Ina Garten Sticky Toffee Cake Recipe

This Ina Garten Sticky Toffee Cake is rich and indulgent, which includes sweet dates and a buttery toffee sauce. It’s a classic, foolproof dessert recipe, ready in about 50 minutes.

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Ina Garten Sticky Toffee Cake Ingredients

For the Cake:

• 8 ounces pitted dates, chopped
• 1 teaspoon baking soda
• 1 cup boiling water
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt

For the Toffee Sauce:

• 1/2 cup (1 stick) unsalted butter
• 1 cup light brown sugar, packed
• 1/2 cup heavy cream
• 1 teaspoon pure vanilla extract

Optional Toppings:

• Whipped cream
• Vanilla ice cream

How To Make Ina Garten Sticky Toffee Cake

1. Soften the dates: Place chopped dates in a bowl. Sprinkle with baking soda and pour boiling water over. Let sit for 10 minutes.
2. Preheat the oven: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
3. Cream butter and sugar: In a large bowl, cream softened butter with granulated sugar for 2–3 minutes until light and fluffy.
4. Add eggs and vanilla: Beat in eggs one at a time, then stir in the vanilla extract.
5. Mix dry ingredients: In a separate bowl, sift together flour, baking powder, and salt.
6. Combine ingredients: Alternate adding the flour mixture and softened date mixture to the wet ingredients, mixing just until combined.
7. Bake the cake: Pour batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before transferring to a wire rack.
8. Make the toffee sauce: In a saucepan, melt butter and brown sugar over medium heat. Stir in heavy cream and vanilla. Simmer for 3–5 minutes until slightly thickened.
9. Serve: Drizzle warm toffee sauce over the cake. Serve with whipped cream or vanilla ice cream and extra sauce.

Recipe Tips

• Can I make this ahead of time?
  Yes, bake the cake a day ahead and reheat before serving. Keep sauce separate.
• What kind of dates should I use?
  Medjool or Deglet Noor dates work well—just ensure they are pitted and chopped.
• How to prevent the cake from sticking:
  Grease and flour your pan thoroughly or use parchment paper.
• How thick should the sauce be?
  It should coat the back of a spoon but still pour easily.
• Can I use a bundt pan?
  Yes, just adjust bake time and grease the pan well.

What To Serve With Sticky Toffee Cake

Serve this rich dessert with:

• Whipped cream or clotted cream
• Vanilla ice cream or caramel gelato
• Fresh berries for a tart contrast
• A cup of espresso or black tea

How To Store Sticky Toffee Cake

Refrigerate: Store covered cake and sauce separately in the fridge for up to 4 days.
Reheat: Warm cake and sauce gently before serving.
Freeze: Freeze baked cake without sauce for up to 2 months. Thaw and reheat, then add sauce.

Sticky Toffee Cake Nutrition Facts

• Calories: ~420
• Carbohydrates: 58g
• Protein: 4g
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 220mg
• Sugar: 45g
• Fiber: 2g

Nutrition information is estimated and may vary by ingredients used.

FAQs

Can I use dried figs instead of dates?
Yes, but the flavor will be slightly different. Soften them the same way.

Why use boiling water on dates?
It softens them and creates a smooth, moist texture for the cake.

Can I double the recipe?
Yes, use a 9×13-inch pan and adjust bake time to 40–45 minutes.

Is the sauce similar to caramel?
Yes, but it’s creamier and made without corn syrup.

Do I have to serve it warm?
Warm is best for flavor and texture, especially with ice cream.

Try More Recipes:

• Ina Garten Chocolate Orange Cake Recipe
• Ina Garten Spicy Hermit Bars Recipe
• Ina Garten Old Fashioned Banana Cake Recipe