Description
Classic British Sticky Toffee Date Cake with Rich Toffee Sauce is a moist, sweet dessert made with dates and topped with luscious toffee.
Ingredients
Scale
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200g) pitted chopped dates
- 1 teaspoon baking soda (for dates)
- 1 cup (240ml) boiling water
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- For the toffee sauce:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) brown sugar
- 3/4 cup (180ml) heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 175°C (350°F). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Combine chopped dates with 1 tsp baking soda and boiling water. Let soak for 15 minutes.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and brown sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and mix well.
- Fold in the soaked dates and their liquid into the creamed mixture.
- Gradually add the dry ingredients, mixing just until combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, make the toffee sauce: In a saucepan, melt butter, then add brown sugar and cream. Bring to a boil, then simmer for 5 minutes, stirring constantly. Remove from heat and stir in vanilla extract.
- When the cake is done, poke holes in the top and pour half the toffee sauce over it. Let it soak in. Serve slices warm with extra toffee sauce on top.
Notes
- Do not overmix the batter to avoid a dense texture.
- Ensure all ingredients are at room temperature before starting.
- Toffee sauce can be made ahead and stored in the fridge.
- Serve warm with whipped cream or ice cream for best results.
- You can freeze individual cake slices wrapped tightly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 40g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: sticky toffee pudding, date cake, toffee sauce dessert, British dessert, classic sticky toffee cake