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Caramel Topped Date Cake

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My recipe inspiration for this Caramel Topped Date Cake was a recipe for a Sticky Toffee Bundt Cake. It took me two attempts, but I finally got it right and it’s certainly an outrageously rich and gooey dessert-like its namesake.

It’s truly a picture-perfect date cake drizzled with caramel.

Caramel Topped Date Cake on a white cake stand

Caramel Topped Date Cake

My mom loved to bake with dates. I remember the date bread and cookies. Since she was more likely to cook up paella or moussaka, any sweet treat was memorable. Though she never made us a sticky toffee cake, it would have been right up her alley!

My parents spent a year in Scotland, so if they had any chance to experience a true British sticky toffee cake, I’m sure they indulged. This recipe is made in a 6 cup Bundt pan, which is a half-sized, and serves just six. Perfectly sized to avoid the temptation to overindulge, as even very small slices should satisfy one’s sweet tooth!

Caramel Topped Date Cake from above on a white cake stand


Tips for Making this Sticky Toffee Bundt Cake

Like I mentioned, I made this cake twice, just to get it right. My first version, pictured in this post, was made without pureeing the date mixture. I made a second cake using the smaller Bundt pan plus the pureed dates, and it was more reminiscent of British sticky toffee pudding. Whew.

  • I imagine most folks who love to bake own a standard Bundt cake pan, if any, so you may want to double the recipe below so you don’t have to purchase another pan.
  • You will need to bake the larger size about 20 minutes longer.
  • I ended up running to Target for a new Bundt pan as even though mine was a non-stick pan, buttering and flouring wasn’t totally preventing my cakes from sticking. It had lost too much of its coating from frequent usage. Note that even new pans benefit from prepping with butter or shortening, then a dusting of flour.
  • PRO-Tip: Bundt pans do wear out, so if you have noticed more problems with sticking of late, your pan may need to be replaced.
  • I used Medjool dates which are soft, chewy with almost a caramelly taste. They sound perfect for this dessert, don’t they?
  • If you’d like a real toffee sauce, check out the Epicurious recipe for Sticky Toffee Pudding. I went the lazy route!
  • Be careful when blending the date mixture. It’s best to let it cool down quite a bit before processing.
  • Hot mixtures will expand when blending and you want to prevent the hot date mixture from scorching your hands or leaking out of your blender.
  • PRO-Tip: Let your baked Bundt cake cool for about 20 minutes on a rack before releasing. Much longer and it may stick, much shorter and the cake may be too soft to come out in one piece.
  • Cool completely before drizzling with caramel sauce for the presentation above. Alternatively, you can brush caramel sauce over a warm cake to allow the caramel to infuse into the cake and make it extra moist!

More Date Recipes You’ll Love

These Bacon Wrapped Dates were a hit a party a few years back with only 5 ingredients, they’re super easy and addicting! For an easy, tasty snack, I’ve had my eyes on these Date and Nut Balls! And I love that this Macho Salad has dates included plus a whole lot more!

Yield: 6 servings

Caramel Topped Date Cake

Caramel Topped Date Cake

A date bundt cake that tastes like sticky toffee pudding! Rich, sweet and irresistible.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 1/4 cup butter, room temperature, plus more to prep pan
  • 1 1/2 cups flour, plus more to prep pan
  • 1 1/2 cups chopped pitted dates (about 6 ounces)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup caramel or toffee sauce, homemade or purchased to garnish and serve


Preheat oven to 350 degrees . Butter and flour a 6 cup Bundt pan (half the size of a regular Bundt pan). Set aside.

Add dates and 1 1/4 cups water to a sauce pan and bring to a boil. Then remove from heat and mix in baking soda. Allow to cool, then use a blender to puree.

Whisk together flour, baking powder, and salt in a small bowl. Set aside.

In your stand mixer, beat the butter, sugar, and vanilla in a large bowl to blend. Add 1 egg and mix until combined. Add half of flour mixture and half of date mixture and mix until well combined. Add the remaining 1 egg, flour mixture, and dates. Scrape the batter into the prepared pan.

Bake until a toothpick inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 20 minutes, then invert cake onto rack.

When cooled, drizzle caramel sauce over top of cake. Serve with extra caramel sauce and whipped cream if desired.


If you don't have a 6 cup Bundt pan, you may double this recipe and bake for 55-65 minutes. Use a toothpick to check to make sure it's fully baked before removing from the oven.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 581 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 85mg Sodium: 839mg Carbohydrates: 119g Net Carbohydrates: 0g Fiber: 4g Sugar: 90g Sugar Alcohols: 0g Protein: 7g
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16 comments on “Caramel Topped Date Cake”

  1. The bundt date cake looks splendid with that caramel drizzle!

  2. So beautiful Lizzy, I love bundt cakes !! This looks wonderful !!
    Happy Easter dear Lizzy!! have a nice weekend!

  3. This beauty literary calls for sharing 🙂 Happy Easter !

  4. Your mom really cooked. I know someone that must have inherited the talent! This cake sounds fabulous and can’t wait to give it a go!

  5. yummy. save me a slice! 🙂

  6. I tried baking with dates for the first time this year… Moist, sweet and yummy! Your cake looks great:@)

  7. Wow! Liz, this looks like decadent dessert! *caramel drizzle* It’s really pretty and worthy of a special occasion. Dates are a treat I don’t enjoy nearly often enough, but this post has me inspired to go get some!

  8. Wow, this looks so good. Yes, please!!

  9. Yum! I love the idea of a smaller cake and am hopelessly smitten with Sticky Toffee Pudding so I know I’d love this! 

  10. This truly is a picture perfect cake, Liz! I love dates and, of course, love caramel! Putting this on my list of treats to try! Have a wonderful Easter, my friend!

  11. This cake reminds me of the date bars I used to love years ago. It looks so good. 

  12. Your trial and error certainly paid off as this cake sounds terrific. 

  13. I love dates and usually have a small container of Medjools on hand but my ability to use them in recipes is limited. For me, a date or two is a “snack reward.” This cake sounds delicious. Again, thank you for all the tips and suggestions you give in your posts. Just measured my bundt pans sizes (Who does that at 5am in the morning?) They jump from 4″ to 8-cup and up!

  14. What a delightful combination and I think it’d be a hit with my family. Although I have several full-size Bundt pans, I don’t mind running out to buy a smaller one.

  15. I absolutely love your blog, would it be possible for you to substitute toffee sauce for anything else in this recipe or is it an essential ingredient?

    • Hi, Mary,

      Thanks so much for your nice comment! You could certainly leave it off the cake. It won’t be as decadent as a sticky toffee cake, but a more simple date cake. I think it would still be tasty! Hope you enjoy.

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