Easy and Delicious Sticky Toffee Pudding Bundt Cake

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 a Bundt Cake

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.

How to serve sticky toffee pudding

Other Bundt Cake Recipes You’ll Love

Sticky Toffee Pudding Bundt Cake

A tender and moist spice bundt cake with a toffee sauce.
4.98 from 82 votes
Course Dessert
Cuisine Cake
Servings 18


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


  • 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.
Keyword Beginner, Bundt Cake, Sticky Toffee Pudding
Tried this recipe?Let us know how it was!

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

Get my free cake decorating guide
Everything you need to know about decorating a cake like a pro!

You Might Also Like

Leave a Comment

Recipe Rating


  1. Hi Courtney! If I wanted to make this as a layer cake, do you think the amount of batter would work best in two or three 8-inch cake pans? Thanks!

  2. Hi Courtney!
    Do you have a non-dairy alternative for the sauce?? Do you think just almond milk would work?
    Thank you!

  3. I can’t wait to make this! What brand of bundt pan do you recommend for this? The link in the recipe isn’t working

  4. The Bundt cake pan I have, I believe it holds 10 cups.. I saw you recommended the 12 cup one. Can I still use this recipe, but just fill it 2/3 of the way? And if so, should I bake for a little less time? Thanks!

    1. I would suggest getting an oven thermometer, so you can see what the internal temp is to be accurate and set the temp on your oven for the inside to be 325.

  5. Looking forward to making this for my father’s birthday! Could you let me know if light brown or dark brown sugar skulls be used? Thank you, Courtney!

  6. 4 stars
    Hi Courtney I was going to bake this cake but I noticed that you are missing eggs in your ingredient list.

  7. Hi! Is the date purée required? If it is, what can it replaced with? What does it do, add moisture?

    Thank you! I’ve been a fan for a while and I follow you on IG. My husband wants you to adopt him!

  8. Hi! I’ve been following you on IG for a while and love your posts! I’d like to try this recipe for Christmas dessert but was wondering what is the purpose of the date purée? Could this be left out, if not what can it be replaced with? Thanks!

  9. 4 stars
    I followed the directions to a T. The cake was perfect and delicious. The sauce consistency was too die for, but WHOA the molasses was strong. It kind of took over the cake. Next time I make it, I’m going to start with a teaspoon or two of the molasses. Delish!

  10. 5 stars
    Cake was incredible. Flavor was so deep. Loved it. Mine didn’t fully cook, a little raw but that didnt hinder it at all haha. The orange zest really added something. Thank you for this recipe, Courtney! Perfect for the Christmas season

  11. HI! Would love to make this for Christmas. Could you substitute some of the butter for rum or brandy? If so, which which you use?
    Thank you!!

  12. Cake is in the oven, sauce is done but it’s not very thick, seems too watery. I used exact measurements. How can I thicken it?

  13. 5 stars
    Fantastic!! I only had 8 oz of dates so I added 4 oz dried Cranberries to make it up…so glad I did!! The added tartness was amazing. This recipe is going into the holiday tradition rotation.

  14. Can I make this cake (minus the sauce) in advance and freeze? I would make the sauce later, on the day I’m serving the cake.

  15. Sounds delish! Would the cake and sauce freeze OK if made ahead of time and then thaw and warm the sauce before serving?

    1. Yes, they can both be made ahead of time, frozen, and then you can add the sauce before serving. And the sauce will do great in the fridge actually.

  16. I am excited to try this for Christmas Eve in two days … however, I only have a Nordic 10-cup bundt pan (Kaleidoscope design). I will fill to about 2/3-3/4 full, but do I need to adjust the baking time at all? Thanks for your help!