Hello guys! Sticky Toffee Traybake today! A rich toffee like sponge topped with a silky caramel buttercream, fudge pieces and caramlised pecans! Sticky toffee HEAVEN! The ultimate sticky toffee pudding style traybake cake perfect for any occasion.
I used shop bought caramel in this recipe to speed things up as there was a few elements. I am obsessed with the carnation caramel, I use it for all my bakes. Feel free to make your own caramel for this recipe if you like either. I left the recipe for caramelised pecans below but this is completely optional, same with the pecans in the sponge. I decorated mine with mini fudge pieces too, I get these in Aldi. You can decorate this traybake whatever way you like.
Please don’t get afraid with the dates being in the cake you don’t notice them at all. They just make the cake extra delicious and more similar to a sticky toffee pudding. If you can’t find treacle in the shop you could use golden syrup instead. The treacle gives this traybake such a deep and delicious flavour. So please try use it if you can, it just ads a whole different dimension to this sponge. Basically a sticky toffee pudding in a cake form.
You can see I cut my traybake into 9 pieces, this was only for the photo. You should get about 12-16 pieces from this cake. Thats if you can control yourself! This is so delicious you might want more than one piece!
If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this! Also, check out my facebook group ”Gills Bakes and Cakes <3”
Sticky Toffee Traybake Cake
Equipment
- 9×9 tin
- Bowls
- Spatula
- Baking paper
- Electric whisk
- Palette knife
- Medium pot
Ingredients
Cake
- 200 grams Dates
- 1 tsp Bicarbonate Soda
- 170 ml Hot water
- 65 grams Treacle
- 250 grams Self raising Flour
- 115 grams Unsalted butter
- 200 grams Dark brown sugar
- 3 small eggs or 2 large
- 1 tsp Vanilla Extract
- ½ tsp Salt
- ½ tsp Ground Cinnamon
- ½ tsp Ground Ginger
- 75 grams Chopped pecans
Buttercream
- 150 grams Unsalted butter
- 300 grams Icning sugar
- 1 tsp Vanilla Extract
- 4 tbsp Caramel (Plus extra for drizzle) I used pre-made carnation caramel
Caramlised Pecans
- 100 grams Pecans
- 60 grams Light brown sugar
- ¼ tsp Cinnamon
- 30 grams Maple syrup
Instructions
Cake
- Preheat your oven to 180C/ 160C Fan. Grease and line a 9×9 square tray (Or the closest you have, don't go smaller, only bigger)
- Add your dates,bicarbonate soda and hot water to a bowl and leave to soak for 10-15 minutes then blend it in a food processor. Set aside. ( Keep the water in it)
- In a mixing bowl, Cream butter and sugar together till pale and fluffy. Whisk in your Vanilla.
- Mix in eggs one at a time until combined.
- Whisk in your blended date mix and treacle.
- Fold through your flour, salt, spices and chopped pecans.
- Add your mix into your lined baking tray and smooth down till flat. Bake for 35-45 minutes or until a toothpick comes out clean.
- Leave to cool completely.
Caramlised Pecans
- Add your sugar and maple syrup to a pan on a medium heat.
- Once the sugar as dissolved boil for about 1 minute then remove from the heat.
- Mix in your nuts then remove them onto a parchment lined tray to completely cool. Make sure to separate the nuts on the tray.
Buttercream
- Place soft butter into a mixing bowl. Using an electric hand whisk, whip up until very pale and fluffy. This will take about 5 minutes.
- Add icing sugar in 3 separate batches until incorporated well.
- Add in the vanilla and caramel and mix till silky. Add in how much caramel you like, I used about 4 tablespoons.
- Add in a pinch of salt if you like.
Assembly
- Remove your cake from your tin and put it on a serving dish.
- Using a spatula, add your buttercream on top of your cake a smooth out. I used a palette knife to do this.
- Drizzle with some extra caramel then top with your delicious caramelised pecans. I also decorated with some mini fudge pieces too!
- Cut into servings and enjoy! This can be cut into 12-16 generous servings. I cut mine into 9 just for the photo.
Notes
- This cake will last 3+ days in an airtight container at room temp.
- Feel free to make your own caramel instead of buying shop bought. There are a good few elements so shop bought is a quick option.
- If you don’t want to add nuts that is fine.
- Decorate with anything you like.
- If you can’t get treacle you can use golden syrup instead.
- I use these heat proof spatulas*- High-Heat Silicone Spatula
- This is the induction hob I used*- Induction Hob
- I use these food scales *- Salter Digital Scales
- Stainless steel prep bowls*- Steel Mixing Bowls
- This is the food processor I used*-NUTRiBULLET
- This is the 9inch tin I used*- Deep Cake Tin
Nutrition
If you make this recipe I would love for you to tag me on Instagram!#gills_bakesandcakes @gills_bakesandcakes
