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; 2/3 cup (160 ml) heavy cream; ½ cup (100 g) light brown sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt

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Introduction

This Sticky Date Cake is a comforting dessert featuring tender dates soaked in a rich, buttery batter and topped with a luscious homemade toffee sauce. Perfect for cozy evenings or special occasions, it’s a timeless treat that melts in your mouth.

The image shows a thick slice of brown cake with a moist texture, placed on a white plate. The cake slice has darker spots inside, suggesting bits of fruit or nuts. On top, there is a scoop of creamy white ice cream beginning to melt, with smooth, soft texture. A glossy caramel sauce is dripping down the sides of the cake and pooling slightly on the plate, adding a shiny amber color contrast. The background features a white marbled surface with part of the remaining cake visible behind the plate. 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 your 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 pitted and chopped dates in a medium bowl, sprinkle with baking soda, and toss gently. Pour boiling milk or water over the dates, cover with a tea towel, and let soak for 10–15 minutes.
Step 3: Transfer the soaked dates and liquid to a stand mixer with a paddle attachment and mix until a loose paste forms. For a smoother texture, blend the mixture, then return it to the bowl. Wipe the mixing bowl clean.
Step 4: In a separate large bowl, whisk together flour, baking powder, cinnamon (if using), and salt. Set aside.
Step 5: Using the stand mixer, cream the room temperature butter and brown sugar on medium speed for 2–3 minutes until combined.
Step 6: On low speed, add the date paste, followed by eggs and vanilla extract. Increase speed to medium and mix for another minute, scraping the bowl as needed.
Step 7: Add the dry ingredients to the wet mixture on low speed and mix just until combined. Avoid overmixing.
Step 8: Pour the batter evenly into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The crust should be golden and spring back when pressed gently.
Step 9: Let the cake cool in the pan for 30 minutes. Meanwhile, make the toffee sauce.
Step 10: In a saucepan, combine butter, heavy cream, and brown sugar. Heat over medium-high until it boils, then simmer for 2–3 minutes while stirring. Remove from heat and stir in salt and vanilla. The sauce will thicken as it cools.
Step 11: While the cake is still warm, poke holes in the top using a toothpick or fork. Pour half of the toffee sauce over the cake, gently pressing it in to soak.
Step 12: Allow the cake to cool and absorb the sauce for 20–30 minutes. Release the sides of the pan, transfer the cake to a serving plate, and drizzle with more toffee sauce if desired. Serve with ice cream for an extra indulgence.

Tips & Variations

For a smoother cake texture, blend the soaked dates thoroughly before mixing into the batter.
Swap ground cinnamon with ground nutmeg or allspice for a different warm spice flavor.
Use almond milk or oat milk instead of dairy if you prefer a dairy-free version.
Add chopped walnuts or pecans to the batter for added crunch.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving, then drizzle with warmed toffee sauce for best results.

How to Serve

A round cake with six triangular slices cut, each slice showing a moist, dark brown crumb inside. The whole cake and slices are covered in a shiny, smooth, thick caramel-colored glaze that drips slightly onto a white plate below. The cake rests on a white marbled surface, and the glaze appears glossy and rich with a slightly sticky texture on top of each slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dates for this cake?

Yes, you can use other soft dates like Deglet Noor, but Medjool dates are preferred for their natural sweetness and moisture, which help keep the cake tender.

Is it possible to make this cake gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for similar texture and baking performance.