Welcome, dear friends—thanks for stopping by my cozy kitchen corner! Today I’m thrilled to share my all-time favourite Classic British Sticky Toffee Date Cake, smothered in the most indulgent, rich toffee sauce. This British comfort dessert (with a focus keyword: Classic British Sticky Toffee Date Cake) is pure joy. Be sure to subscribe for more scrumptious recipes arriving in your inbox—I promise each one is made with love!
Overview of Recipe Content
What is this recipe & Where it fits
This warm, nostalgic cake is perfect for cozy evenings, holiday feasts, or any time you crave a sweet, sticky hug in dessert form.
Why you’ll love it
- Sticky, tender date cake with deep caramel notes
- Luxuriously gooey toffee sauce that feels like a warm embrace
- Simple pantry ingredients transformed into something extraordinary
Taste profile
Rich, buttery, sweet and slightly nutty—dates add fruity depth, while toffee sauce brings a creamy caramel richness.
Seasons & Benefits
Ideal for cooler months, this dessert doubles as comfort food and conversation piece. Dates add fiber and nutrients for a wholesome touch.
Ingredients
- 1¾ cups (220 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (200 g) pitted, chopped dates
- 1 tsp baking soda (for dates)
- 1 cup (240 ml) boiling water
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Toffee Sauce:
- 1 cup (200 g) packed brown sugar
- ½ cup (115 g) unsalted butter
- ½ cup (120 ml) heavy cream
- 1 tsp vanilla extract
Tools needed
- 9×9 inch (or 8×8 inch) square cake pan or round 9-inch springform
- Medium saucepan
- Mixing bowls, whisk, spatula
Substitutions & additions
- Swap half the brown sugar for coconut sugar
- Add chopped walnuts or pecans for crunch
- Use dairy-free butter and cream for vegan-friendly version
How to Make Classic British Sticky Toffee Date Cake
- Prep: Preheat oven to 350°F (175°C). Grease and line your pan.
- Infuse dates: In a bowl, toss dates with 1 tsp baking soda. Pour boiling water over them, let sit for 10 minutes.
- Mix dry: Whisk flour, baking soda, baking powder, and salt in a bowl.
- Cream butter & sugar: Beat softened butter with brown sugar until light and fluffy.
- Add eggs & vanilla: Mix in eggs one at a time, then stir in vanilla.
- Combine: Fold dry ingredients into creamed mixture. Gently add soaked dates (with any remaining liquid). Stir until just combined.
- Bake: Pour batter into pan. Bake 30–35 minutes (longer for larger pans) or until a skewer comes out clean.
- Make toffee sauce: In saucepan over medium heat, melt butter and brown sugar. Carefully add cream, stirring until velvety. Remove from heat and stir in vanilla.
- Serve: While the cake is warm, poke holes and pour most of the sauce over it. Serve slices drizzled with the rest of the gooey sauce—plus a scoop of vanilla ice cream or whipped cream for good measure.
What to Serve with Classic British Sticky Toffee Date Cake
- A scoop of vanilla ice cream or dollop of softly whipped cream
- A drizzle of caramel sauce (extra indulgence never hurt!)
- A hot cuppa—tea, coffee, or a cozy mug of Earl Grey
Tips for Making It Perfect
- Soak the dates—this prevents dryness and makes them melt-in-your-mouth.
- Bring butter and sugar to a gentle bubble in sauce so sugar fully melts.
- Don’t overbake—the centre should stay slightly fudgy and soft.
- Use room‑temperature eggs for smoother batter.
Storage Instructions
- Room temp: Cover with foil for up to 2 days.
- Refrigerated: Store in airtight container for up to 5 days (warm before serving).
- Freezing: Freeze slices individually in zip bags for up to 3 months—thaw and warm before serving.
General Information
Sticky Toffee Pudding (a relative of our cake) likely originated in the UK in the 1960s. Date cakes like this were popular as homemade luxuries. It was comfort food for rainy Sundays or tea times with Granny!
Frequently Asked Questions
1. Can I use medjool dates?
Yes, they’re perfect—just chop and follow soaking.
2. My cake sank—what went wrong?
Often overbaking or oven too hot. Check with a skewer, and don’t exceed baking time.
3. Can I double the sauce?
Absolutely—more toffee than cake? I say yes!
4. How to make it gluten-free?
Use 1:1 gluten-free flour blend—results are fantastic.
Conclusion
This Classic British Sticky Toffee Date Cake is everything you want in a dessert—tender, sweet, and soul-warming. If you adore this recipe, you might also enjoy my Soft and Chewy Date Bars, Spiced Date & Walnut Scones, or Old-Fashioned Butterscotch Pudding. I’m so glad you’re here—until next time, happy baking and sending warm kitchen hugs your way!
Interactive Elements
Have you tried this stick-to-your-soul cake? Leave a review below or tag me on Instagram or Pinterest—share your slice at pinterest.com/poulefrecipe!
Nutritional Information per Serving (approx.)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbs | 58 g |
| Fat | 19 g |
| Protein | 5 g |
| Fiber | 2 g |
Classic British Sticky Toffee Date Cake with Mouthwatering Toffee Sauce
- Total Time: 50 mins
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Tender British date cake drenched in decadently smooth toffee sauce—a timeless comfort dessert.
Ingredients
1¾ cups (220g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup (200g) pitted chopped dates
1 teaspoon baking soda (for soaking dates)
1 cup (240ml) boiling water
½ cup (115g) unsalted butter, softened
1 cup (200g) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
Toffee Sauce:
1 cup (200g) brown sugar, packed
½ cup (115g) unsalted butter
½ cup (120ml) heavy cream
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9″ cake pan.
2. Place chopped dates in a bowl with 1 tsp baking soda. Pour boiling water over and let soak for 10 minutes.
3. In a bowl, whisk flour, baking powder, baking soda, and salt.
4. In a separate bowl, cream butter and brown sugar until fluffy.
5. Add eggs one at a time, then vanilla, to butter mixture.
6. Fold in dry ingredients and soaked dates (with liquid).
7. Pour batter into prepared pan and smooth top.
8. Bake 30–35 minutes, or until a skewer comes out clean.
9. Meanwhile, make toffee sauce: melt butter and brown sugar over medium heat.
10. Stir in cream and cook until bubbly and thickened slightly.
11. Remove from heat and stir in vanilla.
12. Poke holes in warm cake and pour most of sauce over top.
13. Serve slices with remaining toffee sauce and optional ice cream or whipped cream.
Notes
Soaking dates ensures a moist cake.
Don’t overmix after adding flour—just until combined.
Optional: add chopped walnuts for texture.
To make it gluten-free, use a 1:1 GF flour blend.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 42
- Sodium: 200
- Fat: 19
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 2
- Protein: 5
- Cholesterol: 70
