Toffee cake is a soft, fluffy and filled with rich, caramel toffee flavor in every bite. This sticky toffee pudding recipe makes mini toffee cakes, baked in individual portions making them a fun and delicious way to enjoy classic sticky toffee pudding. Serve them warm, with buttery toffee sauce poured on top for your next holiday gathering or for a simple cozy dessert at home.
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Why Make This Recipe
I love taking classic holiday desserts and reimagining flavor profiles or how to present them in fun, fresh ways. My Pecan Pie Brownies, Tiramisu Cookies, Pecan Pie Cookies, Pumpkin Pie Cookies, Mini Oreo Cheesecakes and Tiramisu Brownies are just a few classic holiday dessert recipes that are perfect for making and serving in individual portions. Now imaging sticky toffee pudding that can be baked in a muffin pan and still has all the gooey, rich toffee flavor you love in the classic sticky toffee pudding recipe.
- Layers of flavor and textures. Two things I adore about this toffee cake recipe is the contrast of fluffy, tender toffee cake with the sticky, rich and creamy toffee sauce, mixed with crunchy toasted pecans. The result is layers of decadent, complementary flavors and textures.
- Easy to make, bake and eat. This sticky toffee cake tastes like sticky toffee pudding in mini cake form. Simply prepare the recipe as written, grease a muffin pan or ramekins, scoop the batter into the prepared dish, bake, cover in toffee sauce and serve.
Ingredients and Substitutions
These mini toffee cakes require just a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need. If you are missing anything, please see the recommended substitutions below.
- Dates: Feel free to use your preferred dates. I love using pitted medjool dates from Trader Joes.
- Boiling Water and Baking Soda: An equal amount of milk can be used in place of the water. The baking soda helps to break down the dates and should not be substituted.
- All Purpose Flour: Make this toffee cake gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off the weight of the flour (210 g) versus cup for cup.
- Baking Powder: Make sure the baking powder is fresh and in date.
- Cinnamon: Ground cinnamon and dates are a perfect match of flavors. Feel free to omit or use another ground spice you like.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Light Brown Sugar: Maple sugar would also work well to make this cake with dates refined sugar free.
- Eggs: This recipe has not been tested without eggs. Make sure they are room temperature.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Molasses: Feel free to use honey in place of the molasses.
Variations
- Other Pan Sizes: Prepare the toffee pudding cake recipe as written in the recipe. Pour the cake batter into a 8 inch (20 cm) or 9 inch (23 cm) Bake the 8 inch cake for 35 - 40 minutes and the 9 inch for 30 - 35 minutes.
- Mix-Ins: Feel free to add ¾ - 1 cup chopped walnuts into the cake batter right after the dry ingredients. Zest 1 large orange into the sugar right before creaming the butter and sugar together. Top the sticky date pudding cakes with toffee sauce and chopped nuts.
How To Make
Learn how to make toffee cake in a few easy steps.
Make the Toffee Cake Batter
- Preheat the oven to 350 F (177 C). Generously grease a 12 count muffin pan with smooth muffin cup wells. Place pitted and chopped dates into a medium bowl. Top the dates with baking soda. Gently toss the dates to cover with baking soda. Pour boiling water over the dates, cover with a tea towel and allow the dates to soak for about 15 minutes. Pour the date mixture into a stand mixer fitted with paddle attachment or blender. Mix the dates and water together until a loose paste forms. For a smoother date paste pour the dates and milk into a blender or food processor. Once the paste is created, return the date paste back to the same bowl used to soak the dates in and set aside for now. Wipe the mixing bowl to remove any significant date paste residue.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt together until well combined. Set aside for now.
- In a large mixing bowl fitted with paddle attachment, cream the butter and light brown sugar together on medium speed for 3 - 4 minutes until well combined. With the mixer on low, cream in the eggs, vanilla extract and molasses, followed by the date paste. Once the date paste, eggs, vanilla extract and molasses are fully mixed in, increase the mixer speed to medium for another minute. Scrape the bottom and sides of the bowl as needed. With the mixer on low, mix in the dry ingredients into the wet until just combined.
Bake the Toffee Cakes
4. Evenly pour the sticky toffee cake batter into the prepared muffin pan. Bake the mini toffee cakes for 20 -25 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed. Cool the cakes in the pan for 10 minutes. Gently remove the cakes and place the top of the mini date cakes upside down on the cooling rack. While the cake cools, make the toffee sauce.
