Name: Cinnamon Sticky Toffee Pudding Bundt Cake That's Pure Bliss
Prep time: 20 min
Cook time: 60 min
Total time: 140 min
Ingredients: 1 cup Brown Sugar (Use dark brown sugar for a richer flavor.); 3 large Eggs (Must be at room temperature.); 1 teaspoon Vanilla Extract (Use pure vanilla for the best taste.); 1 teaspoon Nutmeg (Can be substituted with allspice if needed.); 2 cups All-purpose Flour (Not recommended to substitute with whole wheat.); 1 cup Pitted Dates (Medjool dates preferred.); 1/2 cup Unsalted Butter (Ensure softened to room temperature.); 1/2 teaspoon Salt; 1 cup Water (Used to soften dates.); 1 teaspoon Ground Cinnamon (A crucial element in this cake.); 1/2 teaspoon Ground Ginger (Omit for a milder flavor.); 1/2 cup Granulated Sugar (Use sparingly due to brown sugar.); 1 tablespoon Orange Zest (Fresh zest is recommended.); 1 tablespoon Baking Powder; 1 cup Heavy Cream; 1 cup Brown Sugar (Use dark brown for deeper tones.); 1/4 cup Molasses (Don't skip for true toffee flavor.); 1/2 cup Unsalted Butter (Ensure room temperature for mixing.)

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The aroma of warm spices and sweet dates filled my kitchen as I carefully crafted my latest culinary obsession: a Cinnamon Sticky Toffee Pudding Bundt Cake. This delightful British classic brings comfort and cheer with its soft, date-filled sponge drenched in a luscious toffee sauce. Perfectly moist and decadently rich, this cake is not just for special occasions—its simple preparation makes it a lovely addition to any weeknight meal. With the bonus of being a showstopper at gatherings, this bundt cake is sure to impress family and friends alike. Are you ready to dive into the world of sticky sweetness and create your very own dessert masterpiece?

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Why is This Cake a Must-Try?

Breathtaking Flavor: The Cinnamon Sticky Toffee Pudding Bundt Cake tantalizes your taste buds with its rich blend of spices and sweet dates, making every bite a heavenly experience.

Effortlessly Impressive: With its striking presentation, this cake is bound to be the centerpiece of any gathering. Your guests will be in awe, while you enjoy the simplicity of its preparation.

Versatile Delight: Whether you serve it warm with a drizzle of toffee sauce or chilled with a dollop of whipped cream, this dessert adapts beautifully to any occasion, just like our Decadent Chocolate Cake does.

Crowd-Pleasing Comfort: This cake has a vibrantly moist texture that appeals to all ages, making it a perfect treat for both family dinners and potlucks.

Time-Saving Magic: Quick to assemble and bake, you can whip this cake up in less than an hour, leaving you more time to enjoy other things or explore our other delightful desserts like the Cinnamon Swirl Bundt.

Cinnamon Sticky Toffee Pudding Bundt Cake Ingredients

For the Cake

Brown Sugar – Adds sweetness and depth; use dark brown sugar for a richer flavor.
Eggs – Provide structure and moisture; must be at room temperature for optimal mixing.
Vanilla Extract – Enhances the overall flavor profile; use pure vanilla for the best taste.
Nutmeg – Adds warmth and spiciness; can be substituted with allspice if needed.
All-purpose Flour – Forms the base of the cake; not recommended to substitute with whole wheat for the same texture.
Pitted Dates – Key ingredient adding moisture and caramel flavor; Medjool dates preferred if available.
Unsalted Butter – Contributes to the cake’s rich flavor and moisture; ensure it’s softened to room temperature for mixing.
Salt – Balances sweetness and enhances flavors.
Water – Used to soften dates during preparation.
Ground Cinnamon – Provides warmth and classic flavor; a crucial element in this Cinnamon Sticky Toffee Pudding Bundt Cake.
Ground Ginger – Adds a subtle spiciness; omit for a milder flavor if desired.
Granulated Sugar – Sweetens the cake; use sparingly since there is already brown sugar.
Orange Zest – Adds brightness and aromatic quality; fresh zest is recommended.
Baking Powder – A leavening agent to help the cake rise.

For the Toffee Sauce

Heavy Cream – Creates a rich, silky texture in the toffee sauce.
Brown Sugar – Provides the caramel flavor; use dark brown for deeper tones.
Molasses – Adds richness and complexity; don’t skip for true toffee flavor.
Unsalted Butter – Ensures a creamy sauce; use room temperature for easy mixing.

