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Ina Garten Sticky Toffee Cake

Ina Garten's Sticky Toffee Cake That Steals the Show

Experience the delightful Ina Garten Sticky Toffee Cake, a moist cake complemented by rich toffee sauce, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 8 ounces pitted dates substitute with dried figs for a unique twist
  • 1 teaspoon baking soda activates the dates with boiling water
  • 1 cup boiling water hydrates the dates
  • 1/2 cup unsalted butter salted butter works in a pinch
  • 1 cup granulated sugar coconut sugar is a great alternative
  • 2 large eggs ensure at room temperature
  • 1 teaspoon vanilla extract best not to substitute
  • 1 cup all-purpose flour swap for gluten-free blend if desired
  • 1 teaspoon baking powder critical for rise
  • 1/2 teaspoon kosher salt regular table salt can be used
For the Toffee Sauce
  • 1/2 cup unsalted butter consider vegan butter for a dairy-free option
  • 1 cup light brown sugar dark brown sugar can be a substitute
  • 1/2 cup heavy cream coconut cream can be used for lighter version

Equipment

  • 9-inch round cake pan
  • mixing bowl
  • hand mixer
  • spatula
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it.
  2. Chop the pitted dates and mix with baking soda. Pour boiling water and let sit for 15-20 minutes.
  3. Cream the butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, then mix in the vanilla extract until smooth.
  5. Whisk together flour, baking powder, and salt, then combine with wet ingredients until just mixed.
  6. Fold in the cooled date mixture gently.
  7. Pour batter into the greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
  8. For the toffee sauce, melt butter in a saucepan, add sugar and cream, cooking until it thickens, about 5-7 minutes.
  9. Remove cake from the pan, drizzle with warm toffee sauce, and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 47gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 24gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

This cake can be served warm or at room temperature and pairs wonderfully with vanilla ice cream.

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