Name: Easy Sticky Toffee Cake.
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 16
Cuisine: British
Ingredients: 8 oz or 225 g cooking dates, stoned and chopped small; 3/4 Cup or 175 ml boiling water; 1 tsp vanilla extract; 1 & 1/2 Cups or 175 g Self-raising Flour; 1 tsp bicarbonate of soda; 2 large, fresh eggs, lightly beaten; 1/3 Cup or 85 g butter , softened; 2/3 Cup or 140 g demerara (brown) sugar; 2 tbsp black treacle / Molasses; 1/2 Cup or 100 ml milk

An easy recipe for sticky toffee cake, using dates, makes for a soft and fluffy, light textured cake. Serve warm with custard, ice cream or toffee sauce.

Easy Sticky Toffee Cake. An easy recipe for sticky toffee cake, using dates, makes for a soft and fluffy, light textured cake. Serve warm with custard, ice cream or toffee sauce.

Sticky Toffee Cake or pudding as it is often called is a very popular British dessert, often found on pub menus. It's usually served warm with a rich toffee sauce and a scoop of ice cream.

Traditionally, it's steamed but for this recipe, we've made it really easy and baked this cake using a square 8-inch cake pan.

The ingredients are a mixture of brown sugar, (we used demerara, but you can also use muscovado or dark brown sugar), treacle, or molasses, eggs, flour, butter, and dates. The dates give the cake an added sweetness and 'sticky' texture, which makes this cake take on a unique flavor and texture.

Whilst sticky, it's also light and fluffy because we've creamed the butter and sugar until fluffy and gently folded in the flour to incorporate as much air as possible.

It's a delicious cake and great served for any occasion. You don't add a frosting to this cake, as already mentioned, it's traditionally served with toffee sauce or custard or ice cream, so frosting would be just too much!

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Please enjoy!

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9) Easy Sticky Toffee Cake.

10) Easy Cake recipes

Prep Time

20 minutes

Cook Time

45 minutes

Serves

Equipment

8" x 8" baking pan (20cm x 20cm)

Ingredients

8 oz or 225 g cooking dates, stoned and chopped small
¾ Cup or 175 ml boiling water
1 teaspoon vanilla extract
1 & ½ Cups or 175 g Self-raising Flour
1 teaspoon bicarbonate of soda
2 large, fresh eggs, lightly beaten
⅓ Cup or 85 g butter , softened
⅔ Cup or 140 g demerara (brown) sugar
2 tablespoon black treacle / Molasses
½ Cup or 100 ml milk

Instructions

Preheat oven to 325 F / 160 C / Gas 3
Grease and line an 8-inch square baking pan.

2. Put the chopped dates into a large bowl, add the boiling water, and leave for 20 minutes. Once soft, add the vanilla extract.

Sieve the flour and bicarbonate of soda into a separate bowl.

In another bowl, cream the butter and sugar together until light and creamy, the sugar may not dissolve, but don't worry.

Slowly add the beaten eggs, mixing really well in between, then add the treacle and beat well.

Easy Sticky Toffee Cake, creaming batter

Using a metal spoon fold in one half of the flour, then stir in one half of the milk. Repeat until all the flour and milk is used up.

Add the chopped dates (including any liquid in the bowl) and stir gently. The cake mixture will be a thick batter.

Transfer the cake batter to your lined baking pan.

Place in your preheated oven and bake for 45-50 minutes until cooked in the centre.

Once ready, remove from the oven and leave to cool in the tins for 10 minutes before turning out and slicing.

Easy Sticky Toffee Cake, on cooling rack

Serve with custard or ice cream or Toffee sauce(follow only the sauce ingredients in this recipe)

Storage

Store for up to one week in an air tight container at room temperature or freeze in a sealed container for up to 3 months.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Yield: 16

Easy Sticky Toffee Cake.

An easy recipe for sticky toffee cake, using dates, makes for a soft and fluffy, light textured cake. Serve warm with custard, ice cream or toffee sauce.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Ingredients

8 oz or 225 g cooking dates, stoned and chopped small
¾ Cup or 175 ml boiling water
1 teaspoon vanilla extract
1 & ½ Cups or 175 g Self-raising Flour
1 teaspoon bicarbonate of soda
2 large, fresh eggs, lightly beaten
⅓ Cup or 85 g butter , softened
⅔ Cup or 140 g demerara (brown) sugar
2 tablespoon black treacle / Molasses
½ Cup or 100 ml milk

Instructions

Preheat oven to 325 F / 160 C / Gas 3
Grease and line an 8-inch square baking pan.
Put the chopped dates into a large bowl, add the boiling water, and leave for 20 minutes. Once soft, add the vanilla extract.
Sieve the flour and bicarbonate of soda into a separate bowl.
In another bowl, cream the butter and sugar together until light and creamy, the sugar may not dissolve, but don't worry.
Slowly add the beaten eggs, mixing really well in between, then add the treacle and beat well.
Using a metal spoon fold in one half of the flour, then stir in one half of the milk. Repeat until all the flour and milk is used up.
Add the chopped dates (including any liquid in the bowl) and stir gently. The cake mixture will be a thick batter.
Transfer the cake batter to your lined baking pan.
Place in your preheated oven and bake for 45-50 minutes until cooked in the centre.
Once ready, remove from the oven and leave to cool in the tins for 10 minutes before turning out and slicing.

Serve with custard or ice cream.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 257mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 2g

Nutrition information isn’t always accurate