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sticky toffee pudding cake

Sticky Toffee Pudding Cake

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5 from 18 reviews


Units Scale

For the Cake:

  • 200g unsalted butter
  • 250g dark muscovado sugar
  • 200g black treacle
  • 200ml whole milk
  • 2 large free-range eggs
  • 300g plain flour
  • 1 tsp bicarbonate of soda
  • 200g chopped dates

For the Toffee Sauce:

  • 250ml double cream
  • 1 tbsp black treacle
  • 1tsp bourbon whiskey
  • 150g demerara sugar
  • 100g unsalted butter

For the Frosting:

  • 250g unsalted butter, softened
  • 450g icing sugar
  • 50ml whole milk


  1. Heat the oven to 175°C. Grease the base and sides of 3 8″ loose bottomed cake tins before lining the bottom of each tin with baking parchment. Set aside.
  2. In a large, heavy bottomed sauce pan melt the butter, sugar and treacle, stirring until all the sugar has dissolved and everything is all melty and smooth. Remove the pan from the heat.
  3. Whisking continuously pour the milk into the saucepan with the hot mixture before whisking in the eggs one at a time. Fold the flour and bicarb into the batter until just combined then stir the chopped dates through.
  4. Divide the batter between the prepared tins and bake for 30-35 minutes or until  a skewer pushed into the centre comes out clean. Leave to cool in the tins for 5 minutes before removing the cakes and transferring to a wire rack to cool completely.
  5. Meanwhile make the toffee sauce. Put the double cream, treacle, sugar, bourbon and butter in a saucepan and heat gently until the sugar has dissolved. Turn up the heat and boil for 
5 minutes or until the sauce thickly coats the back of a metal spoon. Set aside.
  6. To make the frosting, using an electric mixer beat together the butter, icing sugar and milk until light and fluffy, around 5-10 minutes. If it’s still a little stiff, add a little more milk until the frosting becomes spreadable.
  7. To assemble the cake, put the first layer on a cake stand. Spread the top of the cake with some of the buttercream and spread over the cake, repeat with the remaining sponges.
  8. Cover the top and sides of the cake with the remaining buttercream, using a bench scraper or a large pallet knife scrape any excess frosting off the sides of the cake so you can see the cake layers peaking through. Square off the top with the spatular and put into the fridge to chill for 30 minutes. You should still have a little frosting left in the bowl, we’ll use this to create a little crown around the top of the cake.
  9. Pour the toffee sauce into a piping bag and pipe drips of the caramel around the top of the cake, letting the drips cascade down the side of the cake. Chill in the fridge for another 30 minutes.
  10. Once chilled whip the remaining frosting for a minute before transferring to a piping bag fitted with a round nozzle. Carefully pipe a little crown of splodges around the top of the cake and top with sprinkles, chopped nuts or just leave plain.


  • The un-iced cakes can be wrapped in cling film and frozen for up to 3 months. Simply decorate from frozen.
  • Don’t like boozy sauces, simply leave the bourbon out.
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Cuisine: Cakes