Instructions

1. First, make the toffee sauce. In a small saucepan over medium-low heat, combine the butter, brown sugar, cream and salt. Use a rubber spatula to stir constantly. Once the mixture starts to boil, reduce to a simmer and cook for 2 minutes. Remove from the heat and set aside to cool completely before using. 
2. Next, make the cakes. In the saucepan you just used (it’s okay if there’s still a little residue) bring 1 cup of water to a boil. Turn off the heat and add the dates to the boiling water. Let sit for 5 minutes or until the dates are soft and starting to break down a little. Add the baking soda and stir to combine. Transfer the mixture to a food processor or blender and pulse until smooth. Set aside to cool.
3. Preheat the oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper and grease the sides with cooking spray. Set aside.
4. In a stand mixer fitted with the whisk attachment, beat the butter, oil, brown sugar, and molasses on low speed until combined so the oil doesn’t fly everywhere. Gradually increase the speed to medium-high and beat until smooth, about 4 minutes.
5. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs and vanilla. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes. Add the date mixture and beat to combine.
6. In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, alternate adding in the dry ingredients and the buttermilk in 3 additions (you’ll add half the dry, then all of the wet, then the other half of the dry). It’s okay if the batter still has a few lumps in it–you don’t want to overmix.
7. Divide the cake batter evenly between your prepared pans, using a rubber spatula to spread it into an even layer. Bake until the cakes have risen, the tops spring back to the touch, and a butter knife inserted in the center of each cake comes out clean, 35 to 40 minutes. Turn the cakes out of their pans and set aside to cool completely.
8. Once the cakes have cooled and you are ready to assemble, make the frosting. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth about 20 seconds. Add the powdered sugar, vanilla, and salt. Beat on medium speed, scraping down the sides and bottom of the bowl as needed, until the frosting is fluffy, about 2 minutes.
9. Place the first cake on a plate or cake stand, then spread a large dollop of the frosting on top. Use the back of a spoon to spread the frosting to the edges, creating a divot in the center and a higher border of frosting around the edge. This will act as a wall to keep your toffee sauce from leaking. Spoon about 1/3 cup of the toffee sauce into the divot and spread into an even layer. Top with the second cake layer and frost the top and sides of the cake with the remaining frosting. If desired, use a knife to spread toffee sauce along the top and sides of the cake. Use a bench scraper or offset spatula to smooth the toffee into the frosting. Refrigerate until ready to serve!