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Sticky Date Cake with Toffee Sauce Recipe

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★★★★★

4.9 from 83 reviews

This Sticky Date Cake is a moist and rich dessert made with sweet Medjool dates soaked in boiling milk, combined with a tender cake batter, and baked to perfection. It’s topped with a luscious homemade toffee sauce that soaks into the cake, creating a sticky, flavorful treat that pairs wonderfully with ice cream or whipped cream.

Ingredients

Scale

Date Paste

  • 2 cups (9 oz.) pitted Medjool dates (about 15 – 16 dates)
  • 1¼ cup (300 ml) boiling milk or water
  • 1 teaspoon baking soda

Cake Batter

  • 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

Toffee Sauce

  • 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

Instructions

  1. Prepare the pan and preheat: Preheat your oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) springform or an 8-inch cake pan with parchment paper to ensure easy removal of the cake later.
  2. Soak the dates: Place pitted and chopped dates in a medium bowl, sprinkle them with baking soda, and toss gently to coat. Pour boiling milk or water over the dates, cover with a tea towel, and let them soak for 10-15 minutes to soften.
  3. Make date paste: Transfer the date and milk mixture to a stand mixer fitted with a paddle attachment and mix until a loose paste forms. For a smoother texture, you can blend the mixture in a food processor or blender. Set the date paste aside and clean the mixing bowl.
  4. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, ground cinnamon (if using), and salt until well blended. Set aside.
  5. Cream butter and sugar: In the cleaned large mixing bowl with the paddle attachment, cream the room-temperature butter and light brown sugar on medium speed for 2-3 minutes until light and fluffy.
  6. Add date paste, eggs, and vanilla: Lower the mixer speed, and gradually add the date paste, then the eggs, followed by the vanilla extract. Once combined, increase speed to medium and mix for another minute, scraping down the bowl as needed.
  7. Incorporate dry ingredients: On low speed, add the dry flour mixture to the wet ingredients. Mix gently until just combined, taking care not to overmix, which keeps the cake tender.
  8. Bake the cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake’s crust should be golden and the top should spring back lightly when pressed.
  9. Cool the cake: Let the cake cool in the pan for 30 minutes. Meanwhile, prepare the toffee sauce.
  10. Make the toffee sauce: In a saucepan, combine butter, heavy cream, and light brown sugar. Heat the mixture over medium-high heat until it reaches a boil. Stir continuously and let it simmer for 2-3 minutes. Remove from heat and stir in the salt and vanilla extract. The sauce will thicken slightly as it cools.
  11. Poke and soak the cake: While the cake is still warm, use a toothpick or fork to poke multiple holes all over the surface. Pour about half of the warm toffee sauce over the cake, pressing it gently with the back of a spoon or a pastry brush to help it soak evenly. Let the cake absorb the sauce and cool completely for 20-30 minutes.
  12. Serve: Release the sides of the springform pan or lift the cake out using the parchment paper and place it on a serving plate. Drizzle with remaining toffee sauce as desired. Serve the sticky date cake with additional toffee sauce and ice cream or whipped cream for an indulgent dessert experience.

Notes

  • For a smoother date paste, using a blender or food processor is recommended.
  • Medjool dates are preferred for their natural sweetness and soft texture.
  • You can substitute boiling milk with boiling water if dairy-free is needed.
  • The toffee sauce can be made ahead and gently reheated before serving.
  • Ensure eggs and butter are at room temperature to achieve the best cake texture.

Keywords: Sticky Date Cake, Date Cake, Toffee Sauce, Dessert, British Cake, Medjool Dates

Find it online: https://heutigemahlzeiten.com/sticky-date-cake-with-toffee-sauce-recipe/