Why make this recipe
Ina Garten’s sticky toffee cake is warm, rich, and full of sweet toffee flavor. It feels special but stays simple to make. If you like easy party cakes, you may also enjoy the Better Than Anything Cake recipe for a different kind of show-stopping dessert.
This cake uses chopped dates soaked in hot water for a soft, sticky crumb and a warm toffee sauce poured over the baked cake. It is great for family dinners or when you want a cozy dessert. For a quick breakfast idea that still feels like a treat, check this pumpkin pancake recipe.
How to make Ina Garten Sticky Toffee Cake Recipe
This cake is an easy mix-and-bake dessert. You soak the dates, mix the batter, bake the cake, then make a toffee sauce to pour over the warm cake. For another step-by-step style that keeps things simple, see the clear method on the internet’s favorite pancake recipe.
Ingredients
Ingredients :
- 8 oz pitted dates, chopped
- 1 tsp baking soda
- 1 cup boiling water
- 4 tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 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 sauce)
- 1 cup light brown sugar (for sauce)
- 1/2 cup heavy cream (for sauce)
- 1 tsp vanilla extract (for sauce)
Directions
- Soak chopped dates in baking soda and boiling water. Let sit until soft.
- Cream 4 tbsp butter and 3/4 cup granulated sugar. Add eggs and 1 tsp vanilla and mix well.
- Mix flour, baking powder, and salt in a bowl. Add dry mix to wet mix, alternating with the softened dates and liquid.
- Pour batter into a greased pan and bake 30–35 minutes, until a toothpick comes out clean.
- For the sauce, simmer 1/2 cup butter, 1 cup light brown sugar, and 1/2 cup heavy cream until thick. Stir in 1 tsp vanilla.
- Drizzle the warm sauce over the warm cake. Serve with whipped cream or ice cream.
To see another short dessert method, you can compare timing with the quick 15-minute cake guide.
How to serve Ina Garten Sticky Toffee Cake Recipe
Serve the cake warm. Spoon extra toffee sauce over each slice. Add a scoop of vanilla ice cream or a dollop of whipped cream for balance. A hot cup of coffee or tea pairs well.
How to store Ina Garten Sticky Toffee Cake Recipe
Cover leftover cake and keep it in the fridge for up to 4 days. Reheat slices gently in a low oven or microwave before serving, and add fresh warm sauce if you like.
Tips to make Ina Garten Sticky Toffee Cake Recipe
- Chop the dates small so they mix evenly.
- Let the dates soak until very soft to keep the cake moist.
- Use room-temperature eggs and butter for a smooth batter.
- Warm the sauce before serving for the best texture.
- For a different twist, try a spiced touch like cinnamon. You can look back at another pumpkin idea with this pumpkin pancake recipe for flavor inspiration.
FAQs
Q: Can I make this cake ahead?
A: Yes. Bake the cake, cool, then store in the fridge. Warm the cake and sauce before serving.
Q: Can I use another sweetener for the sauce?
A: You can try darker brown sugar for deeper flavor, but keep the same amount.
Q: Is there a nut-free option?
A: This recipe is nut-free as written. Check any store-bought items for cross-contamination if you need strict nut-free.
Q: Can I freeze the cake?
A: Yes. Wrap slices well and freeze up to 2 months. Thaw in the fridge and warm gently.
Conclusion
For another classic version, see Food Network’s Sticky Toffee Date Cake recipe which shows a similar approach. If you want a boozy twist, try the Bourbon Glaze variation at Blythe’s Blog for Sticky Toffee Date Cake with Bourbon Glaze. For more seasonal ideas and a written take on the bourbon glaze style, read this post on Savoring the Seasons: Sticky Toffee Date Cake with Bourbon Glaze. You can also find archive notes and tips at Jane Ammeson’s collection. For a copycat version to compare, try the Sticky Toffee Date Cake (Copycat) Recipe at Food.com.
Sticky Toffee Cake
Ingredients
For the cake
- 8 oz pitted dates, chopped Chop the dates small for even mixing.
- 1 tsp baking soda Used to soak dates.
- 1 cup boiling water Used to soak the dates.
- 4 tbsp unsalted butter, softened Use room-temperature for a smooth batter.
- ¾ cup granulated sugar
- 2 large eggs Use room temperature.
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt Enhances flavor.
For the toffee sauce
- ½ cup unsalted butter Melted for sauce.
- 1 cup light brown sugar
- ½ cup heavy cream
- 1 tsp vanilla extract For the sauce.
Instructions
Preparation
- Soak chopped dates in baking soda and boiling water. Let sit until soft.
- Cream 4 tbsp butter and 3/4 cup granulated sugar. Add eggs and 1 tsp vanilla and mix well.
- Mix flour, baking powder, and salt in a bowl. Add dry mix to wet mix, alternating with the softened dates and liquid.
Baking
- Pour batter into a greased pan and bake 30–35 minutes, until a toothpick comes out clean.
Sauce Preparation
- For the sauce, simmer 1/2 cup butter, 1 cup light brown sugar, and 1/2 cup heavy cream until thick. Stir in 1 tsp vanilla.
- Drizzle the warm sauce over the warm cake.