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

5 from 4 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
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
  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. These are only estimates.


Find my other Recipes on my Recipes Page!

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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!


  • 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?

  • 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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