Sticky Date Cake Recipe
medjool date, whiskey caramel, whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Whiskey Caramel Sauce
Whipped Cream & Finish
Method
Cake
- 1
Prepare dates
Place chopped Medjool dates in a heatproof bowl. Pour boiling water over the dates, then stir in the baking soda. Let sit 10–15 minutes until very soft and slightly thickened. Mash lightly with a fork or pulse briefly in a food processor to create a chunky paste; set aside to cool slightly.
- 2
- 3
Cream butter and sugars
In a large bowl with a hand mixer or stand mixer fitted with the paddle, beat the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 4
- 5
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- 6
Alternate flour and buttermilk
With the mixer on low, add one-third of the flour mixture, then half of the buttermilk, then another third of the flour, then the remaining buttermilk, finishing with the last third of flour. Mix until just combined—do not overmix.
- 7
Fold in dates
Fold the cooled mashed date mixture into the batter by hand until evenly distributed. The batter will be thick and moist.
- 8
Bake
Transfer batter to the prepared pan and smooth the top. Bake in the preheated oven for 35–45 minutes (25–35 minutes for a loaf) or until a toothpick inserted into the center comes out with moist crumbs but not raw batter and the top is golden.
- 9
Whiskey Caramel Sauce
- 10
Make caramel
In a medium heavy-bottomed saucepan over medium heat, add the granulated sugar and stir constantly with a heatproof spatula or wooden spoon as it melts and caramelizes. Be patient—sugar will clump then melt into an amber liquid, about 6–8 minutes.
- 11
- 12
Add cream and whiskey
Slowly drizzle in the heavy cream while stirring (mixture will bubble). Once smooth, remove from heat and stir in the whiskey and sea salt. Taste and adjust salt. Let caramel cool slightly — it will thicken as it cools.
- 13
Store
If not using immediately, pour caramel into a heatproof jar and cover. Rewarm gently before serving if it becomes too thick.
Whipped Cream & Finish
- 14
Whip cream
Chill a mixing bowl and beaters for 10 minutes if possible. Combine heavy whipping cream, powdered sugar and vanilla in the chilled bowl and whip on medium-high speed until soft peaks form. Do not overbeat; stop when peaks hold but are still glossy.
- 15
Assemble
Place cooled sticky date cake on a serving plate. Spoon or drizzle 2 tablespoons of the warm whiskey caramel over the top, allowing some to run down the sides. Dollop or pipe the whipped cream on top or serve alongside. Drizzle extra caramel over the whipped cream and sprinkle toasted chopped nuts if using.
- 16
Serve
Serve slices at room temperature or slightly warm. Leftover cake keeps covered in the refrigerator for up to 3 days; reheat gently and rewarm caramel before serving.
