I've given the iconic British sticky toffee pudding a delicious twist by turning it into an easy sticky toffee pudding traybake! Made with blended dates and a touch of golden syrup, then smothered in a rich and creamy toffee sauce glaze, this moist and tasty cake is perfect for sharing at get-togethers or enjoying as an indulgent teatime treat. Best of all, it's made in one pan and is so simple to make that even a child could do it!
As the name implies, this easy sticky toffee pudding traybake cake is incredibly simple to make. But it has all the flavour and texture that we love in the original sticky toffee pudding dessert - soft, rich and melt-in-the-mouth, but in a fuss-free traybake form!
The blended dates create a smooth, naturally sweet base that keeps the sponge incredibly moist, while golden syrup adds a hint of caramel depth. Once baked, the warm toffee sauce soaks gently into the top of the cake, giving it a glossy finish and a gooey, toffee richness that is utterly irresistible.
Making this traybake couldn't be easier. There's no need to cream the butter and sugar - simply blend the softened dates until smooth and beat together the eggs and sugar. Add the date mixture along with the golden syrup and melted butter, and finally stir in the flour. It takes minutes to do, and leaves you with minimal clearing up.
While the sticky toffee cake is baking, you can make the glaze by combining the ingredients in a saucepan and letting them boil for 2 or 3 minutes. Once the cake comes out of the oven, you simply pour the glaze over the top of the cake.
The hardest part is waiting for the sticky toffee traybake and glaze to cool before cutting a slice and tucking in!
On the other hand, you don't even have to wait. This sticky toffee traybake can be served fresh from the oven as a delightful dessert. For even more indulgence, you can add a scoop of ice cream, a dollop of whipped cream, or even pour on a helping of homemade vanilla custard.
I think this sticky toffee traybake is going to give my pineapple coconut cake a run for its money! That cake has long been one of my most popular recipes - it's time it got a bit of competition for top spot!
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Recipe Information
Prep time: 5 minutes (plus 15 minutes to wait for the dates to soak and soften)
Cooking time: 20 to 25 minutes
Yield: One 9.5-inch or 25 cm square cake, which you can cut into 16 squares.
Ingredients
To make this easy sticky toffee pudding traybake, you will need these ingredients:
- Dates - I normally buy dates that are ready-stoned, but if your dates have stones in them you can remove them yourself. The dates should be chopped into smallish pieces and left to soak in a cup of boiling water with a teaspoon of bicarbonate of soda for 10 to 15 minutes to soften slightly. This will make them easier to blend.
- Bicarbonate of soda - you may know this as baking soda. It is added to the dates to help them soften.
- Butter - this should be melted either in the microwave or in a saucepan on the stove and then allowed to cool slightly before being added to the cake mixture. You will also need butter for the toffee sauce.
- Eggs - large eggs, which weigh roughly 2 ounces or 57 grams.
- Dark brown sugar - give a rich caramel taste to the cake, and is also used in the sauce.
- Golden syrup - once again, adds caramel flavour. If you live in the US and can't find golden syrup in the shops there, you can use light treacle, molasses or maple syrup. Don't use corn syrup, it will be too sweet. The golden syrup is added to both the cake mixture and the toffee sauce.
- Flour - I used self-raising flour, but you could use plain or all-purpose flour and add baking powder to help the cake rise.
- Vanilla essence - for flavouring.
- Double cream - you may know this as heavy or whipping cream, and it is used for making the sauce.
**You can get the exact ingredients measurements for making this sticky toffee pudding traybake and toffee sauce on the printable recipe card at the end of this post.**
Instructions
Step 1: Chop the dates coarsely and add them to a blender or food processor. Mix the bicarbonate of soda with one cup of boiling water and pour it over the dates. Set aside to soak for 10 to 15 minutes to allow the dates to soften.
Step 2: After 15 minutes, blend the dates (along with the water) to pulverise them. The longer you blend them, the finer they will become. I like them finely chopped rather than liquified.
Step 3: Place the brown sugar and eggs into a mixing bowl and whisk them until the sugar has dissolved. I like using an electric hand-mixer, but you could use a wooden spoon too.
Step 4: Add the blended dates, melted butter, golden syrup and vanilla essence to the eggs and sugar and stir well until combined.
Step 5: Add the flour. If you are using plain flour also add 1.5 teaspoons of baking powder.
Step 6: Stir well with a spatula or wooden spoon until the flour is well combined.
Step 7: The texture should be slightly looser than a cake batter (or a thick dropping consistency) and should leave a 'line' when you draw the spatula through it.
Step 8: Pour the mixture into a 9.5-inch or 25-cm square cake pan which has been lined with baking parchment.
Step 9: Bake the cake in a preheated oven for 20 to 25 minutes or until a toothpick inserted into the centre of the cake comes out cleanly.
