Name: Sticky Date Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup Medjool dates (pitted and diced); 1 cup boiling water; 1 teaspoon baking soda; 1 stick salted butter (½ cup); ½ cup dark brown sugar (packed); 2 eggs; 1 teaspoon vanilla; 1 1/2 cup all-purpose flour (sifted); 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon (optional); 1 stick salted butter (½ cup); 1 cup dark brown sugar packed; 1 ½ cups heavy whipping cream; 1 teaspoon vanilla extract

Sticky Date Cake, or Sticky Date Pudding, is a rich and comforting dessert with deep caramel-like flavors from sweet, tender dates. Baked until perfectly moist and drizzled with a luscious butterscotch toffee sauce, every bite is warm, sticky, and absolutely irresistible. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence!

Sticky Date Cake, or also referred to as Sticky Toffee Pudding or Sticky Date Pudding, is one of those desserts that feels extra special but is surprisingly easy to make. I love how the dates melt into the batter, creating a naturally rich and caramelized sweetness that pairs perfectly with the warm, buttery toffee sauce. It’s a go-to dessert when I want something cozy and indulgent, especially in the cooler months or for a dinner party treat that never fails to impress!

One of the best things about this cake is how simple it is to prepare—no complicated techniques, just a handful of basic ingredients that come together deliciously. The batter is easy to mix, and the dates help keep the cake really moist. Plus, it’s perfect for making ahead! You can bake the cake in advance and just warm it up with the sauce when you’re ready to serve. A scoop of vanilla ice cream or a dollop of whipped cream takes it over the top. No matter the occasion, this dessert is always a winner!

What you’ll need

This Sticky Date Cake recipe is made with simple ingredients that come together to create a wonderfully rich flavor and the perfect moist texture. Here’s what makes each ingredient special:

Medjool dates: These dates break down beautifully when soaked in boiling water, creating a natural sweetness and soft texture that blends seamlessly into the batter. The baking soda helps to soften the dates even further, making the cake extra tender.
Salted butter: Adds richness and enhances the deep, toffee-like flavor of the cake. Using salted butter helps balance the sweetness and bring out all the warm flavors.
Dark brown sugar: This gives the dessert a deeper caramel-like taste and keeps it tender. Dark brown sugar is key for that classic sticky date pudding flavor!
Eggs: Help bind everything together, creating structure while keeping the cake light and fluffy.
Flavor boosters: Vanilla and ground cinnamon and/or a pinch of cardamom powder bring warmth and depth to the recipe.
All-purpose flour: Provides the perfect structure for a soft, yet slightly dense cake that soaks up all that sticky toffee sauce.

The Toffee Sauce

The magic of sticky date cake is in the buttery toffee sauce, which takes it to the next level:

Salted butter, brown sugar, heavy cream, and vanilla are simmered together until thickened slightly, creating a luscious, glossy sauce that’s perfect for drizzling over the warm cake. The combination of salty and sweet flavors makes the cake a guaranteed hit!

Substitutions and variations

These swaps and tweaks make it easy to tailor the cake to your taste or what you have available while keeping it just as indulgent and delicious!

Dates: If you don’t have Medjool dates, Deglet Noor dates work in a pinch, though they are slightly less soft and sweet. Soaking them longer will help!
Brown sugar: You can use light brown sugar instead of dark brown sugar for a milder caramel flavor. Coconut sugar is another great alternative.
Butter: Unsalted butter works just as well—just add a pinch of extra salt to balance the flavors.
Bourbon toffee sauce: Add a splash of bourbon or rum to the sauce for a richer, slightly boozy flavor.

How to make sticky date cake

Being by preheating your oven to 350F and greasing a cake pan or 6-8 ramekins.

Prepare dates: Place the diced dates in a bowl with 1 cup boiling water and 1 teaspoon baking soda and set for about 10 minutes while you prepare the rest of the batter. Use an immersion blender or food processor, and pulse the dates and the liquid until slightly smooth with some small chunks. You can also do this with a fork.

Make cake mixture: In a medium mixing bowl, beat butter and brown sugar until light and fluffy, then add in the eggs and vanilla. Next, mix in the date mixture and lastly add in the flour, baking powder, and cinnamon and mix just until fully incorporated.

Bake in one pan: Pour batter into prepared dish and bake for 30 minutes or until a toothpick inserted comes out clean. Remove from the oven and immediately poke holes on top of the cake using a kabob skewer or fork. Pour about 1/3 of the sauce mixture on top and allow to soak for at least 15 minutes before serving. Slice and serve with more sauce on the side and vanilla ice cream or whipped cream on top.

Bake in ramekins: Pour batter into prepared ramekins, filling only 3/4 way full. Bake for 20 minutes until the inserted toothpick comes out clean. Remove from oven and put a few holes on top of each ramekin. Pour about 1 Tablespoon of sauce on top of each and then allow to cool for 10-15 minutes. To serve, invert upside down and top with vanilla ice cream and more sauce on the side.

To make the sauce: While the cakes are baking, combine butter, brown sugar, heavy cream, and vanilla in a medium saucepan over medium-high heat. Stir and bring to a simmer, stirring frequently for 5 minutes, until slightly thickened.

Recipe tips

Don’t overmix the batter: When combining the dry and wet ingredients, mix just until combined. Overmixing can result in a dense cake.
Use room temperature ingredients: Ensure the butter, eggs, and any other dairy products are at room temperature for smoother mixing and better texture.
Simmer the sauce gently: The sauce thickens as it cools, so simmer it on medium-high heat and keep an eye on it to prevent burning. Stir often, especially as it thickens.
Make extra sauce: If you love extra sauce (who doesn’t?), feel free to double the ingredients. It’s delicious to pour over the cake, ice cream, or even waffles later!

Frequently asked questions

Can I make sticky date cake ahead of time?

Yes! The cake can be made a day in advance. It actually gets better as it sits and allows the flavors to meld. Just store it in an airtight container at room temperature or refrigerate and reheat with extra sauce before serving.

Can I make the toffee sauce without heavy cream?

If you’re looking for a lighter version, you can substitute heavy cream with half-and-half or even whole milk. The sauce will still be rich but slightly less indulgent.

How do I store leftover sticky date cake?

To store leftovers, keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, you can freeze the cake for up to 3 months. Pop leftovers in the microwave for about 15-20 seconds to reheat, and also warm up a little extra toffee sauce to pour over the cake before serving.