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Close-up of a moist sticky toffee pudding with dates, drenched in warm sauce and topped with cream.

Ultimate Sticky Date Cake with Toffee Sauce

This ultimate sticky date cake is incredibly moist and flavorful, studded with sweet dates and drenched in a rich, buttery toffee sauce. A comforting classic, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: British, Classic
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Sticky Date Cake
  • 1 cup Dates pitted, chopped
  • 1 cup Boiling Water
  • 1 tsp Baking Soda
  • 1/2 cup Unsalted Butter 113g, room temperature
  • 1/2 cup Granulated Sugar 100g
  • 1/2 cup Brown Sugar 100g, light packed
  • 2 large Eggs room temperature
  • 1 tsp Vanilla Extract
  • 1 3/4 cups All-Purpose Flour 210g
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
For the Toffee Sauce
  • 1/2 cup Unsalted Butter 113g
  • 1 cup Brown Sugar 200g, light packed
  • 1/2 cup Heavy Cream 120ml
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt

Equipment

  • 9-inch (23cm) round springform cake pan
  • Saucepan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric Mixer
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Parchment Paper

Method
 

For the Sticky Date Cake
  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round springform cake pan, then line the bottom with parchment paper.
  2. In a medium heatproof bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates, stir well, and let it sit for 10-15 minutes to soften the dates. Mash lightly with a fork until mostly broken down.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
  4. Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the date mixture, including the liquid, until evenly distributed.
  8. Pour the batter into the prepared cake pan and spread evenly.
  9. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Remove from oven and let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
For the Toffee Sauce
  1. While the cake cools, prepare the toffee sauce. In a medium saucepan, melt the butter over medium heat.
  2. Add the brown sugar and heavy cream. Bring the mixture to a gentle simmer, whisking constantly until the sugar dissolves and the sauce is smooth (about 5-7 minutes).
  3. Remove from heat and stir in the vanilla extract and salt.
  4. The sauce will thicken slightly as it cools.
Assembly and Serving
  1. Once the cake is completely cooled, transfer it to a serving plate.
  2. Generously pour warm toffee sauce over the top of the cake, allowing it to drip down the sides.
  3. Slice and serve warm, with extra toffee sauce on the side, if desired. This cake is excellent with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

For extra richness, you can soak the dates in hot black tea instead of plain boiling water.
Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. Reheat individual slices gently in the microwave or oven.
The toffee sauce can be made ahead and stored in the refrigerator for up to a week. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk if it's too thick.