Step 10: While the cake is baking, make the toffee sauce by combining all the ingredients in a saucepan. Bring to the boil, stirring continuously, then allow to boil for 2 minutes, still stirring, until the mixture is thick and glossy.
Step 11: Allow the toffee sauce to cool until the cake comes out of the oven, then pour it over the cake. Leave to cool.
Step 12: You can use a fork to make wavy lines on top of the cake or leave it smooth. The toffee glaze hardens slightly when it is cold, so let it cool before attempting to decorate it with a fork.
Tips for a successful outcome
Here are my top tips to ensure your sticky toffee pudding traybake always turns out perfectly:
- Don't skip the step of soaking the dates. The bicarbonate of soda in the hot water helps to soften the dates, ensuring you don't get any hard bits in the cake.
- Don't liquidise the date - they should just be very finely chopped.
- Take the time to beat the eggs and sugar thoroughly. The sugar should be completely dissolved.
- Don't overmix the batter. Once you add the flour, stir gently until just combined. Overmixing can make the cake dense.
- Don't boil the toffee sauce for too long or it will turn into proper toffee. You want it to boil for only 2 minutes.
- Pour the sauce over the cake while the cake is still warm. This will allow the glaze to soak in slightly on top of the cake.
- Unless you are serving this hot as a dessert, allow the cake to cool before slicing. This will make it easier to cut neat slices.
Serving suggestions
Here are a few ways in which you could serve the sticky toffee pudding traybake:
- Let the cake cool completely and serve slices on a plate with a cup of tea or coffee.
- Double the ingredients for the toffee sauce. Pour half over the cake and reserve the other half to pour over warm slices of the sticky toffee pudding while it is still hot for a great dessert.
- For extra indulgence add a scoop of whipped cream or ice cream.
- Top the cake with a handful of chopped nuts, sprinkled over the toffee sauce.
- Cut the cake into smaller squares and serve as a platter with fresh berries and extra sauce for guests to pour over the cake themselves.
- The sticky toffee pudding traybake is also ideal for those times when you want to take a dessert to a potluck or a work function.
Variations
Here are a few ways in which you could vary the flavour and/or texture of the cake:
- Add a teaspoon of mixed warming spices to the cake batter. Cinnamon, nutmeg and mixed spice would be a great combination.
- Half a teaspoon of ginger powder would also work well.
- Add half a cup of chopped pecans or walnuts to the cake batter for a nutty twist.
- For a festive twist (perhaps at Christmas or Easter), add a tablespoon of cherry brandy or rum to the water in which you soak the dates.
- Add half a cup of chocolate chips to the batter and sprinkle a few chocolate chips on top of the glaze for a toffee-chocolate combo.
Equipment
I baked this sticky toffee pudding traybake in a 9.5-inch (or 25cm) metal baking dish. The metal heats up a lot faster than glass or ceramic. If you use anything other than metal, you may find you need an extra minute or two for the cake to cook completely.
You will also need a food processor or blender for pulverising the dates. I normally soak the dates in my food processor so that I don't have to wash an extra bowl.
To mix the batter, you will need a large mixing bowl.
And for the toffee sauce, you will need a small saucepan.
Storage
Because there is cream in the toffee sauce, I would recommend you store the cake in the refrigerator.
You can freeze leftovers in an air-tight freezer-safe container. Allow the cake to cool completely before freezing to prevent ice crystals from forming. Freeze for up to 3 months.
If you want to make and freeze in advance, you can bake and add the toffee sauce in a disposable aluminium container. Allow the cake to cool completely, then wrap well in foil and plastic wrap (still in the aluminium container) and freeze. Remove the wrapping and reheat from frozen at 160C/320F for 25 to 30 minutes or until heated through.
FAQ
Sticky toffee pudding is a classic British dessert made with moist sponge cake (traditionally made with dates) and served with a rich toffee sauce. It’s typically served warm as a dessert, and often paired with custard, cream, or ice cream.
Blending the dates creates a smooth, consistent batter and helps evenly distribute their natural sweetness and moisture throughout the cake. It also gives the sponge that signature sticky-toffee texture without chunks. If you have the patience (and knife skills) to chop the dates finely, then by all means do so.
Yes, it just depends on where in the world you live. For example, in countries like Australia, you might see it referred to as sticky date cake.
