Classic sticky toffee cake in bundt cake form. Serve with a delicious, homemade toffee sauce. Keeps fresh for days, so great for making ahead.
Why you’ll love this sticky toffee cake
Whenever I want an easy, delicious and slightly indulgent dessert, this is the cake I turn to. This Sticky Toffee Bundt cake brings classic sticky toffee cake to your bundt pan. It mixes and bakes up easily and is make-ahead friendly.
Of course, the real magic happens when it’s served warm with a delicious toffee sauce poured over the top. It’s the ultimate comfort food dessert.
This is a great recipe to have on hand whenever you need an easy, but special dessert.
Dates – Use regular, pitted, dried dates for this cake, which can be easily found in the baking aisle of most grocery stores. You don’t want to use fresh dates, such as Medjool. As they are fresh (not dried), they will not perform/re-hydrate the same way as dried dates do.
Pantry Items for the cake – Butter, white sugar, eggs (4), vanilla, all-purpose flour, baking powder, baking soda and salt
For the Toffee Sauce – Butter, white sugar and heavy, whipping cream. Heavy cream is necessary for the richness, thickness and finished texture of the sauce. A lighter cream may not produce ideal results.
- Be sure to grease or spray your bundt pan well, being sure to get in all the nooks and crannies and greasing the centre hole piece thoroughly.
- When it comes to removing cakes from bundt pan, the magic time is 10-15 minutes after removing from the oven. Too soon and it will be too soft to remove. Too late and it will weld itself to the pan as it cools. This recipe specifies 15 minutes of cooling before removing. I like to set a timer when I remove it from the oven, so I don’t forget!
- I find this cake is better after it has had a chance to sit a bit. When freshly baked, it doesn’t have quite the richness of flavour and tender texture as it does after it has had a chance to rest a bit. So don’t hesitate to cook this one ahead.
- This cake keeps beautifully stored at room temperature for 4 or 5 days! Simply wrap the cup ends to keep the moisture in. The cake will also freeze well.
- The toffee sauce can be made ahead and refrigerated. It will thicken in the fridge. To thin/heat, simply give it a warming in the microwave or gently rewarm in a small saucepan on the stove-top.
- Although it’s tempting to pour all the toffee sauce over the finished bundt cake, it will simply soak into the cake and disappear. The best strategy is to cut a thin slice and pour the warm toffee sauce over the slice right as you’re serving. The thin slice allows the sauce to really soak the cake.
- If enjoying this cake over several days, you may find it easier to grab a slice and then just spoon some of the refrigerated toffee sauce on top. Pop in the microwave for 15-20 seconds to warm the cake and melt the sauce at the same time!
- If you don’t have a bundt pan and you still want to try this cake, a 9×13-inch cake pan would probably work.
Get the Recipe: Sticky Toffee Bundt Cake
For the cake:
- 13 oz (375 g) dried dates, pitted (375g or about 2 cups) *see Note 1
- 2 1/2 cups (590 ml) water
- 2 3/4 cups (344 g) all-purpose flour
- 1/2 tsp (1/2 tsp) salt, reduce to 1/4 tsp if you used salted butter
- 2 tsp (2 tsp) baking powder
- 2 tsp (2 tsp) baking soda
- 1 1/3 cups (267 g) white granulated sugar
- 1/2 cup (114 g) unsalted butter, at room temperature
- 4 large (4 large) eggs
- 1 1/2 tsp (1 1/2 tsp) vanilla
For the toffee sauce:
- 3/4 cup (170 g) unsalted butter
- 1 cup (200 g) white granulated sugar
- 3/4 cup (175 ml) heavy, whipping cream, 35% b.f.
- Pinch (Pinch) salt
- 1 Tbsp (1 Tbsp) brandy, optional, or 1 tsp vanilla
- Preheat oven to 350F. (not fan-assisted). Grease a 10-inch bundt pan well and set aside.
- Combine the dates and the water in a medium saucepan. Bring mixture to a boil over medium heat. Mash until smooth and set aside to cool. *Make sure your date mixture cools before starting your cake. Adding a warm mixture to your batter with lots of eggs risks cooking the eggs in the batter, which is not good.
- In a medium bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and the white sugar. With the mixer on medium, cream together the butter and sugar until light, about 2 minutes. Add the eggs, one at a time, beating well between additions. Scrape down the bowl, as needed. Add the vanilla and mix in.
- With the mixer on low, add the flour mixture and mix until well combined. Add the COOLED date mixture and mix until combined.
- Pour batter into prepared bundt pan (it will be quite liquid).
- Bake cake in preheated oven for 45-50 minutes, or until a tested inserted in the centre comes out clean.
- Let cake cool in the pan for 15 minutes, then place a plate over-top and invert to remove the cake to a plate. (*I like to carefully use a knife just along the top edge and around the centre tube to make sure it's nice and loose before inverting).
- Let cake cool completely before slicing. Can be made ahead and stored loosely covered at room temperature (in fact, I recommend making a bit ahead, as this cake tends to be richer and more moist if it has a chance to sit a bit).
- Cake will keep well for 4-5 days stored at room temperature. You can also freeze the baked and cooled cake. Prepare the toffee sauce (can be made ahead).
