Sticky Toffee Loaf Cake! – AD

*This post may contain affiliate links. Please see my disclosure for more details!*

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

Sticky Toffee Loaf Cake!

A Sweet, and Delicious Sticky Toffee Loaf Cake with the Sticky Toffee Sponge, Sticky Toffee Buttercream Frosting, and a Sticky Toffee Sauce!
5 from 13 votes
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Loaf cake, Sticky Toffee
Prep Time: 20 minutes
Cook Time: 50 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12 Slices
Author: Jane's Patisserie


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)


  • Sprinkles
  • Fudge Pieces
  • Sticky Toffee Sauce (above)


For the Sponge

  • Preheat your oven to 180C/160C Fan and line a 2lb loaf tin with parchment paper!
  • De-stone your Medjool Dates, and chop up.
  • 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!
  • 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!
  • 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 till smooth!
  • Pour the mixture into the tin, and bake the cake in the oven for 45-50 minutes, or until baked through!
  • 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 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.
  • Add in the Icing Sugar and beat in till fully mixed in!
  • Add in the cooled sticky toffee sauce and mix again, till 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!
  • Enjoy!!


  • 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%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Lauren
    October 17, 2020 at 9:21 am

    Hi Jane! For the sauce, would I be able to substitute the treacle for golden syrup?

    I absolutely LOVE your recipes!! They’re amazing!!

    Thanks x

    • Jane's Patisserie
      October 17, 2020 at 10:01 am

      Yes you can indeed!! And thank you! x

  • Hannah
    October 7, 2020 at 9:48 pm

    Hi Jane ,
    Is it ok to use Stork instead of unsalted butter for the sponge ?

  • Amy
    September 14, 2020 at 11:48 pm

    Hi Jane,

    I was wondering if you can use the sponge to make the classic sticky toffee recipe with just the sauce? Sorry if this is a silly question!

    • Jane's Patisserie
      September 15, 2020 at 7:59 pm

      When I make stick toffee pudding it’s similar, but still different (and I will be posting one soon) – but for now you can do! x

  • Jax
    August 16, 2020 at 3:27 pm

    5 stars
    This is amazing, went down a storm😀😀😀

  • Susan
    August 8, 2020 at 9:45 am

    5 stars
    A great recipe, used chopped dates rather than buying Medjool dates and de-stoning/chopping. Used 190g and worked well.

  • Siân
    July 26, 2020 at 12:47 pm

    This looks so yummy! I’ve got my eye on a silicon mini loaf tin to make individual loaves. Mainly because they’re so cute, but also easier to portion out for colleagues at work 😊

    If I were to make this in a mini loaf tin (with loaves of about 9cm x 4.5cm), how long do you think they might take to cook? I’ve never made mini loaves before. 20 minutes maybe? Thank you 😊

    • Jane's Patisserie
      July 26, 2020 at 5:53 pm

      I’m not sure on the sizing so I can’t be sure of the timing – but a batch of cupcakes would take about 20 minutes for example x

  • Katie
    July 13, 2020 at 9:32 pm

    Hiya, I made this a few weeks back for fathers day and it was a big hit, everyone loved it. Its my grandads birthday tomorrow so I thought I’d make it again but it turned out a complete mess and I dont know why, I used the exact same ingredients as last time but it sunk in the middle and was not cooked at all, I put it back in for 10 mins covered with foil but still no luck. Have you any idea what I may have done wrong this time?! X

    • Jane's Patisserie
      July 14, 2020 at 5:28 pm

      Cakes sinking and taking longer to bake can be a few things no matter if it’s worked before – over mixing, oven temp being slightly off, but mostly it’s opening the oven too soon – that’s a killer for cakes! x

  • Catherine
    July 9, 2020 at 4:11 pm

    5 stars
    Hi Jane
    This sticky toffee loaf recipe is excellent, made it on Monday for my husband’s birthday and was a big hit. I would like to make it again but use 1 lb loaf tin, can you just half all the ingredients (would you use 2 eggs instead of 3?) and how long would you bake it for?

    • Jane's Patisserie
      July 9, 2020 at 6:09 pm

      Hey! Yes I would half it, and use two medium eggs – baking time I’m not 100% sure – check from about half way through the oven door if you can, but it will be quite a bit less!

  • Mel
    July 3, 2020 at 1:02 pm

    5 stars
    Hi Jane , Made many of your cakes and they are all delicious!

    With this one I’m leaving out the dates (fussy son )
    Am I right I’m thinking I’d leave the hot water and bicarbonate of soda out aswell ?

    Thanks Mel

    • Jane's Patisserie
      July 3, 2020 at 3:55 pm

      As mentioned in the post the dates are integral to the bake so can’t just be left out – it’s best to find a recipe that is already date free. They are pureed, so they are unnoticeable texture wise, but can’t just be left out of the cake x

  • Zoe
    July 1, 2020 at 8:06 pm

    Hi Jane, could I use this recipe as a traybake? either a 9″ x 9″ tin or a 12″ x 8″ tin?

