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Gooey Sticky Toffee Pudding Cake with Date Caramel Glaze

Sticky Toffee Pudding Cake With Date Paste

Sara Coleman
This decadent British-style dessert features a moist sponge made with rich date paste, smothered in a warm, homemade buttery toffee sauce. It is the ultimate comfort food, striking the perfect balance between deep caramel notes and a soft, melt-in-the-mouth texture.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 485 kcal

Ingredients
  

Ingredients

  • 1.5 cups Medjool dates pitted and chopped
  • 1 cup boiling water for softening dates
  • 1 tsp baking soda
  • 0.5 cup unsalted butter softened at room temperature
  • 0.75 cup dark brown sugar packed
  • 2 large eggs room temperature
  • 1.5 cups all-purpose flour sifted
  • 1 tsp vanilla extract
  • 1 cup heavy cream for the toffee sauce
  • 0.5 cup unsalted butter for the toffee sauce
  • 0.5 cup brown sugar for the toffee sauce
  • 0.25 tsp sea salt

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, microwave individual portions for 20-30 seconds until the sauce is bubbly and the cake is soft. For a deeper flavor, use Muscovado sugar instead of standard brown sugar.