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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THE MOST AMAZING RECIPE EVER! I made if for my grandads birthday and now for my Aunties! We do not like dates so I just took them out of the recipe and it worked amazing. If you are making this a few days in advance a trick that I did was to put a little bit of the sauce in between the layers to let it soak up and stay super moist. One of the best cakes to ever touch my lips!
Did you just remove the dates or do you remove the water etc from the recipe?
Hello, i couldn’t get hold of the specific dates. I bought deglet nour dates- will this be ok? If so how many grams? As they come without seeds.
Hi Jane, this is one of my families favorite bakes! I have made it quite a few times for events. I was wondering what the timings would be and the oven temperatures if I was to make them in a muffin size tin?
Awesome recipe…followed to the letter (except for forgetting to add treacle into cake mixture…so just swirled into mixture in tins & no one notice,haha!).
I would this cake be stable enough to cover with fondant if I did a basic vanilla crumb coat but kept with the sticky toffee buttercream inside. Wanting 3 layers
Hiya! This should be fine, as long as the sponge is chilled well before decorating. Hope this helps! x
Hi Jane, thank you for your lovely recipe. If I’m going to half the sponge mixture to just make one sponge should I adjust the cooking time? Would you also recommend halving the buttercream and toffee sauce?
Hiya! This should be fine – the baking time will stay the same. I would personally also halve the buttercream and sauce! Hope this helps! x
Hello!
Just made this recipe, cake smells Devine but it sunk in the middle, any idea why? I’m going to just do a surprise middle with a bit of the sauce and some fudge but would love to know for next time, thank you!
Hiya! This sounds like it was sadly either under baked, or the raising agents were slightly over measured. Hope this helps! x
Thank you so much for this recipe I made it for my grandads birthday and he absolutely loved it and the sauce is easy and simple to make. It was so soft and moist thank you so much would this work as being a loaf or cupcakes?
Thank you so much, so glad he loved it! Take a look at my Sticky Toffee Loaf cake recipe! Hope this helps! x
I could not find Black Treacle. and i tried to find molasses. Can i use honey instead ?? or any other thing??
Making this for a birthday party. Is it ok to store in a cake bibox once decorated to transport? Thanks
Love this cake! Made it once before and had loads of compliments 🙂
Looking to make it again but with fondant icing so I will need firmer butter cream I assume. Do you think it would be best to make 2 batches of buttercream and put the one with the toffee sauce in the middle and just use plain buttercream for the crumb coat and final coat? Or is there more of an ingredient I can add to firm up the existing one?
Thanks!!
Thanks for this delicious cake recipe. Easy to follow and fantastic results, my kitchen smelled like a toffee shop! The cake didn’t last too long. This is my second time baking it for my grandson, the first was a practice as it was a for a special occasion. I used unsalted plant based ‘butter’ as we have someone with a dairy intolerance, and it worked just as well 🙂
Hiya,
I’m going to bake this cake at the weekend.
The recipe calls for double cream – would I be able to use Elmlea for this?
Thanks
Yes that should be okay! Enjoy! x