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Jo's Toffee Cake

Jo’s Toffee Cakes

byJoanna Gaines
Total 1 hour and 30 minutes (includes cooling times)
Active 30 mins
Makes 6 cakes
TIP: Store any leftover cakes and sauce in separate airtight containers in the refrigerator for up to 2 days.
Ingredients
Cakes
  • 8 ounces pitted dried dates, chopped
  • 1 1/2 cups water
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Cooking spray
Toffee Sauce
  • 1 cup heavy cream
  • 1/2 cup light brown sugar
  • 1/4 cup unsalted butter
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon dark rum (optional)
  • Whipped cream, for serving
    Directions
    1. To make the cakes: In a small pot, combine the dates and water over medium heat. Bring to a boil and continue boiling for about 2 minutes. Add the vanilla extract and baking soda, then set the pot aside to cool for about 10 minutes.
    2. Preheat the oven to 325º F.
    3. Using a handheld mixer, cream together the butter and sugar in a medium bowl for about 90 seconds. Add the eggs one at a time, making sure to mix well after each addition. Gradually add the flour and baking powder and mix until the batter is smooth, about 30 seconds.
    4. Using an immersion blender, puree the date and water mixture. Add the puree to the mixing bowl and mix until all the ingredients are well combined.
    5. Spray eight 6-ounce ramekins with cooking spray and set them on a rimmed baking sheet. Fill each two-thirds full with the batter.
    6. Bake until a toothpick inserted in the center of a cake comes out clean, about 16 minutes. Use a clean, folded damp kitchen towel to gently press down the top of each cake until flattened out, then allow the cakes to cool for 10 minutes. Carefully remove each cake from the ramekin and allow to cool for another 10 minutes.
    7. To make the toffee sauce: In a medium pot, combine the heavy cream, brown sugar, butter, vanilla, and rum (if using). Bring the ingredients to a boil. Cook, stirring occasionally, until the sauce has thickened and darkened in color, about 6 minutes.
    8. Pour the warm sauce over the tops of the cake before serving. Serve with whipped cream.