Sticky Toffee Loaf Cake!
A sweet and delicious sticky toffee loaf cake with the sticky toffee sponge, sticky toffee buttercream frosting, and a sticky toffee sauce!
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Servings: 12 Slices
Ingredients
For the Sponge
- 200 g dates (destoned)
- 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
- Preheat your oven to 180ºc/160ºc fan and line a 2lb loaf tin with parchment paper!
- De-stone your dates, and chop up.
- 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 mix
- 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 45-50 minutes, or until baked through!
- 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 unsalted butter to a bowl and mix until smooth
- 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!
- Enjoy!!
Notes
- It’s best to use a 2lb loaf tin for this recipe, and I use this one, as it's quite a chunky loaf cake. Some 2lb loaf tins are smaller than you think so make sure to only fill 2/3 of the tin with the mixture and make cupcakes with the spare mixture if you have any.
- This cake will last for 3+ days at room temperature once made
- You can freeze the cake for 3+ months
- You can swap the dark brown soft sugar for light brown soft sugar
- You can swap the black treacle for golden syrup
- I use this piping tip for the decoration
- I use these sprinkles for the decoration