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Sticky Toffee Date Cake Recipe

Sticky Toffee Date Cake

2011, Laura Donnelly, All Rights Reserved

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (61)

  • Recipe categories: Sugar,
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Average Rating:

Total Reviews: 61

Showing 21-30 of 61

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  • on September 07, 2011

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    Wonderful recipe! I made it for my mother & my grandmother on their birthdays & they loved it.

    CAUTION: THIS CAKE IS ADDICTING! YOU HAVE BEEN WARNED! :

    A slice of this cake & a scoop of some good quality vanilla ice cream is heaven in a bowl.

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  • on September 05, 2011

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    Fantastic! Bakery Quality! Fun to make. Can't wait to have it again. Tastes fantastic with homemade blackberry sorbet, too... I made it in a 9X11 pan, and baked at 350' for 40 minutes, turned the oven off and gave it 5 more minutes....

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  • on August 31, 2011

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    Easy to make. I split the batter and made a 9" cake and the rest as muffins. Very light texture and very sweet, too much so for my family. But we love Sticky Toffee desserts so it was worth trying a new recipe once.

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  • on August 07, 2011

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    I am one happy cook! I have made several sticky toffee pudding/cakes over the last few years, and all have disappointed, not sure why. When I saw this episode, I knew I had to give it a try and I'm so glad I did: It was, without a doubt, one of THE most decadent and delicious desserts I have ever made! This recipe worked. In fact, my 6 year old summed it up best when he gave it a taste, pretended to "fall over" in delight and then stated, "Mom, don't even talk to me while I eat this." Ha! Thanks for a great recipe - I have a keeper!

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  • on August 01, 2011

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    I made this cake for company last weekend. I made the cakes and the sauce on Friday. The batter was enough for 3 9-inch cake pans so I used one cake for dinner and froze the other two. The sauce was enough for 2 cakes. I rewarmed the cake in the microwave for a minute, poked the holes in the cake, and poured on the rewarmed sauce. Heaven!! The texture of the cake was very light and well balanced by the sweet sauce. I would make this again but will cut the sauce recipe in half. This is a keeper.

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  • on July 31, 2011

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    My husband and I watched the show and then ran out to the store to purchase the ingredients. We made it and ate a slice within 2 minutes of taking it out of the oven. We loved it! We have been taking bites for several days because it makes two cakes. It is not an attractive cake, but it is the most moist cake I have ever eaten. We are going to make it again, but we will use our individual molded mini cake pans to make this cake look as good as it tastes. This is going to be a favorite in my recipe box.

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  • on July 30, 2011

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    2 tea. baking soda
    3 1/4 T Baking Powder
    Careful reading of the instructions will make a big differance in the taste and texture. When you bake you must be careful of your measurements. Was surprised with the number of people that made the mistake of swiching the soda and powder measurments.

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  • on July 28, 2011

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    It was too salty. Is the sauce to be doubled for two cakes? I thought the recipe for the sauce was for the two cakes but now I see it appears to have to be doubled for the two cakes. Is that correct?

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  • on July 26, 2011

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    The cake was easy to make, I halved the recipe and it still turned out well. These are some of the things I experienced: The batter was so bubbly that I had enough to make one 9 inch cake and four muffins, the cake tasted saltier than most other cakes of this kind and the toffee sauce was really needed to cut the salt taste. I kept going back to make sure they indeed meant 3 and one fourth TABLEspoons of baking powder? It seems a lot for a 2.25 cups of flour even with the high acid content of the dates. I am going to try the tip by one of the other reviewers and wait to see if anything changes in a day whether the baking powder taste reduces.

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  • on July 26, 2011

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    The texture of the cake is great. The caramel sauce is wonderful. i found it has a bitter after taste that I think comes from the over 3 TABLESPOONS of baking powder. I would not make it again

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