5 from 3 votes
Sticky Toffee Loaf Cake!
Prep Time
20 mins
Cook Time
50 mins
Decorating Time
30 mins
Total Time
1 hr 40 mins
 

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

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

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

  3. Add them to a bowl, along with the Bicarbonate of Soda and the Boiling Water and leave to sit for 10 minutes. Once sat, blitz the mixture into a puree with a food processor, or blender till smooth!

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

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

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

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

  8. Once baked, leave the cake to cool for 10 minutes in the tin, and then leave to cool fully on a wire rack.

For the Sauce
  1. Whilst the cake is baking... make the sauce!

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

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

  4. Once the mixture has boiled, remove from the heat and leave the sauce to cool fully. Stir occasionally so a skin isn't formed!

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

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

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

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

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

  3. Enjoy!!

Recipe Notes
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.