On the list of adjectives that describe me, “leaves well enough alone” does not make an appearance. Quite the opposite, which might be how I found myself, last year, working multiple jobs, training for multiple stupid-length endurance events, and travelling more than is good for me, let alone the planet. Needless to say, that didn’t leave me much time for food blogging (or for sleeping). I’m trying to dial it back now, which is, interestingly, exactly what I said in my last post in May 2022, right before I managed to get even busier.

This is not a sob story, especially since not being able to leave well enough alone has its advantages. It’s why I excelled as a law student (why not write one more brief), an endurance athlete (why not go one more mile), and a recipe developer (why not do one more test). It’s why I’ve forced my friends and Chief Recipe Taster to choke down multiple iterations of this sticky date cake with salted caramel cream cheese frosting, and why I came up with the idea in the first place—a layer cake version of sticky toffee pudding, with the very American addition of cream cheese. Also: salted caramel. Because sometimes not being able to leave something alone is a very, very good thing.

Sticky Date Cake with Salted Caramel Cream Cheese Frosting

Sources: Salted caramel sauce from Sally’s Baking Addiction; date cake adapted from Smitten Kitchen; frosting from I Thought There Would Be Free Food

Makes one 6-inch, three-layer cake; one 8-inch, two-layer cake; or one 9×13, single-layer cake

Active time: 90 minutes; total time: 3 hours

Notes:

• Knowing that I can’t leave well enough alone, you might guess that I made my own salted caramel, and you would be correct! In my defense, it’s easy to do and really, really good. If you, however, are the type of person who can leave well enough alone, you could buy a jar of caramel ice cream topping and add salt to taste.
• Below, I describe how to make the cake in one day, but you can make it over the course of several days. For example, you might make the caramel sauce one day, frosting the next, and bake the cakes and assemble the whole thing on the third.
• My frosting recipe makes enough for a “naked” cake—i.e., there is only frosting between the layers, not on the sides. If you’d like to cover the entire cake, you’ll likely need to make a stiffer frosting (use more confectioners sugar) and make more of it, about 1 1/2 batches.

Salted Caramel Ingredients:

• 1 cup granulated sugar
• 6 tablespoons room-temperature butter, cut into 6 pieces
• 1/2 cup heavy cream
• 1 teaspoon salt

Sticky Date Cake Ingredients:

• 2 1/4 cups pitted chopped dates
• 2 1/4 cups boiling water
• 1 1/2 teaspoons baking soda
• 1 stick (8 tablespoons) butter
• 3/4 cup light or dark brown sugar
• 2 eggs
• 1/2 teaspoon salt
• 1 2/3 cups all-purpose flour

Salted Caramel Cream Cheese Frosting Ingredients: 

• 8 ounces room-temperature cream cheese
• 1 stick (8 tablespoons) room-temperature butter
• ~1/4 cup salted caramel sauce (homemade or store-bought)
• 2–2 1/2 cups confectioners sugar
• Salt

Directions:

• Make the caramel sauce: Heat the sugar in a heavy-bottomed saucepan over medium heat. Do not stir the sugar as it melts, but give the pan the occasional swirl so that the sugar melts relatively evenly and does not burn.
• Once the sugar has melted, let it cook to a deep amber color. Take the saucepan off heat and whisk in the butter, one piece at a time. If the butter does not seem to incorporate, put the pan back on low heat and continue whisking; it should come together better. Add the cream and stand back—it will bubble and hiss and might spatter. Continue whisking vigorously. Put the pan over medium heat and let the caramel come up to, and stay at, a boil for 1 minute.
•  Remove the caramel from the heat and stir in the salt (you can use more or less according to taste). Let the caramel cool while you make the cake.
• Note: the caramel will solidify as it cools. It will also keep well in the fridge for several weeks; just warm it on low-power in a microwave to get it pourable again.
• Make the cake: Combine the dates, boiling water, and baking soda in a bowl. Stir to combine, then set them aside while you prepare the rest of the cake.
• Preheat your oven to 350°F. Butter and flour your cake pans, and line the bottoms with parchment paper. Set the pans aside.
• Melt the butter in a large bowl in the microwave (you can also make the entire cake in a good-sized saucepan, if you prefer). When the butter is melted, whisk in the brown sugar, followed by the eggs and salt. Whisk in the flour, ensuring there are as few lumps as possible. Pour in the dates and their soaking liquid, whisking to combine. The batter will be very thin.
• Divide the batter among your cake tins. (If you’re using 3 6″ tins, you’ll have about 440 grams per tin.) Slide the tins into the oven and bake for 30–35 minutes, until the cake are golden, feel slightly spongy when pressed, and a cake tester inserted into one comes out clean.
• Let the cakes rest in their tins for ~5 minutes before inverting them, peeling off the parchment, and letting them cool on a wire rack.
• Note: You can make the cakes the day before assembling. Let them fully cool before storing in an air-tight container at room temperature.
• Make the frosting: Are your cream cheese and butter room temperature? If not, let them get there—it’ll make incorporating them much easier. If they are, cream them with a hand mixer or standing mixer until well incorporated. Scrape down the sides of the bowl before adding the caramel sauce and beating to combine. Scrape down the sides of the bowl and add 2 cups of confectioners sugar and salt to taste. Beat to combine. You should have a smooth frosting with enough structure to support the layers. If in doubt, add more sugar. Give the frosting a taste: if it’s gotten too sweet, add more salt to taste. Set the frosting aside.
• Note: You can make the frosting a day or two before assembling the cake. Store in the refrigerator until an hour before you plan to use it. Give it a good stir to ensure consistent consistency before frosting the cake.
• Assemble the cake: Carefully level the tops of your cakes with a serrated knife and set the tops aside. (Cake tops = baker’s reward!) Place one layer in the center of a plate or platter. Top with a good-sized dollop of frosting and spread to almost, but not quite, the edges of the layer. Repeat with the remaining layers. If possible, let the cake sit at room temperature for at least an hour for the layers to settle together and the frosting to seep in a bit. Cut with a serrated knife and serve with additional salted caramel sauce, if you want to gild the lily. Devour. Leftovers will keep at room temperature for 1–2 days, or in the refrigerator for several more.