Deprecated: Function create_function() is deprecated in /customers/c/e/2/ on line 30 Deprecated: Function create_function() is deprecated in /customers/c/e/2/ on line 30 Sticky Toffee Pudding Cake | Baking a Mess

Sticky Toffee Pudding Cake

2018-03-15T13:20:02+00:00 October 15th, 2015|8 Comments

So the great british bake off is over, and nobody really knows what to do on a Wednesday night, or with their lives for that matter… And therefore it’s unfortunately the end of our GBBO weekly inspired bakes, however we’ve decided to do all the bakes from the final because we can’t let go. This bake is going to be inspired by our beloved Tamal and his Sticky Toffee Pudding Cake in the showstopper.

Even though we weren’t the ones being judged by Paul & Mary, it’s like the pressure is off and a weight has been lifted off our shoulders but we are going to try and pull out all the stops. Bring on the cake!

DSC_7106 copy

DSC_7108 copy

First we have started with a sticky toffee pudding inspired cake – which is basically a date based cake with dark muscovado sugar, syrup and spices. We decided to do three smaller layers rather than two big layers just to give our cake some height. Rather than making multiple cakes like on the bake off we have decorated just the one cake, because frankly we will have cake for days if we made more! So we’re keeping it simple but with a bit of jazz.

DSC_7053 copy

DSC_7054 copy

Secondly we have filled and covered the cake with a brown sugar frosting, an italian meringue based frosting, which should tie in with the sticky toffee inspired theme and making it a little lighter than covering in a thick layer of toffee sauce (although I don’t think we’d complain).

DSC_7057 copy

DSC_7069 copy

We have then finished the cake with a rich toffee sauce that we have poured over the top and allowed to trip down the edges.This is great as you don’t need to ice your cake really neatly & smooth to make it look perfect.

DSC_7071 copy

The icing and toffee sauce in this recipe are truly delish! (if we may say so ourselves…) and there was a lot of it going straight into our mouths before we’d even started decorating. Fortunately there was plenty and still some left over when we had finished decorating, I bet you can guess where that went.

DSC_7074 copy

DSC_7095 copy

Try not to be alarmed at the look of the dates. They look disgusting. When they boil they fall apart and look gross and when you blend them they turn into a slodgy greeny brown coloured mush that smell a little funny from the bicarb but don’t let it put you off! Once it’s mixed into your cake batter it’ll smell delicious and taste even better. Also those mushed up dates are going to make your cake extremely moist (sorry for the use of the word moist). But its just really moist. After all it is a sticky toffee cake.

DSC_7097 copy

DSC_7104 copy

Sticky Toffee Pudding Cake
Sticky toffee pudding inspired cake with a brown sugar italian meringue buttercream, topped with a rich toffee sauce
Write a review
  1. 325g dates
  2. 2 tsp bicarbonate of soda
  3. 4 eggs
  4. 250g brown sugar
  5. 2 tbsp golden syrup
  6. 200g butter, melted
  7. 350g self raising flour
  8. 2 tsp vanilla
  9. 1/2 tsp mixed spice
Brown Sugar Buttercream
  1. 3 egg whites
  2. 185g dark brown sugar
  3. 50ml water
  4. 225g butter, softened
  5. 1 tsp vanilla
Toffee Sauce
  1. 220g brown sugar
  2. 110ml double cream
  3. 110g butter
  4. 1 tsp vanilla
  5. 1 tsp salt
  1. In a saucepan boil 220ml of water in a pan with your dates. Stir in the bicarb and remove from the heat.
  2. Blitz together the dates and water in a processor until the mixture is smooth.
  3. In your stand mixer, whisk together the sugar & eggs till paler, add the melted butter, golden syrup, vanilla and the date mixture.
  4. Fold in your flour with a pinch of salt and the mixed spice and pour into lined & greased tins.
  5. Pop in the oven at 180C for 30 minutes or until a skewer comes out clean. Leave to cool.
  1. In a saucepan, combine the water and brown sugar, stop stirring when it begins to boil. Allow the sugar to bubble away till it reaches 115C
  2. Whilst your sugar is heating you want to prepare your egg whites. Beat them in a stand mixer till soft peaks form.
  3. Pour the syrup into the egg whites at a slow thin stream with the mixer on a medium speed.
  4. Once you have incorporated all the syrup, turn the mixer on high to bring the temperature down the room temp. Gradually add the butter with the mixer continuously on till all the butter is in and smooth.
  5. Fill each layer of your cake and cover the sides and top using a palette knife. Don't worry if its messy, most will be covered and a rustic look can be pulled off with this cake. Pop in the fridge to set.
Toffee Sauce
  1. Melt the butter and sugar in the cream and bring to a boil.
  2. Reduce the heat to a simmer and stir till the toffee has thickened (about 5 mins).
  3. Set aside to cool for a bit, but not too much. We want the sauce to be pourable but not too warm or it'll melt the icing.
  4. Leave to set, now its time to decorate!
Baking a Mess
DSC_7034 copy

