Description
Ina Garten’s Sticky Toffee Cake is a decadently moist and gooey dessert featuring sweet, soft dates baked into a tender cake and topped with a luscious homemade toffee sauce. This irresistible treat combines the richness of buttery toffee with the natural sweetness of dates for an unforgettable indulgence perfect for special occasions or cozy gatherings.
Ingredients
Scale
Cake Ingredients
- 8 oz pitted dates, chopped
- 1 tsp baking soda
- 1 cup boiling water
- 4 tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
Toffee Sauce Ingredients
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s fully heated and ready when you finish mixing the batter.
- Prepare the dates: Combine the chopped dates and baking soda in a bowl, then pour boiling water over them. Let this mixture sit for about 10 minutes to allow the dates to soften thoroughly.
- Cream butter and sugar: In a separate bowl, beat the softened butter and granulated sugar together until the mixture is fluffy and light, about 5 minutes. This step is key to incorporating air for a tender cake.
- Add eggs and vanilla: Crack in the eggs one at a time, mixing well after each addition to ensure even incorporation. Then stir in the vanilla extract for flavor.
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, and kosher salt in a separate bowl to evenly distribute and remove lumps.
- Combine mixtures: Gradually fold the dry ingredients into the creamed butter and sugar mixture, alternating with the softened date mixture. Mix gently until you achieve a smooth batter without overmixing.
- Bake the cake: Pour the batter into a greased 9×9 inch baking pan, smoothing the surface evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the toffee sauce: While the cake bakes, melt the unsalted butter, light brown sugar, and heavy cream together in a saucepan over medium heat. Stir continuously until the sauce is smooth and bubbling.
- Finish the sauce: Remove the saucepan from the heat and stir in the vanilla extract to enhance the depth of flavor.
- Serve: Once the cake comes out of the oven, immediately drizzle the warm toffee sauce generously over the top, allowing it to soak in and create a gooey, delicious finish.
Notes
- Make sure to grease your baking pan well to prevent sticking.
- The soaking of dates in boiling water with baking soda softens them, contributing to the cake’s moist texture.
- Use room temperature butter and eggs for better mixing and texture.
- Serve the cake warm for the best gooey experience.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 4 days.
