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Sticky Toffee Date Cake

Sticky Toffee Date Cake

Why shouldn’t sticky toffee pudding be baked in a classic Bundt shape and bathed in a salted toffee sauce? Yep, we couldn’t think of a reason either. It may look like a lot of sauce, but trust us, you’ll want to drown your cake in it and save some for snacking later—it’s that addictive.



  • Nonstick vegetable oil spray
  • 2 cups all-purpose flour, plus more for pan
  • 1½ cups (packed) dark brown sugar
  • 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
  • 6 oz. Medjool dates, pitted, coarsely chopped

Salted Toffee Sauce and Assembly

  • ¾ cup (packed) dark brown sugar
  • ½ cup (1 stick) unsalted butter
  • ¾ cup sour cream, plus more for serving
  • 1½ tsp. flaky sea salt, plus more
  • 2 oz. Medjool dates, pitted, torn

Recipe Preparation


  • Place a rack in middle of oven; preheat to 350°. Coat Bundt pan with nonstick spray, then lightly dust with flour, tapping out excess.

  • Beat brown sugar, baking powder, cinnamon, salt, baking soda, and 2 cups flour in the large bowl of a stand mixer fitted with the paddle attachment on low speed until combined (or use a hand mixer and large bowl). Add butter (make sure it’s at room temperature) and beat on medium-low speed until mixture resembles coarse sand. Add sour cream and vanilla and continue to beat, increasing speed from medium-low to medium as the ingredients begin to incorporate, until batter is thick and smooth, about 1 minute. Scrape down sides of bowl. Reduce mixer speed to medium-low, add 1 egg, then increase speed to medium and beat 30 seconds. Repeat with remaining 2 eggs, reducing speed to medium-low after each addition, then increasing speed to medium-high and beating for 30 seconds (if you beat on medium-high speed from the get-go, you risk losing some of the batter; this ensures nothing flies out of the bowl). Scrape down sides of bowl again. Reduce speed to low, add dates, and beat until incorporated, about 30 seconds longer.

  • Scrape batter into prepared pan; smooth surface. Bake cake until a tester inserted into the center comes out clean and cake springs back slightly when pressed, 40–50 minutes. Let cool at least 20 minutes in pan, then turn out cake onto a platter and let cool completely.

  • Do Ahead: Cake can be made 1 day ahead. Let cool, then cover with plastic wrap. Store at room temperature.

Salted Toffee Sauce and Assembly

  • Melt brown sugar and butter in a small saucepan over medium-low heat, whisking constantly, until mixture is thick and smooth and brown sugar is dissolved, 4–6 minutes. Remove pot from heat and whisk in vanilla, ¾ cup sour cream, and 1½ tsp. sea salt until smooth.

  • Arrange torn dates in a ring on top of cake. Drizzle ½ cup sauce over cake and dates. Sprinkle with more sea salt. Serve cake with sour cream and remaining toffee sauce alongside. If the sauce has cooled and tightened up, gently reheat in saucepan over medium-low just until warm.

Reviews SectionI fudged up.We don’t have “sticks” of butter in Australia. So when I googled what one stick was equivalent to, that’s what I cut and put in the cake mix - not two. Raaaahhhhhh, oops.It still turned out fine. I’m going to drizzle a little bit of liqueur on it just in case it’s a little dry. It smells divine!AnonymousAustralia12/29/19Oops, to follow up on the previous reviewer: I used Greek yogurt thinned with a little oat milk and KAF GF 1:1 AP with great success.I second that this cake was surprisingly light and fluffy! Great texture to make it a true cake as opposed to the traditional pudding.AnonymousCambridge, MA12/20/19Super delicious! The sauce is, as with any sticky toffee pudding, what makes it (it’s basically liquid crack—salty, sweet, just can’t stop), Next time I might use a more diverse blend of spices in the cake itself to enhance the flavor. Served it to a few dinner guests, one of whom promptly said it was his favorite treat ever. High praise.AnonymousCambridge, MA12/20/19This cake was the showstopper at brunch today. So easy to make. The batter was incredibly fIuffy and baked into a surprisingly delicate cake. I made it gluten free using 1-1/2 cup Bob’s Red Mill 1-to-1 All Purpose Flour (naming the brand since each brand’s gf flour behaves a little different) and superfine almond flour and dairy-free using Tofutti sour cream (again each brand is different, so naming my brand). Made no difference in taste for my glutenful and dairyful friends.Molly, you keep hitting it out of the park!digimikeyHouston, TX04/28/19before i read the recipe i assumed that was pieces of bacon on alternative topping that would be good.Anonymousbarcelona03/06/19

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