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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! 

Sticky toffee cake

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.


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. You can use any dates as well, regular dates, medjool dates, or pre chopped dates – I just prefer the taste of medjool. 

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.

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.


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.

Tips & Tricks

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! 

  • This cake will last for 3-4+ days at room temperature 
  • You can freeze the cake for 3+ months
  • The sauce will last for 3 days in the fridge if made separately 
  • You can use shop bought toffee sauce if you want
  • The black treacle can swap to golden syrup
  • The dark brown sugar can swap to light brown soft sugar 
  • I use these cake tins in my bake
  • I use this piping tip for the decoration
  • I use these piping bags for the buttercream
  • I use these piping bags for the drizzle

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! 
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 180ºc/160ºc fan and line two 8"/20cm round cake tins with parchment paper!
  • De-stone the 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 until smooth
  • Add your unsalted butter to a bowl, along with the dark brown sugar and beat until 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 until 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 until fully mixed in
  • Add in the cooled sticky toffee sauce and mix again, until 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!


  • This cake will last for 3-4+ days at room temperature 
  • You can freeze the cake for 3+ months
  • The sauce will last for 3 days in the fridge if made separately 
  • You can use shop bought toffee sauce if you want
  • The black treacle can swap to golden syrup
  • The dark brown sugar can swap to light brown soft sugar 
  • I use these cake tins in my bake
  • I use this piping tip for the decoration
  • I use these piping bags for the buttercream
  • I use these piping bags for the drizzle


Find my other Recipes on my Recipes Page!

You can find me on:

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.


  1. Emma on April 13, 2024 at 4:08 pm

    5 stars
    Hey lovely I was wondering if you would freeze this cake? Or is it stable enough to decorate on the same day?

    • Jane's Patisserie on April 15, 2024 at 8:41 am

      Yes, you can freeze the cake! And it can be decorated on the same day x

  2. Becky on March 26, 2024 at 3:55 pm

    Any ideas of dates weight without stones? Thanks

  3. Helena on March 26, 2024 at 3:39 pm

    5 stars
    This is a DELICIOUS cake! The toffee buttercream is lovely and the toffee sauce simple to make. I was a bit sceptical about how much treacle was going in at first, but it definitely works and adds to the sticky toffee taste.

    I used two 8″ sandwich tins, but should have used deep tins – my mixture almost overflowed. So, that would be a tip I’d suggest – deep tins, or three 8″ and shallower layers!
    Didn’t get medjool dates as I’d have needed to remortgage my house, but Lidl had some pitted dates in 250g bags, so I used those and they worked well. I used about 200g (and ate the rest) to allow for the difference in stone weights.

    Thanks for the fab recipe Jane.

  4. Lucianne on March 21, 2024 at 7:13 pm

    5 stars
    Made this today and it’s really good! I would ask though- maybe could you mention depth of tin as well as diameter in your method? Realised it was going to be too much for mine so also did two 6 inch tins- mine is only 2 inches deep! Did later see when I clicked the link for your tins, but not super obvious. Also slightly over baked it cause I forgot to reduce the time with the reduced depth until towards the end, but that’s on me.

  5. Jordan Anne on March 2, 2024 at 1:24 pm

    Hi, could I use light brown sugar in this recipe? As I don’t have dark brown sugar

    • Jane's Patisserie on March 7, 2024 at 12:03 pm

      Yes! The colour and flavour will be lighter however x

  6. Jess on February 20, 2024 at 9:47 pm

    5 stars
    Best cake I’ve ever made. Tasted and looked unreal!
    Mine looked just like yours which I was happy about
    Will be making again x

  7. Em on January 28, 2024 at 10:06 pm


    I have a few questions…. Can I make this as a tray bake with just toffee sauce on? Would u change anything? How much ingredients would you use for a 9×9 or maybe 9×12 square/rectangle tin? Also how come this has a longer shelf like than the sticky toffee pudding?

