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Ina Garten Sticky Toffee Cake

Irresistible Ina Garten Sticky Toffee Cake You Can't Resist

Ina Garten Sticky Toffee Cake is a dessert that marries the sweetness of dates with a luscious toffee sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 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.
For the Toffee Sauce
  • 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.

Equipment

  • Oven
  • 8-inch square baking pan
  • Medium bowl
  • Large mixing bowl
  • Spatula
  • Electric mixer
  • Medium saucepan

Method
 

Step-by-step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch square baking pan by greasing it with butter and lining the bottom with parchment paper.
  2. In a medium bowl, combine chopped pitted dates with baking soda and pour boiling water over; stir gently and let soak for 15 minutes.
  3. In a large bowl, cream together softened butter and sugar using an electric mixer for about 3 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt; gradually mix into wet ingredients until combined.
  6. Fold the soaked date mixture into the batter gently until just combined.
  7. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until golden brown.
  8. Prepare the toffee sauce by combining butter, brown sugar, and heavy cream in a saucepan over low heat; stir for about 5 minutes.
  9. Cool the cake for 10 minutes before transferring it to a wire rack; serve warm with toffee sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 2gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 10IUCalcium: 2mgIron: 6mg

Notes

Ensure you soak the dates thoroughly and do not overmix for a light texture. Serve warm for the best experience.

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