Sticky Toffee Pudding Cake Recipe

Three luscious date-filled cake layers were drowned in toffee sauce and topped with the silkiest whipped cracked black pepper buttercream. That is this Sticky Toffee Pudding Cake in all its glory, and by utilizing a doctored cake mix, I’ve made it even simpler for you to enjoy this delectable cacophony of toffee bliss. So gather your dates and let’s revolutionize the world of Sticky Toffee Pudding cake!

A white frosted cake with black pepper speckles in the frosting. It is topped with toffee sauce and toffee bits. There is a large slice taken out of the cake.

Ingredients

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

Instruction

Sticky Toffee Pudding Cake

  1. Bring the pitted dates and water to a boil in a medium saucepan over medium heat. Allow 3 minutes to boil before turning off the heat.
  2. Sprinkle the baking soda over the date mixture and crush the dates with a potato masher or fork. Set aside while you prepare the cake batter.
  3. Preheat the oven to 350°F and line three 6-inch round cake pans with parchment paper and nonstick baking spray.
  4. Add the yellow cake mix to the bowl of a stand mixer and whisk it briefly to break up any clumps.
  5. Mix in the rest of the wet ingredients until everything is well blended. Make sure the batter isn’t overmixed.
  6. Gently incorporate the mashed dates into the cake batter with a spatula until barely blended.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
  8. Cool for 10 minutes in the pans before inverting onto a cooling rack to cool completely.

Toffee Sauce

  1. Combine all of the ingredients in a medium saucepan and bring to a boil over medium-high heat.
  2. Reduce the heat to medium-low and continue to cook for another 5-7 minutes, or until the toffee sauce thickens. Stir once in a while.
  3. Remove from the heat and set aside to cool completely before using.
  4. If you prepare this ahead of time, keep it refrigerated in an airtight container. When cold, the toffee sauce may separate. If this happens, simply warm it up again while whisking everything together.

Black Pepper Buttercream

  1. On high speed, cream the butter and all-vegetable shortening in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. It takes about 5-10 minutes.
  2. On low speed, combine the icing sugar, salt, black pepper, and vanilla extract.
  3. Increase the speed to high and mix for 5 minutes, or until the mixture is smooth and creamy. When necessary, scrape the bowl’s sides.

Cake Assembly

  1. Level each cake layer and poke holes in each layer with a skewer. Allow about a quarter cup of toffee sauce to soak in between each layer.
  2. On a cake board or dish, place one even layer of sticky toffee pudding cake. Approximately 12 cup of buttercream should be used to cover the cake.
  3. Apply a thin covering of buttercream to the whole cake and repeat with the remaining layers. Refrigerate for 20 minutes before serving.
  4. With an offset spatula, smooth the sides of the cake with another layer of buttercream
  5. Decorate the cake whatever you like. For a rustic look, I kept the top edge rough and unpolished. I drizzled toffee sauce over the top and strewn toffee chunks over one side. Enjoy!
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.

Source: Caked by Katie

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