    Thanks 🙃

  8. Ruby on October 27, 2023 at 9:04 pm

    Hey. Could I make this recipe into 12 cupcakes? If so, how would I go about it? How long would you bake for and what temp? Fan oven. Thank you 🙂 xxx

  9. Jane Ambrose on October 7, 2023 at 9:51 pm

    5 stars
    Absolutely delicious. Everyone loved it. I used honey instead of treacle, as my husband as an apiarist, loves his honey. (Had to update my previous comment, as I forgot to mention this). Also I only had normal brown sugar, which is why my toffee sauce was not so dark – still yummy

  10. Jane Ambrose on October 7, 2023 at 9:17 pm

    5 stars
    Absolutely delicious. Everyone loved it:-)

  11. Tony on September 21, 2023 at 5:29 pm

    Hi, I’m wanting to use this recipe to make the mini loafs, how much batter would you suggest to put into each mini loaf tray? And what would you suggest for baling time please?

    Amazing recipe as always

    • Jane's Patisserie on September 26, 2023 at 8:40 am

      Follow the guide on the mini loaf tin page for amount of mix and timings x

  12. Molly on September 17, 2023 at 1:31 pm

    5 stars
    I discovered your blog in 2020 and 3 years later, it’s my absolute go to for all recipes. I hadn’t made this cake since 2020 but made it again this weekend for a party and it was absolutely amazing! Your recipes never fail and I always find myself back on this blog as others just don’t quite cut it like yours does! Thank you so much for sharing these recipes!

  13. Patsy on July 13, 2023 at 1:31 pm

    Hi, I was thinking to cover the whole cake with the buttercream. Will that work and if so, should i just double the portion size? Many TIA!

  14. Rose on April 19, 2023 at 11:49 am

    5 stars
    Thanks for posting this recipe. It’s delicious! I halved and was perfect in two 6 in sandwich tins. I did wonder, why do you add the bicarbonate of soda to dates in step 3 rather than with flour? I cooked dates with dark rum to soak instead of soaking with water and was wondering if it might disrupt any intended leavening power to the cake? Or is all the leavening from the self raising flour and the bicarbonate just to help soften dates? Like I said, it was perfect so no detrimental effect, just wondering if I could leave it out in favour of a longer soak/cooking dates?

    • Lucianne Sarson on March 8, 2024 at 8:30 pm

      Okay, haven’t made this yet but soaking the dates in rum is a 10/10 idea

  15. Rads on April 18, 2023 at 2:29 pm

    Hi Jane! I’m struggling to get medjool dates, can I use dried pitted dates instead? Thanks x

  16. Pam Stabler on April 12, 2023 at 2:58 am

    5 stars
    Perfect cake Looks amazing and tastes wonderful

  17. Pam Stabler on April 12, 2023 at 2:56 am

    5 stars
    Amazing cake

  18. Shilo on January 8, 2023 at 12:42 pm

    5 stars
    THE MOST AMAZING RECIPE EVER! I made if for my grandads birthday and now for my Aunties! We do not like dates so I just took them out of the recipe and it worked amazing. If you are making this a few days in advance a trick that I did was to put a little bit of the sauce in between the layers to let it soak up and stay super moist. One of the best cakes to ever touch my lips!

    • Courtney Halliday on April 26, 2024 at 7:09 pm

      Did you just remove the dates or do you remove the water etc from the recipe?

  19. Sophie on November 24, 2022 at 12:47 pm

    Hello, i couldn’t get hold of the specific dates. I bought deglet nour dates- will this be ok? If so how many grams? As they come without seeds.

  20. Amy R on October 26, 2022 at 7:46 pm

    Hi Jane, this is one of my families favorite bakes! I have made it quite a few times for events. I was wondering what the timings would be and the oven temperatures if I was to make them in a muffin size tin?

  21. Pam S on October 23, 2022 at 6:22 pm

    Awesome recipe…followed to the letter (except for forgetting to add treacle into cake mixture…so just swirled into mixture in tins & no one notice,haha!).

  22. Jill on October 1, 2022 at 6:55 pm

    5 stars
    I would this cake be stable enough to cover with fondant if I did a basic vanilla crumb coat but kept with the sticky toffee buttercream inside. Wanting 3 layers

    • Jane's Patisserie on October 6, 2022 at 3:58 pm

      Hiya! This should be fine, as long as the sponge is chilled well before decorating. Hope this helps! x

  23. Claire on August 31, 2022 at 5:32 am

    Hi Jane, thank you for your lovely recipe. If I’m going to half the sponge mixture to just make one sponge should I adjust the cooking time? Would you also recommend halving the buttercream and toffee sauce?

