Ina Garten Sticky Toffee Cake Recipe
If you love warm, cozy desserts, this Ina Garten Sticky Toffee Cake Recipe will win your heart. It is soft, rich, and full of deep caramel flavor.
Ingredients
- 1 cup chopped dates
- 1 cup boiling water
- 1 teaspoon baking soda
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extrac
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Toffee Sauce
- ½ cup unsalted butter
- 1 cup brown sugar
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Soak the Dates
- Place chopped dates in a bowl. Pour boiling water over them. Add baking soda. Let sit for ten minutes.
Preheat the Oven
- Preheat oven to 350°F. Grease a baking pan lightly with butter.
Cream Butter and Sugar
- Beat butter and brown sugar together until light, fluffy, and smooth.
Add Eggs and Vanilla
- Add eggs one at a time. Mix well after each addition. Stir in vanilla extract.
Mix Dry Ingredients
- In another bowl, whisk flour, baking powder, and salt together evenly.
Combine Batter
- Add dry ingredients to butter mixture. Mix gently until just combined.
Add Dates
- Mash soaked dates slightly. Add them with liquid into the batter. Stir gently.
Bake the Cake
- Pour batter into prepared pan. Bake for forty minutes until a toothpick comes out clean.
Make Toffee Sauce
- Melt butter in saucepan. Add brown sugar and cream. Simmer gently for five minutes.
Finish the Sauce
- Remove sauce from heat. Stir in vanilla extract until smooth.
Serve Warm
- Pour warm toffee sauce over hot cake. Let it soak before serving.
Notes
Use soft, fresh dates for best texture.
Do not overmix the batter.
Serve the cake warm for best flavor.
Make extra toffee sauce if you love it rich.
Store leftovers covered in the refrigerator.
Do not overmix the batter.
Serve the cake warm for best flavor.
Make extra toffee sauce if you love it rich.
Store leftovers covered in the refrigerator.