Sticky Date Bundt Cake
This Sticky Date Bundt Cake is a rich and moist cake, filled with warm flavors, and drizzled with a delicious toffee sauce.
Equipment
- 10-12 Cup Bundt pan
- Mixing bowls
- handheld mixer
Ingredients
Date Cake
- 12 oz. Medjool dates, pitted and chopped (weighed after pitting)
- 1 teaspoon baking soda
- 1 cup Boiling water (Measured after boiling)
- ½ cup Milk
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) dark brown sugar, packed
- ½ cup (100g) granulated sugar
- ½ cup vegetable oil
- 3 large eggs, room temperature
- 3 cups (360g) all purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ginger
Toffee Sauce
- ½ cup (113g) unsalted butter
- 1½ cups (300g) dark brown sugar, packed
- 1 cup heavy cream
- ½ tsp salt
Instructions
Date Cake
- Pre-heat oven to 350℉Prep the pan: Prepare your 10-12 cup bundt pan by spraying it heavily with baking spray. Make sure to get every single nook and cranny so that the cake doesn't stick. My favorite method is to spray using a baking spray like Baker's Joy. This is the method that works 100% of the time for me.
- In a medium bowl, add the chopped dates, baking soda, boiling water, and milk and let sit for 10-15 minutes. After 15 minutes, use a potato masher, meat masher, or even the bottom of a cup to mash the dates. You're not looking for it to become a puree. Just mash it for 45 seconds to a minute until it's soft and as you're mashing, the liquid becomes a little thicker. It's ok to have chunks.12 oz. Medjool dates, pitted and chopped, 1 teaspoon baking soda, 1 cup Boiling water, ½ cup Milk
- In a large mixing bowl, add the softened butter and sugar, and using a stand mixer with a beater attachment, or a handheld mixer, cream together the butter and sugars until smooth, about 2-3 minutes, making sure to scrape down the bowl. Then add the vegetable oil and eggs, one at a time, making sure to scrape down the bowl so that all is incorporated.½ cup (113g) unsalted butter, softened to room temperature, 1 cup (200g) dark brown sugar, packed, ½ cup (100g) granulated sugar, ½ cup vegetable oil, 3 large eggs, room temperature
- Sift in the flour, baking powder, salt, cinnamon, nutmeg, and ginger, then mix until mostly incorporated (if you still see streaks of flour, that's perfect). Lastly, add the date mixture and mix until just combined. Do not over mix.3 cups (360g) all purpose flour, 1½ teaspoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger
- Pour into the prepared bundt pan and bake for 50-60 minutes until a toothpick inserted comes out clean. Let cool, then invert the cake onto a serving platter.
Toffee Sauce
- Once cake is cooled, Place a medium sauce pan on medium heat, then add the butter and let it melt. Once melted, add the dark brown sugar and heavy cream and stir, then let it come to a boil, making sure to stir it often. Let it boil for about 5-6 minutes, then stir in the salt and remove from heat and place the glaze in heatproof jars or containers if not ready to pour on cake. As the glaze cools, it will thicken.½ cup (113g) unsalted butter, 1½ cups (300g) dark brown sugar, packed, 1 cup heavy cream, ½ teaspoon salt
- You can pour it all on the cake at once, or pour on each individual slice as you serve.
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