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Sticky Date Cake with Toffee Sauce Recipe

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3.8 from 4 reviews

This sticky date cake recipe features a moist and tender cake made from pitted Medjool dates soaked in boiling milk or water for a luscious texture. The batter is flavored with cinnamon and vanilla, then baked to golden perfection. The cake is served with a rich homemade toffee sauce made from butter, heavy cream, brown sugar, and vanilla, which is poured over the cake while still warm to enhance its sweetness and moisture. Perfect for dessert lovers craving a comforting and indulgent treat.

Ingredients

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 bean paste

Toffee Sauce

  • 4 tablespoons (57 g) unsalted butter
  • ⅔ cup (160 ml) heavy cream
  • ½ cup (100 g) light brown sugar
  • 1 teaspoon vanilla bean paste
  • ¼ teaspoon salt

Instructions

  1. Prepare the pan: Preheat the 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.
  2. Soak the dates: Place the pitted and chopped dates in a medium bowl. Sprinkle with baking soda and toss gently to coat. Pour boiling milk or water over the dates, cover with a tea towel, and let soak for 10 to 15 minutes until soft.
  3. Create the date paste: Transfer the soaked dates and liquid to a stand mixer fitted with the paddle attachment and mix until a loose paste forms. For an even smoother texture, blend the soaked dates and liquid in a blender or food processor, then return to the bowl and set aside. Clean the mixing bowl thoroughly.
  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 clean mixing bowl with paddle attachment, cream the room temperature butter and light brown sugar on medium speed for 2 to 3 minutes until fluffy and smooth.
  6. Add wet ingredients: With the mixer on low, gradually beat in the prepared date paste, followed by the eggs and vanilla bean paste, ensuring each is fully incorporated before continuing. Increase the speed to medium and mix for an additional minute. Scrape down the sides and bottom of the bowl as needed.
  7. Combine wet and dry ingredients: Reduce mixer speed to low and slowly add the dry flour mixture to the wet ingredients. Mix just until combined to avoid overmixing.
  8. Bake the cake: Pour the batter evenly into the prepared cake pan. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake top should be golden brown and spring back when lightly pressed.
  9. Cool the cake: Let the cake cool in the pan for 30 minutes while you prepare the toffee sauce.
  10. Make the toffee sauce: In a saucepan, combine butter, heavy cream, and light brown sugar. Heat over medium-high heat until boiling, stirring frequently. Simmer for 2 to 3 minutes, then remove from heat and stir in salt and vanilla bean paste. The sauce will thicken as it cools.
  11. Soak the cake with toffee sauce: While the cake is still warm, poke holes in the top with a toothpick, fork tines, or skewer. Pour half of the warm toffee sauce over the cake, using the back of a spoon or pastry brush to help the sauce soak in. Allow the cake to cool and absorb the sauce for 20 to 30 minutes.
  12. Serve: Release the cake from the pan or lift it out using the parchment paper. Transfer to a serving plate and drizzle with remaining toffee sauce as desired. Serve warm with extra toffee sauce and ice cream for an indulgent dessert experience.

Notes

  • Use Medjool dates for best flavor and texture; if unavailable, other soft dates may be used but soak time may vary.
  • For a dairy-free option, substitute milk with water or a plant-based milk and butter with a non-dairy alternative.
  • The toffee sauce can be made ahead and reheated gently before serving.
  • Ensure eggs and butter are at room temperature for better mixing and cake texture.
  • Do not overmix the batter once dry ingredients are added to keep the cake tender.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

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