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Sticky Toffee Cake Recipe

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★★★★★

4.7 from 144 reviews

This Sticky Toffee Cake recipe features a moist, date-infused sponge topped with rich sticky toffee buttercream and a luscious toffee sauce drizzle, finished with sprinkles and fudge pieces for added texture and sweetness. Perfect for any occasion, this indulgent dessert combines classic British flavors with a decadent twist.

Ingredients

Scale

For the Sponge

  • 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

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 cooled sticky toffee sauce (from above)

For Decoration

  • Sprinkles
  • Fudge pieces
  • Additional sticky toffee sauce

Instructions

  1. Prepare the Sponge: Preheat your oven to 180ºC (160ºC fan). Line two 8″/20cm round cake tins with parchment paper for easy removal.
  2. Chop Dates and Soak: Destone the medjool dates and cut them into quarters. Place them in a bowl with bicarbonate of soda and boiling water. Let the mixture sit for 10 minutes to soften.
  3. Puree Dates: After soaking, blend the dates along with the soaking liquid in a food processor or blender until smooth to create a date puree.
  4. Cream Butter and Sugar: In a separate bowl, beat the unsalted butter and dark brown sugar together until combined and smooth.
  5. Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to maintain an even texture.
  6. Combine Ingredients: Add the self-raising flour, black treacle, vanilla extract, and the pureed date mixture to the wet ingredients. Beat everything together until smooth and fully combined.
  7. Bake the Cake: Divide the batter evenly between the prepared tins and bake in the oven for 35-40 minutes. Check doneness by inserting a skewer; it should come out clean and the cake should be silent when tapped.
  8. Cool the Cake: Allow the cakes to cool for 10 minutes in their tins, then transfer them onto a wire rack to cool completely.
  9. Make the Sauce: While the cake bakes, combine double cream, black treacle, dark brown sugar, and unsalted butter in a pan over low heat. Stir until the butter melts and the mixture is well combined.
  10. Boil the Sauce: Bring the mixture to a boil and continue boiling for 1 minute to thicken the sauce. Remove from heat and let it cool fully, stirring occasionally to prevent a skin from forming.
  11. Prepare the Buttercream: In a bowl or stand mixer, beat the unsalted butter on its own for 3-5 minutes until smooth and creamy.
  12. Add Icing Sugar: Gradually beat in the icing sugar until fully incorporated and the mixture is light and fluffy.
  13. Incorporate Toffee Sauce: Mix in the cooled sticky toffee sauce into the buttercream until perfectly combined, yielding a rich and decadent frosting.
  14. Decorate the Cake: Using a piping bag fitted with your favorite tip, pipe the sticky toffee buttercream onto the cooled cake layers.
  15. Final Touches: Drizzle additional sticky toffee sauce over the frosted cake, then sprinkle with sprinkles and fudge pieces for extra flavor and decoration.

Notes

  • Make sure to remove all stones from the dates to avoid damage to your blender and ensure smooth texture.
  • The batter can be a bit thick; ensure even spreading in the tins for an evenly baked cake.
  • The sticky toffee sauce can be stored in the refrigerator for up to a week. Warm gently before use.
  • Use room temperature butter for a smoother buttercream.
  • For a richer flavor, use dark black treacle but feel free to substitute with molasses if unavailable.
  • Test the cake by inserting a skewer; it should come out clean and the cake should be springy to touch.

Keywords: Sticky Toffee Cake, Date Cake, British Dessert, Toffee Sauce, Buttercream, Dessert Recipe

Find it online: https://chefmilacook.com/sticky-toffee-cake-recipe/