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Ina Garten Sticky Toffee Cake

Ina Garten Sticky Toffee Cake: Your New Comfort Dessert Delight

Experience the delightful taste of Ina Garten's Sticky Toffee Cake, a comforting dessert infused with dates and a rich toffee sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 8 oz Pitted Dates Can be substituted with dried figs for a different flavor.
  • 1 tsp Baking Soda Activates the dates when combined with boiling water.
  • 1 cup Boiling Water Hydrates dates to soften them.
  • 1/2 cup Unsalted Butter Can use salted butter in a pinch.
  • 1 cup Granulated Sugar Substitute with coconut sugar for a deeper flavor.
  • 2 large Large Eggs Ensure they are at room temperature.
  • 1 tsp Vanilla Extract No substitutions recommended.
  • 1 cup All-Purpose Flour Use gluten-free flour for gluten-free version.
  • 1 tsp Baking Powder Helps the cake to rise.
  • 1/2 tsp Kosher Salt Regular table salt can also be used.
For the Toffee Sauce
  • 1/2 cup Unsalted Butter Can be substituted with vegan butter.
  • 1 cup Light Brown Sugar Dark brown sugar can be used for a deeper taste.
  • 1/2 cup Heavy Cream Alternative: use coconut cream.
  • 1 tsp Vanilla Extract Enhances the flavor of the sauce.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • Electric mixer
  • Spatula
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Chop the pitted dates into small pieces, sprinkle in baking soda, and pour boiling water over. Let it sit for 15-20 minutes.
  3. Cream together unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time and then the vanilla extract, mixing until smooth.
  5. Whisk together flour, baking powder, and kosher salt in another bowl. Gradually add to the wet mixture, folding gently.
  6. Fold in the cooled date mixture using a spatula.
  7. Pour the batter into the prepared cake pan and bake for 30-35 minutes until a toothpick comes out clean.
  8. Melt unsalted butter in a saucepan, add light brown sugar and heavy cream, stirring continuously until thickened.
  9. Once cooled, drizzle warm toffee sauce over each slice before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 200mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 25mgIron: 1mg

Notes

Use fresh, plump dates for best results and ensure your ingredients are at room temperature for optimal texture.

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