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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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)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease and line a 20cm (8-inch) round cake pan with parchment paper.
Step 2
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.
Step 3
Meanwhile, in a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy. Mix in the vanilla extract.
Step 4
Add the eggs, one at a time, beating well after each addition.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 6
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.
Step 7
Fold the dry ingredients into the wet ingredients gently, being careful not to overmix.
Step 8
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.
Step 9
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.
Step 10
Once the cake is baked, let it cool in the pan for 10 minutes, then transfer it to a wire rack.
Step 11
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
| Serving size | (1604.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5091.2 |
| Total Fat 251.1g | 0% |
| Saturated Fat 146.7g | 0% |
| Cholesterol 1029.8mg | 0% |
| Sodium 3376.5mg | 0% |
| Total Carbohydrate 686.7g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 507.3g | |
| Protein 39.1g | 0% |
| Vitamin D 111.6IU | 0% |
| Calcium 576.8mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 2606.6mg | 0% |
Source of Calories