Sticky Date Cake
Indulge in the rich, caramelized decadence of Sticky Date Cake, a classic dessert that perfectly balances moist sweetness with a velvety toffee sauce. Made with tender pitted dates soaked to perfection and folded into a buttery batter, this cake is a dreamy combination of deep, natural sweetness and warm, cozy flavors. Each slice is topped with a luscious homemade toffee sauce crafted from heavy cream, brown sugar, and a hint of vanilla for an extra layer of indulgence. Ready in just an hour, this dessert is ideal for entertaining or a comforting treat after dinner. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible dessert experience. Whether you're looking for a show-stopping finale for a special occasion or simply craving a taste of nostalgia, this sticky date cake is sure to satisfy. Perfect for keywords like "Sticky Date Cake Recipe," "easy dessert ideas," and "toffee sauce cake."
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Recipe Information
Ingredients
- 250 grams pitted dates
- 250 ml boiling water
- 1 teaspoon baking soda
- 125 grams unsalted butter
- 200 grams brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 250 ml heavy cream
- 150 grams brown sugar (for toffee sauce)
- 60 grams unsalted butter (for toffee sauce)
- 1 pinch salt (for toffee sauce)
- 0.5 teaspoon vanilla extract (for toffee sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease and line a 20cm (8-inch) round cake pan with parchment paper.
Place the pitted dates in a bowl and pour the boiling water over them. Stir in the baking soda and let the mixture sit for 10 minutes to soften the dates.
Meanwhile, in a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy. Mix in the vanilla extract.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Drain the date mixture lightly (reserving some liquid) and mash the dates with a fork or blend them until smooth. Add the mashed dates and any reserved liquid to the butter mixture and mix well.
Fold the dry ingredients into the wet ingredients gently, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the surface. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the toffee sauce. In a small saucepan, combine the heavy cream, brown sugar, unsalted butter, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the sauce thickens slightly (about 5 minutes). Remove from heat and stir in the vanilla extract.
Once the cake is baked, let it cool in the pan for 10 minutes, then transfer it to a wire rack.
Serve the cake warm, drizzled generously with toffee sauce. Optionally, add a scoop of vanilla ice cream or whipped cream on the side.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 64.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
