake recipe is a must-try for anyone who loves desserts that strike a perfect balance between sweetness and texture. The process of making it, from preparing the date-infused sponge to drizzling it with toffee sauce, is a labor of love that pays off immensely when you take that first, unforgettable bite. It’s the perfect dessert to impress guests or to treat yourself to a bit of indulgence.

How to Serve

Serve this Sticky Toffee Pudding Cake warm, with the toffee sauce generously poured over each slice. For an added touch of luxury, accompany it with a dollop of whipped cream or a scoop of vanilla ice cream, which beautifully complements the warm, rich flavors of the cake.

How to Store

Store any leftover cake covered in the refrigerator for up to 3 days. The toffee sauce should be stored separately in airtight containers. Gently reheat the cake and sauce before serving to revive its warm, gooey goodness.


  • Ensure the dates are finely chopped to evenly distribute their moisture and sweetness throughout the cake.
  • Using molasses sugar like muscovado adds depth to the cake’s flavor, but dark brown sugar can be a suitable substitute if needed.
  • Be careful not to overmix the batter once the flour is added to keep the cake tender.

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