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.
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.
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- 1 Sticky Toffee Pudding Recipe baked in cake pans
- 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
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.
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