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!
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Servings: 14 Slices
Ingredients
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)
Decoration
- Sprinkles
- Fudge pieces
- Sticky toffee sauce (above)
Instructions
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!
Notes
- 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