Sticky Toffee Date Cake with Caramel Sauce

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Sticky Toffee Date Cake with Brown Sugar Caramel Sauce is a traditional British cake. Warm sticky date cake is saturated with luscious caramel sauce and served with ice cream. It’s a rich, comforting dessert and one of the best cakes you’ll ever eat.

This cake is moist and not overly sweet, but the addition of rich and luscious caramel poured over the hot cake makes this amazing!

 Sticky Toffee Date Cake with Brown Sugar Caramel Sauce

Sticky Toffee Date Cake

I was talking to a friend recently when he inquired about Call Me PMc. I was eager to talk about it (of course!). He asked what I’d been cooking and sharing lately. My friend jumped in and answered “desserts! That’s all she makes”. It isn’t the only thing I make, and I’ll be the first to admit that I’ve made and shared a lot of desserts during the Thanksgiving and Christmas season. In fact, this is no secret with any of my readers, I love desserts! I have an insatiable sweet tooth. I love to eat desserts and I love to bake desserts!

Here’s the thing, I enjoy running. I enjoy fruit and salads. Basically, I eat well except for desserts. Now, I feel like if I get a good run in, I can enjoy a small dessert. If I have a salad for lunch, I can have a little dessert for a snack. That should work, right? It makes perfect logic to me. I save calories in one place so I can enjoy them in other things.

 Sticky Toffee Date Cake with Brown Sugar Caramel Sauce

Here’s what you’ll need

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

For the cake

  • Water
  • Dates
  • Baking Soda
  • Butter
  • Sugar
  • Eggs
  • All-purpose flour
  • Baking powder

For the caramel sauce (caramel sauce recipe here)

  • Butter
  • Brown sugar
  • Whipping cream

I updated this post from an earlier version dated January 24, 2014. I made new photos and simplified the recipe instructions.

Sticky Date Cake

For instance, I like to splurge on this Sticky Toffee Cake. This cake is dense and not very sweet without the Caramel Sauce. In fact, it’s almost like bread. After I made it, I thought I had made a bad decision on this cake. But, magic happened once I poured the Caramel Sauce over the hot cake. Actually, it took all the willpower I could muster to not drink the Caramel Sauce all by itself!

It’s that good by itself. It’s even better saturating the cake!

Adding a scoop of whipped cream or vanilla ice cream really brings all the flavors together harmoniously.

This Sticky Toffee Cake is one of those cakes that gets better the longer it sits. I find that to be true often in cakes that contain fruit.

It’ll stay good stored in the refrigerator for up to 2 weeks, but it won’t last that long. To serve it after it has cooled, I place each slice in the microwave for 20 to 30 seconds to warm it. I then put the scoop of whipped cream on top and maybe an extra drizzle of warmed Caramel Sauce. 

The special ingredient that makes this cake so moist

Dates! Yes, now, don’t think that’s ‘yucky’! I chopped them really small. You couldn’t really tell they were in the cake, but they added a nice, rich flavor. I didn’t leave big chunks of dates.

You’ll want to make these recipes too

  1. White Chocolate Chip Cherry Oatmeal Cookies
  2. Orange & Jalapeno Marinated Grilled Flat Iron Steak
  3. Cranberry Eggnog Crumb Coffee Cake
  4. Upside-Down Maple Pear Skillet Cake
  5. Amaretto Pound Cake
 Sticky Toffee Date Cake with Brown Sugar Caramel Sauce
 Sticky Toffee Date Cake with Brown Sugar Caramel Sauce

Sticky Toffee Date Cake

Add a scoop of whipped cream or vanilla ice cream to the warm cake. A sprinkle of toasted walnuts or pecans would also be good.
Author: Paula
5 from 52 votes
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Prep Time: 50 minutes
Cook Time: 35 minutes
Total Time: 1 hour 25 minutes
Servings: 24 servings
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  • 2 cup boiling water
  • 8 oz dried dates pitted and chopped
  • 1/2 cup butter softened
  • 2 cups sugar
  • 3 large eggs room temperature
  • 3 and 1/4 cups all-purpose flour
  • 1 teaspoon baking powder


  • Soak the dates in the hot water for 30 minutes.
  • Preheat oven to 350 degrees. Spray a 9×13 inch cake pan with non-stick spray.
  • Combine flour and baking powder.
  • Beat butter and sugar until white and fluffy with an electric mixer. Add eggs and beat.
  • Add dates and liquid and mix until combined.
  • Add flour/baking powder mixture and mix until just combined.
  • Pour batter into greased pan and bake 30 to 35 minutes or until a toothpick comes out clean.
  • When cake comes out of oven, poke holes in it using a skewer. Pour 1/3 of sauce over cake and allow caramel to soak in. Allow to cool 5 minutes and pour another 1 cup of sauce over cake.
  • Reserve remaining caramel sauce to serve with cake.
  • Cake is great warm with an extra drizzle of caramel sauce and whipped cream.


Calories: 170kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 91mg | Potassium: 45mg | Fiber: 1g | Sugar: 17g | Vitamin A: 156IU | Calcium: 15mg | Iron: 1mg
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  1. 5 stars
    Super helpful, thanks a bunch for this caramel sauce recipe! It’s really tasty and very flavorful! Will surely have this again! Highly recommended!

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