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! 

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!

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! 

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. 

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!

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! 

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! 

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!

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! 

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! X

Sticky Toffee Cake!

A Gloriously Delicious Two-Layer Sticky Toffee Cake with a Homemade Toffee Sauce, Toffee Buttercream Frosting and more! Heaven on a plate! 
5 from 9 votes
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Sticky Toffee
Prep Time: 45 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 14 Slices
Author: Jane's Patisserie


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)


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


For the Sponge

  • Preheat your oven to 180C/160C Fan and line two 8"/20cm round cake tins with parchment paper!
  • De-stone your Medjool 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 till smooth!
  • Add your Unsalted Butter to a bowl, along with the Dark Brown Sugar and beat till 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 till 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 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!!


  • You MUST use the dates! They are pureed, there are no nasty lumps - and they make the cake SO MUCH BETTER.
  • If you can't access treacle, you can use golden syrup - the taste and look will be different though! 
  • 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!
  • This is inspired by my Sticky Toffee Loaf Cake!
  • You can easily make one layer by halving the recipe!
Nutrition Facts
Sticky Toffee Cake!
Amount Per Serving
Calories 472 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 96mg32%
Sodium 116mg5%
Potassium 290mg8%
Carbohydrates 66g22%
Fiber 1g4%
Sugar 53g59%
Protein 4g8%
Vitamin A 765IU15%
Vitamin C 1mg1%
Calcium 86mg9%
Iron 2mg11%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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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!


  • Holly
    September 26, 2020 at 4:15 pm

    Just making this now but my toffee sauce seems very thin, does it thicken up as it cools? Thanks!

    • Jane's Patisserie
      September 27, 2020 at 9:40 am

      It’s not an incredibly thick sauce, but it should thicken slightly when it cools yes x

  • Inga
    September 17, 2020 at 4:37 pm

    Will be baking it for my boyfriends birthday as he absolutely loves sticky toffee pudding! Can I use deri dates instead of medjool?

    • Jane's Patisserie
      September 17, 2020 at 7:39 pm

      Ahh yay! Yes, you can use any sort of date really! x

  • Shirley
    September 16, 2020 at 8:11 pm

    Hi Jane looking to make this recipe. I assume the sauce makes more than you need and wondered if sauce can be frozen 🤔

    • Jane's Patisserie
      September 16, 2020 at 9:03 pm

      Yes it does, and yes it can!

    • Jess
      September 18, 2020 at 7:15 pm

      Hi Jane ! Made this cake once and it was absolutely incredible! I have a birthday party next weekend and would like to make this cake into individual cupcakes instead . What quantities would I need ? ❤️

    • Jane's Patisserie
      September 18, 2020 at 8:44 pm

      This can make about 24-30 cupcakes x

  • Catherine
    September 6, 2020 at 1:07 pm

    5 stars
    Hi Jane, thank you so much for this terrific recipe, halved it and made mini sticky toffee cakes, they were amazing.

    Love all your recipes 😋

  • Molly
    September 3, 2020 at 11:54 am

    Hi Jane,

    I see that this recipe only requires 125g of butter for the sponge. Usually the butter, sugar and flour are in equal quantities so I just wondered why these aren’t? Is it because you’re adding the dates/treacle?


    • Jane's Patisserie
      September 3, 2020 at 2:08 pm

      A sticky toffee sponge is completely different to a basic sponge, so the recipe is correct as it is xx

  • Catherine
    September 1, 2020 at 5:14 pm

    Hello – could I half the sponge recipe and make these mini sticky toffee cakes (similar to your Mini Victoria Sponges – which turned out amazing 😃)

    • Jane's Patisserie
      September 1, 2020 at 9:24 pm

      Yes! It may make more than 12 though x

  • Elodie Pinn
    August 29, 2020 at 7:57 pm

    Hello! If I was to colour the buttercream with blue colouring- would it work? Making this for my Dad who is an avid fisherman and want to make a themed cake, making the buttercream as a “pond”? Thank you! Xxx

    • Jane's Patisserie
      August 30, 2020 at 8:52 am

      The colour of the frosting is quite a deep colour, so it may be a bit tricky to get it to the blue (because the starting colour isn’t white) x

