Sticky Date Cake with Toffee Sauce a warm slice of sticky date cake is pure comfort. With soft, sweet Medjool dates baked into a moist, tender crumb and drenched in a rich, buttery toffee sauce, this dessert is nothing short of indulgent. I love serving it slightly warm with a scoop of vanilla ice cream or a light dusting of powdered sugar—either way, it melts in the mouth and brings the ultimate cozy treat to the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Date Cake:
2 cups (9 oz / ~15–16) pitted Medjool dates, chopped
1¼ cups (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
Toffee Sauce:
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
Directions
I preheat the oven to 350°F (177°C), grease a 9-inch cake pan, and line the bottom with parchment paper.
I place the chopped dates in a bowl, sprinkle with baking soda, and pour over boiling milk or water. After covering it, I let it sit for about 10–15 minutes.
Once softened, I transfer the dates and liquid to a stand mixer and mix until a loose paste forms (a food processor works too).
In another bowl, I whisk together the flour, baking powder, cinnamon, and salt.
Back in the mixer, I cream the butter and brown sugar for about 2–3 minutes, then add the date paste, eggs, and vanilla, mixing well.
I gradually add the dry ingredients until just combined, being careful not to overmix.
I pour the batter into the prepared pan and bake for 30–35 minutes, until a toothpick comes out with moist crumbs.
After baking, I let the cake cool in the pan for about 30 minutes.
For the sauce, I simmer butter, cream, and brown sugar in a saucepan until boiling, then stir in the vanilla and salt.
I poke holes in the warm cake and pour half the sauce over it, letting it soak in before cooling for another 20–30 minutes.
I serve it warm, drizzled with the remaining sauce—and sometimes a scoop of vanilla ice cream on the side.
Servings and timing
Servings: 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Calories: ~320 kcal per serving
Variations
I sometimes swap the cinnamon for cardamom or nutmeg for a spiced twist.
For a nutty crunch, I add chopped walnuts or pecans to the batter.
If I want a deeper flavor, I use dark brown sugar instead of light.
I’ve also tried making individual portions in ramekins for a fancier presentation.
A vegan version works well using plant-based milk, vegan butter, and egg substitutes.
Storage/Reheating
I keep leftover sticky date cake in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. To reheat, I warm slices in the microwave for 15–20 seconds and gently reheat the toffee sauce on the stove or microwave until pourable. I don’t recommend freezing the sauce, but the cake freezes well on its own for up to 2 months.
FAQs
What are the best dates to use for this recipe?
I always use Medjool dates because they’re naturally soft, sweet, and easy to work with. Their rich, caramel-like flavor really shines in the cake.
Can I make this cake ahead of time?
Yes, I often bake the cake a day ahead and store it covered. I wait to pour the toffee sauce until just before serving to keep the texture perfect.
Can I use water instead of milk to soak the dates?
Absolutely. I’ve tried both and while milk adds a touch more richness, water works just fine and still gives a soft texture and great flavor.
What if I don’t have a stand mixer?
No worries. I’ve made this cake using a hand mixer and even by hand with a sturdy spatula—it just takes a little more mixing time.
How do I know when the cake is done baking?
I check by inserting a toothpick into the center. If it comes out with a few moist crumbs (but no wet batter), it’s ready. Overbaking can dry it out, so I keep an eye on it around the 30-minute mark.
Conclusion
This sticky date cake with toffee sauce is one of my favorite cozy desserts. It’s rich, moist, and full of natural sweetness, with a silky sauce that takes it to the next level. Whether I serve it for a special occasion or just because, it always brings comfort and plenty of compliments.
📖 Recipe:
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Sticky Date Cake with Toffee Sauce
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist, tender sticky date cake made with sweet Medjool dates and topped with a rich, buttery toffee sauce. Perfect served warm with ice cream for the ultimate cozy dessert.
Ingredients
2 cups (9 oz / ~15–16) pitted Medjool dates, chopped
1¼ cups (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 (for sauce)
⅔ cup (160 ml) heavy cream
½ cup (100 g) light brown sugar (for sauce)
1 teaspoon vanilla extract (for sauce)
¼ teaspoon salt (for sauce)
Instructions
- Preheat the oven to 350°F (177°C), grease a 9-inch cake pan, and line the bottom with parchment paper.
- Place the chopped dates in a bowl, sprinkle with baking soda, and pour over the boiling milk or water. Cover and let sit for 10–15 minutes.
- Transfer the softened dates and liquid to a stand mixer or food processor and mix until a loose paste forms.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Cream the butter and brown sugar for 2–3 minutes, then mix in the date paste, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
- Let the cake cool in the pan for 30 minutes.
- In a saucepan, combine butter, cream, and brown sugar. Bring to a boil, then stir in the vanilla and salt to make the toffee sauce.
- Poke holes in the warm cake and pour half the sauce over it. Let it soak in for 20–30 minutes before serving.
- Serve warm, drizzled with the remaining sauce. Optionally, add a scoop of vanilla ice cream.
Notes
You can substitute cinnamon with cardamom or nutmeg for a different flavor profile.
Add chopped walnuts or pecans to the batter for a nutty crunch.
Use dark brown sugar for a deeper caramel flavor.
Can be baked in individual ramekins for elegant presentation.
Vegan version can be made using plant-based milk, vegan butter, and egg substitutes.
The cake can be made a day ahead and the sauce added just before serving.
Leftovers can be refrigerated for 4–5 days or frozen (cake only) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
