Sticky toffee cake isn’t flashy. But serve it once, warm from the oven with that glossy caramel pooling at the edges, and people remember.
The first time I made it, I didn’t chop the dates finely enough—they clumped, and the texture was uneven. But with a second pass (and a better knife), the cake turned velvety, smooth, and perfectly spiced. That sauce? I didn’t change a thing. It’s pure Ina.
Why This Works So Well
Ina understands the balance between rustic comfort and clean execution. Here, softened dates blend seamlessly into the batter for moisture, while the creamed butter and sugar keep the crumb light. The sauce is just thick enough to cling, but loose enough to soak. It’s rich—but not cloying.
Ingredients That Pulled Weight
- Medjool dates – Sweet, sticky, and essential. I once tried pre-chopped packaged ones—they were dry. Not worth it.
- Boiling water + baking soda – Softens the dates and breaks them down, almost like a quick purée. Makes the cake tender.
- Butter + sugar – Creamed properly, this is where the lightness comes from. Don’t rush it.
- Heavy cream + brown sugar (for the sauce) – This isn’t just topping; it’s the signature. Dark brown sugar gives more depth.
- Optional pecans – I love the crunch, but if you skip them, you won’t miss a thing.
What I Changed (Safely)
- Added a pinch of cinnamon – Just ⅛ tsp. It warmed the flavor slightly without taking over.
- Used dark brown sugar in the sauce – Ina doesn’t specify light or dark; I prefer dark for that deeper molasses tone.
- Swapped half the flour for whole wheat pastry flour – Gave it a nuttier flavor with no compromise in texture.
Lessons From My Oven
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake sank in the middle | Batter too wet or underbaked | Chop dates finely and check center before pulling |
| Sauce was grainy | Heat too high or not stirred enough | Cook low and slow—let the sugar dissolve fully |
| Texture was gummy | Overmixed after adding flour | Stir just until combined after flour goes in |
How to Make Ina Garten’s Sticky Toffee Cake
- Prep oven: 350°F. Grease 6–8 ramekins or one 8×8-inch pan.
- Soften dates: Mix chopped dates with boiling water, baking soda, and vanilla. Let sit 15 minutes.
- Cream butter + sugar: Beat until fluffy (2–3 minutes). Add eggs one at a time.
- Mix dry ingredients: Whisk flour, baking powder, salt.
- Combine: Add dry ingredients to wet, stir just to combine. Fold in softened dates with all liquid.
- Bake: Fill ramekins ⅔ full or spread evenly in pan.
- Ramekins: 18–22 min
- Pan: 22–25 min (up to 40 depending on oven)
Cake is done when a toothpick comes out clean.
- Make sauce: In a saucepan, combine brown sugar, butter, cream, and salt. Simmer gently 5–7 minutes until glossy and smooth.
- Serve: Plate individual cakes or cut pan into squares. Pour warm sauce over and top with pecans and a drizzle of cream if desired.
Tips I Always Use
- I use an immersion blender on the soaked date mixture sometimes—makes the batter silky without lumps.
- Let the sauce sit 2–3 minutes off the heat before pouring. It thickens just enough to cling.
- If baking ahead, reheat cakes and sauce separately—don’t store them already soaked.
Leftover Notes
- Room temp: Best the first day, but keeps 2–3 days covered.
- Fridge: Store cake and sauce separately. Warm gently before serving.
- Freezer: Freeze cake wrapped in plastic and foil, up to 3 months. Sauce can be frozen separately, but stir well when reheating.
- Reheat tip: Microwave slices covered with a damp paper towel, or steam gently for a soft, moist texture.
Common “What Ifs”
Q: Can I use a bundt pan or loaf tin?
A: Yes—just adjust the baking time (start checking around 35 minutes).
Q: Can I make this ahead?
A: Absolutely. Bake the cake and refrigerate. Warm gently before serving with fresh sauce.
Q: Can I use a food processor for the date mix?
A: Yes—just don’t purée it completely. Some texture is nice.
Q: Can I make it less sweet?
A: You can reduce the sugar in the cake by ¼ cup if needed—but keep the full amount in the sauce for contrast.
Try More Recipes:
Ina Garten Sticky Toffee Cake
Description
Rich and tender date cake soaked in warm buttery toffee sauce—classic comfort, Ina-style.
Ingredients
Cake:
Sauce:
Instructions
- Preheat oven to 350°F. Grease ramekins or a square pan.
- Mix dates, boiling water, baking soda, and vanilla. Let sit 15 min.
- Cream butter and sugar until fluffy. Beat in eggs.
- In a separate bowl, whisk flour, baking powder, salt.
- Stir dry into wet. Fold in dates and liquid.
- Fill ramekins or pan. Bake 18–22 min (ramekins) or 22–25 min (pan), until toothpick comes out clean.
- For sauce, simmer brown sugar, butter, cream, and salt for 5–7 min until smooth.
- Serve cakes warm with sauce and optional pecans + cream.