Ina Garten’s Luscious Sticky Toffee Cake Recipe for Sweet Bliss

Sticky toffee cake represents the ultimate indulgence for sweet-loving dessert enthusiasts.

Rich, decadent flavors dance across your palate with each luxurious bite.

Warm spices and caramelized notes create a sophisticated dessert experience that feels both comforting and elegant.

Traditional British roots give this cake its signature deep, complex character.

Delicate textures blend seamlessly with intense sweetness, promising a memorable culinary moment.

Moist crumb and velvety toffee sauce elevate this dessert beyond ordinary treats.

Dense, pudding-like qualities make each slice feel like a warm embrace: prepare to fall in love.

Tips to Make Your Toffee Cake Extra Moist

• Select Premium Dates: Choose soft, plump Medjool dates that are fresh and moist for the most tender, flavorful cake base.
• Gentle Mixing Technique: Fold ingredients carefully to maintain a light, airy texture and prevent developing tough gluten strands.
• Perfect Toffee Consistency: Simmer the sauce until it coats the back of a spoon, creating a rich, clingy topping that won't run off the cake.
• Balance Sweetness Smartly: Taste the batter and sauce, adjusting sugar levels to complement the natural sweetness of the dates.
• Strategic Cooling Method: Rest the cake for 10-15 minutes after baking, allowing the toffee sauce to slightly thicken and flavors to deeply integrate.

How to Store That Gooey Goodness

• Refrigerator: Preserve the cake's decadent moisture by storing it in an airtight glass container with a tight-sealing lid. Create a protective barrier using plastic wrap directly touching the cut surfaces to prevent drying out, keeping the cake fresh and delicious for 3-4 days at room temperature.
• Freezer: Slice the sticky toffee cake into individual portions before freezing for convenient single-serving enjoyment. Wrap each slice carefully in plastic wrap, then place inside a freezer-safe container or heavy-duty freezer bag, removing as much air as possible to prevent freezer burn. Label with the date and enjoy within 2-3 months for optimal taste and texture.
• Counter Storage: Keep the cake covered with a clean kitchen towel in a cool, dry area away from direct sunlight if planning to consume within 1-2 days.

Twists and Flavor Add-Ins for the Bold Baker

• Chocolate Caramel Fusion: Replace dates with dark chocolate chips and swap toffee sauce for rich caramel sauce. Sprinkle sea salt on top for extra depth of flavor.
• Nutty Maple Celebration: Substitute half the granulated sugar with maple syrup and add chopped walnuts into the batter. Top with candied pecans and drizzle extra maple syrup.
• Spiced Autumn Delight: Incorporate ground cinnamon, nutmeg, and cardamom into the cake batter. Use brown sugar instead of white sugar and garnish with roasted pumpkin seeds for a seasonal touch.
• Coconut Tropical Escape: Mix shredded coconut into the batter and replace regular cream with coconut cream in the sauce. Garnish with toasted coconut flakes and a light rum drizzle.

Dessert Talk: Sticky Cake That Sticks With You

Ina Garten’s Sticky Toffee Cake beckons with irresistible charm, weaving together classic comfort and gourmet sophistication.

Sweet dates mingle with rich toffee sauce, creating a symphony of indecadent flavors that dance across palates.

Warm caramel notes embrace each tender crumb, whisking dessert lovers into pure culinary bliss.

Simple ingredients transform into an extraordinary experience that celebrates home baking’s magic.

California kitchens and New England tables alike would welcome this extraordinary treat with open arms.

Heritage and innovation merge seamlessly in this remarkable dessert that promises pure deliciousness – go ahead, share this mouthwatering masterpiece, comment with your baking adventures, and let delectable memories begin!

Why Sticky Toffee Cake by Ina Garten Is Legendary

• Indulge in Comforting Sweetness: This sticky toffee cake delivers an incredibly rich and warm dessert experience that wraps you in pure comfort, making every bite feel like a warm hug from the kitchen.
• Master an Impressive Technique: The unique method of soaking dates in boiling water creates a deeply moist cake with incredible depth of flavor, allowing home bakers to elevate their baking skills without complex techniques.
• Versatile Serving Delight: Whether baked in ramekins for elegant individual servings or prepared in a single pan for easy family-style sharing, this dessert adapts perfectly to different dining scenarios from casual gatherings to sophisticated dinner parties.
• Quick and Foolproof Preparation: With straightforward ingredients and simple mixing steps, even novice bakers can create a decadent dessert that looks and tastes like it was made by a professional pastry chef, requiring minimal culinary expertise.

Ingredients You’ll Need for Sticky Toffee Bliss

• Dates, Boiling Water: Sweet, soft dates that provide natural sweetness and moisture to the cake; choose plump, soft dates for best texture.
• Baking Soda, Vanilla Extract: Helps dates break down and adds depth of flavor; use pure vanilla extract for best taste.

• Flour, Baking Powder, Salt: Standard cake base that provides structure and rise; use all-purpose flour for consistent results.

• Butter, Granulated Sugar, Eggs: Classic cake foundation that creates rich, tender crumb; use room temperature ingredients for smooth mixing.

• Sugar, Butter, Cream, Salt: Creates smooth, rich toffee sauce with perfect balance of sweetness and richness; use heavy cream for best consistency.

