Sticky Toffee Pudding Layer Cake
This web site makes use of affiliate hyperlinks which can earn fee for purchases made at no extra price to you.
This present stopping sticky toffee pudding layer cake is made with layers of tender date cake, do-it-yourself toffee sauce and cream cheese frosting. YUM.
Sticky Toffee Pudding Layer Cake
If you happen to love sticky toffee pudding, get able to fall in love with this decadent sticky toffee pudding layer cake. With wealthy, moist cake layers infused with dates, a silky cream cheese frosting, and a luscious caramel sauce between every layer, this cake is pure indulgence. Whether or not you’re celebrating a special day or simply craving one thing candy and comfortable, this cake is assured to impress.
What’s sticky toffee pudding?
Sticky toffee pudding is a traditional British dessert made with a moist sponge cake infused with finely chopped dates, then drenched in a wealthy toffee sauce. Historically served heat with vanilla ice cream or whipped cream, it’s beloved for its deep caramelized taste and melt-in-your-mouth texture. This cake takes all the very best elements of sticky toffee pudding and transforms them into a shocking layer cake, full with cream cheese frosting and caramel sauce.
Sticky toffee pudding is historically made in a single layer dish, however we wished to degree it up right into a show-stopping, multi-layer cake. You’ll love this cake for its:
- The moist, tender texture: Due to the dates, this cake is ultra-soft and filled with a deep caramel taste. It’s someway mild and dense on the identical time and severely scrumptious.
- Balanced sweetness: This cake is the proper mixture of salty-sweet from the toffee sauce, tangy from the cream cheese frosting, and spherical, cozy, spice from the date cake. All of them meld collectively to finish the proper stability.
- Straightforward on the eyes: With its gorgeous layers and shiny caramel drizzle, this cake is as beautiful as it’s scrumptious.
Our ideas for the very best sticky toffee pudding layer cake
- Use recent, delicate dates: Dates are the key ingredient to reaching that traditional sticky toffee pudding taste. Ensure that to make use of recent, plump dates, as dried-out ones received’t present the identical depth of taste or moisture.
- Don’t overmix the batter: To maintain your cake fluffy and lightweight, combine the components till simply mixed. Overmixing can result in a dense cake as a substitute of a young one.
- Let the truffles cool utterly earlier than assembling: Whereas sticky toffee pudding is often served heat, that’s not the case with this cake. If you happen to attempt to put it collectively whereas it’s nonetheless heat you’ll find yourself with mess–a scrumptious one, duh, however if you need your cake layers structurally sound you’ll want your truffles and caramel sauce to be utterly cool earlier than assembling!
How you can frost this layer cake like a professional
Pay attention, I get it: frosting a multilayered confection might be intimidating. I’m right here to let you know that it doesn’t need to be. We have now all the ideas and tips for a bakery-worthy look. And if issues get somewhat topsy-turvy, don’t fear. It is going to nonetheless style scrumptious which is all that actually issues.
- Chill your cake layers earlier than frosting to make them simpler to deal with.
- Apply a crumb coat (a skinny layer of frosting) and chill for quarter-hour earlier than including the ultimate coat.
- Use an offset spatula for clean, even frosting software.
This sticky toffee pudding layer cake is the last word consolation dessert—heat, wealthy, and stuffed with salty-sweet taste. Whether or not you’re making it for a celebration or just treating your self, one factor’s for positive: you’ll be making this cake repeatedly!
Glad baking, my associates!
xxx
Prep Time: 1 hour
Prepare dinner Time: half-hour
Complete Time: 2 hours half-hour
Yield: 16 servings
Class: dessert
Technique: oven
Delicacies: american
Items:
Elements
for the toffee sauce
- 2/3 cup sugar
- 4 tablespoons unsalted butter, room temperature
- 1/3 cup heavy cream
- 1/2 teaspoon salt
for the cake
- 16 ounces medjool dates, pitted
- 1/2 teaspoon baking soda
- 1 cup water
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup vegetable oil
- 1 cup darkish brown sugar
- 3 giant eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 2/3 cup all function flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
for the cream cheese frosting
- 1 cup unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
Directions
- First, make the toffee sauce. In a small saucepan over medium-low warmth, prepare dinner the granulated sugar till it melts utterly. Use a spatula to stir the sugar sometimes, scraping the edges and backside of the pan. First the sugar will type clumps, then it’s going to start to soften and tackle a light-weight golden colour, and after 5 to 7 minutes it’s going to develop into totally melted and switch a medium-gold hue. As quickly as your final little bit of sugar has melted, flip off the warmth and don’t let it proceed cooking or it’ll burn.
- Take away the pan from the warmth and instantly stir within the butter—the combination violently bubble–you’re doing it proper! Use a whisk to stir the butter and melted sugar collectively till mixed, about 20 seconds. Whisk within the heavy cream and salt till mixed. Pour the sauce right into a container and put aside to chill.
- Subsequent, make the truffles. Within the saucepan you simply used (it’s okay if there’s somewhat residue) mix the dates and boiling water. Let sit for five minutes or till the dates are delicate and beginning to break down somewhat. Add the baking soda and stir to mix. Switch the combination to a meals processor or blender and pulse till clean. Put aside to chill.
- Preheat the oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper and grease the edges with cooking spray. Put aside.
- In a stand mixer fitted with the whisk attachment, beat the butter, oil, and brown sugar on low pace till mixed so the oil doesn’t fly in every single place. Regularly enhance the pace to medium-high and beat till clean, about 4 minutes.
- Use a silicone spatula to scrape down the edges and backside of the bowl, then add the eggs and vanilla. Beat on medium-high pace till the combination is mild and fluffy, about 2 minutes. Add the date combination and beat to mix.
- In a separate mixing bowl, whisk collectively the flour, baking powder, and salt. With the mixer on low pace, alternate including within the dry components and the buttermilk in 3 additions (you’ll add half the dry, then all the moist, then the opposite half of the dry). It’s okay if the batter nonetheless has just a few lumps in it–you don’t need to overmix.
- Divide the cake batter evenly between your ready pans, utilizing the spatula to unfold it into a good layer. Bake till the truffles has risen, the tops spring again to the contact, and a butter knife inserted within the heart of every cake comes out clear, 35 to 40 minutes. Flip the truffles out of their pans and put aside to chill utterly.
- As soon as the truffles have cooled and you’re able to assemble, make the frosting. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium pace till mixed, about 20 seconds. Add the powdered sugar, vanilla, and salt. Beat on medium pace, scraping down the edges and backside of the bowl as wanted, till the frosting is fluffy, about 2 minutes.
- Place the primary cake on a plate or cake stand, then unfold a big dollop of the frosting on high. Use the again of a spoon to unfold the frosting to the perimeters, making a divot within the heart and the next border of frosting across the edge. This can act as a wall to maintain your toffee sauce from leaking. Spoon about 1/3 cup of the toffee sauce into the divot and unfold into a good layer. High with the second cake layer and frost the highest and sides of the cake with the remaining frosting. If desired, use a knife to unfold toffee sauce alongside the highest and sides of the cake. Use a bench scraper or offset spatula to clean the toffee into the frosting. Refrigerate till able to serve!