Name: Sticky Date Cake with Toffee Sauce Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: International
Ingredients: 2 cups (9 oz.) pitted Medjool dates (about 15 – 16 dates); 1¼ cup (300 ml) boiling milk or water; 1 teaspoon baking soda; 1½ cups (180 g) all purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon (optional); ¼ teaspoon salt; ½ cup (113 g) unsalted butter, room temperature; ½ cup (100 g) light brown sugar; 2 large eggs, room temperature; 1½ teaspoons vanilla extract; 4 tablespoons (57 g) unsalted butter; ⅔ cup (160 ml) heavy cream; ½ cup (100 g) light brown sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt

Jump to Recipe· 4.2 from 8 reviews

If you are craving a dessert that is irresistibly moist, sweet, and packed with comforting flavors, then you have to try this Sticky Date Cake with Toffee Sauce Recipe. There is something truly magical about the way the natural sweetness of the Medjool dates blends into the tender crumb of the cake, while the warm, rich toffee sauce pools tenderly over every bite. This dessert is not only a celebration of texture and taste but also a reminder that simple ingredients can create an unforgettable treat that feels like a warm hug on a plate.

Ingredients You’ll Need

The image shows various ingredients laid out on a white marbled surface for a recipe. There is one clear glass bowl filled with dark brown Medjool dates, placed at the top center. To the right of it is a clear glass measuring cup holding white milk. Below the dates is a white plate piled with white all-purpose flour, small piles of white baking powder, white salt, and brown cinnamon arranged on one side. Next to the flour plate, there is a small clear bowl containing white baking soda. On the left side, there is a stick of light yellow butter partially wrapped in paper. Below that, a white bowl holds light brown sugar with a coarse texture. To the right of the sugar is a small white bowl with two brown eggs. In front of them is a small clear bowl of dark vanilla extract. The light is bright and natural, and the view is from above. Photo taken with an iphone --ar 4:5 --v 7

Creating this Sticky Date Cake with Toffee Sauce Recipe is surprisingly straightforward. Each ingredient plays an essential role in building the perfect harmony of flavors, texture, and color, ensuring your cake turns out soft, moist, and delectable every time.

2 cups (9 oz.) pitted Medjool dates: Their natural sweetness and sticky texture form the heart of the cake, giving it that signature moistness.
1¼ cup (300 ml) boiling milk or water: This helps soften the dates and adds moisture to the batter for a tender crumb.
1 teaspoon baking soda: Reacts with the acidity of the dates to keep the cake light and fluffy.
1½ cups (180 g) all-purpose flour: Provides the structure that supports the cake’s soft texture.
1 teaspoon baking powder: Gives an extra lift, ensuring the cake rises beautifully.
1 teaspoon ground cinnamon (optional): Adds a gentle warmth and complexity to the flavor.
¼ teaspoon salt: Balances sweetness and enhances the overall taste.
½ cup (113 g) unsalted butter, room temperature: Adds richness to the cake and keeps it tender.
½ cup (100 g) light brown sugar: Adds a subtle caramel flavor that complements the dates perfectly.
2 large eggs, room temperature: Bind the ingredients and contribute to the cake’s moist texture.
1½ teaspoons vanilla extract: Lifts the overall flavor with a sweet floral note.
Toffee Sauce ingredients: Unsalted butter, heavy cream, light brown sugar, vanilla extract, and salt work together to create that luscious, glossy toffee sauce that makes this cake truly unforgettable.

How to Make Sticky Date Cake with Toffee Sauce Recipe

Step 1: Prepare the Dates

Start by placing your pitted and chopped Medjool dates in a bowl with baking soda. Pour boiling milk or water over them and let them soak for about 10 to 15 minutes. This softens the dates, allowing them to transform into a sticky, luscious paste that will infuse the cake with an incredible depth of flavor.

Step 2: Make the Date Paste

Mix the soaked dates and liquid together until you get a loose paste. For an extra smooth texture, you can pop the mixture into a blender or food processor. This paste will become the moist foundation of your cake.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon (if using), and salt. This ensures even distribution of the leavening agents and spices and prevents clumping.

Step 4: Cream Butter and Sugar

Using your mixer, cream the unsalted butter and light brown sugar until they are fluffy and well combined. This step adds richness and lightness to the batter, aiding in the cake’s tender texture.

