Name: Irresistible Ina Garten Sticky Toffee Cake You Can't Resist
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 8 oz pitted dates, chopped (Adds natural sweetness and moisture; you can substitute with dried figs.); 1 tsp baking soda (Helps the cake rise for a light texture.); 1 cup boiling water (Soaks dates to soften them.); 4 tbsp unsalted butter, softened (Provides richness and moisture.); 3/4 cup granulated sugar (Sweetens the cake; use coconut sugar for a healthier option.); 2 large eggs (Acts as a binder and adds moisture; substitute with flax eggs for a vegan version.); 1 tsp vanilla extract (Enhances flavor; opt for pure vanilla for best results.); 1 1/2 cups all-purpose flour (Gives structure to the cake; gluten-free flour works for a gluten-free version.); 1 tsp baking powder (Works with baking soda for leavening.); 1/4 tsp kosher salt (Balances the sweetness of the cake.); 1/2 cup unsalted butter (Creates a rich toffee sauce.); 1 cup light brown sugar (Provides the caramel flavor.); 1/2 cup heavy cream (Adds creaminess to the sauce.); 1 tsp vanilla extract (Deepens the flavor of the sauce.)

As the rich aroma of a freshly baked cake wafts through the house, it’s impossible not to feel a wave of excitement. Today, I’m thrilled to share my rendition of the Ina Garten Sticky Toffee Cake – a dessert that perfectly marries the sweetness of dates with a luscious toffee sauce. This easy recipe is not just for special occasions; it’s a delightful indulgence that turns any day into a celebration. You’ll love how this cake is both an uplifting treat and a cozy comfort, all ready in about 50 minutes! Picture it warm, drizzled with that velvety toffee sauce, and maybe even paired with a scoop of ice cream. What’s more inviting than that? Are you ready to whisk your way into a little slice of heaven?

Why is this Sticky Toffee Cake irresistible?

Rich, Decadent Flavor: Each bite of this Sticky Toffee Cake is infused with the natural sweetness of dates and the luxurious depth of buttery toffee sauce, creating a dessert that feels both indulgent and comforting.

Quick and Easy: In just about 50 minutes, this delightful cake comes together, making it perfect for spontaneous baking or planned gatherings.

Versatile Treat: Whether enjoyed warm with a scoop of vanilla ice cream, as a cozy evening dessert, or a show-stopping addition to your next dinner party, it’s sure to impress.

Perfect for Everyone: This crowd-pleaser is approachable for bakers of all levels—making it an ideal recipe for your next family gathering or a simple night in.

For those looking for more delicious cake ideas, don’t miss our Apple Crumb Cake with Cinnamon Apple Drizzle or try something different with our Cider Pound Cake.

Ina Garten Sticky Toffee Cake Ingredients

For the Cake

8 oz pitted dates, chopped – Adds natural sweetness and moisture; you can substitute with dried figs for a different flavor profile.
1 tsp baking soda – Helps the cake rise for a light texture.
1 cup boiling water – Soaks dates to soften them, enhancing the cake’s texture.
4 tbsp unsalted butter, softened – Provides richness and moisture to the cake.
3/4 cup granulated sugar – Sweetens the cake; use coconut sugar for a healthier option.
2 large eggs – Acts as a binder and adds moisture; substitute with flax eggs for a vegan version.
1 tsp vanilla extract – Enhances flavor; opt for pure vanilla for best results.
1 1/2 cups all-purpose flour – Gives structure to the cake; gluten-free flour works for a gluten-free version.
1 tsp baking powder – Works with baking soda for leavening.
1/4 tsp kosher salt – Balances the sweetness of the cake.

For the Toffee Sauce

1/2 cup unsalted butter – Creates a rich toffee sauce that drizzles beautifully.
1 cup light brown sugar – Provides the caramel flavor that the sauce is known for.
1/2 cup heavy cream – Adds creaminess to the sauce; coconut cream can be used for a dairy-free version.
1 tsp vanilla extract (for sauce) – Deepens the flavor of the sauce, making it extra irresistible.

Step‑by‑Step Instructions for Ina Garten Sticky Toffee Cake

Step 1: Preheat the Oven and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). Grease an 8-inch square baking pan with butter and line the bottom with parchment paper for easy removal. This step ensures your Ina Garten Sticky Toffee Cake bakes evenly and releases beautifully after cooling.

