Sticky Toffee Cake

Hi everyone and welcome back to my blog…

I made this cake a little while ago but didn’t put the recipe up then, but after so many lovely comments I decided to give it another go. So this is a cake version of the traditional sticky toffee pudding we all know and love. The cake is moist and it is covered in a toffee buttercream and drizzled with toffee sauce.



400g dates, finely chopped

480ml of tea, black and quite weak

200g light muscovado sugar (light brown sugar)

50g dark muscovado sugar (dark brown sugar)

2tbsp golden syrup

4 eggs

200g soft spread, melted

3 heaped tsp mixed spice

1tsp vanilla extract

350g SR flour

2tsp bicarbonate of soda

Toffee sauce 

100g light muscovado sugar

50g dark muscovado sugar

30g butter

2tbsp golden syrup

1tsp vanilla extract

125ml double cream


100g soft spread

200g icing sugar

Spalsh of milk, if required


1.Preheat the oven to 180°C/gas mark 4. Grease and line the bottoms of 2 sandwich tins.

2. Place the finely chopped dates into a saucepan with the tea and bring to the boil. Then turn down to simmer for 5 minutes. You can if you have a hand blender, blitz the dates (it makes for a smoother textured cake, but this isn’t essential!)

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3. Whisk the eggs, sugar and syrup together using a hand mixer until pale and fluffy. Then add in the melted soft spread. Then carefully mix in the cooled dates and vanilla.

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4. Sift all of the dry ingredients in and fold using a metal spoon, don’t mix too much or you will knock all the air out!

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5. Divide evenly between the tins and bake for 35-40 minutes or until an inserted skewer comes out clean. The cakes will be dark in colour and have come away from the sides of the tin.

6. Place tins onto a wire rack to cool. While the cake is cooking make the toffee sauce, measure all ingredients except the double cream into a saucepan and stir over a gentle heat until the sugar dissolves. Then bring to a rolling boil (when there are bubbles on top of the sauce) and quickly whisk in the double cream. Bring off the heat and set aside.

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7. Prick the cooling cakes with a skewer and pour a generous amount of toffee sauce onto both cakes (save half for the buttercream) and spread evenly across the tops. Leave to cool completely and then turn out.

8. To make the buttercream, measure the soft spread into a mixing bowl and whisk with a hand mixer until soft. Add half the icing sugar and mix thoroughly, then add the other half. Wait until most of the icing sugar has been mixed in before you use your hand mixer, otherwise the icing sugar will fly everywhere. Milk might be required if the icing is too stiff, however you will be adding some toffee sauce to it so be careful! Once the toffee sauce is cooled, add the rest of the cold toffee sauce (leaving a few tsps back to drizzle on top) and mix thoroughly.

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9. Place one cake onto a cake board and spread a thick layer of buttercream in the middle. Then sandwich the other cake on top. Spread the remaining buttercream on top of the cake and using a teaspoon drizzle the remaining toffee sauce in a criss cross pattern on the top.

10. Serve and enjoy 🙂

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Thanks once again for reading my blog, I hope you give this cake a try…it is really morish 🙂


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