Want a dessert that makes everyone smile? This Ina Garten Sticky Toffee Cake Recipe is perfect. It’s moist, sweet, and totally irresistible.
The sticky toffee sauce makes it extra special. I promise this cake will become your favorite.
The Ina Garten Sticky Toffee Cake Recipe uses simple ingredients. You probably have most of them already.
This recipe is easier than you think. Let me show you how to make this amazing cake. Your family will ask for it again and again.
When I First Introduced to Ina Garten Sticky Toffee Cake
I discovered this cake five years ago. My friend served it at her dinner party. One bite and I was hooked completely.
The warm toffee sauce melted into the cake. It was like heaven on a plate. I asked for the recipe immediately.
She told me it was Ina Garten’s version. I made it the very next weekend. My whole family fell in love with it. Now it’s my go-to dessert for special occasions.
Equipment List
- 9×13 inch baking pan
- Medium saucepan
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
Ingredients You Need for Ina Garten Sticky Toffee Cake
- 1 cup chopped dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/4 cup softened butter
- 3/4 cup sugar
- 2 eggs
- 1 and 1/2 cups flour
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup butter
- Add a pinch of salt.
Step-by-Step Guide
- Pour boiling water over chopped dates.
- Add baking soda and stir well.
- Let this mixture cool for 20 minutes.
- The dates will soften nicely.
- Beat butter and sugar until fluffy.
- This takes about 3 minutes.
- Add eggs one at a time.
- Mix in vanilla extract.
- The batter should look smooth now.
- Add flour to the butter mixture.
- Fold in the date mixture gently.
- Don’t overmix the batter.
- Pour into your greased pan.
- Preheat oven to 350°F first.
- Bake for 30-35 minutes total.
- A toothpick should come out clean.
- Let it cool for 10 minutes.
- Combine brown sugar, cream, and butter.
- Heat until it boils gently.
- Stir constantly for 5 minutes.
- Add a tiny pinch of salt.
- Poke holes in the warm cake.
- Pour half the sauce over it.
- Let it soak in completely.
- Serve with remaining sauce on top.
Tips to Make the Best Ina Garten Sticky Toffee Cake
- Use Medjool dates for best flavor.
- They’re softer and sweeter than regular dates.
- Don’t skip soaking the dates properly.
- This makes the cake extra moist.
- Serve the cake warm, not cold.
- The toffee sauce tastes better warm.
- Add vanilla ice cream on top.
- It balances the sweetness perfectly.
- Make extra toffee sauce for drizzling.
- Everyone always wants more sauce.
- Store leftovers in the fridge.
- Reheat before serving again.
FAQs about Ina Garten Sticky Toffee Cake
Q: Can I make this cake ahead of time?
A: Yes, bake it one day early. Store covered at room temperature. Warm before adding the toffee sauce.
Q: What if I don’t have dates?
A: Dried figs work as a substitute. Prunes also work in a pinch. The flavor will be slightly different though.
Q: How long does this cake last?
A: It stays fresh for 3 days. Keep it covered in the fridge. The sauce keeps for one week.
Q: Can I freeze sticky toffee cake?
A: Yes, freeze without the sauce on top. Wrap it tightly in plastic wrap. It lasts for 3 months frozen.
Q: Is this recipe very difficult?
A: No, it’s actually quite simple. Even beginners can make this successfully. Just follow the steps carefully.
Final Thoughts
This Ina Garten Sticky Toffee Cake Recipe never disappoints. It’s perfect for holidays and celebrations.
The ingredients for Ina Garten Sticky Toffee Cake are easy to find. Learning how to make Ina Garten Sticky Toffee Cake is worth it.
Your guests will think you’re a professional baker. The sticky toffee sauce is pure magic. Make this cake this weekend.
You won’t regret it at all. Trust me, everyone will love you for it. Happy baking and enjoy every delicious bite!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Sticky Toffee Cake Recipe
Equipment
- 9×13 inch baking pan
- Large mixing bowl
- Medium saucepan
- Electric mixer
- Measuring cups and spoons
- Spatula
- Whisk
Ingredients
- 1 cup chopped dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/4 cup softened butter
- 3/4 cup sugar
- 2 eggs
- 1 and 1/2 cups flour
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup butter
- Add a pinch of salt.
Instructions
- Pour boiling water over chopped dates.
- Add baking soda and stir well.
- Let this mixture cool for 20 minutes.
- The dates will soften nicely.
- Beat butter and sugar until fluffy.
- This takes about 3 minutes.
- Add eggs one at a time.
- Mix in vanilla extract.
- The batter should look smooth now.
- Add flour to the butter mixture.
- Fold in the date mixture gently.
- Don’t overmix the batter.
- Pour into your greased pan.
- Preheat oven to 350°F first.
- Bake for 30-35 minutes total.
- A toothpick should come out clean.
- Let it cool for 10 minutes.
- Combine brown sugar, cream, and butter.
- Heat until it boils gently.
- Stir constantly for 5 minutes.
- Add a tiny pinch of salt.
- Poke holes in the warm cake.
- Pour half the sauce over it.
- Let it soak in completely.
- Serve with remaining sauce on top.
Notes
- Use Medjool dates for best flavor.
- They’re softer and sweeter than regular dates.
- Don’t skip soaking the dates properly.
- This makes the cake extra moist.
- Serve the cake warm, not cold.
- The toffee sauce tastes better warm.
- Add vanilla ice cream on top.
- It balances the sweetness perfectly.
- Make extra toffee sauce for drizzling.
- Everyone always wants more sauce.
- Store leftovers in the fridge.
- Reheat before serving again.
