Sticky Toffee Pudding Bundt Cake – a moist, spice and date filled bundt cake with a delicious toffee sauce.
I hate that December goes by so quickly! It’s my favorite time of the year to bake and I feel like there’s not enough time to make everything on my list. Sticky Toffee Pudding has been on my to-do list for a few years now, and until now, I’ve just never had the time to fit it in.
Thank heavens I did, though, because this Sticky Toffee Pudding Bundt Cake recipe is so easy to make and will no doubt be a holiday dessert favorite!
How to Make Sticky Toffee Pudding
For this cake, I worked off my Apple Cider Donut Bundt Cake. In my apple cider bundt cake, I use a cup of applesauce and a cup of apple cider. Since we’re not using apple, we’re replacing those elements with two cups of pureed dates – making this cake so incredibly moist. I’ve also added some ginger, cinnamon, and nutmeg for a little extra flavor. This Sticky Toffee Pudding is simply one of the best Christmas desserts you’ll ever make!
Tip: make sure to pit your dates, or buy pitted dates. You’ll then soak and boil the dates to soften them to make your puree. You’ll find more instructions for this in the recipe.
Tips for Making a Bundt Cake
- Bake at a low temperature for longer to ensure your cake bakes completely but doesn’t burn around the edges.
- Allow the cake to cool in the bundt pan for at least an hour to cool completely. Allowing the cooled cake to sit will make it easier for the cake to come out of the cake pan.
- This cake will freeze well if covered in plastic wrap. Just make sure to bring back to room temperature before serving.
- At room temperature, this cake can be stored for a couple days in an airtight container.
Which Bundt Pan Should I Use
When making bundt cakes out of my cake recipes, I recommend using a 12 cup bundt pan. You’ll have plenty of room for the cake to rise without spilling. I recommend THIS bundt pan
For the Toffee Sauce
This sauce is simple, but oh-so impactful in this Sticky Toffee Pudding recipe. It’s what makes the cake “sticky”!
To make the toffee sauce, you’ll want to grab a medium sauce pan.
- Combine the cream, molasses, brown sugar, and butter and stir until combined.
- Bring the mixture to a boil over medium-high heat.
- Let the mixture boil for about 1 to 2 minutes and then remove from heat.
- Allow to cool slightly before pouring over your bundt cake.
- The sauce can be made ahead of time and stored in an airtight container. Just make sure to reheat it so it pours easily over the cake.
Don’t be shy when pouring the sauce on the cake. Cover the cake and allow the extra sauce to fill the center of the bundt cake.
TIP: as you serve each slice of cake, make sure to scoop on extra of the sauce.
Other Bundt Cake Recipes You’ll Love
- Apple Cider Donut Bundt Cake
- Pumpkin Bundt Cake
- Biscoff Bundt Cake
- Red Velvet Bundt Cake
- Best Ever Chocolate Bundt Cake
Sticky Toffee Pudding Bundt Cake
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
- Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.
- Make the date puree: Combine the pitted dates and water in a saucepan over medium heat. Bring the mixture to a boil and cook the dates for about 10 to 15 minutes to soften. Once cooked and cooled slightly, puree the dates and water in a food processor or blender. Set aside.
- For the cake batter: In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, ginger, salt, orange zest, and baking powder. Whisk to combine. Set aside.
- In a large bowl, combine the butter, sugar, and brown sugar. Mix on medium speed for about 2 to 3 minutes, until light and fluffy.
- Add the eggs to the sugar mixture and mix on medium speed for about two minutes.
- Add 2 cups (520 g) of the date puree and vanilla. Mix to combine.
- With the mixer on low speed, add the flour mixture and stir to combine.
- Pour the batter into the bundt pan and bake for 45 to 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
- Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.
- For the Toffee Sauce: in a medium saucepan, combine the ingredients and cook until the mixture reaches a boil. Remove from heat and cool slightly.
- When ready to serve, pour the sauce over the bundt cake.
This turned out amazing! Was a hit with everyone!
I always swap with healthier organic ingredients such as coconut sugar instead of brown sugar, unbleached granulated sugar etc.
Love that!