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Sticky date cake with warm toffee sauce drizzled over the top

Sticky Date Cake with Warm Toffee Sauce

A moist and decadent Sticky Date Cake topped with rich warm toffee sauce, perfect for family gatherings and a delightful twist on traditional desserts.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups medjool dates, pitted and chopped Use finely chopped if substituting.
  • 1 cup boiling water To soak the dates.
  • 1 tsp baking soda
  • 1.75 cups all-purpose flour
  • 1 cup packed brown sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 0.25 tsp salt
For the Toffee Sauce
  • 1 cup heavy cream
  • 0.75 cup packed brown sugar
  • 0.5 cup unsalted butter
  • 0.5 tsp salt

Method
 

Preparation
  1. In a mixing bowl, combine chopped medjool dates and baking soda. Pour boiling water over the dates and let them sit for about 10 minutes, allowing them to soften.
Making the Cake
  1. In a large bowl, cream together the softened butter and brown sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  2. Gradually fold in the flour and salt to the butter mixture. Carefully mix in the soaked dates along with their liquid until well combined.
Baking
  1. Preheat your oven to 350°F (175°C). Pour the batter into a greased cake pan. Bake for about 40 minutes, or until a toothpick inserted comes out clean.
Making the Toffee Sauce
  1. In a saucepan, combine heavy cream, brown sugar, unsalted butter, and salt. Cook over medium heat until melted and smooth, stirring regularly.
Serving
  1. Once the cake is baked and slightly cooled, generously pour the warm toffee sauce over the top. Serve it warm with your favorite ice cream or whipped cream.

Notes

Store tightly covered in plastic wrap in the refrigerator for up to a week. For longer storage, freeze wrapped in foil for about three months. Reheat individual slices in the microwave for 20-30 seconds.