Ina Garten Sticky Toffee Cake Recipe
Want a dessert that makes everyone smile? This Ina Garten Sticky Toffee Cake Recipe is perfect. It's moist, sweet, and totally irresistible.
Equipment
- 9x13 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.