Step 2: Soak the Dates
In a medium bowl, combine the chopped pitted dates with 1 teaspoon of baking soda. Pour 1 cup of boiling water over the mixture, stirring gently. Let the dates soak for about 15 minutes, allowing them to soften and plump up, which enhances the cake’s moist texture.

Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together 4 tablespoons of softened unsalted butter and 3/4 cup of granulated sugar on medium speed for about 3 minutes, until the mixture is light and fluffy. This step introduces air into the batter, helping your cake rise beautifully.

Step 4: Add Eggs and Vanilla
Add 2 large eggs, one at a time, to the creamed mixture, mixing well after each addition. Then, pour in 1 teaspoon of vanilla extract and continue mixing until all ingredients are fully incorporated. This creates a rich, flavorful base for your Ina Garten Sticky Toffee Cake.

Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of kosher salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are perfectly fine for a tender cake.

Step 6: Fold in the Date Mixture
Gently fold the soaked date mixture into the cake batter using a spatula until just combined. The dates will add sweetness and moisture to your Ina Garten Sticky Toffee Cake. Avoid overmixing to ensure the cake remains light and fluffy.

Step 7: Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. This is the moment your kitchen will fill with an irresistible aroma!

Step 8: Prepare the Toffee Sauce
While the cake is baking, prepare the toffee sauce. In a medium saucepan over low heat, combine 1/2 cup of unsalted butter, 1 cup of light brown sugar, and 1/2 cup of heavy cream. Stir continuously for about 5 minutes until the mixture is smooth and slightly thickened. This decadent sauce will elevate your sticky toffee cake to a new level.

Step 9: Serve Warm
Once the cake is baked, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve your Ina Garten Sticky Toffee Cake warm, drizzled with the luscious toffee sauce, and accompanied by a scoop of vanilla ice cream or whipped cream, if desired.

How to Store and Freeze Ina Garten Sticky Toffee Cake

Fridge: Store the cake and toffee sauce separately in airtight containers for up to 4 days. This helps maintain freshness and flavor without making the cake soggy.
Freezer: For longer storage, you can freeze the baked cake (without sauce) for up to 2 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Thawing: When ready to enjoy, thaw the cake in the fridge overnight. Reheat slices in the microwave for 20–30 seconds before serving with freshly warmed toffee sauce.
Reheating: Gently reheat the toffee sauce on low heat until warm. Drizzle over your slice of Ina Garten Sticky Toffee Cake for that indulgent experience!

Make Ahead Options

This Ina Garten Sticky Toffee Cake is perfect for meal prep enthusiasts! You can prepare the cake batter up to 24 hours in advance by mixing the wet and dry ingredients and storing them separately in the fridge to maintain flavor and texture. The soaked dates can also be prepped a day ahead and kept in the fridge (this helps them stay moist). When you’re ready to bake, simply combine the two mixtures, pour into the pan, and bake as directed. To maintain quality, ensure the cake is stored covered at room temperature if not baking immediately, ensuring it’s just as delicious when served warm.

Ina Garten Sticky Toffee Cake Variations

Feel free to unleash your creativity with these exciting twists and swaps to customize your cake to your liking!

Nuts: Add chopped walnuts or pecans for delightful texture and nutty flavor.
Dark Brown Sugar: Swap light brown sugar for dark for a deeper, more robust caramel flavor that will enhance the toffee sauce.
Dried Figs: Replace dates with chopped dried figs for a unique fruity twist that brings a different sweetness profile to the cake.
Flax Eggs: For a vegan take, substitute the eggs with flax eggs—simply mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg and let sit for 5 minutes.
Gluten-Free: Use gluten-free flour instead of all-purpose flour to make this delectable dessert gluten-friendly while still maintaining its moistness.
Coconut Cream: For the toffee sauce, try using coconut cream instead of heavy cream to create a dairy-free deliciousness.
Spices: Add spices like cinnamon or nutmeg to the cake batter for a warm, aromatic note that complements the toffee.

If you’re looking for more cake inspiration, don’t forget to check out our irresistible Apple Cider Cheesecake Cookies or indulge your senses with the cozy flavor of our Pumpkin Spice Latte Cake.

What to Serve with Ina Garten Sticky Toffee Cake?

As the warm, sweet aroma of this indulgent cake fills your home, think about the perfect accompaniments that will elevate your dessert experience.

