Description
Warm Sticky Toffee Cake is a rich, moist dessert made with chopped Medjool dates and topped with a luscious buttery toffee sauce. It’s a comforting classic perfect for any occasion.
Ingredients
Scale
- 1 1⁄2 cups (200g) pitted Medjool dates, chopped
- 1 tsp baking soda
- 1 cup (250ml) boiling water
- 7 tbsp (100g) unsalted butter, softened
- 3⁄4 cup (150g) light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 1⁄2 cups (180g) all-purpose flour
- 1 1⁄2 tsp baking powder
- 1/4 tsp salt
- 7 tbsp (100g) unsalted butter (for toffee sauce)
- 3/4 cup (150g) light brown sugar (for toffee sauce)
- 3/4 cup (200ml) heavy cream
- 1 tsp vanilla extract (for toffee sauce)
Instructions
- Preheat the oven to 350°F (180°C). Grease and line an 8-inch (20 cm) round cake pan.
- Combine chopped dates and baking soda in a bowl. Pour boiling water over them and let sit for 10 minutes.
- Cream softened butter and brown sugar together until light and fluffy. Add eggs one at a time, mixing well, then add vanilla extract.
- Stir in the date mixture, including the soaking liquid.
- In a separate bowl, sift together flour, baking powder, and salt. Gently fold into the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 35–40 minutes or until a toothpick inserted 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 butter and brown sugar in a saucepan over medium heat, stirring constantly. Add cream and vanilla, simmer for 3–5 minutes until slightly thickened.
- Poke holes in the cake with a skewer. Pour half the warm toffee sauce over the cake to soak in.
- Serve warm slices with remaining sauce drizzled over, optionally with whipped cream or ice cream.
Notes
- Use room-temperature eggs and butter for better texture.
- Do not overmix the batter to keep the cake light.
- Soaking the dates longer deepens their flavor.
- Add cinnamon or nutmeg for extra warmth.
- Can substitute dates with dried figs or prunes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 42g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Warm Sticky Toffee Cake, Sticky Toffee Pudding, British Toffee Dessert, Date Cake, Toffee Sauce Cake