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Sticky Date Cake with Caramel Sauce Recipe

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3.9 from 52 reviews

This Sticky Date Cake recipe features a moist, rich cake made from sweet Medjool dates combined with a buttery brown sugar batter. Baked to perfection and topped with a luscious homemade caramel sauce, it is a comforting dessert ideal for any occasion. Serve warm with vanilla ice cream or whipped cream to elevate the indulgence.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Cake 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 extract
  • 1 ½ cup all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon (optional)

Sauce Ingredients

  • 1 stick salted butter (½ cup)
  • 1 cup dark brown sugar, packed
  • 1 ½ cups heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF. Grease a 9-inch cake pan or 6-8 ramekins with butter to prevent sticking during baking.
  2. Prepare Dates: Place the diced Medjool dates into a bowl and pour 1 cup boiling water over them. Add 1 teaspoon baking soda and let the mixture sit for about 10 minutes to soften the dates. Once softened, use an immersion blender or food processor to pulse the dates and liquid until slightly smooth but still containing some small chunks.
  3. Make Cake Batter: In a medium bowl, beat ½ cup of salted butter and ½ cup dark brown sugar together until light and fluffy. Add 2 eggs and 1 teaspoon vanilla extract, beating until combined. Stir in the prepared date mixture fully. Then gently fold in 1 ½ cups sifted all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon ground cinnamon (if using), mixing just until no dry flour remains.
  4. Bake the Cake: Pour the batter into the greased cake pan or ramekins. If using a pan, bake for 30 minutes; if ramekins, bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
  5. Prepare Sauce While Baking: In a medium saucepan over medium-high heat, combine ½ cup salted butter, 1 cup dark brown sugar, 1 ½ cups heavy whipping cream, and 1 teaspoon vanilla extract. Stir constantly and bring the mixture to a simmer, cooking for about 5 minutes until slightly thickened.
  6. Soak Cake with Sauce: Once the cake is out of the oven, immediately poke holes on top using a skewer or fork. For a whole cake, pour about 1/3 of the sauce over the top and let it soak for at least 15 minutes before serving. For ramekins, add about 1 tablespoon of the sauce into each, allow to cool 10-15 minutes, then invert to serve.
  7. Serve: Slice the cake or serve inverted ramekins topped with additional sauce and vanilla ice cream or whipped cream for an indulgent dessert experience.

Notes

  • If you don’t have Medjool dates, other soft dates can be used but will alter the texture slightly.
  • Using room temperature butter and eggs will help create a lighter cake batter.
  • The cinnamon is optional but adds a warm flavor that complements the dates beautifully.
  • Make sure not to overmix the flour to keep the cake tender.
  • Allowing the sauce to soak into the hot cake enhances moisture and flavor.
  • Serve warm for the best texture and taste.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://allyumcooks.com/sticky-date-cake-with-caramel-sauce-recipe/