This sticky toffee loaf cake is perfect with a cup of tea, just as delicious as sticky toffee pudding. Delicious date loaf cake is filled with a swirl of sticky toffee sauce, step-by-step photos help you bake this tasty treat!
A while ago an old customer of mine, from my waitressing days, told me about a sticky toffee loaf cake sold at Costco in England. I was naturally intrigued, but I am sad to say it's taken me over a year to recipe test. Upon my initial research, there was not much information out there on the Costco version. I saw some photos of the cake, it had a sticky toffee drizzle and chunks of sweet fudge, but for me, I didn't want to bother with the fudge chunks.
I started the recipe development off of my sticky toffee pudding recipe, but since I wanted this somewhere between a cake and a quick bread I knew I need to amp up the flour. If you love British recipes, don't miss my Almond and Raspberry Bakewell tart recipe and buttery melt in your mouth Scottish shortbread!
The first test didn't go so well, I thought I had the timer on, needless to say, I didn't so the bottom and edges were burnt to black, no golden brown.
The center of the cake, however, was delicious, and the date flavor was beautiful, but it needed more of the sticky toffee flavor so my sister suggested I swirl the sticky toffee sauce inside the batter, which ended up being perfect.
I debated making some sort of frosting for the top, maybe adding powdered sugar to thicken the toffee sauce, but it didn't need it, it was perfect as is.
And so we arrive at this glorious loaf cake, reminiscent of banana bread, but sorry banana this date loaf knocked my socks off!!!
Date-Studded Loaf With Toffee Pockets
Only pantry staples needed here unless of course, you don't keep dates on hand!
- Sticky Toffee Sauce (butter, brown sugar, heavy cream) Provides rich caramel flavor and sticky texture when swirled into the batter and drizzled on the cooling cake.
- Dates Soaked in Hot Water + Baking Soda Soaking softens the dates and releases caramelized flavor. Baking soda helps break them down and boosts the loaf's tenderness.
- Cake Batter (butter, brown sugar, eggs, vanilla, flour, baking powder, salt) Creates a moist, tender loaf that supports the swirled toffee without sinking.
If you love toffee flavors then check out my toffee brittle.
Featured Review
"Amazingly light, delicious cake! I didn't have any whipping cream so substituted it with greek yoghurt and it worked just as well. Definitely a family favourite recipe!"
Julie
Soak, Swirl, Bake, Indulge
Let's start with the toffee sauce. We are going to place it inside the cake batter and on top so we need it ready now!
The sauce is hot so if you try and sneak a taste let it cool a little bit before ;)This is the sauce after about 10 minutes, you can see its thickened nicely.
The loaf cake is perfect on it's own or take a slice and toast it then put some butter on it. And if you're feeling really over the top, which I often am, pour some cream or ice cream on top of the cake
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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British-Style Sticky Toffee Loaf Cake
This Sticky Toffee Loaf Cake is a wonderful blend of spiced date flavor and gooey toffee in every bite. The loaf batter combines dates softened in hot water and baking soda with butter, sugar, and vanilla. Swirls of rich sticky toffee sauce baked into the center give it bursts of caramel sweetness. It's a comforting, elegant dessert that pairs beautifully with tea or coffee.
- Total Time: 1 hour 10 minutes
- Yield: 10 Slices 1x
Ingredients
Sticky Toffee Sauce
- 4oz (½ Cup) Unsalted Butter
- 150 grams (¾ Cup) Light Brown Sugar
- 4 Tablespoons Heavy Whipping Cream
Cake
- 200 grams Pitted Dates
- 10oz (1 ¼ Cups) Hot Water
- 2 Teaspoons Baking Soda
- 4oz (8 Tablespoons) Unsalted Butter, softened to room temp.
