Spiced sticky toffee sandwich cake

Name: Spiced sticky toffee sandwich cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 280 g unsalted butter, softened, plus extra for greasing; 300 g medjool dates, pitted; ½ tsp ground cinnamon; ½ tsp mixed spice; 1 tsp bicarbonate of soda; 225 g light brown soft sugar; 4 large eggs; 325 g self-raising flour; ½ tbsp vanilla extract; 6 tbsp dulce de leche; 60 g soft cheese; 200 g icing sugar, sifted

This indulgent cake is delightfully rich and luxurious in flavour. With all the flavours of a classic sticky toffee pudding, in a light and fluffy sponge, held together with a thick and sweet dulce de leche filled frosting.

4 out of 5 stars(1) Rate this recipe

Serves12
CourseCake
Prepare30 mins
Cook45 mins
Total time1 hr 15 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

280g unsalted butter, softened, plus extra for greasing
300g medjool dates, pitted
½ tsp ground cinnamon
½ tsp mixed spice
1 tsp bicarbonate of soda
225g light brown soft sugar
4 large eggs
325g self-raising flour
½ tbsp vanilla extract
6 tbsp dulce de leche
60g soft cheese
200g icing sugar, sifted

Method

Preheat the oven to 180˚C, gas mark 4. Boil the kettle. Grease and line the bases of 2 x 20cm loose-based cake tins. Put the dates in a heatproof bowl. Stir in the cinnamon, mixed spice, bicarbonate of soda and a pinch of sea salt, then cover with 200ml just-boiled water and set aside for 5 minutes.
Pour the softened dates and water into a blender (or use a stick blender) and whizz to a smooth purée, adding a couple of extra tablespoons of water if needed. In a large mixing bowl, use electric beaters (or a freestanding mixer) to beat together 180g butter with the light brown soft sugar, until pale and creamy. Beat in the eggs one at a time, then stir in the flour, vanilla and puréed dates. When smooth, divide the mixture between the tins and bake for 35-45 minutes, until a skewer inserted comes out clean.
Leave the cakes in the tins for 10 minutes, then turn out dome-side up onto a cooling rack. Spread the top of one of the warm cakes with 2 tbsp dulce de leche – this will be the top cake – then let them cool completely.
Once cooled, make the filling. Use electric beaters to beat the remaining 100g butter with the soft cheese and icing sugar for 3-4 minutes, until you have a smooth and creamy buttercream. Mix in 2 tbsp dulce de leche. Put the untopped cake on a board or stand and spread over the buttercream. Drizzle or dollop over the remaining 2 tbsp dulce de leche, swirling it around so it drizzles down the side a little too, then top with the other cake.