• Pecans, Heavy Cream: Adds crunch and extra richness; toast pecans lightly for enhanced flavor.

Cooking Spray or Butter: Used for preparing baking pan to prevent sticking; choose neutral cooking spray or unsalted butter.

A Step-by-Step Guide to This Sticky Delight

Step 1: Preheat and Prepare Baking Vessel

Warm the oven to 350 degrees Fahrenheit. Coat 6 to 8 ramekins (6-ounce size) or an 8×8 or 9×9-inch pan with cooking spray or butter.

Step 2: Soak Date Mixture

• Dates
• Boiling water
• Baking soda
• Vanilla extract

Let the mixture rest for 15 minutes.

Step 3: Cream Butter and Sugar

Use an electric mixer to blend butter and granulated sugar until fluffy and well incorporated, about 2-3 minutes.

Step 4: Add Eggs

Gently mix eggs into the butter-sugar mixture.

Step 5: Blend Dry Ingredients

Whisk together flour, baking powder, and salt in a separate small bowl.

Step 6: Combine Wet and Dry Ingredients

Fold dry ingredients into wet mixture until just combined.

Step 7: Incorporate Dates

Gently fold soaked date mixture into the batter.

Step 8: Fill Baking Vessel

Fill ramekins two-thirds full or spread batter evenly in prepared pan.

Step 9: Bake to Perfection

Bake in square pan for 22-25 minutes or ramekins for 18-22 minutes. Check doneness with a toothpick – it should come out clean. Top should spring back when touched. Note: Baking might take up to 40 minutes depending on your oven.

Step 10: Cool Cake

Allow cakes to cool completely in the pan. Alternatively, serve slightly warm.

Step 11: Create Toffee Sauce

• Sugar
• Butter
• Cream
• Salt

Stir over low heat for 5-7 minutes until sugar dissolves and sauce becomes smooth.

Step 12: Serve and Garnish

For ramekins, plate individually. For pan-baked cake, slice into portions. Pour warm toffee sauce over cake. Optional: Sprinkle with pecans and drizzle a teaspoon of heavy cream for extra indulgence.

Ina Garten Sticky Toffee Cake Recipe

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4.8 from 22 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Ina Garten’s sticky toffee cake brings British dessert magic to your table with its rich, caramel-soaked perfection. Rich dates and warm spices create a luscious treat that transports you to comforting English countryside kitchens.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 ounces (170 g) dates, pitted and finely chopped (about 8–10 medjool dates)
• 2 large eggs
• 1 ¼ cup (178 g) all-purpose flour
• ¾ cup (159 g) granulated sugar
• ¾ cup (159 g) packed light or dark brown sugar

Wet Ingredients:

• ¾ cup boiling water
• ½ teaspoon vanilla extract
• 6 tablespoons (85 g) butter, softened
• ½ cup (113 g) butter
• ½ cup heavy whipping cream
• Additional heavy whipping cream for drizzling (optional)

Dry and Seasoning Ingredients:

• ¾ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Pinch of coarse, kosher salt
• ¼ to ½ cup chopped pecans (optional)

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Coat 6 to 8 ramekins (each approximately 180 milliliters) or an 20×20 or 23×23-centimeter pan with cooking spray or butter.
2. In a medium mixing bowl, combine chopped dates, boiling water, baking soda, and vanilla extract. Allow the mixture to rest for 15 minutes, enabling the dates to soften and integrate.
3. Using an electric mixer, cream together butter and granulated sugar in a separate bowl until the mixture becomes light, fluffy, and pale, approximately 2-3 minutes.
4. Incorporate eggs into the butter-sugar mixture, blending until fully integrated and smooth.
5. In a small bowl, whisk together flour, baking powder, and salt to ensure even distribution of dry ingredients.
6. Gently fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Avoid overmixing to maintain the cake’s delicate texture.
7. Fold the softened date mixture into the batter, distributing evenly throughout.
8. Fill ramekins approximately two-thirds full or spread batter evenly in the prepared pan.
9. Bake in the preheated oven: 18-22 minutes for ramekins, 22-25 minutes for a square pan. Test doneness by inserting a toothpick into the center; it should emerge clean. The cake’s surface should spring back when lightly touched.
10. Allow cakes to cool completely in their baking vessels, or serve slightly warm for a comforting dessert experience.
11. Prepare the caramel sauce by combining sugar, butter, cream, and salt in a saucepan. Simmer over low heat, stirring continuously for 5-7 minutes until the sugar dissolves and the sauce becomes smooth and glossy.
12. For serving, plate individual ramekins or slice the cake if baked in a pan. Drizzle warm caramel sauce over each portion, optionally garnishing with chopped pecans and a light cream drizzle for added indulgence.

Notes

• Grab soft, pitted dates to ensure a smooth, velvety texture throughout the cake.
• Gently fold ingredients to maintain air pockets, creating a lighter, more delicate crumb.
• Watch the toffee sauce carefully while cooking to prevent burning or crystallization.
• Customize sweetness levels by tasting the sauce and adjusting sugar content gradually.
• Rest the cake for 10-15 minutes after baking to let flavors develop and sauce settle perfectly.

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 464 kcal
• Sugar: 49 g
• Sodium: 237 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 63 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 109 mg