Description
This Sticky Toffee Date Cake is a rich and moist dessert made with sweet dates and topped with a luscious toffee sauce. It’s a comforting, indulgent treat that pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you’re hosting a special dinner or enjoying a quiet evening, this cake is guaranteed to impress.
Ingredients
Scale
- 200g (1 1/2 cups) pitted dates, chopped
- 240ml (1 cup) boiling water
- 1 tsp baking soda
- 100g (1/2 cup) unsalted butter, softened
- 150g (3/4 cup) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 180g (1 1/2 cups) all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- A pinch of salt
- For the Toffee Sauce: 100g (1/2 cup) unsalted butter
- 100g (1/2 cup) light brown sugar
- 120ml (1/2 cup) heavy cream
- 1 tsp vanilla extract
- A pinch of sea salt
Instructions
- Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
- In a bowl, combine chopped dates, baking soda, and boiling water. Let it sit for 10–15 minutes to soften the dates.
- In a separate bowl, cream the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in the soaked dates and their liquid.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the toffee sauce, melt the butter over medium heat in a saucepan. Add brown sugar and stir until dissolved.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until thickened.
- Remove from heat and stir in vanilla extract and sea salt.
- Pour the warm toffee sauce over the cooled cake before serving.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- If you prefer a spicier cake, feel free to add an extra pinch of cinnamon or nutmeg.
- The toffee sauce can be stored separately in the fridge for up to a week. Just reheat it before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 38g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Sticky Toffee Date Cake, Sticky Date Cake, Toffee Cake, Moist Date Cake, British Toffee Cake, Homemade Date Cake, Best Sticky Toffee Cake Recipe
