Cinnamon Sticky Toffee Pudding Bundt Cake

If you ask me, sticky toffee pudding is one of those desserts that never gets old.

This bundt cake puts a simple spin on the classic British treat, with a soft, date-filled cake that’s soaked in warm toffee sauce. The dates keep everything moist while brown sugar and butter create that signature caramel flavor.

It’s baked in a bundt pan for an easy presentation that looks nice without any fuss. A drizzle of extra toffee sauce over the top makes each slice rich and satisfying.

It’s a comforting dessert that works for both weeknight dinners and special occasions.

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What Kind of Dates Should I Use?

For this sticky toffee pudding bundt cake, Medjool dates are your best bet since they’re naturally soft, sweet, and have a rich caramel-like flavor that works perfectly with the toffee sauce. If you can’t find Medjool dates, Deglet Noor dates will also work, though they’re a bit firmer and less sweet, so you might need to soak them a little longer to soften them up. Make sure to buy pitted dates to save yourself time, but if you end up with unpitted ones, just slice them open and remove the pit before using. Whatever variety you choose, give them a quick check for any remaining pits or pit fragments, since they can sometimes sneak through even in pre-pitted packages.

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Options for Substitutions

This recipe has some room for swaps, though a few ingredients are pretty important to keep:

• Dates: Dates are really the star here and give the cake that signature sticky toffee flavor, so I’d recommend keeping them as is. If you absolutely must substitute, try dried figs or prunes, but know the flavor will be different.
• Brown sugar: You can use all light brown sugar or all dark brown sugar depending on what you have. Dark brown will give you a deeper molasses flavor, while light brown keeps things a bit milder.
• Heavy whipping cream: For the toffee sauce, you can use half-and-half instead of heavy cream, though the sauce will be slightly thinner. Avoid using milk as it won’t give you that rich, thick consistency.
• Spices: Don’t have all the spices? You can use 2 teaspoons of pumpkin pie spice or apple pie spice instead of the cinnamon, nutmeg, and ginger combo.
• Orange zest: If you don’t have fresh oranges, you can skip the zest or use 1/2 teaspoon of orange extract instead.
• Molasses: In a pinch, you can replace molasses with honey or maple syrup, though you’ll lose some of that deep, rich flavor that makes toffee sauce special.

Watch Out for These Mistakes While Baking

The biggest mistake with bundt cakes is not greasing the pan thoroughly enough, which leads to your beautiful cake sticking and breaking apart when you try to remove it – use a pastry brush to coat every ridge and corner with butter, then dust with flour or use a baking spray with flour in it.

Overmixing the batter once you add the flour is another common error that results in a dense, tough cake instead of a tender crumb, so mix just until the flour disappears and no white streaks remain.

When it comes to the date mixture, make sure to let it cool for at least 15 minutes before adding it to your batter, as adding hot dates can cause the butter to melt and throw off your cake’s texture.

Finally, resist the urge to flip your bundt cake out of the pan immediately after baking – let it cool in the pan for 10-15 minutes so it firms up enough to release cleanly without falling apart.

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What to Serve With Sticky Toffee Pudding Bundt Cake?

This cake is already pretty rich and sweet, so I like to serve it with a big scoop of vanilla ice cream or some lightly sweetened whipped cream to balance out all those warm spices and toffee flavors. A hot cup of coffee or tea on the side is perfect for cutting through the sweetness, especially if you’re serving this as a dessert after dinner. If you want to get a little fancy, try drizzling some extra toffee sauce on the plate and adding a sprinkle of flaky sea salt on top – it really brings out the caramel notes in the cake.

Storage Instructions

Store: This cake stays moist and delicious for days thanks to all those dates. Keep it covered at room temperature for up to 3 days, or in the fridge for up to a week. I like to store the toffee sauce separately in a jar in the fridge so I can warm it up fresh each time I serve a slice.

Freeze: You can freeze the cake (without the sauce) wrapped tightly in plastic wrap and then foil for up to 3 months. The toffee sauce also freezes well in a freezer-safe container. Just thaw both in the fridge overnight before serving.

Serve: This cake is great at room temperature, but it’s even better slightly warmed. Pop individual slices in the microwave for about 15-20 seconds, then drizzle with warm toffee sauce. Heat the sauce gently on the stove or in the microwave, stirring until it’s pourable again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5700-6300
• Protein: 55-65 g
• Fat: 240-270 g
• Carbohydrates: 820-880 g

Ingredients

For the cake:

• 3/4 cup brown sugar
• 3 eggs (room temperature)
• 2 tsp vanilla extract
• 1/4 tsp nutmeg
• 3 cups all-purpose flour (I use King Arthur)
• 12 oz pitted dates (chopped)
• 1 cup unsalted butter (room temperature)
• 1 tsp salt
• 2 cups water
• 2 tsp ground cinnamon
• 1/4 tsp ginger
• 1 cup granulated sugar
• 1 tsp orange zest (finely grated)
• 1 1/2 tbsp baking powder

For the toffee sauce:

• 1/2 cup brown sugar
• 1 1/2 cups heavy whipping cream
• 3 tbsp molasses
• 4 tbsp unsalted butter (I prefer Kerrygold)

Step 1: Prepare the Bundt Pan and Preheat Oven

• non-stick spray
• all-purpose flour (for dusting pan, from the 3 cups all-purpose flour)

Preheat your oven to 325°F (163°C).

