Toffee Cake with Caramel Sauce
Indulge in the rich, irresistible flavors of this Toffee Cake with Caramel Sauce, a dessert that combines moist, date-infused sponge with a decadently smooth, homemade caramel sauce. Perfectly balancing sweetness and texture, this cake features softened dates folded into a buttery batter for a naturally caramelized flavor, while the warm, velvety caramel sauce adds a luxurious finishing touch. With just 25 minutes of prep and simple ingredients like brown sugar, vanilla, and heavy cream, this baked delight is a showstopper for dinner parties, holidays, or any indulgent occasion. Serve it warm with a drizzle of caramel sauce for the ultimate comfort dessert that melts in your mouth.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 115 grams Unsalted butter (softened)
- 200 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
- 150 grams Chopped dates
- 120 milliliters Hot water
- 1 teaspoon Baking soda (for soaking dates)
- 150 grams Sugar
- 80 grams Unsalted butter (for caramel sauce)
- 120 milliliters Heavy cream
- 0.25 teaspoon Salt (for caramel sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease and line an 8-inch round cake pan with parchment paper.
In a small bowl, combine the chopped dates, hot water, and 1 teaspoon of baking soda. Let the mixture sit for 10 minutes to soften the dates, then mash them slightly with a fork.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using a hand or stand mixer, beat the softened butter and brown sugar together until pale and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fold the mashed date mixture into the batter until evenly incorporated.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
While the cake is baking, prepare the caramel sauce. In a small saucepan, melt the 80 grams of butter over medium heat.
Stir in the sugar and cook for 2–3 minutes until the mixture becomes golden brown and slightly thickened.
Carefully add the heavy cream and whisk continuously for 2–3 minutes until the sauce is smooth and creamy. Stir in the salt and remove from heat.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Drizzle the warm caramel sauce over the cooled cake before serving, or serve the sauce on the side for individual servings.
Nutrition Facts
Calories |
4555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 5467 mg | 238% | |
| Total Carbohydrate | 621.8 g | 226% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 446.1 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 555 mg | 43% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1902 mg | 40% | |
*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.
