Sticky Toffee Cake Recipe

Sticky toffee squares

  • makes 16 squares
  • Easy

The best traybake with a double layer of caramel heaven. Use dulce de leche if you have it for this easy teatime treat. Bake it with one layer of rich caramel, then use it to ice the cake to finish. Everyone will love this.



  • dulche de leche or ready-made caramel 4 tbsp
  • butter 175g, softened
  • light muscovado sugar 150g
  • self-raising flour 175g
  • baking powder ½ tsp
  • ground almonds 2 tbsp
  • eggs 3


  • butter 150g, soft
  • golden icing sugar 200g
  • dulce de leche or caramel 4 tbsp
  • salt flakes a large pinch


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Spread the dulche de leche into the base of a 23cm square tin lined with baking paper. Beat the butter and sugar together until soft, sift the flour and baking powder together and stir in the almonds. Beat the flour mixture into the sugar and butter in 3 batches, adding an egg each time. Beat the mixture until smooth and then spoon it into the tin and level the top. Bake for 30 minutes or until a skewer comes out cleanly. Cool for 5 minutes and then invert the cake onto a rack and peel off the paper, don’t worry if a little caramel sticks to the paper, scrape it off and add to the top of the cake.

  • Step 2

    To make the icing, beat the butter until it’s very soft and then begin to beat in the icing sugar. When half of it has been incorporated, beat in the dulche de leche, the remaining icing sugar and the salt. Add a drop of milk if the icing is stiff, it needs to be light enough to spread easily. Ice the top of the cake and cut it into 16 neat squares.

Discover more caramel baking ideas here...

Sticky Toffee Cake Recipe

Nutritional Information

  • Kcals 439
  • Fat 26g
  • Carbs 47.4g
  • Fibre 0.6g
  • Protein 4.3g
  • Salt 0.7g