    • Jane's Patisserie
      July 1, 2020 at 8:23 pm

      I haven’t tried these measurements as a traybake yet (I have a traybake version coming soon!) but it’s worth a go! Try the 9″ square x

  • Cherie Langschied
    June 24, 2020 at 11:50 am

    This sounds amazing! How much of the toffee sauce do you hold back for decorating? Or to put it another way, how much of toffee sauce do you add to the buttercream please?

    • Jane's Patisserie
      June 24, 2020 at 12:55 pm

      How much you use in the buttercream is listed in the ingredients, and then you have leftover to drizzle/serve with!

  • NelleB
    June 22, 2020 at 8:59 pm

    5 stars
    I made this at the weekend, was delicious. Thank you for another fab recipe!

  • Claire
    June 16, 2020 at 12:24 pm

    Hi, I only have a normal hand blender and don’t have a piping kit. Would this be ok still? Thanks

    • Jane's Patisserie
      June 16, 2020 at 2:13 pm

      The hand blender is find for the dates – I often use a stick blender and it’s absolutely fine! And you don’t need a piping kit – I just wanted to make mine look all fancy haha!

  • India
    June 16, 2020 at 12:03 pm

    Hi Jane, this looks sooo good! Going to bake this for my mum’s birthday. Where do you get your fudge pieces out of interest please?

    • Jane's Patisserie
      June 16, 2020 at 2:12 pm

      They were just from the supermarket – most sell them in the baking section! X

  • kim porter
    June 7, 2020 at 9:06 pm

    5 stars
    Absolutely delicious. Made this for my Dads birthday as he is a massive Thorntons Toffee fan, so
    with homemade toffee and then a sticky toffee cake he was more than suited 🙂
    Looked and tasted amazing, a definite winner. Thank you.

  • gloria johnson
    June 2, 2020 at 8:46 am

    5 stars
    hi jane …. i tried this recipe which by the way was awesome!!! but….. i measured everything right … preheated the oven and yet the cake sank in the middle badly….. i tried the recipe again the next day and meticulously weighed and measured but still happenned ….still tasted fab and filled the dip with more buttercream which was heavenly…. what did i do wrong please ?

    • Jane's Patisserie
      June 2, 2020 at 11:35 am

      Hey! So sinking can happen if you put too much raising agent in, but also if you open the oven door too early – a cake will nearly always sink if that happens! x

  • Amy
    May 29, 2020 at 5:36 pm

    Hi, do you need to get the toffee sauce to a thick consistency before leaving to cook or does the sauce thicken up once it is cooled down? thanks x

    • Jane's Patisserie
      May 30, 2020 at 4:40 pm

      Hey! The sauce isn’t ever like very thick, but it does thicken more once cooled down! It will thicken again once in the fridge too! x

  • Su B
    May 25, 2020 at 3:21 pm

    hi jane, if I were to make half the toffee sauce (I want to make half the buttercream as well) do you think I’d still need to boil for a minute, or less? x

    • Jane's Patisserie
      May 25, 2020 at 5:00 pm

      I’d still boil for about a minute or so, just to be sure!! x

  • Amy
    May 24, 2020 at 10:36 am

    Hi Jane,

    Could this recipe be made into a birthday cake if I doubled the buttercream recipe to make more for the middle of 2 sponges? And thinking of covering the sides with the buttercream too?

    • Jane's Patisserie
      May 24, 2020 at 1:27 pm

      Hey! Yes I would probably at least do another half of the buttercream, if not double! And this will split into two tins!

    • Amy
      May 24, 2020 at 2:41 pm

      Hi Jane,

      Thanks so much for the response!
      I may add another half to all the cake ingredients to make it a 3 sponge cake just to make it a bit more wow for my friends birthday! That would be enough mixture for 3 sponges wouldn’t it?

      Thanks again, can’t wait to make it!

      Best wishes x

    • Jane's Patisserie
      May 25, 2020 at 7:02 pm

      Hey! Yes 1.5x would be enough for three!! xx

  • Amy
    May 4, 2020 at 6:14 pm

    5 stars
    Lovely recipe Jane! Made this for my dads quarantine birthdays as it’s his fave cake! How messy is Black Treacle though! (First time using this in baking), thanks once again x

    • Jane's Patisserie
      May 4, 2020 at 7:18 pm

      Hahaha yes! One good tip is to put a spoon in boiling water for about 5 minutes before, and then the black treacle so slide straight off!

  • Lydia
    May 3, 2020 at 9:38 pm

    5 stars
    Scrummy yummy, absolutely loved this

  • Victoria
    April 23, 2020 at 8:25 pm

    Hello! Could this recipe work as two ‘sponges’ with the icing in the middle? I.e a birthday cake?

  • Morag
    April 16, 2020 at 11:26 am

    I made this today. It’s stunning.
    Can the whole cake be frozen. As in like slices as it’s two much for all at one time fit me
    Thank you

    • Jane's Patisserie
      April 16, 2020 at 4:01 pm

      Yes it can! I freeze in slices, wrapping each slice well in clingfilm and then storing in a tub!

