Name: Sticky Date Cake with Toffee Sauce Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: British
Ingredients: 2 cups (9 oz.) pitted Medjool dates (about 15 – 16 dates); 1¼ cup (300 ml) boiling milk or water; 1 teaspoon baking soda; 1½ cups (180 g) all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon (optional); ¼ teaspoon salt; ½ cup (113 g) unsalted butter, room temperature; ½ cup (100 g) light brown sugar; 2 large eggs, room temperature; 1½ teaspoons vanilla extract; 4 tablespoons (57 g) unsalted butter; ⅔ cup (160 ml) heavy cream; ½ cup (100 g) light brown sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt

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Introduction

Sticky date cake is a moist, sweet treat perfect for any occasion. With a rich date paste base and a luscious toffee sauce, it’s sure to delight your taste buds. This recipe is straightforward and yields a wonderfully tender cake that pairs beautifully with ice cream.

A round, brown cake covered in a shiny caramel glaze is shown sliced on a white plate. Six triangular pieces are cut from the cake and arranged partly separated, revealing a dense, moist texture inside with a slightly darker, spongy crumb. The caramel glaze drips slightly down the sides of the cake and pools a little on the white marbled surface beneath the plate. The cake's top is smooth and glossy, while the texture inside looks soft and rich. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (9 oz.) pitted Medjool dates (about 15 – 16 dates)
1¼ cup (300 ml) boiling milk or water
1 teaspoon baking soda
1½ cups (180 g) all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon (optional)
¼ teaspoon salt
½ cup (113 g) unsalted butter, room temperature
½ cup (100 g) light brown sugar
2 large eggs, room temperature
1½ teaspoons vanilla extract
4 tablespoons (57 g) unsalted butter (for toffee sauce)
2/3 cup (160 ml) heavy cream
½ cup (100 g) light brown sugar (for toffee sauce)
1 teaspoon vanilla extract (for toffee sauce)
¼ teaspoon salt (for toffee sauce)

Instructions

Step 1: Preheat the oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) springform or 8-inch cake pan with parchment paper.
Step 2: Place the pitted and chopped dates in a medium bowl. Sprinkle the baking soda over the dates and toss gently to coat. Pour the boiling milk or water over the dates, cover with a tea towel, and let soak for 10 to 15 minutes.
Step 3: Transfer the soaked dates and liquid to a stand mixer fitted with the paddle attachment. Mix until a loose paste forms. For a smoother paste, blend the dates and liquid in a blender or food processor, then return to a bowl and set aside. Wipe the mixing bowl clean.
Step 4: In a separate large bowl, whisk together the flour, baking powder, cinnamon (if using), and salt. Set aside.
Step 5: In the cleaned mixing bowl, cream the butter and light brown sugar on medium speed for 2 to 3 minutes until well combined. On low speed, add the date paste, then the eggs, and vanilla extract. Increase to medium speed and mix for another minute, scraping the bowl as needed.
Step 6: With the mixer on low, gradually add the dry ingredients to the wet mixture until just combined.
Step 7: Pour the batter evenly into the prepared cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should bounce back when pressed lightly and be golden brown.
Step 8: Let the cake cool in the pan for 30 minutes while you prepare the toffee sauce. Combine the butter, heavy cream, and brown sugar in a saucepan. Heat over medium-high until boiling, then simmer for 2 to 3 minutes, stirring constantly. Remove from heat and stir in the salt and vanilla extract. The sauce will thicken as it cools.
Step 9: While the cake is still warm, use a toothpick or skewer to poke many holes in the top. Pour half of the toffee sauce over the cake, pushing some sauce into the holes with a spoon or pastry brush. Allow the cake to soak for 20 to 30 minutes.
Step 10: Carefully remove the cake from the pan and transfer it to a serving plate. Drizzle with remaining toffee sauce and serve warm with ice cream for best results.

Tips & Variations

For an even smoother date paste, blend the soaked dates thoroughly in a food processor before mixing with cake ingredients.
Substitute whole wheat flour for half of the all-purpose flour for a nuttier flavor and added texture.
Add chopped nuts like walnuts or pecans to the batter for extra crunch.
For a dairy-free version, use coconut cream and dairy-free butter alternatives.

Storage

Store the sticky date cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to restore softness. Keep any leftover toffee sauce refrigerated and warm slightly before serving.

How to Serve

A single slice of moist brown cake with a dense crumb is placed on a white plate with a thin rim. The cake slice is topped with a thick layer of smooth, light caramel sauce that drips down the sides, pooling slightly on the plate. On top of the caramel is a scoop of creamy, off-white ice cream with soft ridges, beginning to melt slightly over the caramel. In the background, a larger portion of the same cake covered in caramel sauce is visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of date instead of Medjool?

Yes, you can substitute with other soft, sweet dates like Deglet Noor, but Medjool dates provide a richer, caramel-like flavor and softer texture.

How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center of the cake. If it comes out clean or with only a few moist crumbs, the cake is done. The top should spring back gently when pressed.