Ina Garten Sticky Toffee Cake

Ina Garten Sticky Toffee Cake recipe is made with dates, sugar, butter, eggs, flour, baking powder, salt, brown sugar, cream, and pecans. It takes about 65 minutes to prepare and serves 8 people.

Try More Ina Garten Recipe:

• Ina Garten Apple Clafoutis
• Ina Garten Gingerbread Cake
• Ina Garten Plum Crisp

? Why You’ll Love This Sticky Toffee Cake Recipe:

• Decadent Flavor: Indulge in the rich, caramelized taste of dates and brown sugar, perfectly complemented by the buttery texture.
• Simple Preparation: With straightforward steps and common ingredients, this recipe is accessible to all levels of home cooks.
• Moist and Tender Texture: Enjoy a moist crumb and tender bite, thanks to the addition of boiling water and careful baking techniques.
• Crowd Pleaser: Impress guests with this elegant yet comforting dessert, ideal for gatherings, celebrations, or cozy nights in.
• Make-Ahead Friendly: Prepare in advance and simply reheat before serving, making it a convenient choice for busy schedules or entertaining.

❓ What Is Ina Garten Sticky Toffee Cake Recipe?

Ina Garten Sticky Toffee Cake is a moist dessert made with dates, sugar, butter, and cream it’s sweet, sticky, and indulgent, deriving its name from the toffee sauce that coats it.

? Ina Garten Sticky Toffee Cake Ingredients

Cake:

• 6 ounces (170 g) dates, pitted and finely chopped (about 8-10 medjool dates)
• ¾ cup boiling water
• ¾ teaspoon baking soda
• ½ teaspoon vanilla extract
• ¾ cup (159 g) granulated sugar
• 6 tablespoons (85 g) butter, softened
• 2 large eggs
• 1 ¼ cup (178 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Sauce:

• ¾ cup (159 g) packed light or dark brown sugar
• ½ cup (113 g) butter
• ½ cup heavy whipping cream
• Pinch of coarse, kosher salt
• ¼ to ½ cup chopped pecans, optional
• Additional heavy whipping cream for drizzling, optional

? How To Make Ina Garten Sticky Toffee Cake

1. Warm the oven up to 350 degrees F. Spray cooking spray or butter 6 to 8 ramekins (each about 6 ounces) or an 8×8 or 9×9-inch pan with cooking spray.
2. For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract . Let the mixture sit for 15 minutes.
3. In a different medium bowl, use an electric mixer (handheld or stand mixer) to cream the butter and granulated sugar together until they are well mixed and fluffy. This should take about two to three minutes.
4. Mix in the eggs.
5. Mix the flour, baking powder, and salt together in a small bowl with a whisk.
6. Mix the flour mixture into the wet ingredients until they are just barely mixed together.
7. Don’t remove the dates; just fold them in until they are all mixed in.
8. About two thirds of the way up the ramekins should be filled with batter, or the batter should be spread out evenly in the pan that has been prepared.
9. If you use a square baking pan, bake for 22–25 minutes. For ramekins, bake for 18–22 minutes, or until a toothpick placed in the middle comes out clean and the top springs back when touched. ADDED: If necessary, extend the baking time; some have needed up to 40 minutes. If you bake the cake too long, it might be dry.
10. Let the cakes cool all the way in the pan(s), but they can also be served slightly warm.
11. In a pot, mix the sugar, butter, cream, and salt to make the sauce. It will take about 5 to 7 minutes of stirring over low heat until the sugar is gone and the sauce is smooth and well mixed.
12. If the cake was baked in ramekins, put each one on its own plate. If it was baked in a pan, cut it into pieces. Pour the warm sauce over each dish and top with pecans, if you want. If you want to add something extra delicious, drizzle with about a teaspoon of heavy cream.

? Recipe Tips:

• Use fresh, soft dates for the best texture and flavor in your Sticky Toffee Cake.
• Don’t overmix the batter; it can lead to a dense cake instead of a light and fluffy one.
• Be cautious with the toffee sauce’s thickness; too thin, and it won’t stick to the cake properly.
• Adjust the sweetness to your preference; you can reduce the sugar slightly if you prefer a less sweet dessert.
• Allow the cake to cool slightly before serving to let the flavors meld and the toffee sauce to thicken slightly.

? What To Serve With Sticky Toffee Cake?

Serve Sticky Toffee Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat Fudge or a drizzle of caramel sauce can enhance the flavors and add a touch of freshness to complement the richness of the cake.

? How To Store Leftovers Sticky Toffee Cake?

• Refrigerator: To store leftovers sticky toffee cake, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
• Freezer: . For freezing wrap leftovers sticky toffee cake in plastic wrap then aluminum foil and freeze for up to 3 months.

? How To Reheat Leftovers Sticky Toffee Cake?

• In The Microwave: Place a slice of leftovers sticky toffee cake on a microwave-safe plate and heat for 20-60 seconds until warm.
• On The Oven: Wrap leftovers sticky toffee cake slice in aluminum foil and heat in a preheated oven at 350°F for 5-10 minutes.
• On The Steamer: Steam leftovers sticky toffee cake slice for 5-7 minutes until heated through and moist.

FAQ’S

Try More Ina Garten Recipe:

• Ina Garten Cherry Clafoutis
• Ina Garten Chocolate Chunk Blondies
• Ina Garten Chocolate Chunk Blondies

Ina Garten Sticky Toffee Cake Nutrition Fact

serving: 1 serving

• calories: 475kcal
• carbohydrates: 71g
• protein: 5g
• fat: 21g
• saturated fat: 11g
• cholesterol: 92mg
• sodium: 359mg
• fiber: 3g
• sugar: 52g