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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 with Toffee Buttercream Frosting

Sticky Toffee Pudding Cake with Toffee Buttercream Frosting

I was feeling a little experimental after enjoying that Sticky Toffee Pudding last week and wanted 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 in two 9 inch cake pans 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, so 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.

Sticky Toffee Pudding Cake with Toffee Buttercream Frosting

Sticky Toffee Pudding Cake with Toffee Buttercream Frosting

There are dozens of other delicious cake ideas in our Cakes, Pies and Tarts Category and plenty of other ideas in our Desserts Category too.

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Sticky Toffee Pudding Cake
Prep Time
45 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
 
This Sticky Toffee Cake uses a buttery toffee frosting for one of the richest, most indulgent cakes you will ever sample. A terrific celebration cake.
Course: Dessert
Servings: 16 - 20 servings
Author: Barry C. Parsons
Ingredients
  • 1 Sticky Toffee Pudding Recipe baked in cake pans
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.
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Recipe Rating




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Faith-Ann

Sunday 21st of February 2021

This cake is AMAZING! We all love sticky toffee pudding (reminds us of dining out on vacation), so I chose to bake this for my son's birthday yesterday. It was a huge hit. We will be eating it for several days since we couldn’t have any guests (Covid birthday), but it’s so good, nobody minds. The cake and the frosting are both delicious. I think I could easily eat the cake without frosting!

The only problem I had was waiting for the syrup to reach 240, I had to switch from the small saucepan to a large saucepan because it kept boiling up over the sides and I’d need to remove the pan from the heat. Next time I’ll start with a larger pan.

Megan

Sunday 20th of November 2016

How should I store this cake? Thanks!

Barry C. Parsons

Monday 21st of November 2016

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.

Just Jill

Wednesday 27th of February 2013

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!

Anne Clink

Thursday 15th of December 2011

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!!

Barry C. Parsons

Saturday 10th of September 2011

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.

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