• Home
  • About
    • About Olivia
    • The Pastry Diaries
    • Privacy & Disclosure
  • eBooks
  • Recipes
    • Cakes
      • Birthday Cakes
      • Bundt Cakes
      • Chocolate Cakes
      • Christmas Cakes
      • Classic Cakes
      • Drip Cakes
      • Easter Cakes
      • Fruity Cakes
      • Halloween Cakes
      • Naked Cakes
      • Thanksgiving Cakes
      • Valentine’s Cakes
      • Vanilla Cakes
    • Cookie Cups
    • Cookies
    • Frostings & Fillings
    • Holiday Desserts
  • Shop
  • Tutorials

Subscribe for the latest recipes:

Liv for Cake

Classic Cake Recipes with a Modern Twist

  • Home
  • About
    • About Olivia
    • The Pastry Diaries
    • Privacy & Disclosure
  • eBooks
  • Recipes
    • Cakes
      • Birthday Cakes
      • Bundt Cakes
      • Chocolate Cakes
      • Christmas Cakes
      • Classic Cakes
      • Drip Cakes
      • Easter Cakes
      • Fruity Cakes
      • Halloween Cakes
      • Naked Cakes
      • Thanksgiving Cakes
      • Valentine’s Cakes
      • Vanilla Cakes
    • Cookie Cups
    • Cookies
    • Frostings & Fillings
    • Holiday Desserts
  • Shop
  • Tutorials

Home Β» Cakes Β» Sticky Toffee Pudding Cake

Sticky Toffee Pudding Cake

By Olivia, 151 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.
Jump to Recipe

This Sticky Toffee Pudding Cake transforms the classic British dessert into a delicious layer cake! Date infused cake layers, vanilla buttercream, and a decadent toffee sauce.

Cake on a rustic plate

I am an excellent planner when it comes to almost everything in life… except for (apparently) baking. With baking, I am the worst.

The WORST.

I don’t understand it. I have a background in project management, and when planning trips or anything else in life I am SO on top of it. 

When it comes to baking… I just don’t know what happens. It’s like I can’t commit to an idea or something. I’m constantly changing my mind and forgetting things, and it just makes for a huge waste of time. I can’t make a decision to save my life.

Case in point: this Sticky Toffee Pudding Cake.

The Ultimate Cake Collection

Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.

Get your copy today!

Close up of the cake

It all started with my lack of a plan on how to attack this cake. I had a recipe in mind (modified from Rock Recipes) but I didn’t know how I wanted to incorporate the toffee sauce or how to decorate it.

Oh well, I knew I could get the cake layers baked up and out of the way, and worry about the rest at a later date (hah!).

I had the foresight to buy the Medjool dates, as I knew I’d be making this cake, but I didn’t think to check my stock of other stuff.

So there I am, getting out all my trusty ingredients, only to realize that my molasses had expired. *&%$. Off to the store I go (it’s a 20min round trip at best, usually longer).

So I go get what I need, get home, and start prepping everything. Somewhere in those few minutes, I realize that I want to drizzle the toffee sauce over the cake layers while they’re still hot out of the oven. Do you think I’d have had the foresight to buy heavy cream for the toffee sauce while I was at the grocery store? NooOOOoooo. Why would I do that? That would be smart and efficient and organized. Clearly, I am none of those things.

So, off I go to the store. Again.

A cake sitting on top of a table

Finally back home, I start whipping up the cake batter. It all goes smoothly except I have way too much batter for my 2″ tall pans.

UGH.

Thankfully I realized this and did not overfill my pans. They didn’t spill over, but I did have some excess. I’ve since modified the recipe, as I had to remake the entire cake anyhow (read on).

Once the cakes were out of the oven and out of their pans, I poked them all over with a bamboo skewer and slathered the hot toffee sauce onto them. I cooled them completely, wrapped them in plastic wrap, and stuck them in the freezer, since I wouldn’t be finishing the cake until the following week.

I actually freeze almost all of my cake layers before using them. I try to spread out my baking as much as possible and do stuff in batches, so I’ll often have a variety of frozen cake layers ready to go in the freezer.

Freezing the cakes works perfectly, whereas putting them in the refrigerator dries them out. Just be sure to double wrap them in plastic wrap before freezing.

So, fast forward to the following week — aka, decorating and photos. I could not, for the life of me, decide how I wanted to decorate this cake. I need to be better about planning this stuff up front, because winging it on the day really isn’t working for me.

