Sticky Date Love Cake with Salty Caramel
Sticky Date Love Cake with Salty Caramel
There’s a quiet magic to a sticky date cake — the way soft, warm dates melt into a tender crumb, and how a glossy pour of caramel soaks through every bite. It’s nostalgic and deeply comforting, the kind of dessert that feels like a hug, no matter the season.
This version leans into richness and warmth, but it’s endlessly adaptable. Add a touch of citrus zest in winter, fold in toasted nuts for autumn gatherings, or crown it with Flowerfetti or edible flowers for a botanical flourish that makes the whole cake feel alive and celebratory.
The beauty of this cake is in its simplicity: the dates do the heavy lifting, the caramel does the seducing, and the rest is pure love. And if you’re a salt lover, don’t be afraid to finish the warm caramel with an extra sprinkle of flaky Maldon — it brings everything into deeper, more irresistible balance. However you make it your own, it always emerges as the kind of dessert people come back for seconds of.
Recipe
MAKES: 1 - 8” cake, enough for 8-14 slices
INGREDIENTS:
Sticky Date Cake Batter
280 g (9 oz) pitted dates, roughly chopped
1 tsp (6 g) baking soda
1 cup (236 g) boiling water
52 g (¼ cup) brown sugar
80 g (6 Tbsp) unsalted butter, softened
2 eggs, at room temperature
1½ tsp (6 g) baking powder
½ tsp (3 g) kosher salt
120 g (1 cup) Sonora pastry flour — or all-purpose flour
Salty Caramel
220 g (1 cup, packed) dark brown sugar
170 g (12 Tbsp) unsalted butter, room temperature, cut into pieces
120 g (½ cup) heavy whipping cream, room temperature
1 tsp (7 g) kosher salt
2 tsp vanilla extract
INSTRUCTIONS:
Preheat oven to 350°F (175°C).
Spray an 8-inch round cake pan with coconut oil spray and line the bottom with a parchment round.
Prepare the date base: Place 280 g chopped dates in a heatproof bowl with 1 teaspoon (6 g) baking soda. Bring 1 cup (236 g) water to a boil and pour it over the dates. Let the mixture cool to room temperature, then blend until smooth in a food processor and set aside.
Make the cake batter: In a stand mixer, cream together 80 g softened butter, 52 g brown sugar, 1½ teaspoons (6 g) baking powder, and ½ teaspoon (3 g) kosher salt until light and fluffy. Beat in the 2 eggs, one at a time. Add 120 g Sonora pastry flour (or all-purpose flour) and mix until just combined. Pour in the blended date mixture and mix until the batter is smooth and cohesive.
Make the salty caramel: In a saucepan over medium heat, melt together 220 g dark brown sugar, 170 g unsalted butter, 120 g heavy cream, and 1 teaspoon (7 g) kosher salt. Allow the mixture to bubble and thicken slightly. Remove from heat and stir in 2 teaspoons vanilla.
Assemble & bake: Pour the cake batter into the prepared pan and bake for about 30 minutes, or until golden and the center is set. Cool for 5 minutes, then poke holes all over the warm cake and pour half of the caramel on top to soak in.
Cool the cake for about an hour, then invert onto a serving plate. If it’s still warm to the touch, let it sit so it’s room temperature, then spread the remaining caramel over the top.
Finish: Decorate the cake with Flowerfetti or edible flowers. If you love a salty-sweet finish, add a final sprinkle of flaky Maldon salt over the warm caramel.
✨ Tips & Variations
• Swap gluten free flour for the all purpose flour for a gluten free version
