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Classic Sticky Toffee Pudding Cake Recipe
By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 1, 2026 · Updated May 12, 2026
British
55 mins
classic sticky toffee puddingbeginner-friendly desserteasy British cakeholiday cake recipecomfort food recipesticky toffee sauceminimal ingredientsstep-by-step bakingparty dessert
Learn how to make an authentic British sticky toffee pudding cake with a moist date sponge and rich sticky toffee sauce. This easy beginner-friendly recipe features minimal ingredients and detailed instructions, ideal for holiday desserts and party treats.
Prep
15 min
Cook
40 min
Total
55 min
Servings
8
Difficulty
easy
Cuisine
British
Ingredients
Servings
8
- 200g pitted dates, chopped
- 250ml boiling water
- 1 tsp baking soda
- 100g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 180g self-raising flour
- 1 tsp vanilla extract
- For the sticky toffee sauce
- 175g brown sugar
- 100g unsalted butter
- 240ml double cream
- 1 tsp vanilla extract
Instructions
-
Preheat the oven to 350 degrees F (180 degrees C) and grease an 8-inch square baking tin.
-
Place chopped dates in a bowl, pour over boiling water, stir in baking soda, and let soak for 10 minutes to soften the dates, ensuring a moist sponge.
-
In a large bowl, cream softened butter and brown sugar together with an electric mixer or wooden spoon until light and fluffy.
-
Beat in eggs one at a time, fully incorporating each before adding the next, then stir in vanilla extract.
-
Fold the self-raising flour gently into the mixture until just combined.
-
Add the soaked dates along with the soaking liquid and stir carefully to combine without overmixing.
-
Pour batter into the prepared baking tin and smooth the surface with a spatula.
-
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
-
Meanwhile, prepare the sticky toffee sauce by melting butter and brown sugar over medium heat in a saucepan, stirring until smooth.
-
Slowly add double cream and vanilla extract while stirring constantly. Bring to a gentle boil, then simmer for 3-4 minutes until slightly thickened.
-
Once baked, immediately poke small holes evenly across the cake's surface with a skewer or fork.
-
Pour about two-thirds of the warm sticky toffee sauce evenly over the cake and allow it to soak in.
-
Serve the cake warm with the remaining sauce drizzled on top. Optional: add whipped cream or vanilla ice cream for extra indulgence.
-
Optional frosting: Whisk 150g softened butter, 150g icing sugar, and 2 tbsp cooled toffee sauce until smooth. Spread over cooled cake before serving.
Tips
Equipment Needed
Use an 8-inch square baking tin, a heatproof bowl for soaking dates, a mixing bowl, and a spatula for folding the batter gently. A medium saucepan is best for the toffee sauce, and a skewer or fork helps poke even holes so the sauce can soak in.
Ingredient Prep Notes
Chop the dates small before soaking so they soften quickly and blend into the sponge instead of leaving large chewy pieces. Start with softened butter and room-temperature eggs so the batter creams smoothly and stays light.
Oven Note
Preheat to 350 degrees F (180 degrees C) and place the tin on the middle rack for the most even bake. Start checking at 35 minutes; the cake is done when a skewer comes out clean or with a few moist crumbs, not wet batter.
Easy Upgrade Ideas
Add a pinch of cinnamon or mixed spice to the flour for a warmer holiday flavor. Serve warm squares with extra toffee sauce, whipped cream, or vanilla ice cream for an easy dessert upgrade.
Frequently Asked Questions
- Why do I soak the dates with baking soda?
- The hot water softens the dates, while baking soda helps break them down so the sponge stays moist and tender.
- Can I make sticky toffee pudding cake ahead?
- Yes. Bake the cake, cool it, and store it covered, then warm it gently and add warm sauce before serving.
- How do I keep the sauce from splitting?
- Melt the butter and sugar together over medium heat, then add the cream slowly while stirring. Keep the boil gentle and stop once the sauce is smooth and slightly thickened.
- Can I freeze this cake?
- Yes. Freeze cooled cake squares without extra sauce, then thaw and reheat with fresh warm sauce for the best texture.
Ingredient Replacements
If you do not have self-raising flour, use 180g all-purpose flour plus 1 1/2 teaspoons baking powder and a small pinch of salt. Dried figs or prunes can replace dates in a pinch, though dates give the softest classic sticky toffee texture.
For a dairy-free version, use plant-based butter in the sponge and full-fat coconut cream in the sauce. Coconut sugar can replace brown sugar for a deeper flavor, but the sauce may taste less traditionally toffee-like.
Storage and Reheating
Store cooled cake covered in the refrigerator for up to 4 days, with extra toffee sauce in a separate airtight container. The sauce thickens when chilled, so warm it slowly before spooning it over the cake.
Freeze plain cake squares for up to 2 months. Reheat covered in a 300 degrees F oven until warm, then add hot toffee sauce just before serving.
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