No joke that I spent 4 hours decorating and re-decorating this cake. It’s ridiculous.

I did 4 versions one day, hated them all, and just stuck the cake into the fridge in order to try version 5 the next day.

Here are some crappy pics of the crappy 4 initial versions.

Versions 1-4

versions 1-4

Before attempting version 5, I made more toffee sauce, since I had run out from all of the previous failed decorating attempts.

So, the next day comes along and it’s another disaster. Maybe this cake was not meant to be.

Something was off in my toffee sauce — it was WAY too thin, and no amount of fridge/freezer time was thickening it. I was so over this cake by this point, so I just went with it and took pics, hating the cake through and through the entire time.

Here’s a shot of version 5, which was just as disappointing as the initial 4.

Version 5

version 5

Unfortunately (for me) the pics just did not turn out.

Maybe it was self-sabotage because I hated the cake anyhow, I don’t know. All the pics were dull and blurry. I thought I could edit them to be ok, but it wasn’t working.

After a good week of mulling it over, I decided to redo the cake entirely. I tweaked the recipe a bit too since the first one made a bit too much batter. The layers baked up much prettier in the second version.

Version 6

A cross section of a cake sitting on top of a table.

I think my biggest struggle with this whole Sticky Toffee Pudding Cake, and what ultimately caused all the issues, was deciding on the approach to take with the frosting.

Frosting isn’t traditional in sticky toffee pudding. It’s cake and toffee syrup, sometimes with ice cream or whipped cream on the side. So I didn’t want this cake to be frosting heavy, but I also didn’t want it to look too much like my Caramel Apple Cake.

It needed the toffee drizzle though since that’s a main component of sticky toffee pudding! Ugh. Finally, I settled on a semi-naked cake with toffee drizzle. It is what it is, and really all that matters, in the end, is how it tastes, right?

So, version 6 (the final version) of this cake was better and good enough. I don’t love that it looks so much like my Caramel Apple Cake and that it’s another drip cake, but I think this style just worked best for a Sticky Toffee Pudding Cake.

A cake sitting on top of a wooden table

What is Sticky Toffee Pudding?

Well, I’ve rambled (ranted) on for an eternity, and we haven’t even talked about what Sticky Toffee Pudding is! If you’ve never tried it before, then trust me that you need it in your life, because it is SO delicious!

Sticky Toffee Pudding is a British dessert consisting of a cake made with dates and drizzled with toffee sauce.

When I first saw it on the menu at a restaurant I thought it was going to be a bread pudding-type dish. It’s NOT. I am not a bread pudding fan. Soggy bread is one of the grossest things to me. I just can’t deal with the texture. As such, I avoided sticky toffee pudding for a good chunk of my life and totally missed out!!

I think this Sticky Toffee Pudding Cake does the original justice. My taste testers have loved it, and I’ve had at least one British friend say it was amazing. That’s all the validation I need, and it certainly makes the struggles with this cake worthwhile.

If you are a Sticky Toffee Pudding fan, I hope you will love this cake as much as I do!

A piece of chocolate cake on a plate with a fork

Tips for this Sticky Toffee Pudding Cake:

  • The recipe as-is will also work in two 8″ pans. For three 8β€³ pans, 1.5x the recipe.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
  • The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
  • The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
  • I used a generous amount of toffee sauce on the layers, so the cake is extra moist. You can use as much or as little as you want.
  • The baking soda helps to soften the dates so they are easier to mash. Don’t drain the dates before mashing.
  • If you make your toffee sauce in advance and refrigerate it (I did), you’ll need to warm it up again the next day as it might separate a bit. Be sure to let it cool and thicken before drizzling on the top of the cake.
  • If you like this Sticky Toffee Pudding Cake, be sure to check out my other holiday cakes! Eggnog Cake, Gingerbread Cake, Pecan Pie Cake, Ferrero Rocher Cake.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • Learn how to keep your cakes moist using Simple Syrup.
  • To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
 

Cake on a rustic plate.
Print Pin Rate
5 from 28 votes

Sticky Toffee Pudding Cake

This Sticky Toffee Pudding Cake transforms the classic British dessert into a delicious layer cake! Date infused cake layers, vanilla buttercream, and a decadent toffee sauce.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 12
Calories 748kcal
Author Olivia

