You’re going to love this Sticky Toffee Cake. It’s a sweet cake garnished with a brown sugar caramel sauce and topped with the best english toffee.
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 Cake:
This post is sponsored by Enstrom Candies. As always, all opinions are my own.
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.
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?
How to Make Sticky Toffee Cake:
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.
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.
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.
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.
If you liked this cake, you’re also going to love:
- Funfetti Coffee Cake
- Chocolate Peanut Butter Cake
- Cinnamon and Sugar Cake
- Cream Puff Cake
- Strawberry Rhubarb Cake
That’s it, my friends. It’s a little slice of heaven.
Sticky Toffee Cake Recipe:
Sticky Toffee Cake
- 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 unsalted butter - softened
- 1 cup sugar
- 3 eggs
- 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
- Enstrom Candies Chocolate Almond Toffee
- Ice cream - (I like vanilla or eggnog.)
- Begin by preheating your oven to 350 degrees 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.
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!