    • Elodie
      August 30, 2020 at 10:47 pm

      That’s what I thought! What do you reckon I could do as an alternative? Need to get my thinking cap on! Xx

    • Jane's Patisserie
      August 31, 2020 at 9:46 am

      You could maybe use some of the sauce and part of the buttercream in the middle of the cake, but then decorate with a plain/vanilla buttercream instead to get the blue colour? x

    • Elodie
      September 2, 2020 at 8:22 pm

      Me again!
      Would the frosting ingredient quantity be enough to fill the middle, a crumb coat and an outer layer of frosting?
      Then I’m going to do a small batch of vanilla buttercream for the top frosting and colour that!
      Can’t wait to make this cake as I’ve used some of your other recipes which were lovely!
      Thanks so much ❤️

    • Jane's Patisserie
      September 2, 2020 at 9:54 pm

      I mean it should be, as I do like to put on a lot of frosting, so I reckon it would be fine!!! And I really hope it works for you!! xx

  • Lynsey
    August 25, 2020 at 7:00 am

    5 stars
    Hi Jane, amazing cake! Just wondering if this could be made into a gluten free version by substituting the self-raising flour for gluten free flour?


    • Jane's Patisserie
      August 25, 2020 at 1:03 pm

      I haven’t tried this yet myself with this recipe, but it should be okay! Maybe some xantham gum would help x

  • Catherine
    August 23, 2020 at 4:37 pm

    Hi Jane, could this recipe be adapted to make mini cakes like your mini Victoria sponges? Or am I better sticking to halving the recipe to make cupcakes?

  • Melissa
    August 13, 2020 at 6:03 pm

    Hi Jane, Just wondering what type/brand cake tins do you use for your layer cakes? I’d like to buy a decent set for myself.

    • Jane's Patisserie
      August 13, 2020 at 8:32 pm

      I use a variety at the moment – but I am working on a post for just that! X

  • Jane
    August 4, 2020 at 7:27 pm

    5 stars
    Fantastic, our new favorite cake.
    I made it for my husband’s birthday there was enough sauce and icing left over, so I made half the cake recipe and we had another (smaller) one. Yummy

  • Lucy
    July 31, 2020 at 9:20 pm

    Hi Jane! Would this work if I split the mixture into 3 20cm tins? If so, would the baking time be different?

    • Jane's Patisserie
      August 1, 2020 at 10:19 am

      Yes so the baking time would be less – I’m not sure how much less, but keep an eye on the cakes at about 25-30 minutes?

  • Elle
    July 27, 2020 at 9:33 pm

    Hi, I love all the recipes of yours I’ve done so far. I’m looking forward to making this for my friends’ birthday. I’ve only been able to get hold of Deglet Nour dates- are these ok to use instead of the Medjool dates? I’ve never really used dates before, so I’m not sure! Thanks 😊

    • Jane's Patisserie
      July 28, 2020 at 3:56 pm

      Yes so you can use other types of dates (just without stones in!) but I just prefer medjool is all! xx

  • Emma Hopkins
    July 23, 2020 at 4:18 pm

    Hi jayne cake looks incrdible!! could i do a caramel cheese frosting? Would that work!?

  • Claire
    July 22, 2020 at 8:25 pm

    I made this recipe in the loaf version and it was delicious! It froze well too! Can I use the same recipe to make cupcakes instead of one big cake?

  • Nuala hale
    July 21, 2020 at 9:00 pm

    Hi Jane. I wanted to use this recipe to make a tall 6″ diameter cake. If I split this between 2 6″ tins and split and fill do you think it would make a tall cake?? So excited to make it!!

    • Jane's Patisserie
      July 22, 2020 at 8:25 am

      Yes definitely – the sponges are quite deep as it is, so 6″ would be very very tall!

  • cynthia caton
    July 18, 2020 at 4:13 pm

    Hi Jane,
    Your notes say that the cake will last for 3-4 days does this mean at room temperature in airtight container, or 3-4 days if kept in the fridge ?

    • Jane's Patisserie
      July 18, 2020 at 4:31 pm

      I keep it at room temp personally, but this one should be okay on the fridge on a really hot day!

