Sticky Toffee Pudding Layer Cake
A decadent layered cake combining moist date cake with rich toffee sauce and creamy frosting, perfect for special occasions.
Ingredients
Date Cake
- 18 oz Medjool dates, pitted and chopped
- 2 ¼ cups boiling water
- 2 ¼ tsp baking soda
- ¾ cup unsalted butter
- 3 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tbsp Diamond Crystal kosher salt
- ¾ cup neutral oil (e.g. canola or grapeseed)
- 2 ¼ cups packed dark brown sugar
- 1 tbsp unsulphured molasses (not blackstrap)
- 4 large eggs, room temperature
- 1½ tbsp pure vanilla extract
- ¾ cup sour cream, room temperature
Toffee Sauce
- ¾ cup unsalted butter
- 2 ¼ cups dark brown sugar, packed
- 1 cup heavy cream
- 1 tsp Diamond Crystal kosher salt
Frosting
- 2 cups unsalted butter, softened
- 4 oz cream cheese, very soft
- ¾ cup powdered sugar, sifted
- 1½ tbsp vanilla bean paste or extract
- ½ tsp Diamond Crystal kosher salt
Instructions
- Combine dates, boiling water, and baking soda; let sit 20 minutes, then blend into a smooth paste.
- Preheat oven to 350°F (180°C); grease three 8-inch pans and line with parchment.
- Cook butter until browned, cool slightly; whisk dry ingredients; mix wet ingredients, fold in date paste, then combine with dry. Divide batter and bake 34-40 mins.
- Make toffee sauce by melting butter, adding sugar, then whisking in cream; simmer until thickened, then add salt and vanilla. Cool.
- Beat butter and cream cheese, add powdered sugar, vanilla, and salt to make frosting. Assemble cake layers with frosting and toffee, then decorate with remaining frosting and sauce.
Notes
Ensure to cool the toffee sauce before spreading to prevent melting the frosting.