Description
A quick and easy sheet pan version of the classic sticky toffee pudding cake, perfect for any occasion.
Ingredients
- 2 cups pitted dates, chopped
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- For the Toffee Sauce:
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, combine the chopped dates and boiling water. Let stand for 10 minutes to soften. Mash the dates with a fork until mostly smooth.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and mashed dates.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the toffee sauce. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring, until the sugar is dissolved.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat and stir in the heavy cream and vanilla extract.
- Once the cake is baked, let it cool in the pan for 10 minutes. Poke holes all over the top of the cake with a skewer.
- Pour about half of the warm toffee sauce over the hot cake, allowing it to soak in.
- Serve the cake warm with the remaining toffee sauce on the side.
Notes
- Ensure your dates are soft before mashing for a smoother batter.
- Do not overmix the batter once the dry ingredients are added.
- The toffee sauce can be made ahead of time and gently reheated.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British