Sticky Date Cakes with Toffee Sauce

Anushree Shetty


These moist and spongy mini date Bundt cakes are pure heaven – mostly because they’re topped with an ooey-gooey toffee sauce. They’re literally what dreams are made of. Save this recipe for whenever you are in the mood for a rich and indulgent dessert.

Mini Sticky Date Bundt Cake with Toffee Sauce on White Plate |

Mini Sticky Date Bundt Cake with Toffee Sauce on White Plate |
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Sticky Date Cakes with Toffee Sauce

Prep Time 20 minutes
Cook Time 25 minutes
Cooling time 20 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 782 kcal


Mini date cakes

Toffee sauce


Date cakes

  1. Preheat oven to 350 degrees F. Grease Bund pan molds. Tip: Follow manufacturer directions*
  2. In saucepan, boil water. Add chopped dates. Cook for 5 minutes.
  3. Add baking soda, mix well and turn off heat. Let cool for 10-15 minutes.
  4. Meanwhile, in stand mixer bowl, combine butter and sugar. Use flat beater on medium speed to combine. Set aside.
  5. Once date mixture is cooled, blend into fine paste. Set aside.
  6. Add eggs and vanilla to butter mixture. Beat until incorporated. Add flour, salt, baking powder, and the pureed date mixture. Mix until well combined.
  7. Spoon cake mixture into Bundt pan molds until each one is ⅔ full. Use the back of the spoon to evenly distribute the mixture in the mold.
  8. Place pan in the middle rack of the oven.
  9. Bake for 20-25 minutes until a toothpick inserted in the center of a cake comes out clean. Note: As the cakes bake, start cooking the toffee sauce.
  10. Remove pan from oven and allow cakes to cool in the pan for 10 minutes.
  11. Carefully invert the pan on a clean counter or wire rack. Give the pan a gentle shake if needed to release the cakes.
  12. Allow cakes to cool for about 10 minutes before topping with warm sauce. Serve immediately.

Toffee sauce

  1. In heavy-bottomed saucepan, combine butter and sugar. Cook over medium heat until the butter and sugar completely dissolve, and mixture starts to boil.
  2. Lower heat to medium-low and carefully add heavy cream to the boiling mixture.
  3. Use whisk to stir continuously and cook for another 4-5 minutes until the sauce thickens and easily coats the back of a spoon.
  4. Remove from heat and stir in vanilla extract.
  5. Cool for 10-15 minutes before pouring over the date cakes. Refrigerate leftover toffee sauce for up to a month.

Recipe Notes

  • *Greasing the pan: If you are using a heavy cast aluminum mini Bundt pan, use pastry brush to grease molds with melted butter. Cover all corners of the pan. You'll need about 2 tablespoons of butter. Sprinkle flour or cocoa powder into the molds. Shake the pan to evenly distribute. Tilt the pan to make sure you get the sides. Invert the pan and tap out any excess flour or cocoa.
  • Tips toffee sauce: The toffee sauce will thicken as it cools down. If the toffee sauce is too thick, add a teaspoon (or more) of melted butter to dilute it.
  • Storage instructions: The mini Bundt cakes and toffee sauce can be made ahead of time and stored in the refrigerator for 3 to 4 days. Microwave for about 20 seconds and top with warmed-up toffee sauce just before serving.
  • Order the ingredients you need to make this recipe at!

Nutrition Facts
Sticky Date Cakes with Toffee Sauce
Amount Per Serving (1 g)
Calories 782 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 25g125%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 163mg54%
Sodium 458mg19%
Potassium 507mg14%
Carbohydrates 105g35%
Fiber 3g12%
Sugar 76g84%
Protein 6g12%
Vitamin A 1371IU27%
Vitamin C 1mg1%
Calcium 141mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.