Ingredients

Dates:

  • 10 oz pitted medjool dates chopped (about 18 whole dates)
  • 1 3/4 cup water
  • 3/4 tsp baking soda

Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup unsalted butter room temperature
  • 1 1/4 cup dark brown sugar packed, I used demerara
  • 2 large eggs room temperature
  • 4 Tbsp fancy molasses not blackstrap
  • 2 tsp vanilla

Toffee Sauce:

  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/2 cup dark brown sugar packed, I used demerara
  • 1 Tbsp fancy molasses
  • 2 tsp vanilla

Vanilla Swiss Meringue Buttercream:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter room temperature
  • 1 tsp vanilla
US Customary - Metric

Instructions

Dates:

  • Place dates and water into a medium saucepan. Bring to a boil over med heat and simmer for a couple minutes. Remove from heat and whisk in baking soda. Let sit while making the cake batter. Mash before using in cake.

Cake:

  • Preheat oven to 350F and grease & flour three 6" cake pans.
  • In a medium bowl, whisk together flour and baking powder. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high (approx. 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add molasses and vanilla. Beat until combined.
  • Add flour mixture in 3 batches then add in the hot mashed dates. Beat until combined.
  • Divide batter evenly between prepared pans and bake until the cakes spring back when touched and a toothpick inserted into the center comes out mostly clean (approx. 40-45 mins). Make Toffee Sauce while cakes are baking.
  • Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.

Toffee Sauce:

  • Combine all ingredients in a medium saucepan and bring to a boil while whisking occasionally. Simmer for 2 minutes.

Vanilla Swiss Meringue Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  • Add vanilla and whip until smooth.

Assembly:

  • Trim the tops so that they are flat and so that the top crust of the cake is removed. 
  • Poke holes into the cakes using a bamboo skewer (or something similar in size). Spoon 2-3 Tbsp of the warm toffee sauce onto each of the cake layers. Spread evenly. Cool completely.
  • Place one layer of cake onto a serving plate or cake stand. Top with 2/3 cup buttercream and spread evenly. Repeat with remaining layers. 
  • Do a thin coat of frosting all over the cake. Using a large icing scraper, scrape and smooth the frosting on the sides of the cake so that some of the cake starts to show through. Smooth the top with an offset spatula.
  • Chill cake for 30mins. 
  • Warm up the toffee sauce if necessary until it is pourable but not too thin and not warm.
  • Using a small spoon, place dollops of toffee sauce around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more toffee sauce and spread evenly with an offset spatula.

Recipes You May Like

  • A bundt cake on a white cake stand sitting on top of a wooden table.
    Rum & Eggnog Bundt Cake
  • A cake with fruit on top of a table
    Cranberry Orange Cake
  • Pumpkin Cake with Candied Pecans
  • This spiderweb cake is perfect for Halloween! A rich black cocoa cake with an orange flavoured buttercream. | livforcake.com
    Spiderweb Cake

Notes

* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
Cake recipe adapted from Rock Recipes.
Calories: 748kcalCarbohydrates: 89gProtein: 5gFat: 43gSaturated Fat: 26gCholesterol: 146mgSodium: 133mgPotassium: 479mgFiber: 2gSugar: 70gVitamin A: 1410IUCalcium: 122mgIron: 2mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
Originally published on Nov 12, 2017

This Sticky Toffee Pudding Cake photo collage.

Learn How to Bake the Perfect Cake!

Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!

Get your copy today!

Hungry for more?

Join our Baking community on Facebook!
Follow Liv for Cake on Facebook, Instagram, Pinterest, and Twitter
Or sign up to get free recipes by email!

Subscribe for the latest recipes

November 12, 2020

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Meredith says

    February 24, 2021 at 12:34 PM

    How deep are the tins you have used? I’d like to use 2 x 6″ tins that are 4″ deep (so I can halve each sponge for 4 layers). Shall I alter quantities for this? Your sponges look lovely and thick so I am wondering if you have used 3 deep tins. Can’t wait to try this recipe!

    Reply
    • Olivia says

      February 25, 2021 at 9:24 AM

      Hi Meredith! Mine are 2″ deep and the cakes baked right to the top. I think the recipe should work as-is in your pans but the baking time will be longer. If you want to increase the recipe slightly you can do so by adjusting the Servings. I’ve never baked a 4″ tall cake though and worry the sides would dry out before the center was baked.

