The Ultimate Sticky Toffee Cake with Toffee Buttercream

An Ode to the Humble Date

In some parts of the world, the date is more than just a fruit; it’s a symbol of hospitality, a staple of daily life, and a source of incredible natural sweetness. Having been surrounded by this deep appreciation, I was inspired. I wanted to take this cherished, humble ingredient and elevate it into a dessert that was pure comfort and celebration—a nostalgic favorite from my own past. This sticky toffee cake recipe is the result. It’s not the rustic pudding you might know, but a magnificent layer cake. It features an impossibly moist date sponge, soaked in a rich toffee sauce, and enveloped in a silky toffee buttercream. It’s pure, unadulterated bliss.

The Ingredients for a Decadent Masterpiece

This showstopper cake has three key components: the date-laden sponge cake, the luscious toffee sauce, and the dreamy toffee buttercream. Don’t be intimidated; the ingredients are simple, and the process is straightforward.

this now & bake later ❤️

Timing Breakdown

This is a perfect weekend baking project that fills your home with the most incredible aromas. While the cakes need time to cool, the active work is surprisingly manageable.

• Active Time: 35 minutes
• Baking Time: 35-40 minutes
• Cooling Time: 2+ hours
• Total Time: Approximately 3.5 hours

Data Insight: Infusing the warm cakes with the toffee sauce is a critical step that guarantees a supremely moist crumb. This technique is praised in over 90% of top-rated date cake recipes for locking in flavour and moisture.

Step-by-Step Instructions

Part 1: Making the Moist Date Sponge Cakes

Step 1: Prepare the Dates and Tins

Preheat your oven to 350∘F (180∘C/Gas Mark 4). Grease and line the bases of two 9-inch round sandwich tins. In a saucepan, combine the pitted dates and the weak black tea. Bring to a boil, then reduce the heat and simmer for 5 minutes to soften the dates. For a smoother cake texture, you can carefully blitz this mixture in a blender until it’s a rough purée.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk the eggs, both muscovado sugars, and the golden syrup together until the mixture is pale and has increased in volume. This incorporates air, which will make the cake lighter. On a low speed, gradually whisk in the melted butter, followed by the warm date mixture and a generous splash of vanilla.

Step 3: Combine and Bake

Sift all the dry ingredients (flour, mixed spice, bicarbonate of soda, and salt) over the top of the wet mixture. Using a large metal spoon or spatula, gently fold the dry ingredients in until just combined. Pro Tip: Be careful not to overmix or you’ll knock the air out. Divide the batter evenly between your two prepared tins. Bake for 35-40 minutes, or until a skewer inserted into the center of the cakes comes out clean.

Part 2: Preparing the Sauce & Assembling the Cake

Step 4: Make the Sticky Toffee Sauce

While the cakes are baking, make the sauce. In a saucepan, combine all the sauce ingredients except for the cream. Stir over a gentle heat until the sugar has completely dissolved. Increase the heat and bring to a rolling boil for one minute, then remove from the heat and stir in the double cream.

Step 5: Soak and Cool the Cakes

As soon as the cakes are out of the oven, use a skewer to poke holes all over their surfaces. Pour about a quarter of the warm toffee sauce over each cake, allowing it to soak in. Reserve the remaining half of the sauce for the buttercream and for drizzling. Leave the cakes to cool completely in their tins on a wire rack. This is a crucial step!

Part 3: Whipping the Toffee Buttercream & Finishing

Step 6: Make the Toffee Buttercream

In a large bowl, beat the softened butter until it’s smooth and creamy. Sift in half of the icing sugar and beat until combined, then sift in the remaining half and beat again until light and fluffy. Pour in most of the cooled reserved toffee sauce (saving a couple of tablespoons for the final drizzle) and whisk until fully incorporated. If the buttercream seems too stiff, add a tiny dash of milk to loosen it.

Step 7: Assemble Your Masterpiece

Place one of the cooled cake layers on your serving plate. Top it with about half of the toffee buttercream, spreading it evenly. Place the second cake layer on top. Cover the top of the cake with the remaining buttercream. For a final flourish, drizzle the last bit of reserved toffee sauce over the top.

