Sticky Toffee Cake!
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A gloriously delicious two-layer sticky toffee cake with a homemade toffee sauce, toffee buttercream frosting and more! heaven on a plate!
Sticky toffee cake
I’m in the mood to give you guys another very well requested recipe… and here it is. After the downright delicious success of my sticky toffee loaf cake, I had SO many requests for a layer cake version!
This is a very straight up variation on my loaf cake version – but obviously just changed slightly to fit round tins! The wonderful thing really about converting loaf cakes to round cakes is that they tend to switch quite well, it’s just the baking time that changes.
Dates
Now, THIS IS IMPORTANT. That needs the capitals because… I know I will get some people having a moan about the medjool dates. I will say this here, and later on, and probably again, but PLEASE USE THEM. You can use any dates as well, regular dates, medjool dates, or pre chopped dates – I just prefer the taste of medjool.
I know that not everyone likes dates, but for that very reason… these are blended to a puree. There are no lumps of date, there is nothing lumpy at all – and it just honestly makes the flavour SO MUCH BETTER. Please, use them. You can’t just leave them out either as that will mess up the recipe.
Treacle
After that – the black treacle. This may have different names in different countries – but it really is a black coloured thick syrup/treacle substance – and it’s really quite bitter on it’s own. However, mixing that with the rest of the ingredients gets THE taste you are after!
If you can’t access it, you can use your nearest alternative (that again depends on where you are) – but for example you can use golden syrup in the UK. It does result in a lighter and less sticky toffee flavour and colour, but otherwise – it’s the best substitute.
Bake
The mixture is quite a runny mix, but that’s okay! It’s got a lot of ingredients in comparison to a normal cake batter – but it’s 100% worth it! You just need to split it evenly between two tins, and bake.
I went for two 8″/20cm round tins for this, rather than a three later version like some of my other cakes because this cake is rich and has such a deep flavour, that two-layer is definitely plenty enough for me.
Sauce
For the sauce, you can easily cheat and use shop bought toffee sauce if you prefer, there’s definitely nothing wrong with that! However, I just adore the homemade sauce. It’s smooth, it’s delicious and it’s so easy to make!
Add the ingredients to a pan, melt, boil for a short while, and leave to cool. So simple, so worth it. Again, you can substitute the black treacle for golden syrup here, but the colour/flavour will change again! I do also recommend the dark brown sugar for both the cake and sauce again for flavour and colour
Buttercream
For the buttercream, you want to use block butter. The kind you get wrapped in foil – not a spread. Because you are adding in a liquid, the sauce, you want the firmness of the butter. Let the butter be at room temperature before starting, it makes it easier! Add in the icing sugar, beat, and then add in the sauce, and beat again.
Slather it on the cakes, or pipe – and you’ll have the most epic cake. Drizzle on some extra sauce, because why not?! Add some sprinkles, add whatever you want.
Tips & Tricks
I love to serve this with a scoop of vanilla or clotted cream ice cream, or when I want something really delicious and filling, some custard! Of course, it’s perfect on it’s own though. I hope you love this recipe!
- This cake will last for 3-4+ days at room temperature
- You can freeze the cake for 3+ months
- The sauce will last for 3 days in the fridge if made separately
- You can use shop bought toffee sauce if you want
- The black treacle can swap to golden syrup
- The dark brown sugar can swap to light brown soft sugar
- I use these cake tins in my bake
- I use this piping tip for the decoration
- I use these piping bags for the buttercream
- I use these piping bags for the drizzle
Sticky Toffee Cake!
Ingredients
For the Sponge
- 250 g medjool dates (I weighed with stones in)
- 1.5 tsp bicarbonate of soda
- 180 ml boiling water
- 125 g unsalted butter
- 225 g dark brown sugar
- 4 medium eggs
- 250 g self raising flour
- 125 g black treacle
- 1.5 tsp vanilla extract
For the Sauce
- 150 ml double cream
- 1 tbsp black treacle
- 75 g dark brown sugar
- 50 g unsalted butter
For the Buttercream
- 200 g unsalted butter
- 400 g icing sugar
- 85 g sticky toffee sauce (above)
Decoration
- Sprinkles
- Fudge pieces
- Sticky toffee sauce (above)
Instructions
For the Sponge
- Preheat your oven to 180ºc/160ºc fan and line two 8"/20cm round cake tins with parchment paper!
- De-stone the dates, and chop up into quarters.
- Add them to a bowl, along with the bicarbonate of soda and the boiling water and leave to sit for 10 minutes. Once sat, blitz the mixture into a puree with a food processor, or blender until smooth
- Add your unsalted butter to a bowl, along with the dark brown sugar and beat until combined and smooth
- Add the eggs into the mixture one at a time, and beat in each time.
