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.