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This sticky toffee traybake transforms the classic British pudding into an irresistible sheet cake format, combining a date-filled sponge with luscious caramel buttercream. It's the perfect balance of nostalgic comfort and impressive presentation that will have everyone asking for seconds.
I first created this recipe during a rainy autumn weekend when I wanted something special but simpler than individual puddings. The combination of the moist date sponge with that cloud-like caramel frosting quickly made it a signature dessert for family gatherings.
Ingredients
- Dates: the heart of any sticky toffee recipe providing natural sweetness and moisture
- Treacle: essential for that distinctive deep caramel flavor traditional to British baking
- Dark brown sugar: creates that signature toffee flavor and keeps the cake incredibly moist
- Ground cinnamon and ginger: warming spices that complement the rich caramel notes beautifully
- Bicarbonate of soda: activates with the hot water and dates to create a light textured cake
- Pecans: add wonderful texture and nutty flavor that pairs perfectly with caramel
- Carnation caramel: a shortcut ingredient that delivers reliable results for the buttercream
Step-by-Step Instructions
- Soak the Dates:
- Begin by allowing your dates to soften in hot water with bicarbonate of soda for at least 10 minutes. This crucial step breaks down the dates and creates that signature sticky texture. Do not rush this process as properly softened dates create the distinctive moist crumb.
- Prepare the Batter:
- Cream your butter and sugar until truly light and fluffy about 3-4 minutes on high speed. The mixture should be noticeably paler than when you started. This incorporates air for a lighter texture despite the dense ingredients.
- Incorporate the Date Mixture:
- After adding your eggs and vanilla blend in the date mixture and treacle. The batter will look slightly curdled but this is completely normal. The moisture from the dates transforms during baking into that signature sticky quality.
- Add Dry Ingredients:
- Fold in your flour spices and nuts with a gentle hand. Overmixing at this stage will develop gluten and result in a tougher cake. Stop mixing as soon as no flour pockets remain visible.
- Bake to Perfection:
- Transfer to your lined tin and bake until a toothpick comes out clean. The middle should spring back slightly when pressed but still feel somewhat dense compared to regular cake. Cool completely before frosting.
- Create Caramelized Pecans:
- Make these while the cake cools. Work quickly once your sugar mixture is ready as it hardens fast. Separate the nuts immediately on parchment to prevent a pecan cluster that is impossible to break apart later.
- Whip the Buttercream:
- Spend a full 5 minutes beating the butter alone before adding sugar. This creates an ultralight base for your frosting. Adding the caramel transforms it into a silky smooth topping that perfectly complements the rich cake.
- Assemble with Style:
- Spread your buttercream generously on the completely cooled cake. Create decorative swirls with a palette knife for visual interest before adding the finishing touches of caramel drizzle caramelized pecans and fudge pieces.
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The blended dates are what makes this cake so incredibly moist and distinctive. I discovered this technique years ago and it revolutionized my sticky toffee baking. Unlike chopped dates which provide pockets of sweetness the blended date mixture infuses the entire cake with that characteristic sticky toffee flavor and keeps it moist for days.
Make-Ahead and Storage
This traybake actually improves with a day of rest as the flavors meld together beautifully. Store it in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm you might want to refrigerate the cake due to the buttercream but allow it to come to room temperature before serving for the best texture and flavor experience.
Smart Substitutions
No treacle? Golden syrup makes an excellent substitute though the flavor will be slightly lighter. Molasses works too but use slightly less as it has a stronger flavor profile. For the caramel sauce store bought is convenient but homemade is wonderful if you have the time simply boil together equal parts cream and sugar until golden and thickened. If pecans aren't your preference walnuts or even hazelnuts would work beautifully in this recipe.
Serving Suggestions
While this cake is absolutely perfect on its own consider warming individual slices for 15 seconds in the microwave and serving with a scoop of vanilla ice cream for an elevated dessert experience. For afternoon tea smaller square portions are ideal alongside a cup of strong breakfast tea the bitter notes in the tea perfectly balance the cake's sweetness. If serving for a special occasion consider decorating with edible gold leaf for a truly spectacular presentation.
The History Behind the Cake
Sticky toffee pudding first appeared in British cuisine in the mid-20th century and has since become a beloved classic. This traybake version modernizes the traditional steamed pudding format while maintaining its essential character. The addition of buttercream is an innovation that bridges the gap between traditional pudding and celebration cake making it perfect for modern entertaining while honoring its comfort food roots.
Frequently Asked Questions
- → Can I make this cake without nuts?
Yes, simply omit the nuts if you prefer or have allergies. The cake will still be delicious.
- → What can I use instead of treacle?
If you don't have treacle, golden syrup can be an excellent substitute while maintaining flavor.
- → Do I have to use a food processor for the dates?
A food processor is recommended for a smooth texture but you can also mash them thoroughly with a fork or potato masher.
- → How do I store this cake?
Store it in an airtight container at room temperature. It stays fresh for up to 3 days.
- → Can I make my own caramel instead of shop-bought?
Yes! Homemade caramel works wonderfully if you prefer to make it from scratch rather than use store-bought options.
- → What size tin should I use?
A 9x9 inch tin is ideal, but a slightly larger one can work as well.
- → Can I freeze the cake?
Yes, you can freeze the cake (without buttercream) for up to 2 months. Just wrap it tightly in cling film and a layer of foil.