The Only Thing Better Than This Cake Is the Toffee Sauce You Drench It In

before, it’s fine crumbed: plush and springy, with no gaping air pockets—the perfect sauce sopper-upper. And the sauce, though its name is intimidating, involves no melting sugar or candy thermometers: It’s actually as simple as cooking butter and brown sugar until thick and smooth (this technically makes it, then adding vanilla, flaky salt, and sour cream, which brings some welcome tang to an otherwise rich sauce.

Want to dollop your cake, saturated with salted toffee, with more sour cream? Well why the heck not! This is your cake experience, after all—who are we to control it?Why shouldn’t sticky toffee pudding be baked in a classic Bundt shape and bathed in a salted toffee sauce? Yep, we couldn’t think of a reason either. It may look like a lot of sauce, but trust us, you’ll want to drown your cake in it and save some for snacking later—it’s that addictive.

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