Sticky Date Pudding Cake
This Sticky Date Pudding Cake Recipe is rich, moist, and packed with deep caramel flavour from softened dates, finished with a warm, glossy homemade butterscotch sauce that soaks beautifully into every slice. It’s the perfect balance between a classic sticky toffee pudding and a simple homemade cake.
Baked in one pan and ready in around 30 minutes, this sticky date pudding cake recipe is ideal for easy entertaining, cozy desserts, or whenever you want something warm, sweet, and deeply satisfying.
Easier Than Pudding.
This is a proper sticky date dessert that leans fully into cake comfort with every bite instead of the complicated steps to making a pudding. You’ll love it! Sam x
Soft, pudding-like crumb – Bakes up moist and tender with a rich, melt-in-your-mouth texture.
Deep caramel date flavour – Soaked dates give the cake its signature sticky toffee taste throughout.
Easy, no-fuss dessert – Simple mixing method, one pan, and a sauce that brings everything together.
Why this recipe works
This sticky date pudding cake delivers classic dessert flavour with simple steps and pantry ingredients, without the fuss of traditional pudding methods.
Ultra Moist Date Base:
Soaked Medjool dates break down into a soft, caramel-like paste that keeps the cake tender and rich.
Simple One-Bowl Cake Method:
No complicated steps — just mix, bake, and finish with sauce for an effortless dessert.
Luxurious Butterscotch Finish:
Warm sauce soaks into the cake, creating that signature sticky pudding texture.
Ingredients you’ll need
Medjool dates
Natural sweetness and rich caramel flavour
Baking soda + boiling water
Softens dates and creates a smooth, sticky base for the cake
All-purpose flour
Structure for a soft, tender crumb
Baking powder
Helps the cake rise and stay light
Ground ginger
Adds warmth and subtle spice that balances the sweetness
Butter
Adds richness and a soft, melt-in-the-mouth texture
Brown sugar
Deep caramel flavour and moisture
Eggs
Helps bind the batter and creates structure
Heavy cream (or thickened cream)
Creates a rich, silky sauce base
Butter
Adds richness and smooth texture
Brown sugar
Creates the classic sticky toffee sweetness
Salt
Balances sweetness and enhances caramel flavour
How to make sticky date pudding cake
Step 1: In a large mixing bowl, add chopped dates and sprinkle over the baking soda. Cover them with the boiling water. Stir to ensure even distribution of baking soda. Set aside to soak for 20 minutes.
After the dates have softened, mash them with a fork or potato masher until mostly smooth with some larger pieces remaining.
Step 2: In a small mixing bowl, whisk together the flour, baking powder and ground ginger. Set aside.
Step 3: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter and sugar on medium speed for 2 minutes until pale and creamy.
Step 4: Add the eggs one at a time, beating for 10 seconds after each addition.
Step 5: Add the mashed dates to the butter mixture and beat until well combined.
Step 6: Mix in half of the flour mixture until just combined, then add the remaining flour, beating for about 10-20 seconds to incorporate without overmixing.
Step 7: Pour the batter into the prepared tin, smoothing the top. Bake for 30-32 minutes, or until a skewer comes out clean or with a few moist crumbs.
Step 8: In a medium saucepan, combine the cream, butter, and sugar. Bring to a boil over medium-high heat, then reduce to low and simmer for 3 minutes, stirring occasionally. Remove from heat and stir in the salt.
Step 9: Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack using the parchment paper to remove it.
Poke holes over the cake with a toothpick, then pour 1/2 cup of the warm butterscotch sauce over the top. Allow to soak in for 10 minutes. Enjoy!
How to store
Store: Refrigerate the cooled pudding cake and butterscotch sauce in sealed containers for 3-4 days and up to 2 weeks, respectively.
Reheat: Warm cake slices in the oven or microwave. Heat the butterscotch sauce in the microwave in 15-second bursts or gently on the stove, stirring frequently.
Freeze: Wrap the cake in plastic and foil and freeze in a sealed container for up to 3 months.
Thaw: Thaw the cake in the fridge overnight and reheat before serving.
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Wondering what else to do with dates?
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Sticky Date Pudding Cake
Ingredients
Method
- Preheat Oven: Set your oven to 356ºF (180ºC). Line an 8-inch x 8-inch (20cm x 20cm) square baking pan with parchment paper, allowing overhand on the sides for easy removal.
- Prepare Dates: Remove the pits from the dates and chop them into smaller pieces using scissors or in a food processor. Place the chopped dates in a medium-sized mixing bowl, sprinkle with baking soda, and cover with boiling water. Stir to ensure even distribution of baking soda. Set aside to soak for 20 minutes or until the dates have softened and the water has cooled.
- Mix Dry Ingredients: In a small mixing bowl, whisk together the flour, baking powder and ground ginger. Set aside.
- Cream Butter and Sugar: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter and sugar on medium speed for 2 minutes until pale and creamy, scraping down the sides as needed.
- Add Eggs: Add the eggs one at a time, beating for 10 seconds after each addition.
- Mash Dates: After the dates have softened, mash them with a fork or potato masher until mostly smooth with some larger pieces remaining.
- Combine Wet Ingredients: Add the mashed dates to the butter mixture and beat until well combined.
- Add Dry Ingredients: Mix in half of the flour mixture until just combined, then add the remaining flour, beating for about 10-20 seconds to incorporate without overmixing.
- Bake: Pour the batter into the prepared tin, smoothing the top. Bake for 30-32 minutes, or until a skewer comes out clean or with a few moist crumbs.
- Make Butterscotch Sauce: In a medium saucepan, combine the cream, butter, and sugar. Bring to a boil over medium-high heat, then reduce to low and simmer for 3 minutes, stirring occasionally. Remove from heat and stir in the salt.
- Finish Cake: Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack using the parchment paper to remove it. Poke holes over the cake with a toothpick, then pour 1/2 cup of the warm butterscotch sauce over the top. Allow to soak in for 10 minutes.
- Serve: Cut into squares and serve warm with additional butterscotch sauce and optional vanilla ice cream. Enjoy!