    • Jane's Patisserie on September 1, 2022 at 3:07 pm

      Hiya! This should be fine – the baking time will stay the same. I would personally also halve the buttercream and sauce! Hope this helps! x

  24. Millie Bellairs on August 30, 2022 at 7:57 pm


    Just made this recipe, cake smells Devine but it sunk in the middle, any idea why? I’m going to just do a surprise middle with a bit of the sauce and some fudge but would love to know for next time, thank you!

    • Jane's Patisserie on September 1, 2022 at 3:05 pm

      Hiya! This sounds like it was sadly either under baked, or the raising agents were slightly over measured. Hope this helps! x

  25. Miley on August 15, 2022 at 6:54 pm

    Thank you so much for this recipe I made it for my grandads birthday and he absolutely loved it and the sauce is easy and simple to make. It was so soft and moist thank you so much would this work as being a loaf or cupcakes?

    • Jane's Patisserie on August 16, 2022 at 9:24 am

      Thank you so much, so glad he loved it! Take a look at my Sticky Toffee Loaf cake recipe! Hope this helps! x

  26. Fakher on July 4, 2022 at 6:33 am

    I could not find Black Treacle. and i tried to find molasses. Can i use honey instead ?? or any other thing??

    • Amanda B on April 20, 2024 at 4:31 pm

      Making this for a birthday party. Is it ok to store in a cake bibox once decorated to transport? Thanks

  27. Bethany Jefferson on June 12, 2022 at 1:19 pm

    Love this cake! Made it once before and had loads of compliments 🙂

    Looking to make it again but with fondant icing so I will need firmer butter cream I assume. Do you think it would be best to make 2 batches of buttercream and put the one with the toffee sauce in the middle and just use plain buttercream for the crumb coat and final coat? Or is there more of an ingredient I can add to firm up the existing one?


  28. Angela Matthews on March 29, 2022 at 9:22 pm

    5 stars
    Thanks for this delicious cake recipe. Easy to follow and fantastic results, my kitchen smelled like a toffee shop! The cake didn’t last too long. This is my second time baking it for my grandson, the first was a practice as it was a for a special occasion. I used unsalted plant based ‘butter’ as we have someone with a dairy intolerance, and it worked just as well 🙂

  29. Emma on March 17, 2022 at 1:36 pm


    I’m going to bake this cake at the weekend.

    The recipe calls for double cream – would I be able to use Elmlea for this?


    • Jane's Patisserie on March 23, 2022 at 1:52 pm

      Yes that should be okay! Enjoy! x

  30. Liz on February 19, 2022 at 1:51 pm

    Hi, Could you use date syrup rather than making date puree?

  31. Violet Edwards on February 16, 2022 at 11:50 am

    5 stars
    Best cake recipe I have ever used!

  32. Demi on January 13, 2022 at 4:33 pm

    Hi! Just baked the sponge and it smells amazing! Just wondered if I can save the sauce to assemble the next day? Thank you! Xx

    • Jane's Patisserie on January 17, 2022 at 3:59 pm

      Yes absolutely you can! You can even freeze the sauce and/or the cake for up to 3 months! Hope this helps x

  33. Tina on January 7, 2022 at 1:18 pm

    4 stars
    Hi Jane. I have just made this cake for my husbands birthday and it’s turned out brilliantly! I did however have to use 2x 23cm tins as the 20cm tins were to small to accommodate all of the mixture and I worried it would spill out whilst baking! It’s worked out very well 😊 I’m a keen baker and he wanted a toffee fudge cake and I came across your recipe whilst searching for inspiration. This was my first toffee cake and based on the cake mixture, icing and toffee sauce I sampled along the way, I don’t think he’ll be disappointed! It tastes amazing already! Thanks for your recipe X

    • Flora on June 4, 2022 at 4:26 pm

      Well done you for noticing – it didn’t occur to me that the cake tin might be too small. I’ve got my cake in the oven at the moment in 8inch/20cm tins and it’s dripping over the side everywhere 😩

  34. Sarah-jane Low on January 5, 2022 at 10:37 pm

    Hi Jane Looking forward to making this cake. Do I make second sauce to dizzle on top. Or leave some of the first one.


