You might be thinking, date cake? Is that some old, weird thing? BUT: my husband said he now wants me to make this as his birthday cake for the rest of time. So that is my best evidence that this sticky date cake is good.
I had a very similar date cake at Armitage Alehouse, a hot-spot Chicago restaurant. I was told that it was to die for, and that was correct. This cake isn’t chunky or grossly sweet. The dates are blended into a puree to make a moist, light cake, flavored with vanilla and brown sugar. It’s then topped with a runny butterscotch sauce and best served with vanilla ice cream. It’s decadent and soft and cinnnamon-y and warm.
What is a date cake?
If you like sticky toffee pudding or anything of the like, you will really enjoy this dessert. Date cake does not have chunks of dates (so don’t worry). The dates provide a natural sweetness! This cake is super soft and moist, which makes it irresistible.
Equipment needed for sticky date cake
Here’s what you need to make this delicious sticky date cake:
- An 8 x 8 metal square pan – I used my tried and true Calphalon cake pan. NOTE: if you only have a glass pan, you need to adjust the bake. Lower the oven’s temperature to 325 F degrees and bake the cake for 5-10 more minutes. Glass pans conduct heat differently than metal pans and can cause baked goods to brown more quickly on the bottom and edges.
- A blender or a food processor – I have used both for this cake. They both work well.
- A small saucepan – I like a stainless steel from Le Crueset.
- A stand mixer – I used my Kitchenaid. You can also you a handheld electric mixer + a large mixing bowl.
- parchment paper – to line your pan and keep the cake from sticking.
- A rubber spatula – for mixing (optional).
- A chopstick or wooden dowel – these work best to poke holes into the cake for the sauce. You can use a knife instead if needed.
Ingredients for Sticky Date Cake
Here’s what you need to add to your grocery list:
- Fresh Medjool Dates – They usually come in a package of 12 ounces. You want Medjool because they are nice and large in size and have a soft texture. I don’t think most grocery stores sell other kinds of dates, but just beware.
- Unsweetened almond milk – I’ve made this cake with both almond milk and dairy milk. I think the cake is just a little fluffier with almond milk, but you can use either.
- heavy cream – for the butterscotch sauce
- baking soda and baking powder
- unsalted butter – for both the cake batter and the butterscotch sauce
- brown sugar
- 2 eggs
- all purpose flour
- vanilla extract – or you can use a whole vanilla bean!
- ground cinnamon
- salt (flaky sea salt is great!)
- Vanilla ice cream – for serving!
Tips for making sticky date cake
Keep watch when it’s in the oven: this cake is easy to overbake, so start off with just twenty minutes and keep checking it every five minutes after that. The cake should be just barely wiggling in the center. A knife should come out essentially clean when inserted. Don’t bake it for another minute!
Let your butterscotch sauce cool: it’s okay if it’s a little warm, but we don’t want to pour hot sauce all over our finished cake. We want the sauce to be thick and slowly absorb into the cake, so let it cool for at least ten minutes.
How to make Sticky Date Cake
Let’s make it together!
Step 1
Start with the cake batter. Slice open the dates with a knife and pull out the pits. DON’T FORGET THIS PART! Add the dates to a sauce pan and pour in the milk and baking soda. Heat the mixture on high until it is boiling. Let it boil for a minute and then remove it from the heat – be careful not to let it overflow. Let cool for about 5 minutes before adding the mixture to a blender. Blend until smooth.
Step 2
Add the date mixture to your mixing bowl. Add the unsalted butter, vanilla extract, eggs and brown sugar. Using a whisk attachment, mix the ingredients together on medium speed until homogenous, about 2 minutes. Then add the flour, baking powder, cinnamon and salt. With a rubber spatula, mix the batter together slowly until just combined.
Step 3
Preheat the oven to 350℉ and position the rack in the center of the oven. Line your metal pan with parchment paper and pour in the cake batter. Bake the cake for 20 minutes. The cake will wiggle just a tiny bit in the center. If a knife comes out just about clean when inserted, it’s done. If it’s wet, bake the cake for additional 5 minute increments.
Step 4
While the cake bakes, start the butterscotch sauce. Give your sauce pan a quick rinse. Then add the unsalted butter, heavy cream, brown sugar, vanilla and pinch of flaky sea salt and heat it on medium heat. Stir frequently as everything melts to prevent burning. Once everything is melted, bring the heat to low and let it simmer for five minutes to thicken. Then remove from the heat.