Step‑by‑Step Instructions for Cinnamon Sticky Toffee Pudding Bundt Cake

Step 1: Preheat the Oven
Start by preheating your oven to 325°F (163°C). While the oven warms up, prepare your bundt pan by thoroughly greasing it with non-stick spray and then dusting it lightly with flour. This ensures that your Cinnamon Sticky Toffee Pudding Bundt Cake will slide out perfectly after baking.

Step 2: Soften the Dates
In a medium saucepan, combine the chopped pitted dates and enough water to cover them. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 5 minutes until the dates soften. Remove from heat, allow to cool slightly, and purée the mixture until smooth for the cake batter.

Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, nutmeg, baking powder, and salt. This step helps evenly distribute the leavening agents and spices throughout the dry ingredients, ensuring that your Cinnamon Sticky Toffee Pudding Bundt Cake rises beautifully and is bursting with flavor.

Step 4: Cream Butter and Sugars
In a stand mixer or large bowl, beat the softened unsalted butter, dark brown sugar, and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. Gradually add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract and the cooled date purée until fully combined for a moist and rich cake.

Step 5: Combine Wet and Dry Ingredients
Slowly add the dry ingredient mixture into the wet ingredients, folding them together gently. Mix until just combined, being careful not to overmix. This will help maintain the tender crumb of your Cinnamon Sticky Toffee Pudding Bundt Cake. If using, fold in the fresh orange zest to brighten the flavors.

Step 6: Bake the Cake
Pour the batter evenly into the prepared bundt pan, using a spatula to smooth the top. Place it in the preheated oven and bake for 50 to 60 minutes. The cake is ready when a toothpick inserted into the center comes out with moist crumbs clinging to it, indicating it’s perfectly baked without being dry.

Step 7: Cool in the Pan
Remove the bundt pan from the oven and let it cool for about 1 hour. This allows the cake to settle and helps it release from the pan more easily. After cooling, gently run a knife around the edges before inverting the pan onto a wire rack to cool completely.

Step 8: Prepare the Toffee Sauce
While the cake cools, make the toffee sauce. In a saucepan over medium heat, combine heavy cream, brown sugar, molasses, and unsalted butter. Bring to a boil and then reduce to a simmer, stirring frequently until the sauce thickens slightly, about 5-7 minutes. Remove from heat and let it cool just a bit before serving.

Step 9: Serve and Enjoy
Once the Cinnamon Sticky Toffee Pudding Bundt Cake has cooled, drizzle the warm toffee sauce generously over the top. For an extra treat, serve slices warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream, allowing everyone to indulge in the rich, gooey delight of this classic dessert.

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Cinnamon Sticky Toffee Pudding Bundt Cake Variations

Feel free to mix things up with these delightful twists, adding your personal touch to this classic dessert!

Nutty Swap: Substitute almond extract for vanilla to bring a subtle nuttiness that complements the warm spices beautifully.
Flour Power: Replace half of the all-purpose flour with finely ground almonds for an added layer of richness and moisture that tantalizes every bite.
Chocolatey Surprise: Sprinkle chocolate chips on top of the batter before baking for a delightful chocolate twist that brings an extra layer of indulgence.
Fruit Fusion: Add a cup of chopped dried apricots or figs along with the dates for an exciting burst of flavor and texture in every mouthful.
Spicy Kick: Use a blend of ginger and cardamom instead of just ginger for a warming spice that elevates the cake to another level entirely.
Sweet Citrus Bliss: Incorporate lemon zest alongside the orange zest for a brighter, fresher flavor that perfectly balances the sweetness of the toffee.
Dairy-Free Delight: Swap butter for coconut oil and use a dairy-free milk alternative to make this cake friendly for lactose-intolerant guests.
Sweet Heat: Add finely chopped candied ginger to the batter for a spicy and sweet explosion that adds excitement to the traditional recipe.

Explore these variations and find your favorite! With its versatile flavor profile, our Cinnamon Sticky Toffee Pudding Bundt Cake is sure to adapt beautifully, just like our Bee Sting Cake.

What to Serve with Cinnamon Sticky Toffee Pudding Bundt Cake

Elevate your dessert experience by considering these delightful pairing suggestions that harmonize beautifully with every rich bite.

