This Sticky Toffee Cake Recipe is the definition of comfort dessert—soft, moist date sponge soaked in warm, buttery toffee sauce. Every bite delivers deep caramel flavor balanced with rich vanilla notes, making it perfect for dinner parties, holidays, or whenever you crave an indulgent homemade dessert. Despite its luxurious taste, this cake is surprisingly simple and comes together in under an hour.
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Ingredients
For the Cake
- 8 ounces pitted dates, finely chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 4 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
For the Toffee Sauce
- ½ cup unsalted butter
- 1 cup light brown sugar, packed
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Optional Toppings
- Whipped cream
- Vanilla ice cream
Instructions for Sticky Toffee Cake Recipe
- Soften the dates
Place chopped dates in a heatproof bowl. Sprinkle with baking soda and pour boiling water over them. Let sit for 10 minutes. - Prepare the oven and pan
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan. - Cream butter and sugar
Beat butter and granulated sugar until light and fluffy, about 2–3 minutes. - Add eggs and vanilla
Mix in eggs one at a time, then stir in vanilla extract. - Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. - Make the batter
Alternate adding dry ingredients and the softened date mixture to the batter, mixing just until combined. - Bake the cake
Pour batter into prepared pan. Bake for 30–35 minutes, until a toothpick inserted comes out clean. - Prepare the toffee sauce
Melt butter and brown sugar in a saucepan over medium heat. Stir in cream and vanilla. Simmer 3–5 minutes until thick but pourable. - Serve
Drizzle warm toffee sauce generously over the cake before serving.
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Pro Tips
- Chop dates finely for a smoother cake texture
- Warm the sauce just before serving for maximum flavor
- Use parchment paper for effortless cake removal
- Let the cake rest 10 minutes before slicing
Why This Recipe Works
- Dates provide natural sweetness and moisture
- Baking soda softens fruit and enhances texture
- Balanced sweetness from both sponge and sauce
- Simple ingredients create bakery-style results
Substitutions & Variations
- Swap dates with dried figs or prunes
- Use coconut cream instead of heavy cream
- Add chopped walnuts or pecans for texture
- Serve as individual mini cakes for entertaining
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Bake cake up to 24 hours in advance
- Refrigerate: Store cake and sauce separately for up to 4 days
- Freeze: Freeze unfrosted cake up to 2 months
- Reheat: Warm cake and sauce gently before serving
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Serving Ideas for Sticky Toffee Cake Recipe
- Serve warm with vanilla ice cream
- Add whipped cream and extra sauce
- Pair with espresso or black tea
- Garnish with fresh berries for contrast
Nutrition (Per Serving Estimate)
- Calories: ~420
- Carbohydrates: 58g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 12g
- Sugar: 45g
- Sodium: 220mg
Values are approximate and may vary.
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Frequently Asked Questions
Can I make sticky toffee cake ahead of time?
Yes, bake the cake in advance and reheat gently before serving.
Which dates work best?
Medjool or Deglet Noor dates both work well.
Can I double the recipe?
Yes, use a 9×13-inch pan and bake 40–45 minutes.
Is toffee sauce the same as caramel?
It’s similar but richer and creamier.
Does this cake need to be served warm?
Warm is best for flavor and texture.
This Sticky Toffee Cake Recipe is a timeless dessert that delivers warmth, richness, and irresistible sweetness in every bite. Whether served casually or dressed up for guests, it’s a guaranteed crowd-pleaser.
Sticky Toffee Cake Recipe
This sticky toffee cake features a moist date sponge drenched in warm, buttery toffee sauce. Rich, comforting, and full of deep caramel flavor, it’s an easy yet impressive dessert perfect for holidays, dinner parties, or cozy nights in.
Equipment
- 8-inch baking pan
- Mixing bowls
- electric mixer or whisk
- saucepan
- Measuring cups and spoons
Ingredients
- 8 oz pitted dates, finely chopped
- 1 tsp baking soda
- 1 cup boiling water
- 4 tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter (for toffee sauce)
- 1 cup light brown sugar, packed
- 1/2 cup heavy cream
- 1 tsp vanilla extract (for toffee sauce)
Instructions
- Place the chopped dates in a heatproof bowl, sprinkle with baking soda, and pour the boiling water over them. Let sit for 10 minutes to soften.
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- Beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and the softened date mixture to the batter, mixing just until combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- While the cake bakes, melt the butter and brown sugar in a saucepan over medium heat. Stir in the cream and vanilla and simmer for 3–5 minutes until thick but pourable.
- Drizzle the warm toffee sauce generously over the cake before serving.
Notes
Always serve with warm toffee sauce for the best flavor and texture. Chop dates finely for a smoother crumb, and warm the sauce just before serving. Let the cake rest about 10 minutes before slicing.
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