    • Jane's Patisserie on January 6, 2022 at 3:45 pm

      Hiya! Just the one sauce – it will be plenty for the buttercream and drizzling! Hope this helps! x

  35. Louise Armstrong on December 13, 2021 at 4:12 pm

    5 stars
    I pretty much made this as per recipe, but had to use 3 shallow cake tins, as that was all I had. The cake was a HUGE success. Thank you.

    • Sophie Richards on December 18, 2021 at 6:34 am

      5 stars
      I made half the sponge mixture and used it for a sticky toffee trifle last Christmas – everybody loved it! I made the sauce and put some in the base, added the sponge then covered it in the rest of the sauce, added custard and whipped cream then put tiny cubes of fudge on the top. Just came to the recipe so I can make it again next week!

  36. Debbie on October 27, 2021 at 12:23 pm

    Hi, can the sponge be frozen? Thanks

  37. Ceri Gravenor on October 24, 2021 at 4:03 pm

    Hi. Can I use stork in the cake rather than butter?

    • Jane's Patisserie on October 25, 2021 at 10:42 am

      Hiya! Yes you absolutely can in the sponge! Stick to unsalted butter in the buttercream frosting however. Hope this helps! Team Jane x

    • Laura on November 6, 2021 at 9:45 am

      Can I use this recipe for 2x 23 cm tins?

    • Jane's Patisserie on November 6, 2021 at 10:51 am

      No – you would need to increase the recipe by 1/3!

  38. Mia on October 4, 2021 at 12:07 am

    Hi Jane, could I make this gluten free by just swapping the flour? Thanks!

    • Kate on November 19, 2022 at 10:16 am

      I made this with 180g GF self raising flour rather than 250g normal self raising as in the recipe. I added some ground almonds too, maybe bout 50g. It turned out well!

  39. Meghana on September 20, 2021 at 8:10 am

    We get neither treacle nor golden syrup in my country. Can I use date syrup instead?

  40. Sarah on September 2, 2021 at 8:00 pm


    This cake looks amazing! I would love to make this for my mum’s birthday so I was wondering if there is any way to make it diabetic friendly?


  41. Sonia on August 10, 2021 at 10:30 pm

    Hi Jane, I was wondering if the fudge pieces could be added to the cake mixture?
    If so, how much would I add and would they need to be frozen beforehand.
    Many thanks

  42. Lola on August 7, 2021 at 8:54 am

    Hey jane I remember this recipe had milk and baking powder in it but its not longer listed on the recipe?

  43. Jenna Carey on June 25, 2021 at 9:32 am

    5 stars
    Hello, firstly I love all your recipes. You are my go to website whenever I need to bake so thank you for being so amazing. I am currently trying to decide what cake to make for my sons birthday and this one sounds amazing. Do you think it would work if I used ready to roll icing on it (wanted a to make a hey duggee scene as my son will be 3) or would it be weird? Thank you. X

    • Jane's Patisserie on June 28, 2021 at 4:17 pm

      Hiya! Aww thank you so much that has made my day! It may turn out a bit weird but it might be okay if its chilled before hand x

    • Jenna Carey on July 18, 2021 at 11:01 pm

      5 stars
      I decided against using rolled icing and followed your recipe exactly. It turned out brilliantly. Such a delicious cake, everyone loved it. Thank you so much for all of your amazing recipes and the way you explain how to make them. It’s so easy to follow each step, and you are really responsive to people’s messages and questions which makes it even more fantastic. I’d recommend everyone to give this cake a go. You won’t be disappointed.

  44. Pasqualina Sebastiani on June 6, 2021 at 8:41 pm

    5 stars
    I made this cake for a friend’s birthday. It was delicious! Worked a treat.

    • Jane's Patisserie on June 7, 2021 at 4:20 pm

      Yayy I am so glad you loved it xx

  45. Alex on June 2, 2021 at 11:13 pm

    Can this cake be made in advance and frozen?