Make the Toffee Sauce and Serve
- Add the slices of butter, heavy cream and brown sugar to a saucepan. Heat the mixture to a boil over medium-high heat. Stir and simmer the mixture for about 2-3 minutes. Remove the pan from the heat, stir in the salt and vanilla extract. The sauce will thicken a bit while it cools.
- Transfer the cakes to a serving plate or onto individual serving plates, top with toffee sauce and chopped nuts if you like. Serve the sticky date cakes warm with more toffee sauce and ice cream.
How To Store, Freeze, Thaw and Serve
- Store: Place the sticky toffee cakes in an airtight container to store at room temperature for 1 - 2 days. When topped with toffee sauce, store the cake in the fridge for up to 5 days.
- Freeze and Thaw: Make sure the mini toffee cake is completely cooled to room temperature. Do not top with toffee sauce. Wrap the cake or each slice in plastic wrap and place in a ziplock bag or other airtight, freezer proof container. Store in the freezer for up to 2 months. Once thawed, this sticky cake can be enjoyed with your preferred toppings. The easiest and tastiest way to thaw the cake is to thaw the cake at room temperature or overnight in the fridge.
- Serve: Enjoy this sticky toffee cake warm, topped with warm toffee sauce and chopped nuts or cold ice cream.
M’s Expert Tips
- Muffin pan matters. The best muffin pan to bake this toffee cake in has smooth non stick muffin cups. Grease the cups generously. If you are at all concerned about your muffin pan, I recommend using ramekin cups or just bake in a regular 8 or 9 inch cake pan.
- Chop the dates before soaking in the boiling water. Leaving the dates whole or halved allows larger chunks to remain even after mixing the dates into a paste.
- Create the paste with the mixer or food processor. For a chunkier paste use the stand mixer or mix by hand. For a smoother, more uniform paste, mix the soaked dates in a food processor or blender.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender toffee cake.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes very fragrant, it’s a good idea to start checking. Begin checking the cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean. The top should be golden brown and the top of the cake should quickly bounce back when lightly pressed.
- Serve the cake the way you like. My hands down favorite way to serve this cake is warm, topped with warm toffee sauce and cold vanilla ice cream.
FAQs
What is a toffee cake?
Toffee cake is a delicious dessert featuring the rich, buttery, caramel like flavor of toffee. It can be made in a traditional cake pan or as individual mini cakes, like these mini toffee pudding cakes.
What is the difference between toffee cake and sticky toffee pudding?
Sticky toffee pudding is traditionally made with dates and served with a rich toffee sauce. Toffee cake is a broader dessert category that features the delicious flavor of toffee and may or may not include dates or sauce.
Why do I need to soak dates in baking soda?
The baking soda helps to break down the dates so they blend into a smooth paste. Baking soda can also neutralize any potential bitterness from the tannins naturally found in dates.
Other Toffee Recipes to Try
If you try this Toffee Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Toffee Cake Recipe
Toffee cake is rich, soft, and full of delicious buttery toffee flavor. Each mini toffee cake is a little bite of dessert heaven, making them perfect for serving at holiday gatherings, dinner parties, or whenever you're craving something sweet. With their tender texture and irresistible toffee flavor, these easy toffee pudding cakes are a dessert everyone will love.
Equipment
- 1 muffin pan (12 ct.)
- 1 large mixing bowl
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 food processor or blender, optional but recommeneded
Ingredients
Toffee Cake
- 1 cup pitted and chopped dates Medjool used in this recipe
- 1 teaspoon baking soda
- 1 cup (240 ml) boiling water
- 1¾ cup (210 g) all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (150 g) light brown sugar
- 2 large eggs, room temperature
- 2 teapsoons (10 ml) vanilla extract
- 2 tablespoons (30 ml) molasses
Toffee Sauce
- 4 tablespoons (57 g) unsalted butter, cubed
- ? cup (160 ml) heavy cream
- ½ cup (100 g) light brown sugar
- 2 teaspoons (10 ml) vanilla extract
- ¼ teaspoon salt
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350 F (177 C). Generously grease a 12 count muffin pan with smooth muffin cup wells.
