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Ina Garten Sticky Toffee Cake

Ina Garten Sticky Toffee Cake That's Richly Irresistible

Indulge in the magical richness of Ina Garten Sticky Toffee Cake, a perfect blend of moist cake and buttery toffee sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 8 oz Pitted Dates Provides natural sweetness and moisture; substitute with dried figs for a different flavor.
  • 1 tsp Baking Soda Activates the dates when combined with boiling water; ensures cake rises properly.
  • 1 cup Boiling Water Hydrates dates to soften them; crucial for creating a smooth cake texture.
  • ½ cup Unsalted Butter Adds flavor and richness; can use salted butter in a pinch.
  • 1 cup Granulated Sugar Sweetens the cake; substitute with coconut sugar for a deeper flavor but may alter texture.
  • 2 large Eggs Binds ingredients and helps the cake rise; ensure they are at room temperature for best results.
  • 1 tsp Vanilla Extract Enhances flavor; no substitutions recommended for optimal taste.
  • 1 cup All-Purpose Flour Provides structure; for a gluten-free version, use a gluten-free flour blend.
  • 1 tsp Baking Powder Helps the cake to rise; do not skip for desired texture.
  • ½ tsp Kosher Salt Balances sweetness; regular table salt can also be used.
For the Toffee Sauce
  • ½ cup Unsalted Butter Creates a rich toffee sauce; can be substituted with vegan butter for a dairy-free option.
  • 1 cup Light Brown Sugar Adds moisture and depth of flavor to the sauce; dark brown sugar can be used for a deeper taste.
  • ½ cup Heavy Cream Provides creaminess to the sauce; alternative: use coconut cream for a lighter version.
  • 1 tsp Vanilla Extract Enhances the flavor of the sauce, just like in the cake.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with unsalted butter.
  2. Chop the pitted dates into small pieces, sprinkle baking soda over them, and cover with boiling water. Let sit for 15-20 minutes.
  3. In a mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until fluffy.
  4. Add 2 large eggs, one by one, mixing well after each addition. Then add 1 teaspoon of vanilla extract.
  5. In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt. Mix into wet mixture until just combined.
  6. Fold the cooled date mixture into the batter gently.
  7. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
  8. For the toffee sauce, melt ½ cup of unsalted butter in a saucepan, add 1 cup of light brown sugar and ½ cup of heavy cream, and cook for 5-7 minutes until thick and smooth.
  9. Once the cake has cooled for about 10 minutes, drizzle the toffee sauce over the top and serve warm.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 66gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 900IUCalcium: 50mgIron: 1mg

Notes

Serve with vanilla ice cream or whipped cream for an extra indulgence and enjoy this delightful dessert!

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