Print

Ina Garten Sticky Toffee Cake

Ina Garten Sticky Toffee Cake - recipe card
Print Recipe

This Sticky Toffee Cake is a decadent dessert featuring a moist, date-infused sponge soaked in a rich, buttery toffee sauce. The cake is incredibly tender with deep caramel notes, while the sauce adds a luscious, sweet glaze that makes every bite irresistible.

Ingredients

Scale

For the cake:

  • 1 cup dates, pitted and finely chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt

For the toffee sauce:

  • 1/2 cup unsalted butter
  • 1 cup dark brown sugar, packed
  • 1/2 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat oven to 350°F / 177°C. Grease and flour an 8-inch round cake pan or line with parchment paper, ensuring even coverage to prevent sticking. This preparation allows for easy release and consistent baking.
  2. In a medium bowl, combine chopped dates, boiling water, and baking soda. Stir well and let soak for 10 minutes until dates soften and mixture cools slightly; the baking soda helps break down the dates for a moist texture.
  3. In a large mixing bowl, using a hand mixer or stand mixer with paddle attachment, cream the softened butter and brown sugar on medium speed for 3-4 minutes until light and fluffy. This incorporates air for a tender crumb, so scrape down the sides as needed.
  4. Add eggs one at a time, beating well after each addition until fully incorporated, then mix in vanilla extract. Adding eggs gradually prevents the batter from curdling and ensures a smooth emulsion.
  5. In a separate bowl, whisk together flour, baking powder, and salt until aerated and uniform. Sifting or whisking eliminates lumps and promotes even distribution in the batter.
  6. Gradually add the dry ingredients to the butter mixture on low speed until just combined; avoid overmixing to prevent a tough cake. Then, fold in the date mixture including any liquid until the batter is uniform and no streaks remain.
  7. Pour batter into the prepared pan and smooth the top with a spatula. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
  8. While the cake bakes, make the toffee sauce. In a medium saucepan over medium heat, melt the butter, stirring occasionally until fully liquid and just starting to foam, about 2-3 minutes.
  9. Add brown sugar to the melted butter and stir constantly with a whisk until the sugar dissolves and the mixture is smooth, about 3-4 minutes; this prevents burning and ensures a silky sauce.
  10. Slowly pour in heavy cream while whisking continuously—the mixture will bubble vigorously. Cook for another 2-3 minutes, whisking constantly, until the sauce thickens slightly and coats the back of a spoon.
  11. Remove sauce from heat and stir in vanilla extract and salt. Let it cool slightly; it will continue to thicken as it cools, so adjust consistency by reheating gently if needed.
  12. When the cake is done, remove from oven and let cool in the pan for 10 minutes on a wire rack. Then, invert onto a serving plate and poke holes all over the top with a skewer to allow the sauce to penetrate deeply.
  13. Pour half of the warm toffee sauce over the cake, spreading evenly with a spatula. Let it soak in for 5 minutes to infuse the cake with moisture and flavor before serving.
  14. Serve the cake warm, drizzled with the remaining sauce. For added indulgence, accompany with whipped cream or vanilla ice cream, and store any leftovers properly as noted.

Notes

Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze the unfrosted cake tightly wrapped for up to 3 months; thaw overnight at room temperature. Reheat individual slices in the microwave for 20-30 seconds or in a preheated oven at 300°F / 150°C for 10 minutes until warm.

Nutrition

Keywords: sticky toffee cake, Ina Garten recipe, date cake, toffee sauce, moist cake, dessert recipe, baking, American dessert, holiday dessert, easy cake recipe, caramel cake, date dessert

Find it online: https://inagartendishes.com/ina-garten-sticky-toffee-cake/