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–+ servings
sticky date cake

Sticky Date Cake

5 from 1 vote
A luscious, moist sticky date cake made with fresh Medjool dates and soaked in a rich homemade toffee sauce. This classic dessert is easy to make and perfect for serving warm with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American, British
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 250 g Medjool dates, pitted and chopped Use fresh soft dates
  • 1 teaspoon baking soda Essential for softening dates
  • 1.5 cups boiling water Must be boiling hot
  • 125 g unsalted butter, softened Room temperature
  • 1 cup dark brown sugar Packed firmly
  • 1 teaspoon vanilla extract For aroma
  • 2 large eggs Room temperature
  • 1.75 cups all-purpose flour Sifted
  • 1.5 teaspoon baking powder For lift
  • 300 ml heavy cream For the sauce
  • 1 cup brown sugar For the sauce
  • 150 g butter For the sauce

Equipment

  • 1 8-inch square pan Metal or glass
  • 2 Mixing bowls Large and medium
  • 1 Saucepan For the toffee sauce
  • 1 Electric mixer Hand or stand mixer
  • 1 Spatula For folding batter

Method
 

  1. Preheat your oven to 350°F (180°C) and grease an 8-inch square baking pan.
  2. Place chopped dates and baking soda in a bowl, cover with boiling water, and let stand for 20 minutes.
    soaking chopped medjool dates in hot water
  3. Cream the butter, sugar, and vanilla in a large bowl until pale and fluffy.
    creaming butter and dark sugar for cake batter
  4. Add eggs one at a time, beating well after each addition to incorporate fully.
  5. Fold in the sifted flour and baking powder, followed by the date mixture (including liquid).
    folding sticky date pudding batter with spatula
  6. Pour into the prepared pan and bake for 35–40 minutes until a skewer comes out clean.
  7. Simmer cream, brown sugar, and butter in a saucepan for 5 minutes until thickened.
  8. Serve warm slices topped generously with sauce and ice cream.

Nutrition

Serving: 1sliceCalories: 480kcalCarbohydrates: 65gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 85mgSodium: 210mgPotassium: 320mgFiber: 3gSugar: 52gVitamin A: 15IUCalcium: 60mgIron: 1.2mg

Notes

Do not drain the water from the dates; the liquid is essential for the moisture of the cake. Store leftovers in the fridge for up to 5 days and reheat before serving.

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