Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

Combine the pitted Medjool dates and boiling milk or water in a bowl, letting them soak for about 10 minutes.

Mix the dry ingredients in a separate bowl: baking soda, all-purpose flour, baking powder, ground cinnamon (if using), and salt.

Cream the unsalted butter and light brown sugar in a large mixing bowl until smooth and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients until just combined.

Fold the soaked date mixture into the batter gently.

Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Prepare the toffee sauce by combining unsalted butter, heavy cream, light brown sugar, vanilla extract, and salt in a saucepan. Heat over medium, stirring continuously, until melted and smooth.

Serve the date cake warm, drizzled generously with the luscious toffee sauce.