What is sticky date cake?

It’s a rich, moist dessert made with softened dates, brown sugar, and warm spices, usually topped with a buttery toffee sauce. Think of it as the heartier cousin of sticky toffee pudding, but baked more like a traditional cake—dense, deeply flavorful, and wildly comforting.

What is the most delicious cake in the world?

Tough call, but if you’re into caramel flavors, soft textures, and desserts that practically melt on your tongue, this sticky date cake recipe definitely makes a strong case. It’s sweet but not cloying, and the toffee topping takes it over the top.

Can I use Medjool dates for sticky date pudding or cake?

Yes! Medjool dates are perfect because they’re naturally soft, rich, and sweet. Just remove the pits and chop them up before soaking. If you’re using firmer varieties like Deglet Noor, you may want to soak them a bit longer or blend for a smoother texture.

What makes a cake sticky?

A combination of moist ingredients—like soaked dates and brown sugar—plus that luscious toffee sauce. Poking holes in the top and letting the sauce seep in helps create that signature sticky finish that people love about this kind of dessert.

Sticky Date Cake Recipe – Irresistibly Moist, Sweet & Easy

Name: Sticky Date Cake Recipe – Moist, Rich & Perfect with Toffee Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 8 oz chopped dates; 1 tsp baking soda; 1 cup milk; 2 eggs; 1/2 cup brown sugar; 8 tbsp softened butter; 1 tsp vanilla; 1 1/3 cups (170g) flour; 1/2 tsp salt; 1 tsp baking powder; 1/3 cup unsalted butter (5 1/3 tbsp); 1 1/4 cups heavy cream; 3/4 cup brown sugar; Pinch of salt; 1 tsp vanilla; 2 tsp cognac or brandy (optional)

Description

A moist, rich sticky date cake with buttery cognac toffee sauce—perfect for cozy nights, holidays, or anytime you want a comforting dessert.

Ingredients

Scale

8 oz chopped dates

1 tsp baking soda

1 cup milk

2 eggs

1/2 cup brown sugar

8 tbsp softened butter

1 tsp vanilla

1 1/3 cups (170g) flour

1/2 tsp salt

1 tsp baking powder

Toffee Sauce:

1/3 cup unsalted butter (5 1/3 tbsp)

1 1/4 cups heavy cream

3/4 cup brown sugar

Pinch of salt

1 tsp vanilla

2 tsp cognac or brandy (optional)

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Instructions

1. Preheat oven to 350°F. Line an 8×8 metal pan with parchment paper.

2. Pour hot milk over chopped dates in a bowl. Stir in baking soda and let sit for 10 minutes.

3. Mash or blend date mixture if smoother texture is desired.

4. Cream butter and brown sugar in a bowl. Add eggs one by one, then stir in vanilla.

5. Stir in the softened date mix. Combine dry ingredients and fold into the wet batter.

6. Pour batter into the prepared pan and bake for 40 minutes.

7. Let the cake cool in the pan for 30 minutes.

8. For the sauce, melt butter in a saucepan, then add cream, brown sugar, salt, and vanilla. Simmer for 3–4 minutes.

9. Add cognac if using, then remove from heat.

10. Trim cake edges slightly. Poke holes on top and pour a thin layer of sauce into the pan.

11. Place cake back into the pan and pour remaining sauce on top. Let soak for 30 minutes before serving.

12. Serve warm with ice cream or shortbread crumbles.

Notes

Use Medjool dates for the best soft texture.

Toffee should be hot and pourable when added.

Trim cake edges slightly so sauce can soak in more evenly.

This cake stores well and can be frozen without the sauce.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 420
Sugar: 38g
Sodium: 170mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 95mg