    • Michelle Syme on July 30, 2021 at 11:01 am

      Could the Sauce wirh this be used as a Drip ontop if I Buttercream the whole cake?

    • Jane's Patisserie on July 30, 2021 at 11:28 am

      Yes it can be – it can run quite far though so you don’t want to pour over too much! x

  46. Alex on June 2, 2021 at 11:12 pm

    Can this cake be made in advance and frozen?

    • Jane's Patisserie on June 4, 2021 at 10:04 am

      Yes it can be xx

  47. Sydney on May 19, 2021 at 4:01 am

    Instead of using black treacle could I use molasses?

    • Jane's Patisserie on May 19, 2021 at 1:53 pm

      Hello! Yeah it’s worth a go xx

    • Elise on February 13, 2022 at 5:12 pm

      Could you make it into cupcakes just using this mixture?

  48. Leo on May 17, 2021 at 7:20 pm

    Hi, how could I make this into a 9” 4 layer drip cake?

  49. Nicola on May 1, 2021 at 8:30 am

    I’m making this for my mams birthday next week. I’m wanting to make it 3 layers and cover it in the toffee buttercream. Also thinking of doing a drip with the toffee sauce. Do you think this would work well

    • Jane's Patisserie on May 6, 2021 at 2:00 pm

      Hey, yes this should work but the buttercream etc is softer so you may not get a completely smooth finish xx

  50. Becky on April 14, 2021 at 8:31 pm

    Hello, unfortunately, I can’t have dates but would love to make this cake. Do you think it will work if I remove the dates, or would I need to adjust the other quantities?

    Thank you, Becky

  51. Sarah Sheehy on April 5, 2021 at 10:43 pm

    Hi, this sounds amazing , but I’m just wondering could I put a layer of sliced pears and a sprinkling of light brown sugar on the base of one of the baking tins then top with the batter, like an upside down pear sticky toffee cake? And also i will be making g these layers the day before I fill and decorate so they will be nice and chilled, I’m just wondering could I put whipped cream in between the 2 layers as my daughter is not a fan of buttercream?

    • Jane's Patisserie on April 6, 2021 at 1:32 pm

      Hello! Unfortunately I have never tried this so I cannot advise but it is definitely worth a go!xx

  52. Nicky Dix on April 3, 2021 at 9:00 pm

    5 stars
    This recipe is truly one of the best cake recipes I have ever done, it’s an absolute winner !

  53. Ella Butler on March 25, 2021 at 4:01 pm

    5 stars
    This looks amazing!! I really want to make this for my friends birthday in the same style. Could I make the sponge vegan by replacing the eggs with the equivalent in flax egg and the butter with vegan butter? ❤️

    • Jane's Patisserie on March 26, 2021 at 1:07 pm

      Hii! I have not tried this myself but its definitely worth a go! Good luck x

  54. Lucy on March 24, 2021 at 6:00 pm

    5 stars
    I made this for my mother in-law’s birthday last year and it was honestly one of the best cakes I’ve ever made! So much so, I’m making it again but this time for my father in-law! Haha. I would like to make it into a 3 tiered cake, would I need to increase the ingredients by a third? Thank you for this amazing recipe 🙂

    • Jane on March 28, 2021 at 6:43 pm

      I can’t wait to make this!!! What weight would you need of dates if they have their stones removed?

    • Jane's Patisserie on April 3, 2021 at 10:25 pm

      I would just use the same x

  55. Sarah Brinsley on March 1, 2021 at 9:13 pm

    5 stars
    I don’t usually leave reviews but this cake is amazing, and the recipe is really well written, very clear. My husband loved his birthday cake! I reduced the amount of sugar slightly and it was perfect for us. Thank you! x

  56. Dee on February 27, 2021 at 4:43 pm

    Hi Jane, I love all your recipes and am going to bake this cake. Your recipe states 85g for the toffee sauce. Do you mean 85ml and how do you weigh it out?

  57. Catrion on February 26, 2021 at 3:44 pm

    5 stars
    Absolutely delicious. Genius! Thank you for sharing!

