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Sticky Toffee Cake

A warm and rich cake full of sweet toffee flavor made with chopped dates for a soft, sticky crumb, topped with a warm toffee sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

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.
  • 3/4 cup granulated sugar
  • 2 large eggs Use room temperature.
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt Enhances flavor.
For the toffee sauce
  • 1/2 cup unsalted butter Melted for sauce.
  • 1 cup light brown sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract For the sauce.

Method
 

Preparation
  1. Soak chopped dates in baking soda and boiling water. Let sit until soft.
  2. Cream 4 tbsp butter and 3/4 cup granulated sugar. Add eggs and 1 tsp vanilla and mix well.
  3. Mix flour, baking powder, and salt in a bowl. Add dry mix to wet mix, alternating with the softened dates and liquid.
Baking
  1. Pour batter into a greased pan and bake 30–35 minutes, until a toothpick comes out clean.
Sauce Preparation
  1. 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.
  2. Drizzle the warm sauce over the warm cake.

Notes

Serve warm with extra toffee sauce. Pairs nicely with vanilla ice cream or whipped cream. Store leftover cake in the fridge for up to 4 days and reheat before serving.