Ina Garten Sticky Toffee Cake Recipe
A moist and rich date cake topped with a warm, buttery toffee sauce, perfect for serving with whipped cream or vanilla ice cream. This classic Ina Garten recipe combines softened dates with a tender cake base and a creamy, sweet sauce for a decadent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake:
- 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
- Soften the Dates: Place the chopped dates in a bowl and sprinkle with baking soda. Pour boiling water over the dates and let them soak for 10 minutes until softened.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter with the granulated sugar for 2–3 minutes until the mixture becomes light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until combined.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and kosher salt.
- Combine Ingredients: Alternate adding the flour mixture and the softened date mixture to the butter mixture, mixing gently just until everything is combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Toffee Sauce: In a saucepan over medium heat, melt the butter and brown sugar together. Stir in the heavy cream and vanilla extract. Simmer the sauce for 3–5 minutes until it thickens slightly and coats the back of a spoon.
- Serve: Drizzle the warm toffee sauce generously over slices of the cake. Serve with optional whipped cream or vanilla ice cream for an indulgent finish.
Notes
- Can be prepared a day ahead; reheat before serving. Store sauce separately.
- Use Medjool or Deglet Noor dates for best texture and flavor.
- Grease and flour the pan well or use parchment paper to prevent sticking.
- The toffee sauce should be thick enough to coat a spoon but still pour easily.
- A bundt pan can be used instead; adjust baking time accordingly and grease thoroughly.
- Store covered cake and sauce separately in the refrigerator for up to 4 days.
- Freeze baked cake without sauce for up to 2 months; thaw and reheat before adding sauce.
Keywords: Ina Garten, sticky toffee cake, date cake, toffee sauce, dessert, moist cake, warm sauce, baked cake