  58. Jane on February 9, 2021 at 6:21 pm

    5 stars
    Hi. Can you tell me do you use all the sauce for the buttercream

    • Jane's Patisserie on February 9, 2021 at 7:16 pm

      No you don’t – the amount used for the buttercream is listed, any spare can be served with the cake!

  59. Alison on February 6, 2021 at 4:56 pm

    5 stars
    This was my husbands first attempt at baking a cake, as I was unable to do the mixing, it was for my Daughters birthday , I thought I’d surprise her with a visit. The cake looked amazing , we’ll certainly bake it again in the future. The recipe was easy to follow too, one husband very pleased with himself.

  60. Amy on February 4, 2021 at 8:03 pm

    Hi Jane. I’m planning to make this for my partner for Valentine’s Day. I’m using love heart cake tins that are 23cm. Should I increase the recipe a bit, if so by how much? And how much would that affect the baking time! Thankyou so much. I’ve enjoyed making so many of your recipes and can’t wait to try this one out!

    • Jane's Patisserie on February 7, 2021 at 12:38 pm

      Heart tins of about 9″ I often find fit to the volume of an 8″ round – so I would stick as it is! x

  61. Lisa on February 4, 2021 at 12:59 am

    Hi there,

    When you say 2 x 8” tins would that be sandwich tins or are they too shallow? That’s all I have so just wanted to check before baking for my husbands birthday this coming Monday 😊 thanks

    • Jane's Patisserie on February 4, 2021 at 11:44 am

      I generally avoid sandwich tins as they are too shallow! xx

  62. Yvonne on January 25, 2021 at 12:18 pm

    Hi I was wondering if this recipe can be made using 9″ cake tins instead of 8″.?

    • Jane's Patisserie on January 28, 2021 at 7:37 pm

      I would recommend increasing the recipe by about 1/3 for 9″ tins x

  63. Aela on January 25, 2021 at 12:13 pm

    Won’t the cake be tooo sweet with the dates and that amount of brown sugar. Will the cake be affected if I reduce the sugar to 150g

    • Jane's Patisserie on January 27, 2021 at 8:08 pm

      The cake texture may likely change if you change the recipe x

  64. Niamh MacFarlane on January 25, 2021 at 3:18 am

    Hi, I was wondering if I could make this recipe in 2 9″ tins instead of 8″? ,if so should I adjust the recipe at all.

    • Jane's Patisserie on January 27, 2021 at 8:14 pm

      That usually means you need to increase the recipe by a bit – about a quarter to a third x

  65. Sara Robson on January 23, 2021 at 12:51 pm

    5 stars
    Made this recipe a few times and always loved it.
    Want to make it in to a 4 tier cake
    Would I just double the measurements?


  66. Mike on January 18, 2021 at 9:27 pm

    5 stars
    Thank you so much for this recipe. I made it as birthday cake for my wife, I make her a cake every year, plus for special occasions etc. She’s just said it’s probably the best cake I’ve ever made! It is very good. It even looks like yours! Thanks again.

  67. Katie on January 9, 2021 at 9:38 pm

    Hello! I was wondering if you could convert this recipe into US baking measurements?
    Thank you!

  68. Jade Frances on January 7, 2021 at 9:38 pm

    5 stars
    Made this into 3 layers but they were slightly thinner. Absolutely amazing recipe as always!!

  69. Sophwar on December 27, 2020 at 8:41 pm

    5 stars
    I made this into a sticky toffee trifle and it was amazing!
    I halved the cake mix to make a single sponge, made a whole batch of the toffee sauce and poured it over the cooled sponge in the bottom of the trifle dish. When it had set, I poured on custard and whipped cream.
    Everyone loved it – will definitely make it again! The sponge and sauce recipes are super easy and incredibly tasty. Thank you for sharing x

  70. Claire Davison on December 11, 2020 at 6:08 pm

    I’m thinking of baking this in 6″ tins – would this be same temperature and just less time??

    • Jane's Patisserie on December 11, 2020 at 9:15 pm

      You would need to reduce the recipe to about 2/3, and then yes less baking time!

