Sticky Toffee Pudding Cake

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

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.

Dried dates form the sticky basisi of this 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.

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Yield: 20 or more servings

Sticky Toffee Pudding Cake

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

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Ingredients

• 1 Sticky Toffee Pudding Recipe baked in cake pans. (Link in Notes below)

For the frosting

• 1 3/4 cups brown sugar lightly packed
• 3 tbsp molasses
• 3 tbsp golden syrup or dark corn syrup
• 2/3 cup water
• 6 egg whites at room temperature
• ¼ tsp cream of tartar
• 2 tsp vanilla extract
• 2 cups softened unsalted butter

Instructions

For the cake

1. 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.
2. Prepare the recipe for Sticky Toffee Pudding and divide the batter between the prepared pans.
3. Bake for 35-40 minutes or until the center springs back when lightly touched.
4. Cool in the pans for 10 minutes before turning the cakes out onto a wire rack to cool completely.
5. Frost with the Toffee Buttercream Frosting and garnish with chopped toffee chocolate bars if you like.

To prepare the Toffee Buttercream Frosting

1. Combine the brown sugar, molasses, golden syrup water in a small saucepan.
2. Bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.
3. Meanwhile beat the egg whites, cream of tartar and vanilla extract together to soft peaks.
4. 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.
5. When completely cool, slowly begin to add the butter, a few tablespoons at a time.
6. Beat until smooth after each addition and continue beating until frosting thickens and somewhat resembles the consistency of stiffly whipped cream.

Notes

STICKY TOFFEE PUDDING RECIPE HERE!

Nutritional information is for the frosting only. The pudding info is provided in that recipe.

Nutrition Information

Yield

20

Serving Size

1
Amount 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.

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