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Spiced sticky toffee sandwich cake

Spiced sticky toffee sandwich cake

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

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  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Typical values per serving when made using specific products in recipe


2,410kJ/ 574kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating