Print

Sticky Date Cake with Toffee Sauce Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

This Sticky Date Cake is a classic, moist and delicious dessert made with sweet Medjool dates soaked in boiling milk or water, combined with a lightly spiced batter, then baked to perfection. It is topped with a rich, creamy homemade toffee sauce that seeps into the cake, making every bite irresistibly sticky and flavorful. Perfect for any occasion, this cake pairs wonderfully with vanilla ice cream or whipped cream.

Ingredients

Scale

Date Cake

  • 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

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. Preheat and Prepare Pan: 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 to prevent sticking.
  2. Soak Dates: Place the pitted and chopped dates into a medium bowl. Sprinkle baking soda over the dates and gently toss to coat. Pour boiling milk or water over the dates, cover with a tea towel, and let them soak for 10-15 minutes until softened.
  3. Make Date Paste: Transfer the date and liquid mixture to a stand mixer fitted with a paddle attachment and mix until a loose paste forms. For a smoother paste, blend the dates and liquid in a food processor or blender, then return the paste to the mixing bowl. Wipe out the mixer bowl to remove residue.
  4. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, ground cinnamon (if using), and salt. Set aside.
  5. Cream Butter and Sugar: In a large mixing bowl with the paddle attachment, cream the room temperature butter and light brown sugar on medium speed for 2-3 minutes until fluffy and well combined.
  6. Incorporate Wet Ingredients: With the mixer running on low, add the prepared date paste, then beat in the eggs one at a time followed by the vanilla extract. Increase the speed to medium and beat for an additional minute until fully incorporated, scraping the bowl as necessary.
  7. Combine Batter: With the mixer on low, gradually add the dry ingredients to the wet mixture and mix just until combined. Avoid overmixing to keep the cake tender.
  8. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will be golden brown and spring back when gently pressed.
  9. Cool the Cake: Allow the cake to cool in the pan for 30 minutes.
  10. Make Toffee Sauce: In a saucepan, combine butter, heavy cream, and light brown sugar. Heat over medium-high heat until it reaches a boil. Stir continuously and simmer for 2-3 minutes. Remove from heat and stir in salt and vanilla extract. The sauce will thicken as it cools.
  11. Poke and Soak: While the cake is still warm, use a toothpick or fork to poke multiple holes in the top. Pour about half of the toffee sauce over the cake, using a spoon or pastry brush to help the sauce seep in. Let the cake cool and absorb the sauce for an additional 20-30 minutes.
  12. Serve: Release the sides of the pan or lift the cake out using the parchment paper. Transfer to a serving plate and drizzle with remaining toffee sauce if desired. Serve warm with ice cream for a decadent dessert experience.

Notes

  • Using Medjool dates provides a rich sweetness and soft texture; if unavailable, other soft dates may be used but adjust soaking time accordingly.
  • The optional cinnamon adds warm spice that complements the dates and toffee sauce but can be omitted if preferred.
  • Ensure butter and eggs are at room temperature for better mixing and cake texture.
  • For a smoother date paste, blending is recommended, but mixing alone also works.
  • Toffee sauce can be made ahead and reheated gently before serving.
  • Serving with vanilla ice cream or whipped cream enhances the richness and balances sweetness.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.

Keywords: sticky date cake, date cake recipe, toffee sauce, Medjool dates, moist cake, classic dessert

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