Toffee Cake with Caramel Sauce

Indulge in the rich, irresistible flavors of this Toffee Cake with Caramel Sauce, a dessert that combines moist, date-infused sponge with a decadently smooth, homemade caramel sauce. Perfectly balancing sweetness and texture, this cake features softened dates folded into a buttery batter for a naturally caramelized flavor, while the warm, velvety caramel sauce adds a luxurious finishing touch. With just 25 minutes of prep and simple ingredients like brown sugar, vanilla, and heavy cream, this baked delight is a showstopper for dinner parties, holidays, or any indulgent occasion. Serve it warm with a drizzle of caramel sauce for the ultimate comfort dessert that melts in your mouth.

Nutriscore Rating: 34/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 115 grams Unsalted butter (softened)
• 200 grams Brown sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 120 milliliters Whole milk
• 150 grams Chopped dates
• 120 milliliters Hot water
• 1 teaspoon Baking soda (for soaking dates)
• 150 grams Sugar
• 80 grams Unsalted butter (for caramel sauce)
• 120 milliliters Heavy cream
• 0.25 teaspoon Salt (for caramel sauce)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease and line an 8-inch round cake pan with parchment paper.

Step 2

In a small bowl, combine the chopped dates, hot water, and 1 teaspoon of baking soda. Let the mixture sit for 10 minutes to soften the dates, then mash them slightly with a fork.

Step 3

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 4

Using a hand or stand mixer, beat the softened butter and brown sugar together until pale and fluffy, about 3 minutes.

Step 5

Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.

Step 6

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Step 7

Fold the mashed date mixture into the batter until evenly incorporated.

Step 8

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 9

Bake for 30–35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 10

While the cake is baking, prepare the caramel sauce. In a small saucepan, melt the 80 grams of butter over medium heat.

Step 11

Stir in the sugar and cook for 2–3 minutes until the mixture becomes golden brown and slightly thickened.

Step 12

Carefully add the heavy cream and whisk continuously for 2–3 minutes until the sauce is smooth and creamy. Stir in the salt and remove from heat.

Step 13

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 14

Drizzle the warm caramel sauce over the cooled cake before serving, or serve the sauce on the side for individual servings.

Nutrition Facts

Serving size	1386 grams (1386.0g)

Amount per serving	% Daily Value*
Calories	4555

Total Fat 215.10g	276%
Saturated Fat 130.50g	653%
Polyunsaturated Fat 0.10g
Cholesterol 935mg	312%
Sodium 5467mg	238%
Total Carbohydrate 621.80g	226%
Dietary Fiber 15.50g	55%
Total Sugars 446.10g
Protein 41.50g	83%

Vitamin D 245IU	1223%
Calcium 555mg	43%
Iron 14mg	78%
Potassium 1902mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 3.6%

Carbs: 54.2%