Quick answer: Soak chopped dates in boiling water with baking soda, mix into a simple butter, sugar, egg and flour batter, and bake at 350°F (180°C) for 35 to 40 minutes. Pour warm toffee sauce over the top to finish.
Last updated: 14 November 2026
Ingredients (serves 9, 8 inch / 20 cm square tin)
Cake
- 200 g (1¼ cups) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 tsp baking soda
- 60 g (4 tbsp) butter, softened
- 150 g (¾ cup) brown sugar
- 2 eggs and 1 tsp vanilla
- 200 g (1½ cups) self-raising flour (or plain flour with 2 tsp baking powder)
Toffee sauce
- 100 g (½ cup) brown sugar
- 100 g (7 tbsp) butter
- 150 ml (⅘ cup) double cream
Method
- Heat the oven to 350°F (180°C). Grease and line the tin.
- Put the dates and baking soda in a bowl, pour over the boiling water and leave for 10 minutes.
- Beat the butter and sugar until pale, then beat in the eggs and vanilla.
- Fold in the flour and the date mixture with its liquid. The batter will be loose.
- Pour into the tin and bake for 35 to 40 minutes, until a skewer comes out clean.
- For the sauce, simmer the sugar, butter and cream for 3 to 5 minutes, stirring, until glossy.
- Pour sauce over the warm cake and serve with ice cream or cream.
Tips
- Use soft, moist dates. Medjool dates or Sukkari dates work well.
- The batter is meant to be thin. Do not add extra flour.
- Keeps 3 days covered, and reheats well.
Read more in Medjool dates for baking and our date recipes guide.
Frequently asked questions
Why is it called sticky date cake?
The soaked dates keep the crumb moist and the toffee sauce gives it a sticky finish.
Can I make it ahead?
Yes. Bake a day ahead and warm it with fresh sauce before serving.
Can I use Medjool dates?
Yes, chopped Medjool dates give a rich caramel flavour.
