Description
This Sticky Cake is a rustic, deeply satisfying dessert with a moist, almost pudding-like crumb under a caramelized, sticky glaze. It uses simple pantry staples and requires no mixer or special equipment. Perfect for chilly weekends, this foolproof recipe is pure comfort and will become a family favorite.
Ingredients
- All-Purpose Flour: 1.5 cups
- Baking Powder: 2 tsp
- Salt: 1/2 tsp
- Unsalted Butter (melted and slightly cooled): 1/2 cup
- Granulated Sugar: 1 cup
- Large Eggs (at room temperature): 2
- Whole Milk: 3/4 cup
- Vanilla Extract: 1 tsp
- Unsalted Butter (melted, for sticky topping): 1/2 cup
- Brown Sugar (packed firmly): 1 cup
- Corn Syrup (light or dark): 1/2 cup
- Heavy Cream: 1/4 cup
Instructions
1. 1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan.
2. 2. In a bowl, whisk the flour, baking powder, and salt. Set aside.
3. 3. In another bowl, mix the melted butter and granulated sugar until combined. Beat in the eggs one at a time, then stir in the vanilla.
4. 4. Add the dry ingredients to the wet mixture alternately with the milk. Mix until just combined; do not overmix.
5. 5. Pour the batter into the prepared pan.
6. 6. In a separate bowl, combine the melted butter, brown sugar, and corn syrup. Whisk until smooth, then stir in the heavy cream.
7. 7. Pour the sticky topping evenly over the uncooked batter. Do not stir it in.
8. 8. Bake for 40-45 minutes, until a toothpick inserted comes out mostly clean (sticky is okay). The cake will look dark and shiny.
9. 9. Let cool for 15 minutes before slicing. Serve warm.
Notes
For best results, pack brown sugar firmly and don’t skip the cream – it prevents the sauce from hardening.
Use a metal or glass pan, not dark non-stick. Let the cake rest for at least 15 minutes before cutting. For clean slices, use a plastic knife. If the top browns too fast, tent with foil.
Store leftovers in the refrigerator for up to 4 days; reheat individual slices in the microwave for 20-30 seconds or in a 300°F oven for 5 minutes. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: sticky cake, caramel cake, brown sugar cake, easy dessert, comfort food