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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