Pistachio Sticky Pudding Cake with Pistachio Toffee Sauce
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Pistachio Sticky Pudding Cake is what you make when you want something rich, warm, and a little different from the usual cake routine. It’s baked in a 9×13 pan, so there are no layers and no frosting! It comes out soft in the center with a golden top that holds up to a generous pour of pistachio toffee sauce. The cake itself gets its texture from a quick date paste you cook down on the stove. It blends right into the batter, so there are no chunks, just extra moisture and depth.
The flavor leans nutty, buttery, and slightly spiced. Ground pistachios go into the dry ingredients, and you’ll get even more flavor from pistachio extract and a little molasses or maple syrup for balance. Once the cake’s out of the oven, you poke a few holes in it and pour warm sauce over the top so it sinks in. The result is a soft, sticky center with crisp edges and a toffee glaze that’s rich without being too sweet.
This cake takes a little longer. around 90 minutes start to finish, but it’s mostly hands-off once the batter’s done. It’s a solid choice for holidays, gatherings, or anytime you want a dessert that feels thoughtful but doesn’t require decorating or complicated steps. It also reheats well, so you can make it ahead and serve warm with the extra sauce.
Why You’ll Love Pistachio Sticky Pudding Cake
- Big Pistachio Flavor: Uses ground pistachios, pistachio extract, and pistachio cream for a deep, nutty taste throughout.
- Moist, Not Mushy: The date paste keeps the cake soft and sticky without falling apart or feeling heavy.
- One Pan Bake: The whole cake bakes in a standard 9×13 pan, so there’s no layering or complicated assembly.
- Rich But Balanced: The toffee sauce adds sweetness, but the molasses and spices keep it from being one-note.
- Great for Serving a Crowd: Bakes in a 9×13 pan and soaks up sauce evenly, making it ideal for slicing and sharing.
Ingredients Needed To Make Pistachio Sticky Pudding Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
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- Medjool dates, pitted and finely chopped
- Water
- Finely ground pistachios
- All-purpose flour
- Baking powder
- Baking soda
- Ground cardamom
- Ground cinnamon
- Kosher salt
- Unsalted butter, room temperature
- Light brown sugar, packed
- Granulated sugar
- Vanilla extract
- Pistachio extract
- Buttermilk
- Molasses or maple syrup
- Large eggs
- Heavy cream
- Pistachio cream
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Pistachio Sticky Pudding Cake
- Preheat your oven and grease a baking pan.
- Cook the chopped dates with water until they form a thick paste, then set aside.
- In a large bowl, cream the butter and sugars until fluffy.
- Mix in the eggs, extracts, syrup, buttermilk, and the date paste.
- In a separate bowl, whisk together the dry ingredients.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared pan and bake until golden and set.
- While the cake bakes, make the sauce by heating cream, extracts, pistachio cream, and brown sugar until thickened.
- Let the cake cool slightly, then poke holes all over the top.
- Pour most of the sauce over the cake and let it soak in.
- Save the remaining sauce to drizzle over each slice before serving.
Commonly Asked Questions
Can I make this cake ahead of time?
Yes, this cake is great for making ahead. You can bake it a day in advance and store it covered at room temperature. Wait to pour the sauce until shortly before serving for the best texture or reheat slices with extra sauce if already soaked.
What is pistachio cream, and where can I find it?
Pistachio cream is a sweet, velvety spread made from finely ground pistachios, often blended with sugar and sometimes a touch of milk or oil. It’s not the same as pistachio butter—which is typically unsweetened and thicker. Pistachio cream adds a rich, nutty flavor and silky-smooth texture to sauces, pastries, and desserts. You can usually find it at specialty or international markets—or grab a jar online here.
Can I substitute the pistachio cream?
If you can’t find pistachio cream, try using white chocolate hazelnut spread or almond cream as a last resort, but it will change the flavor. Pistachio butter is not recommended as it’s too thick and oily for the sauce.
Do I need to use both extracts?
