Description
Moist Date Cake with Buttery Toffee Glaze is a rich and delicious dessert combining the natural sweetness of dates with a creamy, buttery toffee sauce. The soft, moist cake paired with warm, sticky toffee glaze creates a delightful treat perfect for family gatherings or dinner parties.
Ingredients
Scale
- 200g (1 1/4 cups) chopped pitted dates
- 1 tsp baking soda
- 250ml (1 cup) boiling water
- 100g (7 tbsp) unsalted butter, softened
- 150g (3/4 cup, packed) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 180g (1 1/2 cups) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 100g (7 tbsp) unsalted butter (for toffee sauce)
- 150g (3/4 cup, packed) brown sugar (for toffee sauce)
- 200ml (3/4 cup + 1 tbsp) heavy cream
- 1 tsp vanilla extract (for toffee sauce)
Instructions
- Preheat oven to 175°C (350°F) and grease and line a 20 cm (8-inch) round cake pan with baking paper.
- In a medium bowl, combine chopped dates and baking soda. Pour boiling water over, stir gently, and let sit for 15 minutes.
- In a large bowl, cream softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Sift together flour, baking powder, and salt in another bowl.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- Fold in the date mixture (including liquid) gently.
- Pour batter into prepared pan, smooth top, and bake for 35-40 minutes until a toothpick inserted comes out clean.
- While baking, prepare toffee sauce: In a saucepan, combine butter, brown sugar, and heavy cream over medium heat. Stir until smooth and thickened, about 5-7 minutes. Remove from heat and stir in vanilla extract.
- Cool cake in pan for 10 minutes. Poke holes with a skewer across the surface, then pour half of the warm toffee sauce over cake, letting it soak in.
- Serve remaining toffee sauce on the side or drizzle over individual slices.
Notes
- Use fresh dates; soak hard dates in boiling water before chopping for better texture.
- Do not overmix the batter to keep cake light and moist.
- Poke holes in cake before pouring toffee sauce to maximize absorption.
- Room temperature ingredients help create smoother batter and uniform baking.
- Store cake in airtight container at room temperature up to 3 days or refrigerate for longer storage.
- Freeze individual slices wrapped well; thaw at room temperature or microwave before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Moist Date Cake, Buttery Toffee Glaze, Date dessert, sticky toffee cake, rich cake recipe