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Toffee Pudding Cake

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Toffee Pudding Cake is a rich and moist date cake soaked with luscious homemade toffee sauce. This classic comfort dessert delivers deep caramel flavors and a tender texture, making it perfect for holidays, gatherings, or cozy evenings at home.

Ingredients

  • 1 cup pitted dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: vanilla ice cream
  • Optional: whipped cream
  • Optional: chopped pecans or walnuts

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease an 8-inch square baking dish or similar-sized cake pan.
  3. Place the chopped dates in a bowl and pour the boiling water over them.
  4. Stir in the baking soda and let the mixture sit for 10 minutes.
  5. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
  6. Add the eggs one at a time, mixing well after each addition.
  7. Stir in the vanilla extract.
  8. In a separate bowl, whisk together the flour, baking powder, and salt.
  9. Add the dry ingredients to the butter mixture, alternating with the date mixture, and mix until just combined.
  10. Pour the batter into the prepared baking dish.
  11. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  12. While the cake bakes, prepare the toffee sauce by melting the butter in a saucepan over medium heat.
  13. Add the brown sugar, heavy cream, vanilla extract, and salt.
  14. Stir continuously until smooth and gently simmering.
  15. Cook for 3–5 minutes until slightly thickened, then remove from the heat.
  16. Once the cake is baked, poke small holes across the surface with a skewer or fork.
  17. Pour about half of the warm toffee sauce over the cake and allow it to soak in.
  18. Serve warm with the remaining sauce spooned over each portion.

Notes

  • Serve with vanilla ice cream, whipped cream, or custard for a classic presentation.
  • Dark brown sugar can be used for a deeper caramel flavor.
  • The toffee sauce can be made up to 3 days ahead and reheated before serving.
  • Add chopped pecans or walnuts to the batter for extra texture.
  • If the sauce becomes too thick, stir in a splash of cream to loosen it.
  • The cake can be baked a day ahead and gently reheated before serving.

Nutrition

Find it online: https://thefamilycooking.com/toffee-pudding-cake/