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Sticky Toffee Cake

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A comforting and nostalgic Sticky Toffee Cake infused with caramelized dates and warm vanilla, perfect for cozy afternoons.

Ingredients

Scale
  • 200g pitted dates, chopped
  • 300ml boiling water
  • 1 tsp baking soda
  • 100g unsalted butter, softened
  • 150g brown sugar
  • 2 large eggs
  • 200g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions

  1. Preheat the oven to 180°C (350°F) and grease a cake tin.
  2. In a bowl, combine the chopped dates with boiling water. Stir in the baking soda and let it cool.
  3. Creaming together the softened butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time to the butter mixture, mixing well after each addition.
  5. Stir in the cooled date mixture and vanilla extract.
  6. Whisk together the flour, baking powder, and a pinch of salt in a separate bowl.
  7. Gradually fold the dry ingredients into the wet mixture until just combined.
  8. Pour the batter into the prepared cake tin and bake for 30-35 minutes or until a toothpick comes out clean.
  9. Let it cool slightly before serving.

Notes

Serve warm with vanilla ice cream or warm caramel sauce. Can be stored at room temperature for 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/sticky-toffee-cake/

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