Sticky Toffee Cake by sheri_wilson_

Sticky Toffee Cake



20 min


30 min




Picture for Sticky Toffee Cake





1 ½ cup pitted California Dates, chopped

1 cup boiling hot strong coffee

1 tsp baking soda

1 cup (240 ml) vegetable oil

338 cup 11⁄2 g) dark brown sugar

4 large eggs, at room temperature

120 cup 1⁄4 ml) sour cream, room temperature

1 tbsp (15 ml) pure vanilla extract

3 cup (375 g) all-purpose flour, plus more for dusting

11 tsp 21⁄2 g) baking powder

1 tsp 1⁄2 + 1 baking soda

1 tsp sea salt

Vegetable oil spray, for pans


Step 1

Preheat the oven to 350°F. Grease and flour three 8 inch cake pans with parchment paper.

Step 2

Place the dates into a bowl and pour the coffee over top. Allow to soak for 15 minutes, then stir in the baking soda. Using a whisk, stir mixture until smooth. Set aside.

Step 3

In a large bowl, whisk together the oil, brown sugar, eggs, sour cream, vanilla, and date mixture until well combined.

Step 4

Sift together the flour, baking powder, baking soda, and salt into the bowl of your stand mixer that has been fitted with the paddle attachment.

Step 5

Set mixer to a low speed and slowly pour in the wet ingredients. Increase mixer speed to medium and beat until smooth, no longer than 1 minute.

Step 6

Divide the cake batter equally among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Step 7

Allow the cakes to cool before decorating.

Step 8

Frost with vanilla buttercream and add a drizzle of caramel and chopped pecans.

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