Step 5
After the cake has cooled for 5-10 minutes, take a wooden dowel (or a chopstick) and poke several holes into the cake – stick the skewer about ¾ths way through the cake each time (don’t go all the way to the bottom). Then spoon a bunch of the butterscotch mixture over the cake and let the cake soak it up. Leave the rest of the sauce for topping later.
Step 6
Cover the cake with aluminum foil and wait at least ten minutes before serving the cake (allows time for the cake to absorb the sauce). Pop the extra sauce in the microwave for 10-20 seconds to keep it warm. Top a slice of cake with vanilla ice cream, more sauce and a sprinkle of flaky sea salt.
Storage and Reheating
I leave the cake in the pan and keep it covered with foil. You can leave it at room temperature but place the remaining butterscotch sauce in the fridge. Consume within five days. Slice a piece of cake and microwave it for 10 seconds. You can also heat up the sauce for 10-20 seconds to loosen it up and pour on top of the cake.
Other recipes to try
If you liked this sticky date cake, check out these other desserts:
Sheet Pan Carrot Cake with Cream Cheese Frosting
Pumpkin Cake with Brown Butter Buttercream
Vanilla Birthday Cake Blondies
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Sticky Date Cake
Equipment
- 1 8 x 8 metal square pan if you use glass, you need to adjust your bake time
- 1 blender or food processor
- 1 small saucepan
- 1 stand mixer or electric mixer + a large mixing bowl
- parchment paper to line your pan and keep the cake from sticking
- 1 wooden dowel or a chopstick
- rubber spatula for mixing (optional)
Ingredients
For the date cake
- 10 dates with the pits removed
- 1 cup almond milk or milk of choice
- 1 tsp baking soda
- 1 tsp baking powder
- 1 stick unsalted butter room temperature (8 tbsp)
- ½ cup brown sugar
- 2 eggs room temperature
- 1⅓ cups all purpose flour
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp salt
For the butterscotch sauce
- 5 tbsp unsalted butter
- ¾ cup heavy cream
- ¾ cups brown sugar
- 1 tsp vanilla extract
- flaky sea salt
- vanilla ice cream for topping, optional
Instructions
- Start with the cake batter. Slice open the dates with a knife and pull out the pits. Add the dates to a sauce pan and pour in the milk and baking soda. Heat the mixture on high until it is boiling. Let it boil for a minute and then remove it from the heat. Let cool for about 5 minutes before adding the mixture to a blender. Blend until smooth.10 dates, 1 tsp baking soda, 1 cup almond milk
- Add the date mixture to your mixing bowl. Add the unsalted butter, vanilla extract, eggs and brown sugar. Using a whisk attachment, mix the ingredients together on medium speed until homogenous, about 2 minutes. Then add the flour, baking powder, cinnamon and salt. With a rubber spatula, mix the batter together slowly until just combined.1 tsp baking powder, 1 stick unsalted butter, ½ cup brown sugar, 2 eggs, 1⅓ cups all purpose flour, 2 tsp vanilla extract, ½ tsp salt, ½ tsp ground cinnamon
- Preheat the oven to 350℉ and position the rack in the center of the oven. Line your metal pan with parchment paper and pour in the cake batter. Bake the cake for 20 minutes. The cake will wiggle just a tiny bit in the center. If a knife comes out clean when inserted, it's done. If not, bake the cake for additional 5 minute increments.
- While the cake bakes, start the butterscotch sauce. Give your sauce pan a quick rinse. Then add the unsalted butter, heavy cream, brown sugar, vanilla and pinch of flaky sea salt and heat it on medium heat. Stir frequently as everything melts to prevent burning. Once everything is melted, bring the heat to low and let it simmer for five minutes to thicken. Then remove from the heat.5 tbsp unsalted butter, ¾ cup heavy cream, ¾ cups brown sugar, 1 tsp vanilla extract, flaky sea salt
- After the cake has cooled for 5-10 minutes, take a skewer (or a chopstick) and poke several holes into the cake – stick the skewer about ¾ths way through the cake each time (don't go all the way to the bottom). Then spoon a bunch of the butterscotch mixture over the cake and let the cake soak it up. Leave the rest of the sauce for topping later.
- Cover the cake with aluminum foil and wait at least ten minutes before serving the cake (allows time for the cake to absorb the sauce). Pop the extra sauce in the microwave for 10-20 seconds to keep it warm. Top a slice of cake with vanilla ice cream, more sauce and a sprinkle of flaky sea salt.
Notes
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Nathan Fleischer
Obsessed