Step 5: Incorporate Date Paste and Eggs

Slowly add the date paste to the creamed butter and sugar, then mix in the eggs and vanilla extract one at a time. Mixing at a low speed helps keep the batter airy, setting the stage for a perfectly soft cake.

Step 6: Add Dry Ingredients

Gently fold the dry ingredients into the wet mixture on low speed until just combined. This minimal mixing prevents the cake from becoming tough.

Step 7: Bake the Cake

Pour the batter into your prepared cake pan and bake at 350°F (177°C) for 30 to 35 minutes. You’ll know it’s done when a toothpick comes out clean or with a few moist crumbs, and the top springs back when pressed. The golden crust adds a subtle caramelized note to every slice.

Step 8: Prepare the Toffee Sauce

While the cake cools, melt butter, heavy cream, and brown sugar together in a saucepan and bring to a boil. Let it simmer for a couple of minutes until thickened, then stir in vanilla and salt. This sauce will add that signature sticky, indulgent finish to the cake.

Step 9: Add the Toffee Sauce to the Cake

Once slightly cooled, poke holes in the cake’s surface and pour half of the toffee sauce over it to allow the sauce to soak right in. This step is the secret to achieving that deep, sticky toffee flavor, making every bite sumptuous and moist.

How to Serve Sticky Date Cake with Toffee Sauce Recipe

The image shows a round cake placed on a white plate with a white marbled surface underneath. The cake is cut into several triangular slices, with one slice slightly pulled out and angled to show the soft, moist, light brown crumb inside. The entire top and sides of the cake are covered with a smooth, shiny layer of rich caramel-colored glaze that slightly drips onto the plate. The texture of the cake appears dense but tender. The glaze has a glossy finish that reflects light gently. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a classic presentation, drizzle extra toffee sauce over each slice right before serving. Add a scoop of vanilla ice cream to contrast the warm cake with cool creaminess, or sprinkle chopped toasted pecans on top for added crunch and nutty depth.

Side Dishes

This cake pairs wonderfully with a simple bowl of whipped cream or a dollop of mascarpone cheese to balance its sweetness. For a cozy afternoon treat, a cup of strong black coffee or chai tea complements the rich flavors beautifully.

Creative Ways to Present

Get creative by turning slices of this sticky date cake into mini trifle cups layered with whipped cream, chopped nuts, and fresh berries. Alternatively, toast leftover slices lightly and serve them alongside your breakfast spread for a decadent start to the day.

Make Ahead and Storage

Storing Leftovers

You can keep leftover sticky date cake covered tightly at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Keeping it sealed prevents the cake from drying out and preserves its delightful moist texture.

Freezing

This Sticky Date Cake with Toffee Sauce Recipe freezes brilliantly. Wrap whole or sliced cake tightly in plastic wrap and foil, then freeze up to 3 months. When ready, thaw overnight in the fridge for best results.

Reheating

To enjoy your cake warm like fresh-baked, reheat slices gently in the microwave for 20 to 30 seconds or in a low oven. Top with warm toffee sauce and a scoop of ice cream for that perfect comforting dessert every time.

FAQs

Can I use a different type of date for this cake?

Medjool dates are preferred because of their natural sweetness and soft texture, but other dates like Deglet Noor can work too, though they may result in a slightly less moist cake.

Is it possible to make this cake dairy-free?

Absolutely! Substitute the butter with a dairy-free spread and use coconut milk instead of heavy cream in the toffee sauce for a delicious dairy-free alternative.

How long does the toffee sauce keep?

You can store the toffee sauce in an airtight container in the fridge for up to one week. Warm it gently before serving to regain its silky texture.

Can I make the cake without the toffee sauce?

Yes, the cake itself is delicious on its own and still wonderfully moist and flavorful. The toffee sauce just adds an extra indulgent layer that takes it to the next level.

What type of pan works best for this cake?

A 9-inch springform pan or an 8-inch cake pan lined with parchment paper works perfectly. This setup helps the cake bake evenly and makes unmolding easy without damage.

Final Thoughts

This Sticky Date Cake with Toffee Sauce Recipe is a true crowd-pleaser that I hope you will enjoy as much as I do. Its charming blend of sticky dates, tender crumb, and sumptuous toffee sauce is pure comfort in dessert form. Whether you serve it for a special occasion or just to brighten a regular day, this cake is bound to become a favorite. Give it a try, and get ready to fall in love at first bite!