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 perfect,) 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 (optional)

Supplies needed:

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

Instructions:

• Prepare the dates: Place the chopped dates in a bowl, add the baking soda, and pour the boiling water over them. Let them sit for about 10 minutes until softened. Then, mash or blend the dates to form a paste.

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

• Add dry ingredients: Sift 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 35-40 minutes, or until a toothpick inserted into the center comes out clean.

• Prepare the toffee sauce: 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 15 minutes. Then, use a toothpick 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.

Next time you visit Armitage Alehouse or Trivoli Tavern in Chicago, compare your homemade version to their sticky toffee pudding. Who knows? You might find that this homemade version is even better.

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.