Spray a bundt pan generously with non-stick spray and dust it lightly with flour to ensure the cake releases easily after baking.

Set the prepared pan aside.

Step 2: Make the Date Puree

• 12 oz pitted dates (chopped)
• 2 cups water

Combine the chopped pitted dates and water in a saucepan set over medium heat.

Bring to a boil, then simmer for 10 to 15 minutes until the dates are very soft.

Let the mixture cool briefly, then puree the dates and liquid in a food processor or blender until smooth.

Set the puree aside for later use.

Step 3: Mix the Dry Ingredients

• 3 cups all-purpose flour
• 2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp salt
• 1 tsp orange zest (finely grated)
• 1 1/2 tbsp baking powder

In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, orange zest, and baking powder until well combined.

This helps distribute the spices and leavening evenly throughout the cake.

Step 4: Cream Butter and Sugars, Add Wet Ingredients

• 1 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 3 eggs (room temperature)
• 2 cups date puree (from Step 2)
• 2 tsp vanilla extract

In a large mixing bowl, beat the room temperature butter, granulated sugar, and 3/4 cup brown sugar together on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.

Add the eggs, one at a time, mixing well after each addition for about 2 minutes.

Mix in 2 cups of the date puree (from Step 2) and the vanilla extract until combined.

I find this step is key to creating a moist, flavorful crumb.

Step 5: Combine Wet and Dry Ingredients, Bake the Cake

• flour mixture (from Step 3)
• wet mixture (from Step 4)

With your mixer on low speed, gradually add the dry flour mixture (from Step 3) to the wet ingredients (from Step 4), mixing gently until just combined.

Do not overmix.

Pour the batter evenly into the prepared bundt pan, smoothing the top.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Let the cake cool in the pan for 1 hour before carefully turning it onto a cake plate or cooling rack.

Step 6: Prepare the Toffee Sauce

• 1 1/2 cups heavy whipping cream
• 1/2 cup brown sugar
• 3 tbsp molasses
• 4 tbsp unsalted butter (I prefer Kerrygold)

In a medium saucepan, combine the heavy whipping cream, 1/2 cup brown sugar, molasses, and 4 tablespoons unsalted butter.

Cook over medium heat, stirring occasionally, until the mixture reaches a gentle boil and thickens slightly.

Remove from the heat and let cool slightly before serving.

For extra depth, I sometimes add a pinch of salt to the sauce while it’s heating.

Step 7: Serve and Finish

When ready to serve, pour the warm toffee sauce (from Step 6) generously over the cooled cake.

Slice and enjoy—the sauce soaks into the cake and makes every bite incredibly delicious.

Cinnamon Sticky Toffee Pudding Bundt Cake

Delicious Cinnamon Sticky Toffee Pudding Bundt Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 26 minutes mins

Cook Time 54 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 4

Calories 6000 kcal

Ingredients

  

For the cake:

• 3/4 cup brown sugar
• 3 eggs (room temperature)
• 2 tsp vanilla extract
• 1/4 tsp nutmeg
• 3 cups all-purpose flour (I use King Arthur)
• 12 oz pitted dates (chopped)
• 1 cup unsalted butter (room temperature)
• 1 tsp salt
• 2 cups water
• 2 tsp ground cinnamon
• 1/4 tsp ginger
• 1 cup granulated sugar
• 1 tsp orange zest (finely grated)
• 1 1/2 tbsp baking powder

For the toffee sauce:

• 1/2 cup brown sugar
• 1 1/2 cups heavy whipping cream
• 3 tbsp molasses
• 4 tbsp unsalted butter (I prefer Kerrygold)

Instructions

 

• Preheat your oven to 325°F (163°C). Spray a bundt pan generously with non-stick spray and dust it lightly with flour to ensure the cake releases easily after baking. Set the prepared pan aside.
• Combine the chopped pitted dates and water in a saucepan set over medium heat. Bring to a boil, then simmer for 10 to 15 minutes until the dates are very soft. Let the mixture cool briefly, then puree the dates and liquid in a food processor or blender until smooth. Set the puree aside for later use.
• In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, orange zest, and baking powder until well combined. This helps distribute the spices and leavening evenly throughout the cake.
• In a large mixing bowl, beat the room temperature butter, granulated sugar, and 3/4 cup brown sugar together on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, mixing well after each addition for about 2 minutes. Mix in 2 cups of the date puree (from Step 2) and the vanilla extract until combined. I find this step is key to creating a moist, flavorful crumb.
• With your mixer on low speed, gradually add the dry flour mixture (from Step 3) to the wet ingredients (from Step 4), mixing gently until just combined. Do not overmix. Pour the batter evenly into the prepared bundt pan, smoothing the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cake cool in the pan for 1 hour before carefully turning it onto a cake plate or cooling rack.
• In a medium saucepan, combine the heavy whipping cream, 1/2 cup brown sugar, molasses, and 4 tablespoons unsalted butter. Cook over medium heat, stirring occasionally, until the mixture reaches a gentle boil and thickens slightly. Remove from the heat and let cool slightly before serving. For extra depth, I sometimes add a pinch of salt to the sauce while it’s heating.
• When ready to serve, pour the warm toffee sauce (from Step 6) generously over the cooled cake. Slice and enjoy—the sauce soaks into the cake and makes every bite incredibly delicious.