Sticky Toffee Loaf Cake! – AD

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A Sweet, and Delicious Sticky Toffee Loaf Cake with the Sticky Toffee Sponge, Sticky Toffee Buttercream Frosting, and a Sticky Toffee Sauce!

This post is in paid partnership with Breville!

So, I’VE DELIVERED THE RECIPE YOU ARE AFTER. I realise I sound extremely excited…but there is a reason! I’ve had request after request for a Sticky Toffee Cake for as long as I can remember but I haven’t delivered… until now!

A few weeks ago I shared my White Chocolate & Raspberry Loaf Cake, and I am still astounded by how popular it was, so I thought now was the perfect time to post my Sticky Toffee Loaf Cake! Just loooook at it!!

Anyway… This recipe was made SO. MUCH. EASIER. By using the new Breville HeatSoft™ hand mixer! This is an amazing mixer, and it’s revolutionised my baking. As you all know, I bang on about how you need room temperature butter to be able to bake properly.

Cold butter is the WORST but even when you’re in a rush, you shouldn’t ever microwave it as that can alter the success of the bake!

The Breville HeatSoft™ hand mixer helps to warm ingredients to room temperature 12x faster, while you are mixing. That’s right, no waiting time before you bake. The HeatSoft™ Softening technology can be turned on and off, as you don’t always want to heat up your mixtures, but for cakes such as this one? It’s ideal! 

The HeatSoft™ hand mixer has 7-speed controls and a Boost Power Button which gives you greater control when tackling thicker mixtures. It comes with a handy plastic storage case which means it can be stored away neatly in your cupboard (so no more losing various attachments) and the Easy Eject button and removable magnetic nozzle allow make cleaning really easy. It also comes with three attachments; two beaters, two dough hooks, and a whisk. There’s so much more I can say about it, but you can find out more here. 

(Using 210g of butter and 200g of sugar compared to waiting 30 minutes for 210g of chilled butter to reach 21-24°C on the counter. Tested in Newell Brands Atlanta lab in 2018)

When I was using the Breville HeatSoft™ hand mixer in this recipe, it made it easier to use the unsalted butter for the cake and the frosting straight from the fridge. It also made the mixtures so smooth and fluffy. Perfection. 

As you all know I love baking a cake with a mixer, but they can really vary in price. I think the Breville HeatSoft™ hand mixer is an affordable price, for such a good quality product. Yeah sure you could make this with a spatula and wait for the butter to come to temperature in its own time, but the quality of this product is lovely, it looks beautiful, and it makes great bakes!

For the Cake mixture, I tried to stay as true to the ‘Sticky Toffee Pudding’ theme as I could, so this cake DOES contain dates. Just thought I would say as in the jumble of requests for a Sticky Toffee Cake, there was the occasional curve ball of a person who didn’t want dates… 

As this is my first ‘proper’ sticky toffee recipe, I decided to stick to the classic recipe. I’ve made various sticky toffee recipes in my past (more to come, don’t worry!) and ones with dates really do have a lovely taste! And luckily, they’re blended into this recipe, so no lumps!

I could have just done an easy and more classic style sponge, but I really did want that rich and gooey flavour, so there’s a few more ingredients than my usual cake in all honesty. 

Dates, Bicarb, Dark Brown Sugar and Treacle aren’t the usual suspects in my bakes but trust me… they’re worth it. The dark brown sugar can easily be switched to light brown sugar, but otherwise… stick to the recipe!! 

The sauce is easy as anything make. It doesn’t make too much, which is ideal as we don’t want waste, and it’s easy to make! Whack all the ingredients into a pan and melt and boil! Thick, gooey and delightful.

The Buttercream is made much easier by using the HeatSoft™ hand mixer (because we all know buttercream can be a pain when the butter is too cold!) … Unsalted Butter (the real kind, not a spread!), Icing Sugar, and some of the Sticky Toffee Sauce. HELLO YUM. 

It’s best to use a 2lb loaf tin for this recipe, and I use this one. I also use a Medium 2D Closed Star Piping tip, as it makes the beautiful pattern on top! Drizzle the cake with some leftover sauce, and add on some sprinkles, and fudge pieces, and you’re there!! 

I really hope you guys love this recipe as much as I do! And you can check out the Breville HeatSoft™ hand mixer, here! x

5 from 2 votes
Sticky Toffee Loaf Cake!
Prep Time
20 mins
Cook Time
50 mins
Decorating Time
30 mins
Total Time
1 hr 40 mins
 

A Sweet, and Delicious Sticky Toffee Loaf Cake with the Sticky Toffee Sponge, Sticky Toffee Buttercream Frosting, and a Sticky Toffee Sauce!