  71. Katie Spencer on December 8, 2020 at 8:15 pm

    I’ve made this today for my Dads birthday tomorrow and it’s slightly sunken in middle. It did make sound but appeared to be starting to over cook on edges so I took it out anyway… worried whether I should start again in morning now?!? I also googled date weight conversion and used 190g but see above you advised someone else to use same. Nervous!

    • Jane's Patisserie on December 8, 2020 at 8:55 pm

      The amount of date difference won’t have cause the problem – it maybe opening the oven too early, or the cake not being baked enough. It will be fine even if a little dipped! If you want to make it again, lower the temp and bake for longer x

  72. Amy Lorenz on December 8, 2020 at 7:24 am

    5 stars
    Made this recipe into cupcakes for me and my sisters birthday and they went down a treat! Super super yummy!

    • Samantha on October 29, 2023 at 5:02 am

      How long did you bake for as cupcakes?

  73. Janice on December 7, 2020 at 10:50 pm

    5 stars
    I made this for my husband’s birthday and it turned out perfectly. Insta-worthy and all my friends were impressed! I used softened butter for both the sponge and buttercream – I think that’s right?

    • Jane's Patisserie on December 8, 2020 at 10:22 am

      Yes so for the cake you can use a room temperature butter or baking spread, and for the frosting room temperature butter! x

  74. Rebecca McIvor on December 6, 2020 at 1:23 am


    I was wondering if this could be made as a sheet cake? If so, is there anything major you could change?

    Thanks 😊

    • Jane's Patisserie on December 6, 2020 at 9:49 am

      Yes I’m sure that would be fine! I’m not 100% on timings, but I would use about a 9×13″ tray x

  75. Rebecca McIvor on December 5, 2020 at 5:48 pm

    Can this recipe be made as a sheet cake??

    • Jane's Patisserie on December 6, 2020 at 9:44 am

      Yes I’m sure that would be fine!

  76. Sophie Hill on November 29, 2020 at 9:38 am

    Hi Jane, I plan on making this cake this week for my birthday, and was just wondering if the dates used need to be fresh or whether dried dates can be used? Thanks😊

    • Jane's Patisserie on November 29, 2020 at 3:28 pm

      I use dried dates!

    • Sophie Hill on December 1, 2020 at 10:52 am

      Thank you😊 the dried dates I have are already pitted, do you know roughly what weight is needed please? X

    • Jane's Patisserie on December 1, 2020 at 11:07 am

      I would just use the same! x

  77. Holly on November 20, 2020 at 12:03 pm

    Hi Jane,

    The cake is currently in the oven. I’m making it for my dads birthday tomorrow.
    Is it okay to do the toffee sauce the day before or is it best done on the day?

    Thank you for an amazing recipe.

    • Jane's Patisserie on November 20, 2020 at 1:40 pm

      Either is fine – it lasts well for quite a few days x

    • Sarah Sheehy on April 5, 2021 at 10:42 pm

      Hi, this sounds amazing , but I’m just wondering could I put a layer of sliced pears and a sprinkling of light brown sugar on the base of one of the baking tins then top with the batter, like an upside down pear sticky toffee cake? And also i will be making g these layers the day before I fill and decorate so they will be nice and chilled, I’m just wondering could I put whipped cream in between the 2 layers as my daughter is not a fan of buttercream?

  78. Kathryn on November 17, 2020 at 2:14 pm

    5 stars
    I baked this cake for my partners birthday and it was a massive hit – he’s already requested that I make it again!

    The only thing I noticed was that my toffee sauce was very dark in color compared to the pictures (it almost looked like chocolate sauce). Any idea what I should do differently for next time?


    • Jane's Patisserie on November 17, 2020 at 3:40 pm

      It may just be the sugar or similar – but also my photos do have lights and editing naturally so I wouldn’t say the colour matters at all! xx

  79. Rosie on November 9, 2020 at 5:39 pm

    How long will the toffee sauce last for?

    • Jane's Patisserie on November 11, 2020 at 12:31 pm

      I would say about 5 days in the fridge! x

  80. Rachel on November 1, 2020 at 8:03 pm

    Hi Jane,

    I would like to cover the cake with the buttercream and drip the sauce of the sides like a drip cake. Do you think that would work? (Would it effect the sponge and would the sauce be thick enough not to run straight down the sides, but stop halfway like it should with a drip?) Thank you!