- Toffee Sauce: Melt butter in a saucepan over medium heat. Add the white sugar and cook, stirring, until the sugar dissolves. Continue cooking and stirring, until the sugar/butter mixture becomes a nice caramel colour, about 5 minutes (mixture will not be smooth at this point, but granular and may split at some point). Very carefully, standing well back, add the whipping cream to the pan (mixture will steam and splash up!) and stir vigorously, until the mixture is smooth again (adding the cool cream may cause your sugars to seize up temporarily). Continue cooking, stirring, until mixture thickens, about 3 minutes more. Remove from heat and stir in brandy, if using (1 tsp of vanilla is an alternate option here).
- Use toffee sauce right away or let cool slightly, then cover and refrigerate until needed. To rewarm, simply heat until warm in a microwave or in a small saucepan. Toffee sauce will keep in the fridge for 4-5 days.
- To serve, cut a thin slice of cake and pour some warm toffee sauce over-top. You can also add a dollop of whipped cream or a scoop of vanilla ice cream to the plate, if you like.
- This recipe is written starting with dried dates and not fresh dates, such as Medjool. I haven't tested the recipe with fresh dates, so I can't assure they will work in the same way.
Hi, I just love your recipes. Could I make this in a 9×13-inch dish? I live in a senior community and some of the people only want/can have a little piece, so I would like to cut it in two inch squares?
Hi Janet and thanks so much :) And yes, I think it would do fine as a 9×13. Obviously the baking time will change. If I had to guess, I would say somewhere around 40 minutes, but that’s just a guess. Watch it closely and bake until it tests clean. Enjoy!
This is my English partner’s favorite – we taste tested all the sticky toffee puddings last time visiting the UK and nothing compared. Not too sweet! Works well in a 10” springform with a little extra cooking time.
So glad you enjoyed it, Emily :) Thanks so much!
I’m not much of a baker so I was a bit worried because I was in charge of it for a 50th Birthday. Turns out the recipe was super easy to follow and was a huge hit with the guests. So Yummy! Thank you for sharing.
So glad to hear, Shelly :) Thanks so much!
Love STP! I’d like to make for an isolated friend and am wondering how best to bake it in a loaf pan? I have regular 9 x 5 in loaf pan as well as 7 X 3.25 and 8 x 4 pans. Please advise?
Hi Ellen, I think you should get two 8×4 loaves from this batter. I would parchment line them, just to make sure they come out out of the pan nicely, especially for gifts. Let cool, then wrap well. Send along some sauce separately to use with the slices. Will be a lovely gift!
Good morning I made the cake for my cousin a day before. I wrapped in Saran Wrap yesterday because I saw tk. Put in fridge to keep moist. I’m taking out today to put the sauce on top for her and decorate can I leave it outside at room temperature
Hi Norma and yes, you can absolutely leave it at room temperature. In fact, refrigeration is actually drying, so it probably wasn’t necessary. Let it come to room temperature before serving and then you can just leave it there (I put plastic wrap just over the cut ends). It should keep well for days! Enjoy!
Amazing recipe, will make again! Just wanted to point out that it calls for tsp of flour instead of cups. Or maybe I modified it and it turned out great anyway?
Anyway, love your recipes!
I just learned about the tsp instead of cups, but so glad you realized it! So glad you enjoyed it. You’ll find it keeps beautifully for days on the counter (wrapped). Thanks so much :)
Is it really just 2 3/4 tsp all-purpose flour? Will def be making this.
Yikes! No, it’s definitely cups. Thanks for pointing this out. It’s fixed now :)
Bundt cakes are a favorite when entertaining and this has to be a crowd pleaser.
They are Karen! And this one keeps well for days, which is another bonus :) Thanks!
I never thought about making sticky toffee pudding into a cake! This is absolutely stunning and must taste incredible. The texture looks amazing. Pinned to make once I get a kitchen again :)
Thanks Tricia and hoping you are back in a kitchen soon :)
I love bundt cake and this looks gorgeous. Beautiful picture Jennifer and the toffy sauce in the picture makes me drool
Thanks so much Rahul :)
Any chance of metric measurements please? Wishing you all the very best for the New Year and looking forward to making more of your lovely recipes.
Done! Enjoy :)
Hi Jennifer just wondering the dried dates are the ones in the store that are packaged ? Never bought dates so just want to make sure
Hi Carm and yes, the packaged block of dates in the baking aisle are exactly what you want to use. Enjoy!
I think you may already know my love for bundt cakes Jennifer! And this one looks just delicious. Perfect for the holiday season ahead. Pinned!
Me too, Mary Ann :) Thanks so much!
I make this every year for the Christmas holidays. It is wonderful. My family loves it.
It’s a holiday favourite here, too, Maureen :)
Yum!! What a delicious classic! Would be perfect for the holidays, but this one might just need to happen before then ;) Beautiful!
Thanks so much, Dawn :)
When it comes to cakes, Bundt cakes are one of my faves. They’re less work but so impressive. I haven’t had a sticky toffee cake in a long time. It’s time to change that, and the upcoming holiday season is the perfect time to make this cake!
Thanks Leanne and yes, bundt cakes are a favourite of mine, too :)
Not fair! You shouldn’t do this to your readers so early in the morning! ;) I don’t want to wait to enjoy this gorgeous Bundt!
Lol! Thanks Annie :)