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📋The recipe
Easy sticky toffee pudding traybake
(Click the stars to rate this recipe)
Equipment
- 9½-inch or 25-cm square bakng dish or similar
- Food processor or blender OR
- Sharp Knife
- Large mixing bowl
- Small saucepan
- Spatual for stirring
Ingredients
Sticky toffee pudding traybake
- 7 ounces / 200 grams destoned dates coarsely chopped
- 1 cup / 240 ml boiling water
- 1 teaspoon bicarbonate of soda or baking soda
- 2 large eggs
- ⅔ cup / 130 grams dark brown sugar
- ½ cup / 113 grams butter melted and slightly cooled
- 2 tablespoons golden syrup
- 1 teaspoon vanilla essence
- 1½ cups / 210 grams self-raising flour or use plain flour with 1½ teaspoons baking powder
Toffee sauce
- ¼ cup / 50 grams dark brown sugar
- 2 ounces / 60 grams butter
- ¾ cup / 180 ml double or heavy cream
- 1 teaspoon vanilla essence
- 1 tablespoon golden syrup
Instructions
- Sticky toffee pudding traybake
- Chop the dates coarsely and add them to a blender or food processor. Mix the bicarbonate of soda with one cup of boiling water and pour it over the dates. Set aside to soak for 10 to 15 minutes to allow the dates to soften.7 ounces / 200 grams destoned dates, 1 cup / 240 ml boiling water, 1 teaspoon bicarbonate of soda or baking soda
- After 15 minutes, blend the dates (along with the water) to pulverise them. The longer you blend them, the finer they will become. I like them finely chopped rather than liquified.
- Preheat the oven to 190°C / 375°F
- Place the brown sugar and eggs into a mixing bowl and whisk them until the sugar has dissolved. I like using an electric hand-mixer, but you could use a wooden spoon too.2 large eggs, ⅔ cup / 130 grams dark brown sugar
- Add the blended dates, melted butter, golden syrup and vanilla essence to the eggs and sugar and stir well until combined.½ cup / 113 grams butter, 2 tablespoons golden syrup, 1 teaspoon vanilla essence
- Add the flour. If you are using plain flour also add 1.5 teaspoons of baking powder.1½ cups / 210 grams self-raising flour
- Stir well with a spatula or wooden spoon until the flour is well combined.
- The texture should be slightly looser than a cake batter (or a thick dropping consistency) and should leave a 'line' when you draw the spatula through it.
- Pour the mixture into a 9.5-inch or 25-cm square cake pan which has been lined with baking parchment.
- Bake the cake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the centre of the cake comes out cleanly.
Toffee sauce
- While the cake is baking, make the toffee sauce by combining all the ingredients in a saucepan. Bring to the boil, stirring continuously, then allow to boil for 2 minutes, still stirring, until the mixture is thick and glossy.¼ cup / 50 grams dark brown sugar, 2 ounces / 60 grams butter, ¾ cup / 180 ml double or heavy cream, 1 teaspoon vanilla essence, 1 tablespoon golden syrup
- Allow the toffee sauce to cool until the cake comes out of the oven, then pour it over the warm cake. Leave to cool.
- You can use a fork to make wavy lines on top of the cake or leave it smooth. The toffee glaze hardens slightly when it is cold, so let it cool before attempting to decorate it with a fork.
Notes
- Don't skip the step of soaking the dates. The bicarbonate of soda in the hot water helps to soften the dates, ensuring you don't get any hard bits in the cake.
- Don't liquidise the date - they should just be very finely chopped.
- Take the time to beat the eggs and sugar thoroughly. The sugar should be completely dissolved.
- Don't overmix the batter. Once you add the flour, stir gently until just combined. Overmixing can make the cake dense.
- Don't boil the toffee sauce for too long or it will turn into proper toffee. You want it to boil for only 2 minutes.
- Pour the sauce over the cake while the cake is still warm. This will allow the glaze to soak in slightly on top of the cake.
- Unless you are serving this hot as a dessert, allow the cake to cool before slicing. This will make it easier to cut neat slices.
- Add a teaspoon of mixed warming spices to the cake batter. Cinnamon, nutmeg and mixed spice would be a great combination.
- Half a teaspoon of ginger powder would also work well.
- Add half a cup of chopped pecans or walnuts to the cake batter for a nutty twist.
- For a festive twist (perhaps at Christmas or Easter), add a tablespoon of cherry brandy or rum to the water in which you soak the dates.
- Add half a cup of chocolate chips to the batter and sprinkle a few chocolate chips on top of the glaze for a toffee-chocolate combo.
- Because there is cream in the toffee sauce, I would recommend you store the cake in the refrigerator.
- You can freeze leftovers in an air-tight freezer-safe container. Allow the cake to cool completely before freezing to prevent ice crystals from forming. Freeze for up to 3 months.
- If you want to make and freeze in advance, you can bake and add the toffee sauce in a disposable aluminium container. Allow the cake to cool completely, then wrap well in foil and plastic wrap (still in the aluminium container) and freeze. Remove the wrapping and reheat from frozen at 160C/320F for 25 to 30 minutes or until heated through.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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