Sticky Toffee Pudding Cake
This recipe is used in our Toffee Temptation Cake.
- Yield: Makes three 8-inch-round-by-1-inch-high cake layers
Photography: Romulo Yanes
- 3/4 cup unsalted butter, room temperature, plus more for pan
- 2 1/4 cups all-purpose flour, plus more for pan
- 12 ounces pitted dates, finely chopped
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Butter and flour three 8-inch-round-by-2-inch-high cake pans; set aside.
In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Add date mixture, flour mixture, and vanilla; mix just until moistened.
Spread batter into a prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Meanwhile, prepare the toffee sauce.
Remove cake from oven; let cool in pan, 5 minutes. To ensure it will come out easily later, carefully invert the hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1/2 cup warm sauce over each cake layer; let absorb at least 20 minutes. Layers may be soaked up to 10 hours ahead; leave in pan, wrap well with plastic wrap, and store at room temperature.