Comments on: Sticky Toffee Pudding Cake

By: Olivia

Olivia — Fri, 24 Oct 2025 23:28:34 +0000

In reply to Kayla. Thanks so much for the wonderful feedback, Kayla!

By: Kayla

Kayla — Sun, 19 Oct 2025 06:34:59 +0000

Incredible recipe! Followed it exactly and the results were delicious, the date-infused cake is super moist and the flavor is so unique and full of that sweet rich date flavor. My only concern was the lack of clarity on how much water should be left, I wish there was more specification on what measurement it should be reduced to. But other than that, and the fact that one of my cakes stuck to the bottom a little bit and broke on its way out of the pan, everything came out great! The frosting and toffee sauce paired so well with the sponge, it is a really sweet cake but nonetheless delicious. Maybe this is me being nitpicky, but the frosting was a bit too buttery for my taste, but I do love how will it spread out and the flavor was nice and light. Overall, I highly recommend this recipe. It was simple to follow, and my family loved it, the texture is just amazing!

By: Olivia

Olivia — Thu, 26 Jun 2025 17:14:00 +0000

In reply to Debbie. Hi Debbie! This can happen if it is heated or cooled too quickly. You can try slowly stirring in a tablespoon of water one at a time until it comes together again.

By: Debbie

Debbie — Thu, 26 Jun 2025 15:04:08 +0000

Love this cake and made many times for others. I am having trouble with the toffee sauce which has split for the first time what am I doing wrong?

By: Ashley

Ashley — Tue, 07 Jan 2025 12:59:38 +0000

I made this as a bundt cake. I lowered the temp to 325 and baked it for about 40 minutes. Right after I took it out from the oven I poked holes in the bottom (top) with long bamboo skewers and poured on about 1/3 of the sauce to soak into the cake. Then I inverted it onto a cake stand and poured the rest on the top. It was fantastic! Thanks for the recipe!

By: Kaley

Kaley — Mon, 06 Jan 2025 07:04:30 +0000

I really wanted to like this cake and I really hate posting negative reviews but something is just not right here. This cake does not taste like toffee… at all, in my opinion. I have made traditional sticky toffee pudding before. Typically, in my experience, the dates and molasses sort of blend into an overall altogether new flavor that taste like, well, sticky toffee. The molasses and dates are typically not strongly identifiable but rather meld into a new overall flavor, augmented by a toffee sauce and usually some cream of some sort. You end up with sort of a magical toffee flavor that you can’t quite explain. In this cake, molasses and dates are overwhelming. There is so much molasses it leans more towards gingerbread, although it is very sweet. The sauce is also overwhelmed by molasses and does not come out tasting like a traditional toffee.
I will say that the cake is very moist and dense in a good way and does in many ways resemble sticky toffee pudding. I think really there’s just too much of a good thing going on. Perhaps the dark brown sugar is also a bit much and could be cut back to mix with some light brown sugar? In many ways I think it could be a LOT different if the toffee was simply more traditional and did not include molasses. Then perhaps that stronger light buttery toffee sauce would help lighten the cake. As it is, its just too sweet and strong.
Unfortunately I ended up aborting this mission and did not make the frosting. I’d love to try again with another of this author’s recipes, perhaps with a flavor I would desire to be very sweet and strong, as it is clear she knows how to make a moist a flavorful cake.

By: Olivia

Olivia — Wed, 13 Nov 2024 17:29:39 +0000

In reply to Lizy.

Hi Lizy! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Based on that I would 2.25x the recipe for three 9″ pans.

By: Lizy

Lizy — Wed, 13 Nov 2024 04:15:33 +0000

This recipe looks amazing, and I’m very excited to try it out this week as a birthday cake for myself! Question – if I’m planning on having a 3 tier cake but with 9in pans, by how much should I multiply this recipe for 3 9in pans? Thanks so much in advance!

By: Olivia

Olivia — Wed, 06 Nov 2024 19:25:13 +0000

In reply to Jess Holt. Hi Jess! 1x means the the recipe makes the three layer cake pictured.

By: Jess Holt

Jess Holt — Tue, 05 Nov 2024 19:20:14 +0000

When the recipe said 1x does that mean it only makes 1 layer of cake and if so does that mean 3x means 3 tires ??