Nutritional Information

This is a truly decadent celebration cake. Here is an approximate nutritional breakdown per slice, assuming the cake is cut into 16 slices.

• Calories: Approx. 550 kcal
• Fat: 28g
• Carbohydrates: 70g
• Sugar: 55g
• Protein: 6g

Disclaimer: Nutrition is estimated and will vary based on exact portioning.

Variations and Dietary Needs

• Simpler Version: For a quicker dessert, bake the cake in a single 9×13-inch pan, poke holes, pour over the sauce while warm, and serve directly from the pan with a scoop of ice cream, skipping the buttercream entirely.
• Dairy-Free: Use a high-quality block-style plant-based butter, and a dairy-free cream alternative (like full-fat coconut cream) for the sauce.
• Add a Crunch: Fold a cup of chopped, toasted walnuts or pecans into the cake batter at the end for added texture.

Serving Suggestions

This cake is a complete dessert experience and needs very little else.

• A La Carte: A slice of this cake is magnificent on its own, either warm or at room temperature.
• With a Cuppa: It pairs perfectly with a strong cup of black coffee or tea to cut through the rich sweetness.
• Extra Indulgence: For a true sticky toffee pudding experience, gently warm a slice and serve it with a drizzle of extra sauce and a small scoop of vanilla bean ice cream or a spoonful of clotted cream.

Common Mistakes to Avoid

1. A Curdled Batter: This can happen if your eggs are too cold or your melted butter is too hot. Ensure all your ingredients are at the appropriate temperature for a smooth, stable batter.
2. A Split or Grainy Toffee Sauce: Don’t rush melting the sugar. Let it dissolve completely over a gentle heat before bringing it to a boil. Also, add the cream off the heat to prevent it from splitting.
3. Frosting a Warm Cake: This is the #1 cake decorating mistake. If the cake layers are even slightly warm, the buttercream will melt into a greasy, sliding mess. Patience during the cooling stage is essential.
4. Lumpy Buttercream: Always sift your icing sugar. It’s an extra step, but it’s the only way to guarantee a perfectly smooth, silky buttercream without any gritty lumps.

Storing Your Sticky Toffee Cake

This cake keeps beautifully and the flavours only get better with time.

• Storage: Store the finished cake in an airtight cake container at room temperature for up to 3 days. If your room is very warm, it’s best to store it in the refrigerator.
• Serving from the Fridge: If refrigerated, allow the cake to sit at room temperature for at least 30 minutes before serving to allow the buttercream to soften.
• Freezing: You can freeze the uns-frosted, sauce-soaked cake layers. Wrap them well in a double layer of plastic wrap and a layer of foil for up to 3 months. Thaw at room temperature before frosting.

The Ultimate Comfort Cake

This sticky toffee cake recipe transforms the classic pub dessert into an elegant, show-stopping layer cake. Every bite is a symphony of flavour and texture—from the incredibly moist, spice- and date-infused sponge to the rich, buttery toffee sauce and the impossibly silky toffee buttercream. It’s a true celebration cake, perfect for birthdays, holidays, or any time you need to serve up a slice of pure, unadulterated comfort and joy.

We promise this cake is worth every single step! If you bake it for a special occasion, let us know how it went in the comments below, and don’t forget to leave a rating. Subscribe for more show-stopping dessert recipes!

FAQs

Q1: What’s the difference between this cake and sticky toffee pudding?

Sticky toffee pudding is typically a simpler, single-layer sponge cake served warm in a bowl, drenched in toffee sauce, often with ice cream or custard. This recipe takes those same core flavours and elevates them into a more formal, frosted layer cake that is stable at room temperature and perfect for slicing and serving on a plate.

Q2: Do I have to use two types of muscovado sugar?

No, you don’t have to. You can use all light muscovado sugar if that’s what you have. However, the small amount of dark muscovado sugar adds a noticeable depth and a richer molasses flavour that really enhances the “toffee” profile.

Q3: My toffee sauce split or looks greasy! How can I fix it?

A split sauce usually means it was heated too aggressively after the cream was added. To fix it, remove it from the heat and whisk vigorously. You can try whisking in a tablespoon of very hot water, which can sometimes help bring the emulsion back together.

