Sticky date cake with caramel sauce
Indulge in the rich, moist delight of our Sticky Date Cake with Caramel Sauce! This irresistible dessert features sweet dates, a buttery, brown sugar-laden batter, and a luscious, creamy caramel sauce that perfectly complements each bite. A treat that's sure to impress!
- 31 Mar 2025
- Cook time 45 min
- Prep time 30 min
- 8 Servings
- 8 Ingredients
Sticky date cake with caramel sauce is a delicious and comforting dessert that combines the sweet, rich flavor of dates with a smooth and creamy caramel sauce. It’s perfect for any occasion and is sure to impress your family and friends with its irresistible taste and moist texture.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch (23cm) square baking pan with parchment paper.
- Place the chopped dates in a medium bowl.
- Add the baking soda over the dates, then pour 1 1/4 cups of boiling water over them. Let the dates soak and soften for 15 minutes.
- In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer on medium speed.
- Add the vanilla extract and the eggs one at a time, beating well after each addition.
- Gradually add the sifted self-raising flour to the bowl, mixing on low speed until just combined.
- Gently fold the date mixture (including the soaking liquid) into the cake batter until well combined, using a spatula. The batter will be slightly runny, which is normal.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
- While the cake is baking, prepare the caramel sauce. In a saucepan over medium heat, add 1 cup of heavy whipping cream and 1 cup of brown sugar.
- Stir constantly until the sugar completely dissolves and the mixture starts to thicken. This should take about 5-7 minutes. Be careful not to let it burn.
- Remove the caramel sauce from the heat and set it aside to cool slightly.
- Once the cake is cooled, cut it into squares or slices as desired.
- Serve each piece with a generous drizzle of warm caramel sauce on top.
- Optional: Add a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Tips:
- Prepare your ingredients: Before you start, make sure all your ingredients are measured and ready to go. This will make the process smoother and ensure you don’t miss any crucial steps.
- Soften the dates: Chop the dates finely and soak them in hot water with baking soda for about 15 minutes. This will help to soften them and bring out their natural sweetness.
- Cream the butter and sugar well: Beat the butter and brown sugar together until they’re light and fluffy. This helps to create a light and airy cake.
- Fold in the flour gently: When adding the self-raising flour to your mixture, do so gently to avoid over-mixing. This helps keep the cake tender and moist.
- Make the caramel sauce just before serving: For the best results, prepare the caramel sauce right before you plan to serve the cake. This ensures the sauce is warm and perfectly pourable over your delicious sticky date cake.
- Test for doneness: Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done. Overbaking can make the cake dry.
Once you’ve tried this sticky date cake with caramel sauce, it will quickly become a favorite in your recipe collection. The combination of moist cake with creamy caramel sauce creates a heavenly dessert experience that’s hard to beat. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 460kcal | 23% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 2.62g | 7% |
| Sugar 40g | 41% |
| Fat | |
| Fat 18g | 21% |
| Saturated 10g | 34% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 55mg | 10% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.89mg | 6% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 0.25mg | 0% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 2.06ug | 2% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.14mg | 15% |
| Iron, Fe 1.08mg | 10% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 260mg | 8% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 200mg | 14% |
| Zinc, Zn 0.72mg | 7% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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