Sticky Toffee Date Cake Copycat
Indulge in the ultimate dessert experience with this Sticky Toffee Date Cake Copycat recipe, a luscious twist on a classic favorite! This moist and fluffy cake gets its rich depth of flavor from softened dates blended into the batter, creating a natural caramel-like sweetness. Paired with a velvety homemade toffee sauce, made with brown sugar, butter, heavy cream, and a hint of vanilla, this dessert is pure decadence. Perfectly balanced with warm, buttery notes and a melt-in-your-mouth texture, this cake is ideal for special occasions or as a comforting treat. Serve warm with a drizzle of extra toffee sauce and a scoop of vanilla ice cream for an unforgettable finish. Ready in just an hour, this show-stopping dessert recipe is perfect for impressing your family and friends. Keywords: Sticky Toffee Date Cake, toffee sauce, decadent dessert, easy cake recipe, moist date cake, warm dessert, copycat recipe.
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 240 ml Hot water
- 1 teaspoon Baking soda
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 100 grams Brown sugar
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking powder
- 115 grams Toffee sauce (unsalted butter)
- 200 grams Toffee sauce (brown sugar)
- 240 ml Toffee sauce (Heavy cream)
- 1 teaspoon Toffee sauce (Vanilla extract)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F) and grease an 8-inch square or round cake pan. Line the bottom with parchment paper for easier removal.
Chop the pitted dates into smaller pieces and place them in a medium bowl. Pour 240ml of hot water over the dates and sprinkle 1 teaspoon of baking soda on top. Let this mixture sit for 10 minutes to soften the dates.
Using an immersion blender or a fork, mash the date mixture until it forms a chunky paste. Set aside to cool.
In a large mixing bowl, cream together 115g of unsalted butter, 100g of granulated sugar, and 100g of brown sugar until light and fluffy, about 2-3 minutes.
Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
Sift together 190g of all-purpose flour and 1 teaspoon of baking powder. Gradually fold the dry ingredients into the wet ingredients until just combined.
Fold the mashed date mixture into the batter until evenly incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the toffee sauce by combining 115g of unsalted butter, 200g of brown sugar, 240ml of heavy cream, 1 teaspoon of vanilla extract, and 0.25 teaspoon of salt in a saucepan over medium heat. Stir constantly until the mixture thickens slightly, about 5-7 minutes. Remove from heat and set aside.
Once the cake is done baking, allow it to cool in the pan for 10 minutes before transferring it to a serving plate.
Poke several small holes into the top of the cake with a skewer or fork. Pour half of the warm toffee sauce over the cake, allowing it to soak in.
Serve the cake warm with the remaining toffee sauce drizzled on top or on the side for extra indulgence. Optionally, serve with a scoop of vanilla ice cream or dollop of whipped cream.
Nutrition Facts
Calories |
5213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 2953 mg | 128% | |
| Total Carbohydrate | 837.6 g | 305% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 620.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 594 mg | 46% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2320 mg | 49% | |
*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.