Using both vanilla and pistachio extract gives the cake a more layered flavor, but if you only have one, vanilla is the priority. Without pistachio extract, the cake will still be delicious but less nutty.
How do I know when the cake is done?
Check with a toothpick in the center—it should come out clean or with just a few crumbs. The top should look golden and set. Don’t overbake or the texture can dry out and soak up less sauce.
How should I store leftovers?
Store the cake covered at room temperature for a day or two. For longer storage, refrigerate in an airtight container. Reheat slices gently in the microwave and spoon extra sauce on top if needed.
Can I freeze the cake?
Yes, you can freeze the baked cake (without sauce) wrapped tightly in plastic wrap and foil. Thaw at room temperature and warm slightly before adding freshly made sauce and serving. This keeps the texture from becoming soggy.
Pistachio Sticky Pudding Cake
Equipment
- nonstick baking spray
- Small and medium stock pots
- Wooden spoon
- Electric mixer or hand whisk
- Measuring cups and spoons
- Toothpick or cake tester
- Glass bowl
Ingredients
For the Cake:
- 8 oz Medjool dates pitted and finely chopped
- 1 cup water
- 1 cup finely ground pistachios
- 2 ½ cups 1.1 gluten-free flour or all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp ground cardamom
- ¼ tsp ground cinnamon
- 1 tsp kosher salt
- 8 tbsp unsalted butter, room temperature
- ⅓ cup packed light brown sugar
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp pistachio extract
- 1 ¾ cups buttermilk or 1 3/4 cups dairy-free milk + 3 tsp white vinegar
- ¼ cup molasses or maple syrup
- 2 large eggs
For the Pistachio Toffee Sauce:
- 2 ½ cups heavy cream
- 1 tsp vanilla extract
- ½ tsp pistachio extract
- 1 cup pistachio cream not pistachio butter
- ⅔ cup brown sugar
Instructions
Make the Cake:
- Preheat oven to 350°F. Spray a 9×13-inch cake pan with nonstick baking spray.
- Date Paste: In a small stock pot over medium-low heat, cook chopped dates with 1 cup water. Stir and mash continuously with a wooden spoon until a thick paste forms (7–10 minutes). Set aside.
- In a mixing bowl, cream butter, brown sugar, and granulated sugar together until fluffy.
- Beat in the eggs one at a time. Add vanilla extract, pistachio extract, molasses (or maple syrup), buttermilk, and the prepared date paste. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cardamom, cinnamon, salt, and ground pistachios.
- Add the dry ingredients to the wet mixture and mix just until incorporated—do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and allow to cool slightly in the pan.
Make the Pistachio Toffee Sauce:
- In a medium stock pot, combine heavy cream, vanilla extract, pistachio extract, pistachio cream, and brown sugar.
- Cook over medium heat, stirring continuously, until it thickens and turns a light golden color (about 10 minutes).
- Remove from heat and pour into a glass bowl to cool slightly.
Assemble:
- Once the cake has partially cooled, poke holes all over the top using a toothpick or skewer.
- Pour 3/4 of the pistachio toffee sauce evenly over the cake, allowing it to soak for 10 minutes.
- Reserve the remaining 1/4 sauce to drizzle over individual slices before serving.
Nutrition
This cake is one of those desserts that looks simple but hits way above expectations. The sauce soaks in just enough to make the texture rich without falling apart, and the pistachio flavor actually comes through. I usually make it the day before and reheat it with a little extra sauce when serving. It’s low-effort, high-reward, and always gets people asking for the recipe.
I DO NOT UNDERSTAND how much flour goes into your recipes?????
Where do you buy pistachio extract and cream
Hello, here is the pistachio cream Danielle likes to use: https://amzn.to/40gE1dl
Here is the pistachio extract: https://amzn.to/4lG17SD
Hi, can you please clarify how much butter is needed? Is it 8tbsp only or 8tbsp plus a stick of butter? Thanks!
8 tablespoons 🙂