Sticky Toffee Pudding Cake
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This Sticky Toffee Pudding Cake uses a buttery toffee frosting for one of the richest, most indulgent cakes you will ever sample. A terrific celebration cake, especially for a large group.
Originally published July, 2011.
I was feeling a little experimental after enjoying that Sticky Toffee Pudding last week. It occured to me to try a version of my favourite buttercream frosting with a similar toffee flavour.
Never one to do dessert by half measures, I baked that same Sticky Toffee Pudding recipe in two 9 inch cake pans. I baked them for about 35-40 minutes at 350 degrees F in order to test this terrific frosting recipe.
I personally loved this combination but it was very rich indeed. Small slices are quite enough to serve.
I think cupcakes would also be a great way to showcase this recipe in small portions.
Either way, the frosting is exceptionally delicious and would be great on Hummingbird Cake, Carrot Cake or just plain yellow cake.
This is a frosting experiment that is definitely going to be used many times, I'm sure. I've also used chopped Skor bars to garnish the cake which was a delicious little addition to the dessert as well.
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This Sticky Toffee Pudding Cake uses a buttery toffee frosting for one of the richest, most indulgent cakes you will ever sample. A terrific celebration cake, especially for a large group.
Sticky Toffee Pudding Cake
Ingredients
- 1 Sticky Toffee Pudding Recipe baked in cake pans. (Link in Notes below)
For the frosting
- 1 ¾ cups brown sugar lightly packed
- 3 tbsp molasses
- 3 tbsp golden syrup or dark corn syrup
- ⅔ cup water
- 6 egg whites at room temperature
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
- 2 cups softened unsalted butter
Instructions
- Grease and flour two 9 inch cake pans or lightly grease and line with parchment paper for easy release. Preheat oven to 350 degrees F.
- Prepare the recipe for Sticky Toffee Pudding and divide the batter between the prepared pans.
- Bake for 35-40 minutes or until the center springs back when lightly touched.
- Cool in the pans for 10 minutes before turning the cakes out onto a wire rack to cool completely.
- Frost with the Toffee Buttercream Frosting and garnish with chopped toffee chocolate bars if you like.
- Combine the brown sugar, molasses, golden syrup water in a small saucepan.
- Bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.
- Meanwhile beat the egg whites, cream of tartar and vanilla extract together to soft peaks.
- Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool.
- When completely cool, slowly begin to add the butter, a few tablespoons at a time.
- Beat until smooth after each addition and continue beating until frosting thickens and somewhat resembles the consistency of stiffly whipped cream.
For the cake
To prepare the Toffee Buttercream Frosting
Notes
STICKY TOFFEE PUDDING RECIPE HERE!
Nutritional information is for the frosting only. The pudding info is provided in that recipe.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 284Total Fat 20gSaturated Fat 13gUnsaturated Fat 8gCholesterol 53mgSodium 28mgCarbohydrates 25gSugar 25gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
The photograph is delightful, I am really licking me lips.
no small slices for me thanks - i'll take a whopper of a slice of this please 🙂
This definitely looks rich and delicious! Love the Skor bar topping too =)
Can you do it without a candy thermometer?
A candy thermometer is best but you can judge it by dropping a teaspoon of the boiling mixture into ice water and if it holds together but is still soft enough to be pinched between your fingers( ie soft ball stage) then it is ready. Search youtube for a video of how to determine soft ball stage...there's bound to be one there.
Today I am making this cake for the 3rd time since Thanksgiving!! It is fabulous, definitely the best non-chocolate cake ever according to about 12 people. 🙂 The only thing I have changed is that I do 3 smaller layers with the batter recipe. Thank you soooo much for sharing!!
Thank you , thank you, thank you for putting up an Italian buttercream!! I cannot eat the powdered sugar buttercreams...too grainy. Adding this to my recipe book!
How should I store this cake? Thanks!
Depends on how long. A day or so is fine out of the fridge in a cool room ; if longer in the fridge...if it lasts that long. When in doubt, refrigerate.