Go Back

Sticky Toffee Layer Cake with Salted Caramel Frosting

A decadent twist on the classic English dessert, featuring moist date sponge cake layers sandwiched with salted caramel buttercream and drizzled with homemade toffee sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, British
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Date Sponge Cake
  • 2.5 cups Medjool dates pitted and chopped
  • 1.5 cups boiling water
  • 1.5 tsp baking soda
  • 0.5 cup unsalted butter softened
  • 0.75 cup dark brown sugar packed
  • 2 eggs large
  • 1.66 cups all-purpose flour
  • 1.5 tsp baking powder
Salted Caramel Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 0.5 cup salted caramel sauce cooled, homemade or store-bought
  • 1 tsp sea salt flaky

Equipment

  • Two 8-inch round cake pans
  • Food processor or blender
  • Stand Mixer or Hand Mixer
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. Combine chopped dates, boiling water, and baking soda in a bowl. Let sit for 15 minutes, then pulse in a food processor until chunky-smooth.
  3. Cream butter and brown sugar until fluffy. Beat in eggs one at a time.
  4. Whisk flour and baking powder together. Fold into wet ingredients alternating with the date puree.
  5. Divide batter between pans. Bake 30-35 minutes until a toothpick comes out clean. Cool completely.
  6. For frosting: Whip butter until pale. Gradually add sugar. Whip in cooled caramel sauce.
  7. Frost the cooled cakes, layering them. Drizzle with extra caramel and top with cake crumbs.

Notes

Ensure the date mixture has cooled before adding to the batter to prevent scrambling the eggs. For best flavor, make the cake a day ahead.