Sticky Toffee Loaf Cake!

by 247tasty

Prep Time: 20 mins | Cook Time: 50 mins | Decorating Time: 30 mins | Total Time: 1 hr 40 mins | Servings: 12 Slices

Everything Sticky Toffee – sponge, frosting, and sauce! This perfectly sweet, delicious, and beautiful loaf cake makes me super excited always!



200 g Medjool Dates
1 tsp Bicarbonate of Soda
150 ml of Boiling Water
100 g Unsalted Butter
175 g Dark Brown Sugar
3 Medium Eggs
200 g Self Raising Flour
100 g Black Treacle
1 tsp Vanilla Extract


150 ml Double Cream
1 tbsp Black Treacle
75 g Dark Brown Sugar
50 g Unsalted Butter


150 g Unsalted Butter
300 g Icing Sugar
75 g Sticky Toffee Sauce


Fudge Pieces
Sticky Toffee Sauce

How to make Sticky Toffee Loaf Cake

To make the Sponge:

Step 1: Prepare the oven. Preheat it to 180 degrees C or 160 degrees F.

Step 2: Use parchment paper to line a 2lb loaf tin.

Step 3: Remove the stones from the Medjool dates before chopping them up. Place in a bowl with Bicarbonate of Soda and boiling water. Let it rest for about 10 minutes. Then, puree in a blender or food processor until smooth.

Step 4: Place the unsalted butter and dark brown sugar in a bowl. Mix using a hand mixer until light and fluffy.

Step 5: Add in the eggs, a piece at a time, beating every after each addition.

Step 6: Stir in the flour, Treacle, vanilla, and the pureed date mixture until smooth.

Step 7: Transfer the mixture into the prepared tin and bake in the preheated oven for about 45 to 50 minutes.

Step 8: Remove from the oven and allow to cool for at least 10 minutes in the tin before placing on a wire rack to completely cool.

To make the Sauce:

Step 1: In a pan, add all the sauce ingredients. Heating on low until the butter melts and the ingredients are mixed.

Step 2: Let the mixture boil for a minute, then, remove from the heat and set aside to cool completely. Occasionally stirring so the skin will not set.

To make the Buttercream:

Step 1: In a bowl, add the unsalted butter and mix with a hand mixer until supple.

Step 2: Beat in the icing sugar until completely mixed before adding in the cooled sticky toffee sauce. Mix again until incorporated.

To Decorate:

Step 1: Fill a piping bag with the buttercream filling and decorate the cake. Drizzle the cake with some more Sticky Toffee Sauce and sprinkle with your desired sprinkles.

Step 2: Serve and enjoy!


Store the cake in the fridge for up to 3 to 4 days. Although the sponge may dry a bit it’ll still be delicious.

Make a homemade Toffee Sauce or buy instead.

Nutrition Facts:

Amount Per Serving: Calories 553 | Fat 26g40% | Saturated Fat 16g100% | Cholesterol 117mg39% | Sodium 141mg6% | Potassium 336mg10% | Carbohydrates 78g26% | Fiber 2g8% | Sugar 63g70% | Protein 4g8% | Vitamin A 900IU18% | Vitamin C 1mg1% | Calcium 72mg7% | Iron 1mg6%

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Share to your social media accounts!

Send this to a friend