Introduction

Ina Garten’s Sticky Toffee Cake is a luscious dessert featuring moist date cake topped with a warm, buttery toffee sauce. It’s irresistibly rich and perfect served with whipped cream or vanilla ice cream for a cozy treat any time of year.

A close-up view of a rich chocolate cake with one slice cut out, showing two dense, moist dark brown layers stacked on a white plate. The top layer is covered with thick, glossy brown chocolate glaze that looks smooth and shiny, dripping slightly down the sides. The cake crumbs are soft and textured, with a golden caramel sauce pooling on the plate around the bottom edge, adding a shiny contrast. The white marbled surface beneath the plate is faintly visible, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces pitted dates, chopped
1 teaspoon baking soda
1 cup boiling water
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt

For the Toffee Sauce:
1/2 cup (1 stick) unsalted butter
1 cup light brown sugar, packed
1/2 cup heavy cream
1 teaspoon pure vanilla extract

Optional Toppings: whipped cream, vanilla ice cream

Instructions

Step 1: Place chopped dates in a bowl. Sprinkle with baking soda and pour boiling water over them. Let sit for 10 minutes to soften.
Step 2: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
Step 3: In a large bowl, cream the softened butter with granulated sugar for 2–3 minutes until light and fluffy.
Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5: In a separate bowl, sift together the flour, baking powder, and kosher salt.
Step 6: Alternate adding the flour mixture and the softened date mixture to the wet ingredients, mixing just until combined.
Step 7: Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before transferring to a wire rack.
Step 8: To make the toffee sauce, melt butter and brown sugar in a saucepan over medium heat. Stir in heavy cream and vanilla extract, then simmer for 3–5 minutes until slightly thickened.
Step 9: Drizzle the warm toffee sauce over the cake. Serve with whipped cream or vanilla ice cream and extra sauce on the side.

Tips & Variations

Use Medjool or Deglet Noor dates for the best flavor and texture; just ensure they are pitted and chopped.
To prevent sticking, grease and flour your pan thoroughly or line it with parchment paper.
The toffee sauce should be thick enough to coat the back of a spoon but still pour easily.
For a different shape, you can bake this cake in a bundt pan—just adjust the baking time and grease thoroughly.
You can make the cake a day ahead; store the cake and sauce separately and reheat before serving.

Storage

Store the cake and the toffee sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat gently before serving. You can also freeze the baked cake (without sauce) for up to 2 months; thaw and reheat, then add the freshly made sauce.

How to Serve

A rich chocolate cake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is dense and dark brown with a moist texture. The middle layer is thick, gooey caramel in a golden amber color, slightly oozing out from the cut side. The top layer is another moist dark chocolate cake, covered with a shiny caramel glaze that drips slightly over the edges. Small bits of nuts are scattered on the top caramel glaze, adding texture. The cake looks fresh and soft, with crumbs around its base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried figs instead of dates?

Yes, dried figs can be used as a substitute, though the flavor will be slightly different. Soften them the same way as you would dates by soaking in boiling water with baking soda.

Why use boiling water on dates?

Boiling water softens the dates and helps create a smooth, moist texture in the cake batter, enhancing the cake’s overall tenderness.