  • Krystina
    January 31, 2020 at 11:08 pm

    Is it possible to make this recipe but as cupcakes instead? Or would it need to be altered? Thanks 🙂

    • Jane's Patisserie
      February 1, 2020 at 9:57 pm

      It can, it just makes a lot of cupcakes!

  • Lisa Tur
    January 25, 2020 at 7:35 am

    5 stars
    I had a bag of dried dates that needed using so made this loaf cake earlier this week, easy to make, delicious to eat, the toffee buttercream was to die for!!

  • Ashley
    December 28, 2019 at 6:17 pm

    I buy pre-pitted dates, how many should I use since the recipe calls for dates before the pits are removed?

    • Jane's Patisserie
      December 28, 2019 at 8:21 pm

      Probably about 175-180g?

    • Lauren
      May 6, 2020 at 9:27 am

      I can’t get my hand on dates, would the recipe work if I just left the dates out? Thank you

    • Jane's Patisserie
      May 6, 2020 at 9:54 am

      Not for this one, it’s quite integral to the bake!

  • Angela
    November 9, 2019 at 9:28 am

    Made this cake for a friend’s bonfire party and it was a big hit. Tastes amazing. I used 200g of ready stoned dates and it still worked out. For anyone not liking dates you honestly won’t notice them as no visible sign and the flavour comes from the combination of ingredients not just the dates. My teenage boys had no idea what they had eaten and have already requested I make another.

    • Jane's Patisserie
      November 10, 2019 at 5:23 pm

      Ahh yay!! I’m the same – I know a lot of people that don’t like them, but as they are pureed it just enhances the toffee-ness!!

  • Carol
    November 7, 2019 at 8:45 pm

    Hi … I really enjoy your recipes and have had great success with all I have tried until I baked this one .. although the taste is fantastic on each occasion it has sunk in the middle .. help 😄

    • Jane's Patisserie
      November 7, 2019 at 9:18 pm

      It just means it wasn’t baked for long enough! x

  • Sandy
    October 24, 2019 at 9:48 pm

    5 stars
    I hate dates usually, but as they were pureed it worked well, so easy!

  • Sammie
    October 24, 2019 at 7:13 pm

    Hi Jane, this cake looks so incredibly delicious and I know my hubby would love it. Plus being packed full of fruit is a bonus. Quick question, the quantity of Dates in the recipe, is the before stoning or after? Xx

    • Jane's Patisserie
      October 24, 2019 at 9:50 pm

      Hey Sammie! Ah thats amazing!! Thank you so much! It’s before de-stoning, I de-stone in step two of the method! xxx

  • Laura
    October 18, 2019 at 9:23 pm

    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.

    • Jane's Patisserie
      October 18, 2019 at 9:28 pm

      Yep, as mentioned in step two of the method, you de-stone them.

  • Caroline
    October 13, 2019 at 7:00 pm

    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.

    • Jane's Patisserie
      October 15, 2019 at 9:19 am

      Amazing!! Thank you for letting me know about the GF! And yes, the dates really just enhance the flavour of the toffee!

    • Louise
      November 21, 2019 at 1:46 pm

      Hi Caroline, I’m curious which flour alternative you used for the GF version? Have made the normal recipe which worked great, but now trying to adjust for my Coeliac mum! Thanks 🙂

  • Stacey rowe
    October 10, 2019 at 9:24 am

    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

    • Jane's Patisserie
      October 10, 2019 at 4:01 pm

      Ah that’s amazing! I would say 5-7 days, but you can freeze it as well. Be careful when thawing to not heat it too rapidly as it may split when reheating! X

  • Kerry Parry
    October 5, 2019 at 12:06 pm

    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!

  • Pauline
    October 3, 2019 at 12:11 pm

    Hi jane can you just make the sponge and freeze? Once defrost add buttercream and sauce .

  • Fisayo
    September 30, 2019 at 10:20 pm

    I’m not a fan of dates, can I still make the recipe work without using it. Is there any other substitution. Thanks

    • Jane's Patisserie
      October 1, 2019 at 5:45 pm

      Hey – You need to leave them in. They’re pureed so you won’t know, but they are integral to the bake! x

  • Donna
    September 29, 2019 at 7:15 pm

    Hi, what could I substitute for the treacle in this recipe?

    • Jane's Patisserie
      September 29, 2019 at 7:20 pm

      You need to use the treacle – it’s integral to the flavour and bake!

  • Julie
    September 28, 2019 at 4:39 pm

    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!

    • Jane's Patisserie
      September 28, 2019 at 5:23 pm

      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!!

  • Josie
    September 28, 2019 at 8:49 am

    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😍😍

    • Jane's Patisserie
      September 28, 2019 at 12:58 pm

      I haven’t tried this as a bundt cake yet as it’s quite sticky so could stick to the bundt tin – I would also suggest a 9cup, 12 cup sounds far too big!

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