Vanilla Ice Cream: The creamy sweetness provides a cool contrast to the warm, gooey cake, enhancing the overall indulgence. A scoop melts beautifully over the top, creating a delightful, soothing experience.
Whipped Cream: Lightly sweetened whipped cream adds a fluffy texture and balances the cake’s richness, inviting you to savor each mouthful with a refreshingly airy touch.
Caramel Sauce: A drizzle of caramel sauce intensifies the sweetness and brings an extra layer of flavor. This also complements the toffee essence, making each slice a gourmet treat.
Coffee or Espresso: A rich cup of coffee or bold espresso is the perfect accompaniment to your dessert, as the bitter notes provide a pleasant contrast to the sweetness of the cake.
Chopped Nuts: Sprinkle some toasted pecans or walnuts on top for a satisfying crunch. Their nutty flavor adds depth while enhancing the cake’s luscious texture.
Fresh Berries: Serve a side of raspberries or strawberries for a refreshing pop of acidity. Their tartness balances the cake’s sweetness and adds a colorful touch to your dessert presentation.
Spiced Tea: A warm cup of chai or spiced tea will complement the cinnamon notes beautifully, rounding out the flavors and enveloping you in cozy warmth.
Dark Chocolate Shavings: Adding a sprinkle of dark chocolate shavings on top creates an elegant flourish. The slight bitterness complements the sweet toffee, making each bite irresistibly decadent.

How to Store and Freeze Cinnamon Sticky Toffee Pudding Bundt Cake

Room Temperature: Store covered at room temperature for up to 3 days to maintain its delightful moisture.

Fridge: Keep the cake in an airtight container in the fridge for up to a week, ensuring it stays fresh and flavorful.

Freezer: Wrap the cake tightly in plastic wrap and aluminum foil before freezing for up to 3 months. This protects its texture and flavor.

Reheating: To enjoy, simply reheat slices in the microwave for 15-20 seconds, making your Cinnamon Sticky Toffee Pudding Bundt Cake warm and inviting once more.

Expert Tips for Cinnamon Sticky Toffee Pudding Bundt Cake

Perfectly Greased Pan: Make sure to thoroughly grease and flour the bundt pan. This will prevent your cake from sticking and ensure a beautiful release.
Room Temperature Eggs: Always use eggs at room temperature for better incorporation into the batter, yielding a lighter and fluffier Cinnamon Sticky Toffee Pudding Bundt Cake.
Don’t Overmix: Gently fold the dry ingredients into the wet mixture. Overmixing can lead to a dense cake, so aim for just combined.
Cool Before Serving: Let both the cake and toffee sauce cool slightly before serving. This enhances flavors and ensures the sauce clings beautifully to the cake.
Watch for Doneness: Check the cake around the 50-minute mark. A toothpick should come out with moist crumbs to indicate it’s perfectly baked, avoiding overbaking.
Enhance with Toppings: For a gourmet finish, serve with a scoop of vanilla ice cream or a sprinkle of chopped nuts, adding texture and flavor to each slice.

Make Ahead Options

These Cinnamon Sticky Toffee Pudding Bundt Cakes are perfect for busy home cooks looking to save time! You can prepare the date puree and dry ingredients up to 24 hours in advance, storing them separately in the refrigerator to maintain their freshness. Simply keep the date mixture in an airtight container, and the dry ingredients in a bowl covered with plastic wrap. When you’re ready to bake, combine the wet and dry ingredients as per the instructions, and proceed with the baking steps. By prepping ahead, you’ll have a delightful cake with just a few moments of effort when you’re ready to treat yourself or your loved ones!

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Cinnamon Sticky Toffee Pudding Bundt Cake Recipe FAQs

What type of dates should I use for this recipe?
For the best results, I recommend using Medjool dates as they are naturally sweeter and have a soft, chewy texture that contributes moisture to the cake. If you can’t find Medjool dates, you can substitute with Deglet Noor dates; just be sure to soak them in warm water for 30 minutes to soften before chopping.

How should I store leftover Cinnamon Sticky Toffee Pudding Bundt Cake?
You can store your cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week in an airtight container. This method helps to keep the cake moist and delicious while also allowing the flavors to deepen.

Can I freeze the Cinnamon Sticky Toffee Pudding Bundt Cake?
Absolutely! To freeze your cake, wrap it tightly in plastic wrap and then in aluminum foil to avoid freezer burn. It will stay fresh for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight before reheating individual slices in the microwave for about 15-20 seconds.

What can I do if my cake is dry?
If you find that your Cinnamon Sticky Toffee Pudding Bundt Cake has turned out dry, there are a couple of things you can try. Firstly, make sure not to overbake it, as the cake is best when a toothpick inserted comes out with moist crumbs. If the cake is already baked, consider serving it warm with extra toffee sauce, which can help restore moisture and add flavor.

Are there any dietary considerations for this recipe?
This recipe contains eggs and dairy (milk and butter), so it’s not suitable for vegans or those with lactose intolerance. If you’re looking for alternatives, you could use flax eggs and plant-based butters, though this may alter the cake’s texture slightly. Always check for personal allergies when serving to others.