Warm Sticky Toffee Rum Cake A La Mode Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round or square cake pan, or line it with parchment paper, leaving an overhang for easy removal.

Dry ingredients

Whisk together the all-purpose flour, baking powder, baking soda, and sea salt in a medium bowl until evenly combined. Set aside.

Cream butter and sugar

In a large bowl or in a stand mixer fitted with the paddle attachment, beat the softened 1/2 cup butter and 1 cup dark brown sugar on medium speed until light, fluffy, and slightly pale, about 3–4 minutes.

Add eggs and flavor

Beat in the eggs one at a time, scraping down the bowl after each addition. Add 1 tsp vanilla extract and 1 tbsp molasses and mix until incorporated.

Alternate dry and wet

With the mixer on low, add one-third of the dry ingredients, then half of the Greek yogurt (or sour cream), then another third of the dry, then the remaining yogurt, finishing with the last third of dry. Mix just until combined — do not overmix.

Add hot liquid and rum

Fold in 1/2 cup hot strong black tea (or hot water) and 2 tbsp dark rum. The batter will be fairly loose — this helps create a moist crumb and reacts with the baking soda for lift.

Optional nuts

Fold in the 3/4 cup chopped toasted pecans or walnuts if using.

Bake

Pour the batter into the prepared pan, smooth the top, and bake in the center of the oven for 35–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even color.

Cool slightly

Remove the cake from the oven and let it rest in the pan for 10 minutes while you prepare the sauce. Then run a knife around the edge and transfer the cake to a wire rack. Keep the oven warm or the stove on low for reheating the sauce if needed.

Melt butter and dissolve sugar

In a medium heavy-bottomed saucepan over medium heat, combine 1/2 cup unsalted butter and 1 cup dark brown sugar. Stir constantly until the butter melts and the sugar dissolves and starts bubbling gently, about 3–4 minutes.

Add cream and simmer

Carefully stir in 3/4 cup heavy cream (it may sputter), reduce heat to medium-low, and simmer gently for 3–5 minutes until the sauce thickens slightly and becomes glossy. Stir frequently to prevent scorching.

Finish with rum, vanilla, and salt

Remove the pan from the heat and stir in 2 tbsp dark rum, 1 tsp vanilla extract, and 1/4 tsp sea salt. Taste and adjust salt or rum to preference. If the sauce is too thick after cooling slightly, warm it gently and whisk in a tablespoon of cream or hot water to reach desired pourability.

Keep warm

Keep the sauce warm over the lowest heat or in a small warm bowl while the cake rests so it will pour easily over the warm cake and ice cream.

Slice or leave the cake whole. Place a warm slice (or a wedge) on a dessert plate. Spoon 2–3 tablespoons or more of the warm sticky toffee sauce over the slice so it soaks down into the crumb.

Top each serving with a scoop of vanilla ice cream and drizzle an additional tablespoon of warm sauce over the ice cream so it melts slightly into ripples.

Sprinkle a few chopped toasted nuts over the top if using and dust lightly with powdered sugar. Serve immediately while cake and sauce are warm and ice cream is cold.

Leftovers: Store cooled cake and sauce separately in airtight containers in the refrigerator for up to 4 days. Rewarm slices gently in a 325°F (160°C) oven for 8–10 minutes or in the microwave in 15–20 second bursts; warm sauce over low heat before serving.