    • Jane's Patisserie on November 1, 2020 at 8:12 pm

      I would personally say the sauce is too runny, and the buttercream isn’t the firmest either so it may not have the best drip cake results. It can certainly be worth a go, but I don’t want to promise that it will work! x

  81. Faye on October 30, 2020 at 5:50 pm

    Hi, I would like to try this but I don’t have a food processor or blender, is there any way I could make this without it please?

    • Jane's Patisserie on October 31, 2020 at 8:39 am

      You can chop and chop and chop the dates until they become a puree – soak them and remove them to chop, and then mix them back in with the water!

  82. Emma on October 23, 2020 at 9:29 pm

    Hi Jane, just tried making this cake and the icing has gone horribly wrong! I followed the recipe exactly but the icing is so thin and runny. There is no way I can ice a cake with this. Do you know what I could’ve done wrong?

    • Jane's Patisserie on October 24, 2020 at 9:51 am

      What exact type of butter did you use?

  83. Julie Smith on October 17, 2020 at 7:15 pm

    Hi Jane, now going to put this cake together, but it didn’t rise in the middle 😭, any part where I cud have gone wrong?

    • Jane's Patisserie on October 17, 2020 at 7:19 pm

      Usually it means it hasn’t bake for long enough, or a raising agent wasn’t measured correctly – as long as it’s baked enough now though, it’ll be fine to eat!

  84. Paul on October 13, 2020 at 8:15 am

    5 stars
    I love sticky toffee pudding and I love this cake. The flavour is sensational, the whole family loved it. Thank you.

  85. Katherine on October 3, 2020 at 3:54 pm

    Should you drain the dates before blending?

  86. Holly on 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 on September 27, 2020 at 9:40 am

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

  87. Inga on 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 on September 17, 2020 at 7:39 pm

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

  88. Shirley on 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 on September 16, 2020 at 9:03 pm

      Yes it does, and yes it can!

    • Jess on 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 on September 18, 2020 at 8:44 pm

      This can make about 24-30 cupcakes x

  89. Catherine on 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 😋

  90. Molly on 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 on 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

  91. Catherine on 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 on September 1, 2020 at 9:24 pm

      Yes! It may make more than 12 though x

  92. Elodie Pinn on 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 on 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 on 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 on 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 on 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 on 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

  93. Lynsey on 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 on 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

  94. Catherine on 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?

  95. Melissa on 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 on 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

  96. Jane on 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

  97. Lucy on 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 on 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?

  98. Elle on 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 on 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

  99. Emma Hopkins on July 23, 2020 at 4:18 pm

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

  100. Claire on 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?

  101. Nuala hale on 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 on July 22, 2020 at 8:25 am

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

  102. cynthia caton on 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 on 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!

  103. Em on 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 on 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

  104. Darcy on 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 on 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

  105. Lucy on 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 on 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

  106. Michelle Dawson on 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!

  107. Sharron on 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 on 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

  108. Soph on 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 on July 1, 2020 at 1:55 pm

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

  109. Mia on 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 on 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

  110. Isla on 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 on June 29, 2020 at 7:32 pm

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

  111. Jess on 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!

  112. Kirsty on 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 on 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

  113. Faz on 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 on 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 on 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 😋

  114. Hollie on 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

  115. Harpreet on 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!!

  116. Geri Hawkins on 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 on 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

  117. Neemo on June 8, 2020 at 12:14 am

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

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

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

  118. Ali on June 6, 2020 at 8:23 pm

    This looks amazing! Would it work divided into cupcakes?

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

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

    • Ali on 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 on June 7, 2020 at 8:34 am

      Same temperature, timings about 20-22 minutes!

  119. lyanne on 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 on June 6, 2020 at 8:24 pm

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

  120. Poppy on June 6, 2020 at 5:07 pm

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

  121. Jane on 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 on June 6, 2020 at 4:07 pm

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

  122. Amal Awajan on 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 on 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!)

  123. Sarah Morris on 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 on 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 on 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.

  124. Gloria on June 6, 2020 at 9:38 am

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

  125. Abby Maguire on 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 on 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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