Sticky Toffee Cake is a classic dessert that embodies warmth and comfort. Each bite reveals a moist, spongy cake made with rich dates, complemented by a luscious toffee sauce that elevates it to pure indulgence. This dessert is not only satisfying to the palate but also evokes a sense of nostalgia, making it a perfect choice for gatherings or a cozy evening at home. Whether served warm or at room temperature, this delightful cake is sure to please everyone at your table.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 350
- Protein: 3g
- Carbohydrates: 50g
- Fat: 15g
- Fiber: 2g
- Sugar: 30g
- Sodium: 150mg
Why Make This Sticky Toffee Cake
Making Sticky Toffee Cake is all about creating a deeply satisfying treat that’s surprisingly easy to prepare. The combination of sweet, ripe dates and warm, gooey toffee sauce turns this cake into a comforting dessert that everyone loves. Perfect for any occasion, from family dinners to birthday celebrations, the rich flavors and moist texture will leave a lasting impression on your guests. Plus, the simplicity of the recipe encourages even novice bakers to give it a try!
How to Make Sticky Toffee Cake
Ingredients:
- 200 g dates, pitted and chopped
- 300 ml water
- 1 tsp baking soda
- 175 g unsalted butter, softened
- 200 g brown sugar
- 3 large eggs
- 200 g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the toffee sauce:
- 150g brown sugar
- 150ml heavy cream
- 100g unsalted butter
- 1 tsp vanilla extract
Directions:
### Step 1: Preparation
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper to prevent sticking.
### Step 2: Mixing the Date Mixture
In a small saucepan, combine the chopped dates and water. Bring to a boil, then reduce the heat and stir in the baking soda. Cook for about 5 minutes until the dates soften and the mixture becomes a thick paste. Remove from heat and let it cool.
### Step 3: Creaming Butter and Sugar
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This step is crucial as it creates a light texture in your cake.
### Step 4: Adding Eggs
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. This will help to create a rich batter.
### Step 5: Combining Dry Ingredients
In another bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the cooled date mixture. Start and finish with the flour for the best consistency.
### Step 6: Incorporating Vanilla
Stir in the vanilla extract until well combined, giving the batter a lovely aroma.
### Step 7: Baking
Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
### Step 8: Making the Toffee Sauce
For the toffee sauce, combine the brown sugar, heavy cream, and butter in a saucepan over medium heat. Stir continuously until the sugar has dissolved and the mixture is smooth and starts to thicken. Remove from heat and stir in the vanilla extract.
### Step 9: Soaking the Cake
Once the cake has cooled, poke holes all over the top with a skewer or toothpick. Pour half of the warm toffee sauce over the cake, allowing it to soak in. Serve the remaining sauce on the side for drizzling.
How to Serve Sticky Toffee Cake
Sticky Toffee Cake is best served warm, drizzled with toffee sauce and perhaps a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, sprinkle chopped nuts or serve it alongside fresh fruit.
How to Store Sticky Toffee Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw at room temperature when ready to enjoy.
Expert Tips for Perfect Sticky Toffee Cake
- Ensure your dates are fresh and moist for the best flavor and texture.
- If you don’t have unsalted butter, you can use salted butter but reduce the added salt in the recipe.
- Substitute the heavy cream with coconut cream for a lighter, dairy-free version of the toffee sauce.
- Always check the cake a few minutes before the recommended baking time, as oven temperatures can vary.
Delicious Variations
- Chocolate Mocha Sticky Toffee Cake: Add 2 tablespoons of cocoa powder to the batter for a chocolatey twist.
- Nutty Delight: Mix in chopped pecans or walnuts for added texture and flavor.
- Spiced Version: Incorporate a teaspoon of cinnamon or ginger for a warm, spiced flavor profile.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! The cake can be made a day in advance. Just keep it covered at room temperature and reheat before serving.
2. Is it possible to make this cake gluten-free?
Absolutely! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
3. What can I use instead of dates?
You can substitute dried figs or prunes in a pinch, though the flavor will differ slightly.
4. How do I know when the cake is fully baked?
Check if a toothpick inserted in the center comes out clean or with only a few moist crumbs.
5. Can I serve this cake with ice cream?
Yes! Vanilla or caramel ice cream pairs beautifully with the warm flavors of the cake and sauce.
Conclusion
Sticky Toffee Cake is not just a dessert; it’s an experience that brings smiles and warmth to any occasion. With its rich flavor and comforting texture, this cake is bound to become a family favorite. So, roll up your sleeves and dive into this delightful recipe. Before you know it, the aroma of caramelized dates and toffee sauce will fill your kitchen, bringing everyone together to savor the sweetness of life!
Print
Sticky Toffee Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic dessert that combines rich dates and a luscious toffee sauce for a comforting and nostalgic treat.
Ingredients
- 200 g dates, pitted and chopped
- 300 ml water
- 1 tsp baking soda
- 175 g unsalted butter, softened
- 200 g brown sugar
- 3 large eggs
- 200 g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 150 g brown sugar (for toffee sauce)
- 150 ml heavy cream
- 100 g unsalted butter (for toffee sauce)
- 1 tsp vanilla extract (for toffee sauce)
Instructions
- Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.
- In a small saucepan, combine the chopped dates and water. Bring to a boil, then reduce heat and stir in baking soda. Cook for about 5 minutes until dates soften into a thick paste. Remove from heat and let cool.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, until well incorporated.
- In another bowl, sift together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the cooled date mixture, starting and finishing with flour.
- Stir in the vanilla extract until well combined.
- Pour the batter into the prepared cake tin and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in tin for 10 minutes before transferring to a wire rack.
- For the toffee sauce, combine brown sugar, heavy cream, and butter in a saucepan over medium heat. Stir continuously until sugar dissolves and mixture thickens. Remove from heat and stir in vanilla extract.
- Once the cake has cooled, poke holes in the top with a skewer. Pour half of the toffee sauce over the cake to soak in. Serve the remaining sauce on the side.
Notes
Best served warm, drizzled with toffee sauce. Pairs well with ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
