Sticky Toffee Pudding Cake (Print Version)

# Ingredients:

→ Dates

01 - 18 medjool dates without pits, chopped (a total of 10 oz)
02 - 1 3/4 cups of water
03 - 3/4 teaspoon of baking soda

→ Cake

04 - 2 teaspoons of baking powder
05 - 4 tablespoons of molasses (avoid blackstrap)
06 - 1 1/4 cups of packed dark brown sugar (demerara)
07 - 2 cups of regular all-purpose flour
08 - 2 large eggs at room temperature
09 - 1/2 cup unsalted butter, softened
10 - 2 teaspoons vanilla extract

→ Toffee Sauce

11 - 1 tablespoon of molasses (not blackstrap)
12 - 1/2 cup unsalted butter
13 - 1/2 cup of packed dark brown sugar (demerara)
14 - 1/2 cup of heavy cream
15 - 2 teaspoons vanilla extract

→ Vanilla Swiss Meringue Buttercream

16 - 1 cup of regular sugar
17 - 1 teaspoon vanilla extract
18 - 4 egg whites
19 - 1 1/2 cups of softened unsalted butter

# Instructions:

01 - Combine the dates and water in a medium-sized pot. Turn on the heat to medium and let it boil. Simmer for a minute or two, then turn it off. Mix in the baking soda. Leave it to sit as you get the batter ready. Once cooled, mash the mixture. Don’t drain the extra liquid.
02 - Set your oven to 350°F to preheat and coat three 6-inch cake pans with butter and flour.
03 - In a mixing bowl, blend the flour with the baking powder. Put it aside.
04 - Fit a stand mixer with its paddle attachment. On medium-high, mix the butter with the brown sugar for about 3 minutes until fluffy. Lower the speed and blend in the eggs one at a time, making sure each one is fully mixed before adding the next. Stir in the molasses and vanilla.
05 - Gradually add the dry ingredients in three portions, then mix in the mashed, warm date mixture. Keep beating until everything is smoothly combined.
06 - Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted comes out mostly clean, which should take 40–45 minutes. Prepare the Toffee Sauce while they bake.
07 - After removing from the oven, cool the cakes in the pans for 10 minutes on a wire rack. Then, carefully take them out of the pans to finish cooling.
08 - Put all the Toffee Sauce ingredients into a medium pot. Stir occasionally while bringing it to boil. Simmer for 2 minutes.
09 - In your stand mixer bowl, whisk sugar and egg whites together. Place the bowl over warm steam (double boiler) and mix constantly until it’s hot, smooth, and not grainy when touched—about 3 minutes. Alternatively, you can check for 160°F with a candy thermometer.
10 - Take the bowl to your stand mixer and whisk on medium-high. Continue whipping until it’s firm and cooled. The bowl itself should feel neutral—not warm—about 5–10 minutes.
11 - Switch to the paddle attachment on the mixer. Gradually incorporate cubed butter, mixing until creamy. Toss in the vanilla and beat until super smooth.
12 - Trim the cake tops flat. Poke holes into each layer using a skewer. Drizzle 2–3 tablespoons of the warm toffee sauce over each layer. Let it cool thoroughly.
13 - Set the first layer onto a cake stand or serving plate. Spread 2/3 cup of buttercream across the top. Repeat this step for all layers.
14 - Using a spatula, do a light and thin coat of frosting across the whole cake. Smooth down the sides with an icing scraper until the layers slightly peek through.
15 - Refrigerate the whole cake for about 30 minutes.
16 - If needed, gently warm up the toffee sauce until pourable—not too hot or runny. Drizzle small spoonfuls around the top, letting it drip down the edges. Spread remaining sauce on the top, smoothing it out.

# Notes:

01 - Make sure no yolk is in your whites, and the mixer bowl is squeaky clean without grease—otherwise, your meringue won't set right.
02 - If your buttercream looks split or broken, keep mixing. It’ll become fluffy and smooth as you go.
03 - This adaptation comes from Rock Recipes.