Course: Cake
Cuisine: Cake
Keyword: Loaf cake, Sticky Toffee
Servings: 12 Slices
Calories: 553 kcal
Author: Jane's Patisserie
Ingredients
For the Sponge
  • 200 g Medjool Dates
  • 1 tsp Bicarbonate of Soda
  • 150 ml Boiling Water
  • 100 g Unsalted Butter
  • 175 g Dark Brown Sugar
  • 3 Medium Eggs
  • 200 g Self Raising Flour
  • 100 g Black Treacle
  • 1 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
  • 150 g Unsalted Butter
  • 300 g Icing Sugar
  • 75 g Sticky Toffee Sauce (above)
Decoration
  • Sprinkles
  • Fudge Pieces
  • Sticky Toffee Sauce (above)
Instructions
For the Sponge
  1. Preheat your oven to 180C/160C Fan and line a 2lb loaf tin with parchment paper!

  2. De-stone your Medjool Dates, and chop up.

  3. 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 till smooth!

  4. Add your Unsalted Butter to a bowl, along with the Dark Brown Sugar and use your Breville HeatSoft™ hand mixer to mix to a light and fluffy mixture!

  5. Add the Eggs into the mixture one at a time, and beat in each time.

  6. Add in the Flour, Treacle, Vanilla and Pureed Date mixture and beat again till smooth!

  7. Pour the mixture into the tin, and bake the cake in the oven for 45-50 minutes, or until baked through!

  8. 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
  1. Whilst the cake is baking... make the sauce!

  2. Add all the ingredients into a pan, and heat on a low heat till the butter has melted, and everything is mixed in.

  3. Bring the mixture to the boil and boil for 1 minute.

  4. 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
  1. Add your Unsalted Butter to a bowl and use your Breville HeatSoft™ hand mixer to mix the cold butter to a lovely supple butter perfect for your Buttercream.

  2. Add in the Icing Sugar and beat in till fully mixed in!

  3. Add in the cooled sticky toffee sauce and mix again, till delicious and perfect.

For the Decoration
  1. Using your favourite piping tip, pipe your Sticky Toffee Buttercream onto the cake!

  2. Drizzle the cake with some more Sticky Toffee Sauce, and then sprinkle with your favourite sprinkles!

  3. Enjoy!!

Recipe Notes
  • This post is sponsored by Breville. 
  • You can buy the Breville HeatSoft™ hand mixer online, and from some major retailers. 
  • This cake will last in for 3-4 days once made! If you store it in the fridge, the sponge may dry out a little, but it'll still be damn tasty!
  • You can buy some Toffee Sauce to use instead, but I always think the homemade kind is better!
  • I used a 2d Closed Star Piping tip for the decoration, and I recommend using this loaf cake tin for the cake!
  • Sometimes loaf cakes can take a smidge longer to bake in some ovens as they're similar to Bundt Cakes... but it'll be fine! 
Nutrition Facts
Sticky Toffee Loaf Cake!
Amount Per Serving
Calories 553 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Cholesterol 117mg39%
Sodium 141mg6%
Potassium 336mg10%
Carbohydrates 78g26%
Fiber 2g8%
Sugar 63g70%
Protein 4g8%
Vitamin A 900IU18%
Vitamin C 1mg1%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

7

17 comments

  1. Should this be 200g of dates PRIOR to stoning them? I could only find already stoned dates and don’t want to use too many.

  2. 5 stars
    Thank you so much for this amazing bake. I’ve just made a gluten free version of this recipe which works well due to the density. Anyone that doesn’t like dates can be assured you cannot taste them as they are completely blended.

  3. 5 stars
    I made this for my dad for his birthday and it turned out perfect and tasted amazing! One question is I have a bit of toffee sauce left and I was wondering how long it would stay fresh in the fridge for? Thanks x

  4. I used a mixture of raisins and sultanas with a spoonful of honey instead of the dates (due to my blender blade snapping off and shattering my Pyrex bowl whilst blending the dates, all of which had been de-stoned!) and it worked well, for those not wanting dates in the recipe!

  5. I always microwave my marg, I had no idea you shouldn’t until just now , so this mixer could be just what I need! The cake looks amazing too, we have visitors next weekend so I’ll give it a try, thanks!

    1. Thank you! I hope you love it!! If you are melting to a complete liquid, it’s fine and I do that often – but you shouldn’t to ‘soften it’ before using for buttercream or the cake for example as the temperature in the butter can vary so much afterwards!!

  6. Hi Jane could u make this delicious sticky toffee loaf in a bundt tin?? Maybe double the recipe for a 12 cup size? Absolutely dying to try it😍😍

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