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Sticky Date Cake with Toffee Sauce Recipe

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★★★★★

4.6 from 137 reviews

A moist and flavorful sticky date cake made with sweet Medjool dates soaked in boiling milk, combined with a spiced batter, and baked to golden perfection. Served warm with a rich, homemade toffee sauce, this classic dessert is perfect for any occasion and pairs wonderfully with ice 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. Prepare the Baking 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 prevent sticking and ensure easy removal.
  2. Soak the Dates: Place the chopped, pitted dates into a medium bowl. Sprinkle the baking soda evenly over the dates, gently tossing to coat. Pour the boiling milk or water over the dates, cover the bowl with a tea towel, and let them soak for 10 to 15 minutes to soften.
  3. Make Date Paste: Transfer the soaked dates and liquid into a stand mixer bowl fitted with a paddle attachment. Mix until a loose paste forms. For an ultra-smooth paste, blend them in a food processor or blender, then return the paste to the mixing bowl and set aside. Wipe the mixer bowl clean.
  4. Mix Dry Ingredients: In a separate large bowl, whisk together the flour, baking powder, cinnamon (if using), and salt until well combined. Set aside.
  5. Cream Butter and Sugar: In the cleaned large mixing bowl, cream the unsalted butter and light brown sugar on medium speed for 2 to 3 minutes until the mixture is fluffy and well combined.
  6. Add Date Paste, Eggs, and Vanilla: Reduce mixer speed to low. Gradually add the date paste, then the eggs one at a time, followed by the vanilla extract. Once incorporated, increase the speed to medium and mix for another minute. Scrape down the bowl as needed to ensure even mixing.
  7. Combine Wet and Dry Ingredients: On low speed, add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
  8. Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will have a golden brown crust and should spring back lightly when pressed.
  9. Cool the Cake: Allow the cake to cool in the pan for 30 minutes, giving it time to set while you prepare the toffee sauce.
  10. Make Toffee Sauce: In a saucepan, combine the butter, heavy cream, and light brown sugar. Heat over medium-high and bring to a boil, stirring frequently. Let it simmer gently for 2 to 3 minutes, then remove from heat. Stir in the vanilla extract and salt. The sauce will thicken as it cools.
  11. Pierce and Soak the Cake: While the cake is still warm, poke numerous holes across the top using a toothpick or fork. Pour about half of the warm toffee sauce evenly over the cake. Use the back of a spoon or pastry brush to help the sauce absorb into the cake. Let it cool further for 20 to 30 minutes to maximize moisture and flavor infusion.
  12. Serve: Release the cake from the pan or lift it using the parchment paper. Transfer to a serving plate, drizzle with additional toffee sauce if desired, and serve warm with ice cream for the ultimate indulgence.

Notes

  • Using Medjool dates adds natural sweetness and moisture—ensure they are soft and pitted before use.
  • Boiling the dates in milk or water with baking soda helps soften them and activates baking soda, improving texture.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
  • The toffee sauce can be stored in the refrigerator and gently reheated before serving.
  • If preferred, vanilla can be substituted with other extracts like almond or maple for flavor variation.
  • Ensure eggs and butter are at room temperature for easier mixing and better texture.
  • To prevent the top from over-browning, tent the cake with foil if it browns too quickly during baking.

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

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