  • Em
    July 15, 2020 at 6:38 pm

    Hi Jane, this cake looks amazing .. going to have a go tomorrow, just wanted to check with you how you do your caramel drizzle?! I made your no bake biscoff cheesecake and it tasted fantastic but my biscoff drizzle on the top didn’t look like yours! I used a spoon. Want to get it right for the toffee cake .. did you use a piping bag ? Thanks

    • Jane's Patisserie
      July 15, 2020 at 8:52 pm

      So yes I often use a piping bag – but sometimes a spoon too! Piping bags definitely give more control I find! x

  • Darcy
    July 12, 2020 at 7:59 am

    Hi, first of all I want to say I am absolutely in love with all your recipes!!!! Xxx I’m planning to make this cake over two days, would the butter cream keep well in the fridge to ice it the next day or would you suggest I make it fresh for when I’m using it? Xxxx

    • Jane's Patisserie
      July 12, 2020 at 7:20 pm

      I would personally make the buttercream fresh, as you’d have to re-mix it anyway to decorate if made the day before! x

  • Lucy
    July 2, 2020 at 8:43 pm

    Hi Jane, do you have to peel the dates first or leave the skins on? I’ve made a sticky toffee pudding before that’s stated to take the skins off. Thanks :-). x

    • Jane's Patisserie
      July 3, 2020 at 11:56 am

      I don’t peel medjool dates personally – just follow the instructions to de-stone, soak and puree x

  • Michelle Dawson
    July 2, 2020 at 8:55 am

    5 stars
    This cake is so, so , so good. I’ve made it as one cake and also made it as cup cakes. ALWAYS well received and really simple to make as well . . . Take the time to make the caramel sauce – sublime finishing touch!

  • Sharron
    July 1, 2020 at 8:06 pm

    Currently in the oven baking, it seemed a very loose batter and didn’t fill the tins as much as your other 8 inch sponges have I done something wrong?

    • Jane's Patisserie
      July 1, 2020 at 8:22 pm

      Sticky Toffee cake batter is naturally runnier, as the ingredients are very very different – you just need to let it bake xx

  • Soph
    July 1, 2020 at 9:26 am

    Would this work with other dates than Medjool. I have a packet of Waitrose pitted dates and a block of Whitworths blocked stoned dates in my cupboard that I am looking to use. How much would I weigh out to account for the fact that they don’t have stones? Thank you.

    • Jane's Patisserie
      July 1, 2020 at 1:55 pm

      I would still weigh out the same as the stones really don’t weigh too much! X

  • Mia
    June 30, 2020 at 9:42 am

    I don’t have self raising flour, if I use plain how much and what raising agent shall I use?? X

    • Jane's Patisserie
      June 30, 2020 at 7:13 pm

      You typically use 2 level tsps baking powder per 150g of plain flour – whisk in before using! X

  • Isla
    June 29, 2020 at 10:00 am

    Would this work with sultanas/raisins instead of dates as I can’t find any anywhere😂

    • Jane's Patisserie
      June 29, 2020 at 7:32 pm

      Unfortunately they won’t work in the same way, sorry! x

  • Jess
    June 28, 2020 at 10:07 am

    5 stars
    This is such a delicious cake, made this yesterday for the first time for a friends birthday and topped with chopped Cadbury fudge and curly wurlys! The cake turned out fab and every loved it! Thanks Jane!

  • Kirsty
    June 19, 2020 at 4:58 pm

    Hi! Excited to make this for my dad for Father’s Day! Do you think it would work ok if I put all the mixture into a larger 28cm cake tin and then cut in half!? Or cook 1 at a time and them be thinner?

    • Jane's Patisserie
      June 19, 2020 at 7:27 pm

      A 28cm is about double in volume, so I would simply bake it all in one go – the baking time is going to be quite a bit longer though! x

  • Faz
    June 18, 2020 at 5:47 pm

    Hello, I was wondering if I could double the quantity and bake in a 9 x 13 traybake for a BBQ party on the weekend? Thanks so much

    • Jane's Patisserie
      June 18, 2020 at 7:37 pm

      Hey! I would imagine this is probably enough for that already – maybe 1/4 more mix? But not double! x

    • Sian
      September 20, 2020 at 2:16 pm

      I’ve just done pretty much that bit used 1.5 times the mixture. It’s still in the oven, but looking good 😋

  • Hollie
    June 18, 2020 at 1:14 pm

    Hi Jane
    Is there any way I could do flax eggs instead as my little one is allergic to eggs x

  • Harpreet
    June 17, 2020 at 8:20 pm

    5 stars
    I made this cake for a friends birthday today and she loved it!! Go easy on the black treacle in the toffee sauce (I went a bit overboard) and it does make the sauce bit bitter. So I made it correctly second time lol. Thanks so much again Jane! I wish I could send you a pic!!

