Last weekend I scored a reservation at the popular Chicago restaurant Trivoli Tavern. The entire meal was to die for good, but the dessert my husband and I shared at the end of the night was something I can’t stop thinking about. If you’re looking for the best cake you’ve ever had, look no further than Sticky Date Cake. This delicious cake is a perfect addition to your dessert repertoire, featuring a moist crumb, deep caramel flavors, and a luscious toffee sauce. (They also serve this beautiful dessert at their sister restaurant Armitage Alehouse.)

Topped with a scoop of brown butter ice cream (vanilla bean is what I used here and it was also great,) and a slightly salty shortbread crumble, this cake has been in my dreams and I had to recreate it and share with you!

Ingredients needed for Sticky Date Cake:

• Dates, pitted and chopped
• Boiling water
• Rum (optional- you can also just use all boiling water)
• Baking soda
• Unsalted butter, softened
• Dark brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt

For the toffee sauce:

• Unsalted butter
• Heavy cream
• Brown sugar
• Pinch of salt
• Vanilla extract

To serve:

• Ice Cream
• Shortbread cookies to crumble (see a note on this at the bottom of the post)

Supplies needed:

• Small saucepan
• Large mixing bowl
• Cooling rack
• 8×8 baking pan or 8 inch round pan.
• Blender or food processor 

Instructions:

• Dry Ingredients: Mix together the dry ingredients and set aside. 

• Prepare the dates: Place the chopped dates in a bowl, add the baking soda, and pour the boiling water and rum (if using,) over them. Let them sit for about 10 minutes until softened. Dot not drain. Then, mash or blend the dates with the liquid to form a paste.

• Make the cake batter: In a large bowl cream the softened butter and brown sugar. Add eggs one at a time, date paste and vanilla extract. Mix until smooth.

• Add dry ingredients: Whisk in the flour, baking powder, and salt. Stir until just combined; do not overmix.

• Bake: Preheat your oven to 350°F (175°C). Grease and flour a baking pan (an 8×8-inch square pan works well). Pour the batter into the pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

• Prepare the toffee sauce:  Meanwhile, in a saucepan over medium heat, combine the butter, heavy cream, brown sugar, and a pinch of salt. Stir until the butter melts and the sugar dissolves. Bring to a simmer and cook for about 3-4 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.

• Assemble: Once the cake is baked, let it cool for about 10 minutes. Then, use a toothpick or skewer to poke holes all over the top. Pour half of the warm toffee sauce over the cake, allowing it to soak in. 

• To Serve: Serve slices warm, topped with the remaining toffee sauce and, if desired, a scoop of vanilla ice cream. For extra texture crumble some shortbread cookies and add a pinch of sea salt. Sprinkle on top of the ice cream for a great crunch. 

Storage Tips

If you have leftovers, store them in an airtight container at room temperature for up to three days. For longer storage, place the cake in a freezer-proof container and freeze for up to three months. You can save the toffee sauce in the fridge for up to 2 week and reheat it in a small pot or medium saucepan before serving.

FAQ:

• My date paste isn’t fully smooth and still has small date pieces in it, is that a problem? Not at all. As long as it’s mostly smooth, small pieces of date won’t negatively affect the cake’s texture.
• Can I double the recipe? What pan would I use and how would it affect baking time?  Yes you can double the recipe in a 9×13 pan. Baking time will likely still be around 40 minutes, but I suggest starting to check for doneness at the 30 minute mark. 
• Can I omit the rum? Yes. Just use all boiling water instead. 
• How can I get the toffee sauce more soaked into the cake? You can turn the cake out from the pan and poke holes in the bottom. Then pour some sauce into the pan and return the cake to it before pouring more sauce on top. 

NOTE: The cake they served at Trivoli Tavern was super tall and to truly replicate it  I doubled the recipe and baked it in one 8×8 pan. If you make a single recipe, it won’t be as thick but that’s how the recipe is written. If you want to double it keep in mind you’ll also need to increase the baking time to 45-60 minutes.