Ina Garten Sticky Toffee Cake

This Ina Garten Sticky Toffee Cake is a rich and tender dessert, which includes sweet Medjool dates and a buttery toffee sauce. It’s the ultimate comfort food recipe, ready in about 55 minutes.

Ina Garten Sticky Toffee Cake Ingredients

Cake:

• 6 oz Medjool dates, pitted and chopped
• ¾ cup boiling water
• ¾ tsp baking soda
• ½ tsp vanilla extract
• ¾ cup granulated sugar
• 6 tbsp butter, softened
• 2 large eggs
• 1¼ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt

Toffee Sauce:

• ¾ cup light or dark brown sugar
• ½ cup butter
• ½ cup heavy cream
• Pinch of kosher salt
• ¼–½ cup chopped pecans (optional)
• Extra cream, for drizzling (optional)

How To Make Ina Garten Sticky Toffee Cake

1. Preheat and prepare pan: Preheat the oven to 350°F. Grease individual ramekins or a square baking pan.
2. Soften the dates: Combine chopped dates, boiling water, baking soda, and vanilla. Let sit for 15 minutes to soften.
3. Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
4. Mix dry ingredients: In another bowl, whisk together the flour, baking powder, and salt.
5. Combine wet and dry: Gradually stir the dry ingredients into the butter mixture. Fold in the softened date mixture, including liquid.
6. Bake the cake: Pour batter into ramekins or pan. Bake 18–22 minutes for ramekins or 22–25 minutes for a full pan, until a toothpick comes out clean.
7. Make the toffee sauce: In a saucepan, simmer brown sugar, butter, heavy cream, and salt for 5–7 minutes until smooth and slightly thickened.
8. Serve: Serve the cakes warm, topped with toffee sauce, chopped pecans, and a drizzle of cream if desired.

Recipe Tips

• Can I use another dried fruit?
  Dates give the best texture and flavor, but dried figs or prunes are possible substitutes.
• How to avoid a dense cake:
  Cream the butter and sugar thoroughly, and don’t overmix after adding flour.
• Can I make it ahead of time?
  Yes, bake the cake and refrigerate. Warm slightly and add fresh toffee sauce before serving.
• What size ramekins should I use?
  6 to 8 oz ramekins work well for individual portions.
• Is the sauce necessary?
  Absolutely—it’s what makes the cake sticky toffee!

What To Serve With Sticky Toffee Cake

This rich dessert pairs well with simple, creamy, or cool accompaniments:

• A scoop of vanilla ice cream
• Lightly whipped cream
• Crème fraîche
• Coffee or espresso
• A drizzle of extra toffee sauce

How To Store Sticky Toffee Cake

Refrigerate: Store cooled cake and sauce separately in airtight containers for up to 3 days. Reheat before serving.

Freeze: Freeze cake (without sauce) for up to 2 months. Thaw overnight in the fridge and warm before topping with sauce.

Sticky Toffee Cake Nutrition Facts

• Calories: 475 kcal
• Carbohydrates: 55g
• Protein: 4g
• Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 110mg
• Sodium: 190mg
• Sugar: 42g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a bundt pan for this cake?
Yes, though baking time will increase. Grease well and check doneness with a toothpick.

Why is my cake sticky in the middle?
It may be underbaked—test with a toothpick and bake a few minutes longer if needed.

Can I double the sauce for extra topping?
Absolutely—it stores well and can be reheated and reused.

Is this recipe kid-friendly?
Yes, there’s no alcohol and the flavor is sweet and comforting.

Can I skip the pecans?
Yes, they’re optional and can be replaced with walnuts or left out entirely.

Try More Recipes:

• Ina Garten Blueberry Bran Muffins
• Ina Garten Asian Grilled Salmon
• Ina Garten Tomato Gratin