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A close up of a sticky toffee pudding cake covered in white frosting. There is a large slice taken out allowing you to see the inside cake layers.

Sticky Toffee Pudding Cake


  • Author: Katie
  • Total Time: 2 Hours 30 Minutes
  • Yield: 10 Slices 1x
  • Diet: Low Lactose

Description

An easy and delicious recipe for a sticky toffee pudding cake using a doctored cake mix and homemade toffee sauce.


Ingredients

Scale

Sticky Toffee Pudding Cake

  • 10 oz. pitted dates

  • 1 ½ cups water

  • 1 teaspoon baking soda

  • 1 box (461 grams) yellow/golden cake mix

  • ⅔ cup dairy-free milk, room temperature

  • 4 egg whites, room temperature

  • ⅓ cup dairy-free yogurt, room temperature

  • ⅓ cup vegetable oil

  • ⅓ cup fancy molasses

  • 1 teaspoon vanilla extract

Toffee Sauce

  • 1 cup dairy-free salted butter

  • 1 cup brown sugar

  • ⅔ cup dairy-free milk

  • 3 tablespoons fancy molasses

  • 1 teaspoon vanilla extract

  • 1 teaspoon fine sea salt

Black Pepper Buttercream

  • 1 cup dairy-free salted butter, room temperature

  • 1 cup all-vegetable shortening

  • 6 ¼ cups icing sugar

  • 1 teaspoon fine sea salt

  • 2 teaspoons ground black pepper *

  • 1 tablsepoon vanilla extract

  • optional: toffee bits for decor


Instructions

Sticky Toffee Pudding Cake

  1. In a medium pot combine the pitted dates and water and bring to a boil over medium heat. Allow to boil for 3 minutes and remove from the heat.
  2. Sprinkle the baking soda over the date mixture and with a potato masher or fork mash the dates. Set aside and make the cake batter.
  3. Preheat the oven to 350 degrees and prepare three 6-inch round cake pans with non-stick baking spray and parchment paper.
  4. In the bowl of a stand mixer add in the yellow cake mix and give it a quick whisk to break up any clumps.
  5. Add in all the remaining wet ingredients and mix until combined. Be careful not to overmix the batter.
  6. With a spatula gently fold in the mashed dates into the cake batter until just combined.
  7. Divide batter between the cake pans and bake for 30-35 minutes or until a toothpick comes out with a few crumbs.
  8. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

Toffee Sauce

  1. In a medium pot combine all the ingredients and bring to a boil over medium-high heat.
  2. Reduce the heat to medium and allow to simmer for 5-7 minutes or until the toffee sauce begins to thicken. Stir occasionally.
  3. Remove from the heat and allow to cool to room temperature before using.
  4. If you make this the day before store it in an airtight container in the refrigerator. The toffee sauce may separate when chilled. If this happens simply warm it back up slightly while whisking together.

Black Pepper Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter and all-vegetable shortening on high speed until light and fluffy. Approximately 5-10 minutes.
  2. Add the icing sugar, salt, black pepper, and vanilla extract and mix on low until combined.
  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

  1. Level each cake layer and with a skewer poke holes in each layer. Spread approximately ¼ cup of toffee sauce over each layer allowing it to soak in.
  2. Place one leveled layer of sticky toffee pudding cake on a cake board or plate. Top with approximately 1 ½ cup of buttercream.
  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
  4. Cover the cake with another layer of buttercream and roughly smooth the sides with an offset spatula.
  5. Decorate the cake as you please. I left the top edge raw and unfinished for a rustic aesthetic. I poured toffee sauce over the top and sprinkled a few toffee bits around one edge. Enjoy!

Notes

* If black pepper buttercream doesn’t sound appealing, omit the pepper and it will be a vanilla buttercream.

  • Prep Time: 2 Hours
  • Cook Time: 30 Minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: Slice
  • Calories: 1091
  • Sugar: 123 Grams
  • Sodium: 1322 Miligrams
  • Fat: 65 Grams
  • Saturated Fat: 34 Grams
  • Unsaturated Fat: 26 Grams
  • Trans Fat: 4 Grams
  • Carbohydrates: 129 Grams
  • Fiber: 1 Gram
  • Protein: 2 Grams
  • Cholesterol: 97 Miligrams

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