- 150 grams (¾ Cup) Brown Sugar
- 2 Large Eggs, at room temp
- 1 Tablespoon Pure Vanilla Extract
- 250 grams (2 Cups) All-Purpose Flour/ Plain Flour
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
Instructions
Sticky Toffee Sauce
- In a large pot add the butter and brown sugar. Whisk constantly over medium heat for 3-4 minutes. Add one tablespoon of cream at a time.
- Whisk each tablespoon of cream until its fully combined then add the next. Let the mixture come to a roaring boil for 2-3 minutes. Let the sauce sit in the pot and thicken while you prepare the rest of the cake.
Cake
- In a large heatproof bowl add the dates and hot water, let sit for 10 minutes. Prepare a 9X5 inch loaf pan and grease the whole pan, preheat the oven to 350F/180C. While the dates soak prepare the rest of the ingredients.
- In a large bowl or bowl of your stand mixer add the softened butter and sugar, mix on medium speed for 2-4 minutes, until light and fluffy. Add the eggs one at a time, making sure to combine after each addition.
- In a small bowl whisk together the flour, baking powder, and salt.
- In a food processor add the dates and liquid add baking soda and pulse 8-10 times until the mixture has broken down mostly- there will still be chunks that's what you want. Mix the vanilla into the date mixuture.
- Gently fold half of the dry ingredients into the wet mixture. Add half of the date mixture then the rest of the dry ingredients and the date mixture again. Pour half of the batter into the prepared pan then spoon 5-6 teaspoons of the sticky toffee sauce on top and use a butter knife to swirl the sauce into the batter. Top with the remaining batter and add another 5-6 teaspoons of toffee sauce and swirl again.
- Bake for 45-55 minutes, until the cake is done. Lightly press the cake in the center if it bounces back the cake is done, or press a toothpick into the center and look for no wet batter, moist crumbs are okay. Let the cake cool on a wire rack.
- After at least 30 minutes invert the cake on to a wire rack to cool completley. Reheat the remaining sticky toffee sauce just for a second to loosen it, and use the remaining sauce to drizzle on top of the cake. Store leftovers in the fridge for up to 5 days.
Equipment
Buy Now → - Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Bake
- Cuisine: British
Richard says
My daughter Maggie made this for me and wow it did not disappoint! Thank you so much!
Elizabeth Waterson says
Thanks for coming back to review the recipe Richard, Maggie sounds like a lucky girl!! I love this cake! Take care XX Liz
Julie says
Amazingly light, delicious cake! I didn't have any whipping cream so substituted it with greek yoghurt and it worked just as well. Definitely a family favourite recipe!
Lily says
Loved this!
Elizabeth Waterson says
Aww thank you so much for coming back to rate and review the recipe Lily. It truly helps me so much, thank you!! So happy to hear you enjoyed the cake, we love this one too!! XX Liz
Kat says
Made this for my boyfriend’s family who are Irish so they know good sticky toffee pudding and let me just say, THEY WERE SO IMPRESSED!! I don’t think they expected much but they all loved it and asked for the recipe. It was super easy to make as well and I’m a novice baker. Definitely will be making this again and again and again, it’s so damn good!
Elizabeth Waterson says
Yay, this is so lovely to hear Kat! I am so happy you al enjoyed the loaf cake! Thank you for coming back to rate the recipe, I truly appreciate it! XX Liz
Jasmine says
Hi, can i add walnuts to the recipe? Thank u :))
Elizabeth Waterson says
Hi Jasmine, yes I would totally think so, I would start with 1/2-3/4 of a cup of chopped walnuts! Please let me know how you get on with the recipe! Thank you!! XX Liz
Olivia says
Is there a way of converting this recipe for mini loaf cakes?
Elizabeth Waterson says
Hi Olivia, I haven't ever done this but I would think you should be able to just fine. I would *guess* if you are using mini loaf pans this size 5 ¾" x 3 ¼" x 2" I would start checking the cakes are done at 25 minutes but it may take closer to 35 I am not quite sure!! Let me know if you try it! XX Liz