DSC_7041 copy

Now it’s time to bring out the showstopper. This part is obviously optional! We have gone for some meringue kisses but you can add spun sugar, mini macaroons, fudge, truffles, the kitchen sink….. Whatever you fancy.

DSC_7024 copy

DSC_7026 copy

To add a little extra decoration, we added some cocoa powder to our piping bags to create a brown stripe in our meringues. And then also dipped, drizzled and topped some with chocolate.

DSC_7082 copy

Even though we forgot to put a memory card in the camera and lost the photos of the pouring and dripping of the toffee sauce (they were so much fun). There are still lots of pictures in this post, cos we loved the look of the cake and took tons of pictures that were very hard to narrow down! #bloggerproblems

DSC_7089 copy



  1. Suzanne 6th November 2018 at 4:37 pm - Reply

    I have just made this and the drip is all wrong. It wouldn’t thicken up whilst in the pan and its only a light caramel colour compared to the lovely dark caramel colour on your pictures. Do you have any idea what I might have done wrong?

    • bakingamess 6th November 2018 at 9:43 pm - Reply

      Hi Suzanne, sorry to hear you’re having toffee issues! What sugar did you use for your sauce? We usually opt for dark brown with this recipe to get that lovely toffee flavour.

      • Suzanne 7th November 2018 at 12:41 pm - Reply

        The recipe just says brown sugar so i used light brown sugar. I will try dark brown sugar next time. Thanks

  2. Helen Hunt 31st October 2018 at 1:19 pm - Reply

    Could you please advise me what size cake tins you used? And also I am going to hopefully be making this cake for a 40th Birthday cake and the birthday girl is gluten free. Any tips on using gluten free flour for this bake? Thank you

    • bakingamess 6th November 2018 at 9:41 pm - Reply

      Hi Helen, we used 8 inch tins for the sponge. We’ve never actually tried gluten free flour with this cake, but usually we tend to use a mixture of rice flour and ground almonds.

  3. Stephanie Lewis 19th January 2018 at 11:00 pm - Reply

    I’m looking forward to trying this. Just to check, regarding point three for the cake bit, what does this mean “In your stand mixer, whisk together the sugar & eggs will paler ” – I’m not sure what paler means.

    Also, at what point do you add the vanilla extract and mixed spice?

    Thanks 🙂

    • @bakingamess 21st January 2018 at 9:20 pm - Reply

      Hi Stephanie! Oops! That one was a typo, it was supposed to say till paler, just meaning when you beat them together they’ll get paler in colour after a while, hope that makes sense to you now!! We add the vanilla with the wet ingredients like the golden syrup and then the mixed spice along with the flour.

  4. […] huge fans of the traditional fruit cake. We chose to do a christmassy twist on our sticky toffee pudding cake using a hint of orange & cinnamon, covered in a brown sugar […]

Leave a Reply

%d bloggers like this: