Everything we love about classic sticky toffee pudding is converted into a thick and indulgent layer cake in this sticky toffee pudding cake. Brown sugar sponges are enrobed in a vanilla buttercream and drizzled with toffee sauce before being enrobed in a vanilla buttercream.
Ingredients
For the Cake:
- 200g unsalted butter
- 250g dark muscovado sugar
- 200g black treacle
- 200ml whole milk
- 2 large free-range eggs
- 300g plain flour
- 1 tsp bicarbonate of soda
- 200g chopped dates
For the Toffee Sauce:
- 250ml double cream
- 1 tbsp black treacle
- 1tsp bourbon whiskey
- 150g demerara sugar
- 100g unsalted butter
For the Frosting:
- 250g unsalted butter, softened
- 450g icing sugar
- 50ml whole milk
Instructions
- Preheat the oven to 175 degrees Celsius. Before lining the bottom of each tin with baking parchment, grease the base and sides of 3 8′′ loose bottomed cake tins. Remove from the equation.
- Melt the butter, sugar, and treacle in a large, heavy-bottomed sauce pan, stirring constantly until all of the sugar has dissolved and everything is smooth and melty. Turn off the heat in the pan.
- Pour the milk into the saucepan with the heated mixture while stirring continually before whisking in the eggs one at a time. Fold the flour and bicarb into the mixture until well blended, then fold in the chopped dates.
- Bake for 30-35 minutes, or until a skewer inserted in the middle comes out clean. Allow 5 minutes for the cakes to cool in the tins before removing them and transferring to a wire rack to cool entirely.
- In the meantime, prepare the toffee sauce. In a saucepan, simmer the double cream, treacle, sugar, bourbon, and butter until the sugar has dissolved. Increase the heat to high and cook for 5 minutes, or until the sauce coats the back of a metal spoon thickly. Remove from the equation.
- To make the frosting, cream together the butter, icing sugar, and milk with an electric mixer until light and fluffy, about 5-10 minutes. If the frosting is still stiff, add a bit more milk until it is spreadable.
- Place the first layer on a cake stand to begin assembling the cake. Spread some of the buttercream over the top of the cake and then repeat with the remaining sponges.
- Cover the top and edges of the cake with the remaining buttercream, scraping any extra icing off the sides of the cake with a bench scraper or a wide pallet knife so you can see the cake layers peeking through. With the spatular, square off the top and place in the fridge for 30 minutes to chill. There should be some frosting left in the bowl, which we’ll use to make a crown around the top of the cake.
- Fill a piping bag halfway with toffee sauce and pipe drips of caramel across the top of the cake, allowing the drips to flow down the sides. Refrigerate for a further 30 minutes.
- After the frosting has chilled, whisk it for a minute before transferring it to a piping bag fitted with a round tip. Pipe a little crown of splodges around the top of the cake, then decorate with sprinkles, chopped nuts, or leave plain.
Source: Katie Cakes Cake
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