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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

Source: Martha Stewart Weddings, Summer 2013


  • 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


  1. Preheat oven to 350 degrees. Butter and flour three 8-inch-round-by-2-inch-high cake pans; set aside.

  2. 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.

  3. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

  4. Add date mixture, flour mixture, and vanilla; mix just until moistened.

  5. 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.

  6. 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.

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