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Sticky Toffee Date Cake

Ok so I already have a Sticky Toffee Date Cake recipe that I have been making for many years and people seemed quite happy with it. And while I don’t usually like to mess with a good thing, that is exactly what I did for Christmas dinner – a risky move given how serious my people are about their desserts. It was such a success I was asked ordered to make it again the next night. My sister even went so far as to say that it was the best thing she had ever eaten – and she is not the easiest lady to please.

I still love the other recipe and feel a little bad for one-upping it but I think i’ll get over it eventually. This cake is just better, it has more delicious date flavor and a more delicate fluffy texture to really absorb the toffee sauce – creating a beautiful balance and union between the two elements…getting carried away and I think you get the point.







Sticky Toffee Date Cake

Serves:

1 9" cake

Ingredients

10 oz dates (pitted) 

8 oz unsalted butter, at room temp

½ cup granulated sugar

1 cup brown sugar, packed

4 eggs

2 tsp vanilla

2½ cups all-purpose flour

1 tsp salt

2½ tsp baking soda


for the toffee sauce:

16 oz unsalted butter

2 cups brown sugar, packed

1 cup heavy cream

2 tsp vanilla

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Preparation

Preheat the oven to 350˚F. Butter two 9in cake pans and line the bottom of each with parchment.

Add dates to a small pot along with 1½ cups water. Bring this to a boil and let simmer 2-3 minutes, until dates look soft(ish) and skins start to come off.

Pour the dates and water (carefully!) into a food processor and puree until smooth.

Cream the butter and two sugars until light and fluffy. Add the vanilla and then the eggs one at a time, beating well after each addition and scraping the bowl once or twice.

Mix in the date puree.

Combine the dry ingredients in a separate bowl then, with the mixer on low, add this into the rest of the batter, mixing just until combined.

Divide the batter between your two prepared cake pans and spread it evenly out the the edges of the pan.

Bake for 30-40 minutes, until the center of each cake feels set or a cake tester comes out clean.

While cakes are baking, make the toffee sauce: combine ingredients in a pot set over medium heat. Cook until everything is melted and the sugar is dissolved.

When cakes are done, carefully flip each out (onto your hand or a large plate) and remove the parchment before putting the cake back into the pan topside down.

Use a fork to poke lots of holes in the bottoms of each cake before pouring on some of the toffee sauce. Spread it to the edges so all of the cake gets a good soaking and once what you have poured on has been absorbed, add some more - I like to leave ½ - 1 cup of the sauce to pour over my cake once they are stacked and on my cake platter (for that irresistible drippy effect).

Allow cakes to cool and soak in the sauce for at least 30min (or a few hours).

When ready to serve, turn one cake out onto your cake plate. For the second cake, I find it useful to use a spatula or something similar to help get it out of the pan and lowered onto the first cake rather than attempting to just flip it out.

Pour the rest of the toffee sauce over top spreading it to the edges so it drips down the sides.

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