Vanilla Ice Cream: The cool creaminess contrasts beautifully with the warm, rich cake, creating a delightful melt-in-your-mouth experience.
Sweetened Whipped Cream: Light and airy, whipped cream adds a luscious touch that balances the cake’s richness, perfect for spoonfuls.
Caramel Sauce Drizzle: An extra drizzle of caramel amplifies the sweetness and complements the toffee sauce, adding depth and decadence.
Fresh Berries: The tartness of raspberries or strawberries provides a refreshing contrast to the cake’s sweetness, adding a vibrant pop of color.
Nutty Crunch: Chopped walnuts or pecans sprinkled atop each slice lend a delightful crunch, enhancing the texture and flavor profile.
Hot Coffee or Earl Grey Tea: A warm beverage creates a soothing experience, enhancing the cake’s flavors while providing a cozy afternoon delight.
Chocolate Sauce: If you’re feeling extra indulgent, a drizzle of chocolate sauce adds a luxurious touch that combines beautifully with the toffee richness.
Custard: Creamy custard poured over each slice adds a soothing element, making every bite an unforgettable experience.
Coconut Cream: For a tropical twist, dairy-free coconut cream adds a flavorful layer that pairs well with the cake’s rich toffee notes.
Lemon Sorbet: The refreshing citrus flavor cuts through the cake’s sweetness, providing a light and invigorating cleanse to the palate.

Expert Tips for Ina Garten Sticky Toffee Cake

Soak Dates Thoroughly: Ensure you soak the dates in boiling water for at least 15 minutes. This softening step is crucial for achieving a smooth texture in your cake.
Don’t Overmix: When combining the date mixture with the batter, fold gently until just blended. Overmixing can lead to a dense cake instead of a light and fluffy Ina Garten Sticky Toffee Cake.
Check for Doneness: Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean. This ensures a perfectly baked cake that retains moisture without being gooey.
Serve Warm: For the ultimate experience, serve the cake warm, generously drizzled with toffee sauce. Pairing it with ice cream or whipped cream elevates the dessert to heavenly levels.
Storing Leftovers: If you have any leftovers, store the cake and sauce separately in the fridge for up to 4 days. Reheat gently to enjoy the cake’s original warmth and flavor.

Ina Garten Sticky Toffee Cake Recipe FAQs

How do I choose the best dates for this cake?
Absolutely! When selecting dates, opt for Medjool dates if possible, as they are plump, sweet, and flavorful. Look for dates that are soft to the touch and free of dark spots; hard or overly dry dates may not provide the moistness your cake requires. If you can’t find Medjool dates, Deglet Noor dates are a good alternative.

What’s the best way to store leftovers?
To keep your cake fresh, store the Ina Garten Sticky Toffee Cake and the toffee sauce separately. Place them in airtight containers in the fridge for up to 4 days. This method ensures that your cake remains moist and the sauce doesn’t make it soggy. When ready to enjoy, simply reheat both gently before serving!

Can I freeze Sticky Toffee Cake?
Very! You can freeze the baked cake without the toffee sauce for up to 2 months. Wrap it tightly in plastic wrap, followed by a layer of foil to prevent freezer burn. When you’re ready to indulge, thaw the cake in the fridge overnight, then reheat slices in the microwave for about 20–30 seconds. Drizzle with warm toffee sauce for a delectable treat!

What if my cake is too dense?
If your cake turns out dense, it might be due to overmixing the batter or not soaking the dates sufficiently. To avoid this next time, ensure you fold the date mixture gently into the batter, mixing just until combined. Additionally, giving the dates ample soaking time (at least 15 minutes) is crucial for achieving that light, fluffy texture we love!

Are there any allergy considerations with this recipe?
Of course! The main allergens in the Ina Garten Sticky Toffee Cake include eggs, gluten (from the flour), and dairy (from the butter and cream). If you need a dairy-free or vegan version, you can substitute eggs with flax eggs and use coconut cream instead of heavy cream. For a gluten-free option, simply swap the all-purpose flour for a gluten-free blend!

Can I make this cake nut-free?
Absolutely! This recipe is naturally nut-free, but if you want to add a crunchy texture, just be mindful to use nut-free alternatives. Chopped seeds, like sunflower seeds, can be an excellent substitute without compromising flavor, ensuring that everyone can enjoy this delectable dessert!