- Add in the flour, treacle, vanilla and pureed date mixture and beat again until smooth
- Pour the mixture into the tin, and bake the cake in the oven for 35-40 minutes, or until baked through! I test with a skewer, and listen for the cake to make no sounds
- Once baked, leave the cake to cool for 10 minutes in the tin, and then leave to cool fully on a wire rack.
For the Sauce
- Whilst the cake is baking... make the sauce!
- Add all the ingredients into a pan, and heat on a low heat till the butter has melted, and everything is mixed in.
- Bring the mixture to the boil and boil for 1 minute.
- Once the mixture has boiled, remove from the heat and leave the sauce to cool fully. Stir occasionally so a skin isn't formed
For the Buttercream
- Add your butter to a bowl or stand mixer and beat on it's own for about 3-5 minutes until smooth and supple.
- Add in the Icing Sugar and beat in until fully mixed in
- Add in the cooled sticky toffee sauce and mix again, until delicious and perfect.
For the Decoration
- Using your favourite piping tip, pipe your sticky toffee buttercream onto the cake!
- Drizzle the cake with some more sticky toffee sauce, and then sprinkle with your favourite sprinkles!
Notes
- This cake will last for 3-4+ days at room temperature
- You can freeze the cake for 3+ months
- The sauce will last for 3 days in the fridge if made separately
- You can use shop bought toffee sauce if you want
- The black treacle can swap to golden syrup
- The dark brown sugar can swap to light brown soft sugar
- I use these cake tins in my bake
- I use this piping tip for the decoration
- I use these piping bags for the buttercream
- I use these piping bags for the drizzle
ENJOY!
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J x
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Thank you so much for this recipe. I made it as birthday cake for my wife, I make her a cake every year, plus for special occasions etc. She’s just said it’s probably the best cake I’ve ever made! It is very good. It even looks like yours! Thanks again.
Hello! I was wondering if you could convert this recipe into US baking measurements?
Thank you!
Just buy a scale! Bakes turn out much better using scales rather than cups.
Made this into 3 layers but they were slightly thinner. Absolutely amazing recipe as always!!
I made this into a sticky toffee trifle and it was amazing!
I halved the cake mix to make a single sponge, made a whole batch of the toffee sauce and poured it over the cooled sponge in the bottom of the trifle dish. When it had set, I poured on custard and whipped cream.
Everyone loved it – will definitely make it again! The sponge and sauce recipes are super easy and incredibly tasty. Thank you for sharing x
I’m thinking of baking this in 6″ tins – would this be same temperature and just less time??
You would need to reduce the recipe to about 2/3, and then yes less baking time!
I’ve made this today for my Dads birthday tomorrow and it’s slightly sunken in middle. It did make sound but appeared to be starting to over cook on edges so I took it out anyway… worried whether I should start again in morning now?!? I also googled date weight conversion and used 190g but see above you advised someone else to use same. Nervous!
The amount of date difference won’t have cause the problem – it maybe opening the oven too early, or the cake not being baked enough. It will be fine even if a little dipped! If you want to make it again, lower the temp and bake for longer x
Made this recipe into cupcakes for me and my sisters birthday and they went down a treat! Super super yummy!
How long did you bake for as cupcakes?
I made this for my husband’s birthday and it turned out perfectly. Insta-worthy and all my friends were impressed! I used softened butter for both the sponge and buttercream – I think that’s right?
Yes so for the cake you can use a room temperature butter or baking spread, and for the frosting room temperature butter! x
Hey!
I was wondering if this could be made as a sheet cake? If so, is there anything major you could change?
Thanks 😊
Yes I’m sure that would be fine! I’m not 100% on timings, but I would use about a 9×13″ tray x
Can this recipe be made as a sheet cake??
Yes I’m sure that would be fine!
Hi Jane, I plan on making this cake this week for my birthday, and was just wondering if the dates used need to be fresh or whether dried dates can be used? Thanks😊
I use dried dates!
Thank you😊 the dried dates I have are already pitted, do you know roughly what weight is needed please? X
I would just use the same! x
Hi Jane,
The cake is currently in the oven. I’m making it for my dads birthday tomorrow.
Is it okay to do the toffee sauce the day before or is it best done on the day?
Thank you for an amazing recipe.
Either is fine – it lasts well for quite a few days x
Hi, this sounds amazing , but I’m just wondering could I put a layer of sliced pears and a sprinkling of light brown sugar on the base of one of the baking tins then top with the batter, like an upside down pear sticky toffee cake? And also i will be making g these layers the day before I fill and decorate so they will be nice and chilled, I’m just wondering could I put whipped cream in between the 2 layers as my daughter is not a fan of buttercream?