Name: Sticky Toffee Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: 250 g medjool dates (with stones, to be destoned); 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; 150 ml double cream; 1 tbsp black treacle; 75 g dark brown sugar; 50 g unsalted butter; 200 g unsalted butter; 400 g icing sugar; 85 g cooled sticky toffee sauce (from above); Sprinkles; Fudge pieces; Additional sticky toffee sauce

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Introduction

Sticky Toffee Cake is a rich, moist dessert bursting with the deep sweetness of dates and treacle. Topped with luscious sticky toffee buttercream and sauce, it’s a perfect treat for any occasion. This recipe guides you through making the cake, sauce, and buttercream from scratch.

A two-layer dark chocolate cake sits on a white plate with smooth edges, placed on a white marbled surface. Between the two thick cake layers, there is a layer of creamy light brown frosting piped in small swirls, evenly spread around the cake. The top of the cake is decorated with more light brown frosting swirls covering the whole surface, topped with small cubes of caramel and drizzles of shiny caramel sauce that slightly drip down the sides. Crumbs and caramel pieces are scattered lightly around the plate, and two silver forks lie nearby on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g medjool dates (with stones for weighing)
1.5 tsp bicarbonate of soda
180 ml boiling water
125 g unsalted butter (for the cake)
225 g dark brown sugar (for the cake)
4 medium eggs
250 g self-raising flour
125 g black treacle
1.5 tsp vanilla extract
150 ml double cream
1 tbsp black treacle (for the sauce)
75 g dark brown sugar (for the sauce)
50 g unsalted butter (for the sauce)
200 g unsalted butter (for the buttercream)
400 g icing sugar
85 g sticky toffee sauce (from the sauce above)
Sprinkles (for decoration)
Fudge pieces (optional, for decoration)

Instructions

Step 1: Preheat your oven to 180ºC (160ºC fan) and line two 8-inch (20 cm) round cake tins with parchment paper.
Step 2: De-stone the dates and chop them into quarters. Place in a bowl with the bicarbonate of soda and boiling water. Let sit for 10 minutes, then blend into a smooth puree using a food processor or blender.
Step 3: In a separate bowl, beat the unsalted butter and dark brown sugar until smooth and combined.
Step 4: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Step 5: Stir in the self-raising flour, black treacle, vanilla extract, and date puree. Beat until the batter is smooth.
Step 6: Divide the batter evenly between the prepared cake tins and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean and the cake makes no sounds when tested.
Step 7: Let the cakes cool in the tins for 10 minutes, then remove and cool completely on a wire rack.
Step 8: While the cakes are baking, prepare the sticky toffee sauce. Combine double cream, black treacle, dark brown sugar, and unsalted butter in a pan over low heat. Stir until the butter melts and all ingredients are combined.
Step 9: Bring the sauce to a boil and let it boil gently for 1 minute. Remove from heat and allow it to cool completely, stirring occasionally to prevent a skin from forming.
Step 10: To make the buttercream, beat 200 g unsalted butter in a bowl or stand mixer for 3-5 minutes until smooth and creamy.
Step 11: Gradually add icing sugar and beat until fully mixed.
Step 12: Add 85 g of the cooled sticky toffee sauce to the buttercream and mix until smooth and flavorful.
Step 13: Using your favorite piping tip, pipe the sticky toffee buttercream onto the cooled cakes. Stack the layers if desired.
Step 14: Drizzle additional sticky toffee sauce over the cake and sprinkle with sprinkles and fudge pieces for decoration.

Tips & Variations

Use Medjool dates for a rich flavor, but any soft dates can work.
Add a pinch of cinnamon or nutmeg to the cake batter for a warm spice twist.
If you prefer a less sweet sauce, reduce the brown sugar slightly.
For a lighter version, substitute half the butter in the buttercream with cream cheese.
Allow the cake layers to cool completely before frosting to prevent the buttercream from melting.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture and flavor. Leftover sticky toffee sauce can be refrigerated in a sealed jar for up to one week and gently reheated before use.

How to Serve

A slice of three-layer dark brown chocolate cake sits on a white plate with brown dashed designs. Between each thick chocolate cake layer is a smooth, light tan frosting, with the side of the slice also coated in the same frosting. The cake is drizzled with shiny caramel sauce across the top and sides. Pieces of caramel candy are scattered on and near the plate. A silver spoon rests on the plate, holding a small bite of cake. In the background, more cake can be seen on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dates instead of medjool dates?

Fresh dates are fine as long as they are soft and sweet. If they are dry, soaking them in warm water before blending helps achieve the right texture.

Is it possible to make this cake gluten-free?

Yes, substitute the self-raising flour with a gluten-free self-raising flour blend in equal amounts. The texture may vary slightly, but the flavor remains delicious.