- Place pitted and chopped dates into a medium bowl. Top the dates with baking soda. Gently toss the dates to cover with baking soda. Pour boiling water over the dates, cover with a tea towel and allow the dates to soak for about 15 minutes.1 cup pitted and chopped dates, 1 teaspoon baking soda, 1 cup (240 ml) boiling water
- Pour the date mixture into a stand mixer fitted with paddle attachment or blender. Mix the dates and water together until a loose paste forms.For a smoother date paste pour the dates and milk into a blender or food processor. Once the paste is created, return the date paste back to the same bowl used to soak the dates in and set aside for now. Wipe the mixing bowl to remove any significant date paste residue.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt together until well combined. Set aside for now.1¾ cup (210 g) all purpose flour, 1½ teaspoons baking powder, 1 teaspoon ground cinnamon , ¼ teaspoon salt
- In a large mixing bowl fitted with paddle attachment, cream the butter and light brown sugar together on medium speed for 3 - 4 minutes until well combined.½ cup (113 g) unsalted butter, room temperature, ¾ cup (150 g) light brown sugar
- With the mixer on low, cream in the eggs, vanilla extract and molasses, followed by the date paste. Once the date paste, eggs, vanilla extract and molasses are fully mixed in, increase the mixer speed to medium for another minute. Scrape the bottom and sides of the bowl as needed. With the mixer on low, mix in the dry ingredients into the wet until just combined.2 large eggs, room temperature, 2 teapsoons (10 ml) vanilla extract , 2 tablespoons (30 ml) molasses
- Evenly pour the sticky toffee cake batter into the prepared muffin pan. Bake the mini toffee cakes for 20 -25 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed.
- Cool the cakes in the pan for 10 minutes. Gently remove the cakes and place the top of the mini date cakes upside down on the cooling rack. While the cake cools, make the toffee sauce.
- Add the slices of butter, heavy cream and brown sugar to a saucepan. Heat the mixture to a boil over medium-high heat. Stir and simmer the mixture for about 2-3 minutes. Remove the pan from the heat, stir in the salt and vanilla extract. The sauce will thicken a bit while it cools.4 tablespoons (57 g) unsalted butter, cubed, ? cup (160 ml) heavy cream, ½ cup (100 g) light brown sugar, 2 teaspoons (10 ml) vanilla extract , ¼ teaspoon salt
- Transfer the cakes to a serving plate or onto individual serving plates, top with toffee sauce and chopped nuts if you like. Serve the sticky date cakes warm with more toffee sauce and ice cream.½ cup chopped walnuts
Notes
Store: Place the sticky toffee cakes in an airtight container to store at room temperature for 1 - 2 days. When topped with toffee sauce, store the cake in the fridge for up to 5 days.
Serve: Enjoy this sticky toffee cake warm, topped with warm toffee sauce and chopped nuts or cold ice cream.
Other Pan Sizes: Prepare the toffee pudding cake recipe as written in the recipe. Pour the cake batter into a 8 inch (20 cm) or 9 inch (23 cm) Bake the 8 inch cake for 35 - 40 minutes and the 9 inch for 30 - 35 minutes.
Mini Toffee Pudding Cakes Troubleshooting Guide
- The cakes are sticking to the pan: Make sure to grease each mini cake cavity thoroughly, including the edges and corners. Let the cakes cool for a few minutes before gently removing them from the pan.
- The cakes turned out dry: Overbaking or adding too much flour can cause dry cakes. Measure the flour carefully and begin checking for doneness a few minutes before the recommended baking time is up.
- The cakes are dense or heavy: Overmixing the batter can create dense cakes. Mix just until the ingredients are combined to keep the texture soft and tender.
- The cakes sank in the middle: Opening the oven door too early, underbaking, or using too much leavening can cause cakes to sink. Avoid opening the oven until the cakes are nearly finished baking.
- The cakes are browning too quickly: Your oven may be running hot. Check the oven temperature with an oven thermometer and loosely cover the cakes with foil if the tops are browning before the centers are done.
- The cakes are difficult to remove without breaking: They may need a little more cooling time. Let them rest in the pan for several minutes, then gently loosen the edges before turning them out.
- The toffee flavor isn't strong enough: For a richer toffee flavor, make sure your toffee ingredients are evenly incorporated. If your recipe includes toffee sauce, serving a little extra alongside each warm cake can add even more flavor.
- Tip: Mini cakes can bake quickly, so keep an eye on them toward the end of the baking time. A little extra attention helps keep them moist, tender, and delicious.
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