Sticky toffee pudding cake recipe

Sticky toffee pudding cake recipe

Since I introduced this to the flavour list back in 2018, this sticky toffee pudding cake recipe has been the most requested cake flavour for our wedding cake clients.  I always take it along to wedding fairs as it is such a crowd pleaser and I am often asked if it is really possible to have this for your wedding cake.  Indeed it is.

This sticky toffee recipe uses the traditional method of soaking dates in tea to achieve the stickiness.  But don’t panic if you don’t like dates, you really wouldn’t know they are there.

Good luck!

Sticky toffee pudding cake recipe

Sticky toffee pudding cake recipe


  • 200g dates (stoned and chopped into small pieces)
  • 250ml freshly brewed tea (made using one tea bag)
  • 125g butter, softened
  • 200g light brown sugar or light muscovado sugar
  • 3 medium eggs
  • 2 tbsp golden syrup
  • 1 tsp bicarbonate of soda
  • 250g self-raising flour (or 250g plain flour mixed with 4 tsp baking powder)
  • For the homemade caramel:
  • 75g light brown sugar
  • 100ml double cream (I always use Elmlea)
  • 25g butter
  • 1 tbsp golden syrup
  • For the buttercream:
  • 200g butter, softened
  • 400g icing sugar, sifted
  • 2-3 tbsp boiling water


    For the cake:
  • Chop the dates into small pieces. Fill a jug with hot water to 250ml and add one tea bag. Then add the chopped dates and place to one side to cool for at least 10 minutes.
  • Grease and line 2 x 8" round tins with baking parchment. Don't worry if you only have 1 tin - that will be fine. Preheat your oven at 180oC / 160oC fan / gas mark 4.
  • With an electric hand whisk, cream together the sugar and butter until light and fluffy. Add the golden syrup and whisk again. Then add the eggs, bicarbonate of soda, and flour and mix gently. Then add the dates and tea (remembering to remove the tea bag!!!) and mix well. Don't worry if you mixture looks like it has split or even curdled - it will all come out well in the end.
  • Pour into your prepared tin(s) and bake in the preheated oven for approx 55 mins. A skewer inserted into the cake will come out clean if it is fully baked. Leave to cool completely in the tin(s).
  • For the caramel:
  • Place the butter, sugar, golden syrup and double cream into a saucepan. Heat gently over a low heat. Once all the ingredients have melted, increase the heat slightly to simmer until thickened slightly (probably about 8 mins, but be careful not to burn it).
  • Place in a bowl to cool completely and cover with a piece of baking parchment to prevent a skin forming on the top.
  • To make the buttercream:
  • In a large bowl and using a electric hand whisk, whisk together the butter, icing sugar and boiling water to form a smooth and light American-style buttercream.
  • Assembly:
  • Remove the cake(s) from the tin. If only using one tin, split in half to form 2 layers.
  • On the bottom half of the cake, drizzle over some of the caramel sauce.
  • Mix a tbsp of caramel sauce into the buttercream to form a rich caramel buttercream and spread over the other layer. Sandwich the two layers together and spread any remaining buttercream over the top of the cake.

Not that it needs anything else but you can always sprinkle a handful of finely chopped nuts e.g. walnuts or pecans, either into the caramel between the layers or over the top.

If you like this recipe, perhaps you might like to check out our vegan chocolate cake or our light madeira cake recipes.  Both of these recipes are perfect for a wedding or any other celebration cake, or for eating just because!!!



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