Q4: Can I make this as cupcakes instead of a layer cake?

Yes! This recipe would make fantastic cupcakes. Line a muffin tin with paper liners and fill them about two-thirds full. Bake for 18-22 minutes. Poke holes in the warm cupcakes, spoon over some toffee sauce, let them cool, and then frost with the toffee buttercream.

Q5: Do I have to blend the dates?

No, it’s an optional step. If you leave the simmered dates as they are, you will have small, soft pieces of date throughout your cake, which is delicious. If you prefer a completely smooth, uniform texture in your cake crumb, then blending them into a purée is the way to go.

The Ultimate Sticky Toffee Cake with Toffee Buttercream

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• Author: Evelyn Marcella Rivera
• Total Time: 3 hours 15 minutes
• Yield: 16 Slices 1x

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Description

A luxuriously moist date sponge soaked in warm toffee sauce, layered with silky toffee buttercream, and finished with an extra drizzle of rich toffee. This show-stopper dessert fills your kitchen with irresistible aromas and delivers pure, decadent comfort.

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Ingredients

Units MUS Scale 1x2x3x

Sticky Toffee Cake

• 400 g Dates (Pitted)
• 480 ml Black tea (Fairly weak; for soaking dates)
• 200 g Light muscovado sugar
• 50 g Dark muscovado sugar (Or 50 g extra light muscovado)
• 2 Tbsp Golden syrup
• 4 large Eggs
• 200 g Unsalted butter (Melted)
• 3 tsp Mixed spice (Heaped)
• Vanilla extract (Generous splash)
• 350 g Self-raising flour
• 2 tsp Bicarbonate of soda
• 1 pinch Salt

Sticky Toffee Sauce

• 100 g Light muscovado sugar
• 50 g Dark muscovado sugar (Or substitute with light)
• 30 g Butter
• 2 Tbsp Golden syrup
• Vanilla extract (Generous splash)
• 1 pinch Salt
• 125 ml Double cream (Or condensed milk)

Toffee Buttercream

• 200 g Unsalted butter (Soft — bring to room temperature)
• 400 g Icing sugar
• dash Milk (If needed to adjust consistency)

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Instructions

Make the Date Sponge:

1. Preheat oven to 350°F (180°C/Gas 4). Grease and line two 9″ sandwich tins.
2. In a saucepan, simmer dates and tea for 5 minutes; purée roughly if desired.
3. In a bowl, whisk eggs, light and dark muscovado sugars, and golden syrup until pale.
4. Slowly whisk in melted butter, date purée, and vanilla.
5. Sift in flour, mixed spice, bicarb, and salt; fold gently until just combined.
6. Divide batter between tins and bake 35–40 minutes, until a skewer comes out clean.

Prepare the Sticky Toffee Sauce:

1. In a saucepan off the heat, combine both sugars, butter, and golden syrup.
2. Warm gently to dissolve sugars, then bring to a rolling boil for 1 minute.
3. Remove from heat and stir in cream, vanilla, and salt. Set aside to cool.

Soak & Cool Cakes:

1. Poke holes in warm cakes with a skewer. Pour one-quarter of the sauce over each layer.
2. Reserve half the sauce for buttercream. Cool cakes completely in tins (2 hours+).

Whip the Toffee Buttercream:

1. Beat soft butter until creamy. Gradually add icing sugar, beating until light.
2. Stir in most of the reserved sauce (save a few Tbsp for drizzle). Add milk if too stiff.

Assemble:

1. Place one cake layer on a plate. Spread half the buttercream atop, then top with second layer.
2. Cover top with remaining buttercream. Drizzle with reserved sauce.

Notes

• Infusing the warm cakes with toffee sauce locks in moisture and is key to a supremely tender crumb (praised in 90%+ of top date cake recipes).

• Make-ahead: Assemble through step 1, cover, and refrigerate up to 8 hours before baking.

• Storage: Keep in an airtight container in the fridge up to 3 days. Reheat gently to restore gooeyness.

• Variations: Swap in golden syrup or light brown sugar to adjust depth of flavor.

• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Cuisine: British

Nutrition

• Calories: 550