This post is sponsored by Enstrom Candies. As always, all opinions are my own.

The holiday season is upon us, which means it’s time for lots of sweet treats! Today, I’m adding another one to your list. This Sticky Toffee Cake tastes as good as it looks. Served with caramel sauce, ice cream, and chocolate almond toffee, it’s a wonderful way to show guests how much you care.

Sticky Toffee Pudding Cake dessert recipe

Sticky Toffee Cake Topped with Ice Cream and Toffee

As you know, the holiday season is one of my favorite times to be in the kitchen. I so enjoy creating goodies for snacking during seasonal get-togethers. Because the holidays seem to go by too quickly, I do whatever I can to savor the season and make every special moment last as long as possible.

That’s why today, I’m sharing this recipe for Sticky Toffee Cake. I was inspired to make it after sampling Enstrom Candies Chocolate Almond Toffee. Their toffee is handcrafted in small batches and has become one of my favorites.

Engstrom Chocolate Almond Toffee

Engstrom Chocolate Almond Toffee

To capture the flavors of the delicious Enstrom Candies, I used a couple of their artisan products in this recipe. A generous sprinkling of their versatile Toffee Crumbs was the crowning touch on the cake, and a piece of their Milk Chocolate Almond Toffee garnished the plated dessert. It looks decadent AND beautiful, doesn’t it?

Sticky Toffee Cake with Enstrom Chocolate Almond Toffee

This cake is actually quite simple to make. What makes it “sticky” is that the recipe uses dates. In case you’ve never eaten a date, it’s kind of like nature’s candy. Dates are super sweet and sticky inside. Fair warning, they are also a bit challenging to chop. But it’s totally worth it because they give this cake a flavor that is beyond compare.

After the cake is baked, it’s finished off with a quick caramel-like sauce made from brown sugar, butter, and heavy cream.

Toffee Cake with Caramel Sauce dessert recipe

For some crunch and visual punch, I sprinkled the entire cake with chopped Enstrom Chocolate Almond Toffee Crumbs. They also add flavor and texture to this dessert.

Sticky Toffee Cake recipe

Serve the cake with vanilla (or even eggnog) ice cream and another drizzle of that caramel sauce. A piece of Enstrom Milk Chocolate Almond Toffee perched on top finishes things off.

Sticky Toffee Cake Topped with Ice Cream and Toffee

It’s little details like these that give a professional touch. Whether you’re baking for your family or gift giving, the extra effort is part of the pleasure of these special moments. Your guests, friends, and family won’t forget this dessert anytime soon. Promise.

Let’s bake!

This Sticky Toffee Cake is a decadent and delicious dessert recipe.

Sticky Toffee Cake

Serves 10-12

Here's what you will need:
1 1/2 cups finely chopped dates (about 15 whole dates)
1 cup boiling water
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 eggs

Sauce:
1 1/2 cups brown sugar, lightly packed
1 1/2 stick unsalted butter
1 cup heavy whipping cream
1/2 teaspoon kosher salt
1 tablespoon brandy or vanilla extract (optional)

Garnish:
Enstrom Candies Chocolate Almond Toffee
Ice cream (I like vanilla or eggnog.)

Begin by preheating your oven to 350 degrees F. Lightly grease a 10-cup bundt pan with baking spray and set aside.

For the cake, in a medium bowl, stir together the finely chopped dates, boiling water, baking soda, and vanilla extract. Let sit for 10 minutes.

In another bowl, whisk together the flour, baking powder, and salt. Set aside.

With a stand or hand mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, and mix until blended, scraping down the sides of the bowl as needed.

Add the flour mixture to the wet ingredients and mix until just combined. Fold in the date and water mixture. Mix until just combined. Do not overmix.

Pour the batter into the prepared bundt pan. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool for about 20 minutes. Then, invert it onto a wire cooling rack.

For the sauce, bring the brown sugar, butter, and cream to a boil in a small saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 5 minutes. Remove from the heat and stir in brandy (One teaspoon vanilla can be used in place of the brandy.)

To serve, pour the warm sauce over the cake and sprinkle with almond toffee crumbs. Then slice the cake and serve it with ice cream, additional sauce, and a piece of chocolate almond toffee.

Print

Holiday Baking - Sticky Toffee Cake recipe

That’s it, my friends. It’s a little slice of heaven.

Sticky Toffee Pudding Cake recipe for Holiday entertaining.

Sticky Toffee Pudding Cake recipe for Holiday entertaining.

Also, if you’re new to Enstrom Candies, you can check out all their confections via their website. Not only are they great for this dessert, but they make exceptionally delicious holiday gifts to express your love and share with family and friends.

Happy Holiday Baking!

Inspired By Charm Paint Colors
Comments

  • Natalie at

    This cake looks so good! I have to try it soon ♥

  • Elle at

    Toffee is probably my favorite candy. Thanks for letting us know about Enstrom. Now I can get their toffee without going to CO. (When I travel around the US for work or pleasure, I like to buy candy that is made in that part of the country.)

  • JoeyfromSC at

    I’m drooling lol..wow it looks amazing!! Thanks for the recipe!!

  • Peggy Z at

    Oh my! That looks just scrumptious! And I love Enstrom candy! We lived 60 miles from their factory in Colorado and a visit to my house always included a visit to their store. They make the most delicious toffee.

  • DonnaMarie at

    When I scrolled through the pictures, I thought the recipe would be complicated. But after I read through the recipe, I thought “I can do this”!! My family and friends might even think I am amazing when I serve this at Christmas 🙂 Many thanks for the recipe and beautiful styling ideas.

  • Teddee Grace at

    Oh! It’s date pudding! This was one of my favorite desserts when I was growing up on a farm in the Midwest. What a great idea the toffee additions are! After all, it isn’t decadent enough as it stands! And I love it in the mold. We just made it in a rectangular baking dish. Thanks for the memories…and the calories! It will be fun to make this again.

  • sabrina at

    worth breaking every calorie limit, this may be the most decadent coffee cake I’ve ever seen, thank you for this gorgeous cake, love it!

  • Bridget Weed at

    IF by some miracle this cake wasn’t eaten in its entirety the 1st day, does it need to be refrigerated (due to the sauce on it?)

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