Sticky Toffee Cake

sticky date cake 1

Sticky Toffee Cake

A lovely tasting sticky toffee cake with a toffee sauce icing.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Cakes
Servings 4 servings
Calories 300 kcal


  • 175g/6oz stoned dated, chopped
  • 175 mls /6fl oz boiling water
  • 1/2 tsp baking soda
  • 85grams/3 oz butter
  • 140 grams/5 oz caster sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 175 grams /6 oz self raising flour

Toffee Sauce

  • 85 grams /3 oz light brown sugar
  • 40 grams/ 1 1/2 oz butter
  • 2 Tbsp single cream or milk


  • Preheat oven to 180C/350F/Gas Mark 4. Grease and line a 20cm/8 inch square cake tin.
  • Put the dates in a small pan with the boiling water and baking soda. Heat gently for about 5 minutes, without boiling, until the dates are soft.
  • Using a standmixer, cream the butter and caster sugar until light and fluffy. Beat in the egg, vanilla and date mixture.
  • Fold in the flour using a metal spoon, mixing evenly. Pour the mixture into the prepared cake tin. Bake in the preheated oven for 40-45 minutes, or until firm to the touch and just starting to shrink away from the sides of the tin.
  • For the toffee sauce , combine the brown sugar, butter and cream in a saucepan and heat gently until dissolved. Simmer gently, stirring, for about 2 minutes.
  • Remove the cake from the oven and prick all over the surface with a skewer or fork. Pour the hot toffee sauce evenly over the surface. Leave it to cool in the tin, then cut into squares.

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