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Sticky Date Cake with Toffee Sauce Recipe

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★★★★★

4.6 from 131 reviews

This Sticky Date Cake is a moist and delicious dessert featuring sweet Medjool dates soaked and pureed into the batter, baked to a golden perfection. It’s topped with a decadent homemade toffee sauce made from butter, heavy cream, and brown sugar, adding a rich and buttery finish. Perfect for serving warm with ice cream, this classic cake offers a wonderful combination of textures and flavors that date lovers will adore.

Ingredients

Scale

Dates and Soaking

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

Dry Ingredients

  • 1½ cups (180 g) all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (optional)
  • ¼ teaspoon salt

Wet Ingredients for Cake

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

Instructions

  1. Preheat and Prepare Pan: 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 to ensure easy removal after baking.
  2. Soak Dates: Place pitted and chopped dates into a medium bowl. Sprinkle with baking soda and gently toss to coat. Pour the boiling milk or water over the dates, cover with a tea towel, and allow to soak for 10 to 15 minutes until softened.
  3. Make Date Paste: Transfer the soaked dates and liquid into a stand mixer fitted with a paddle attachment. Mix until a loose paste forms. For a smoother texture, blend the mixture in a blender or food processor, then return it to the bowl. Wipe the mixing bowl to remove any residue.
  4. Mix Dry Ingredients: In a separate large bowl, whisk together the flour, baking powder, cinnamon (if using), and salt until fully combined. Set aside.
  5. Cream Butter and Sugar: Using a large mixing bowl with a paddle attachment, cream the unsalted butter and light brown sugar together on medium speed for 2 to 3 minutes until light and fluffy.
  6. Add Date Paste, Eggs, and Vanilla: On low speed, gradually add the date paste, followed by the eggs one at a time, and then the vanilla extract. Increase the mixer speed to medium and beat for another minute, scraping down the sides to ensure even mixing.
  7. Combine Wet and Dry Ingredients: On low speed, slowly incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
  8. Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when pressed gently.
  9. Cool the Cake: Let the cake cool in the pan for 30 minutes while you prepare the toffee sauce.
  10. Make Toffee Sauce: In a saucepan, combine butter, heavy cream, and light brown sugar. Heat over medium-high heat until it comes to a boil, stirring constantly. Simmer for 2 to 3 minutes until slightly thickened, then remove from heat and stir in salt and vanilla extract. The sauce will thicken further as it cools.
  11. Soak Cake with Sauce: While the cake is still warm, poke numerous holes in the top using a toothpick or fork. Pour half of the warm toffee sauce over the cake, gently pressing it into the holes with a spoon or pastry brush. Let the cake absorb the sauce while cooling for 20 to 30 minutes.
  12. Serve: Carefully release the sides of the pan or lift the cake out using the parchment paper. Transfer to a serving plate, drizzle with remaining toffee sauce, and serve warm with ice cream if desired.

Notes

  • For a smoother date paste, blending the soaked dates is recommended but optional.
  • You can substitute boiling water for milk to make it dairy-free, but the cake will be less rich.
  • If you prefer a less sweet cake, reduce the sugar in the cake batter and toffee sauce slightly.
  • Allowing the cake to soak in the toffee sauce improves moisture and flavor.
  • Use a springform pan for easier cake removal, especially if the cake is sticky.
  • Serve warm with vanilla ice cream or whipped cream for an indulgent dessert.

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

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