Soft Toffee Cake with Caramel Layers
Turn a traditional sweet into something extraordinary with this soft, date-filled Sticky Toffee Cake. It features tender layers, smooth vanilla frosting, and a rich caramel drizzle.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yummygusto.com.
Cooking tools:
- Hand mixer
- Sifter
- Offset spatula
- Cake pan
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Saucepan
- Whisk
- Fork
- Kettle
- Measuring cup
- Measuring spoon
- Oven
- Parchment paper
- Toothpick
Ingredients
- 18 medjool dates, pitted and chopped, weighing about 10 oz
- 1 3/4 cups of water
- 3/4 teaspoon of baking soda
- 2 teaspoons of baking powder
- 2 cups of plain flour
- 1/2 cup of butter at room temperature
- 4 tablespoons of molasses (use light-bodied, not blackstrap)
- 1 1/4 cups of dark brown sugar, firmly packed
- 2 teaspoons of vanilla extract
- 2 large eggs, brought to room temperature
- 1/2 cup of unsalted butter
- 1/2 cup of heavy cream
- 1 tablespoon of molasses
- 1/2 cup of dark brown sugar, packed
- 4 large egg whites
- 1 teaspoon of vanilla extract
- 1 1/2 cups of butter, softened to room temp
- 1 cup of white sugar
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