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Sticky Toffee Cake

A rich and indulgent sticky toffee cake made with sweet dates and a luscious toffee sauce, perfect for sharing with family on cozy occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 8 oz pitted dates, chopped Use the freshest dates for the best flavor, Medjool dates are especially tasty.
  • 1 tsp baking soda
  • 1 cup boiling water Used for soaking the dates.
  • 4 tbsp unsalted butter, softened For the cake batter.
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
For the Toffee Sauce
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Soak the chopped dates in baking soda and boiling water for about 15 minutes.
  2. Cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs and vanilla extract, beating until well blended.
  3. In another bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
  4. Alternate adding the dry mixture with the soaked dates into the butter and sugar mixture. Mix until just combined.
  5. Pour the batter into a greased baking pan and bake for 30 to 35 minutes, or until a toothpick comes out clean.
Toffee Sauce Preparation
  1. In a saucepan, combine unsalted butter, light brown sugar, heavy cream, and vanilla extract. Simmer until thickened.
  2. Once the cake is baked, drizzle the warm toffee sauce generously over the cake.
Serving
  1. Serve warm with a dollop of freshly whipped cream or a scoop of ice cream.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave before serving.