  • Geri Hawkins
    June 9, 2020 at 2:30 pm

    5 stars
    Amazing cake, infact my husband and kids have dubbed it ‘The Best Cake Of All Time, EVER!’. BUT, I’ve made it three times now and every time it’s sunk slightly in the middle? Any idea why? I follow the recipe exactly. X

    • Jane's Patisserie
      June 10, 2020 at 9:07 am

      Hey! Ahh amazing haha! And cakes sinking usually means the oven is opened too early, or not baked for long enough! Baking times can vary due to ovens varying so much! x

  • Neemo
    June 8, 2020 at 12:14 am

    Can i halve the recipe to make one 8inch sandwich tin size?

    • Jane's Patisserie
      June 8, 2020 at 12:43 pm

      The sponge is a potentially deeper than a sandwich size, but you can half for one sponge.

  • Ali
    June 6, 2020 at 8:23 pm

    This looks amazing! Would it work divided into cupcakes?

    • Jane's Patisserie
      June 6, 2020 at 8:28 pm

      Thanks! And yes, half the recipe makes about 12 cupcakes!

    • Ali
      June 7, 2020 at 1:16 am

      Thanks Jane, will give it a try! Would the oven temperature and time be the same?

    • Jane's Patisserie
      June 7, 2020 at 8:34 am

      Same temperature, timings about 20-22 minutes!

  • lyanne
    June 6, 2020 at 6:23 pm

    I’m not a big fan of dates so is the taste of dates strong? As I know you said you have to use them.

    • Jane's Patisserie
      June 6, 2020 at 8:24 pm

      No it’s not – it honestly just tastes like sticky toffee pudding!

  • Poppy
    June 6, 2020 at 5:07 pm

    Hi Jane, what piping tip did you use for piping your buttercream?

  • Jane
    June 6, 2020 at 3:50 pm

    Hi Jane, I’ve got ready chopped dates to use up. How much would you reduce the quantity by to account for the stones? Do you think using 200g would be about right?

    • Jane's Patisserie
      June 6, 2020 at 4:07 pm

      The stones don’t typically weigh that much for me, so probably about 225-240g! x

  • Amal Awajan
    June 6, 2020 at 12:23 pm

    Just got the bits needed to make this and have gone for a different type of date as no Medjool. But they have no stones in them. What weight of dates sha’ll I use? Or shall I just go for 250g? Stickier sounds good to me!

    • Jane's Patisserie
      June 6, 2020 at 12:26 pm

      Yes, they should still be fine – just follow the same process! (The stones don’t weigh that much, probably only about 10g or so so the full weight should be fine!)

  • Sarah Morris
    June 6, 2020 at 11:15 am

    Hi Jane, I am struggling to get my hands on dark brown sugar, do you have an alternative?

    Thanks 🙂

    • Jane's Patisserie
      June 6, 2020 at 11:56 am

      The next best is light brown sugar, but the flavour will be lighter and not as toffee – and caster sugar would also work, but that’s even lighter haha!

    • Wendy Stribling
      June 6, 2020 at 12:39 pm

      5 stars
      Hi Sarah, not a brilliant substitute but warm the equivalent caster sugar and stir through a couple of tablespoons of black treacle, keep mixing till you have an even colour. It does work.

  • Gloria
    June 6, 2020 at 9:38 am

    5 stars
    I tried this and it came out exactly as your pics… Delicious

  • Abby Maguire
    June 6, 2020 at 9:06 am

    Can this be turned into a 3 layer by adding another half of all ingredients? Or would you recommend another way?

    • Jane's Patisserie
      June 6, 2020 at 11:58 am

      Yes definitely – that would work well! It’s just a very large cake! x

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