      Reply
  2. Pooja says

    January 21, 2021 at 4:14 AM

    Hi, really looking forward to making this cake for my best friend’s 30th! I’ll be making the cake ahead of time and freezing the layers. Do I infuse the layers with the toffee before freezing or when assembling the cake? Thank you!!

    Reply
    • Olivia says

      January 22, 2021 at 2:40 PM

      Hi Pooja! I would do it once assembling the cake.

      Reply
      • Pooja says

        January 24, 2021 at 6:36 AM

        Thank you! Can’t wait to see how it turns out πŸ™‚

        Reply
  3. Laura says

    January 15, 2021 at 1:26 AM

    5 stars
    Hi, I’m based in the UK and this is one of my favourite puddings so was really excited to make this cake. It was absolutely delicious and made everyone forget about their January diets! I love all your hints and tips they are so helpful and I can’t wait to try another one of your recipes!

    Reply
    • Olivia says

      January 15, 2021 at 4:00 PM

      Hi Laura! I am so happy everyone loved it. Thanks for the wonderful feedback!

      Reply
  4. donna mcculloch says

    December 28, 2020 at 8:28 AM

    I made this for the family. If you love sticky toffee pudding you will love this cake. It was beyond amazing. Soooo good. Thanks Olivia for this recipe. It also freezes perfectly.

    Reply
    • Olivia says

      December 28, 2020 at 9:13 AM

      Hi Donna! So happy you guys loved this one. It’s a favourite around here πŸ™‚

      Reply
  5. Victoria says

    December 24, 2020 at 7:32 PM

    5 stars
    AMAZING!!! It turned out wonderful and impressed my whole family. Also, you should know I’m vegan; earth balance butter and bob’s red mill egg replacer still yielded a beautiful cake. The frosting was delicious too; I used aquafaba and more earth balance butter. Soy heavy cream was in the toffee sauce. For anyone else checking out this recipe and wants to know if it can be egg or dairy free- it definitely can!! Overall, I’m ecstatic with how this recipe turned out.

    Reply
    • Olivia says

      December 26, 2020 at 9:44 AM

      Hi Victoria! I am so happy you loved it and thanks so much for your vegan tips! Hugely helpful.

      Reply
  6. Gail Harris says

    December 24, 2020 at 4:59 PM

    5 stars
    This is the second time I have made this cake and gosh it’s beautiful!

    Reply
    • Olivia says

      December 26, 2020 at 9:42 AM

      Hi Gail! So happy you love it πŸ™‚

      Reply
  7. Barbara Pierson says

    December 24, 2020 at 9:32 AM

    5 stars
    This was The Best Sticky Toffee Pudding Cake I have ever had. This recipe is perfect and the frosting? Wow. You are truly gifted. I’ve had the pleasure of eating STP for 22 years as an international flight attendant. I tried for years to convert a British recipe to American standards and I could never get the measurement correct. I will be taking this to friends for Christmas Eve. It’s also my son’s favorite cake. It was years before I let him know it was made with Dates. My Dates were measly so I tossed in more to make it richer. Everything about your recipe was perfect. I truly appreciated all the hints too. Thank you, thank you, thank you!

    Reply
    • Olivia says

      December 24, 2020 at 9:45 AM

      Hi Barbara! Thanks so much for the amazing feedback. I am so happy you loved it, I hope everyone else does too! Have a wonderful holiday season πŸ™‚

      Reply
  8. Rhea says

    December 23, 2020 at 1:24 PM

    Hiya!

    I’m making this for Christmas and was just wondering if the dates have to be medjool? I already have a different variety of dates in our cupboard but didn’t want to mess the whole recipe up!

    Thank you πŸ™‚

    Reply
    • Olivia says

      December 23, 2020 at 3:42 PM

      Hi Rhea! I think most dates should work. It will affect the flavour slightly but I don’t think it would be detrimental. Let me know what you try and how it turns out!

      Reply
  9. Asia says

    December 23, 2020 at 6:42 AM

    hi πŸ™‚ this cake looks amazing! i want to make it for the Russian new-year
    problem is that we dont have here molasses… what can i use instead? can i use honey?

    Reply
    • Olivia says

      December 23, 2020 at 9:14 AM

      Hi Asia! Honey won’t give it the same flavour but you can use that if that’s all you have. Do you have treacle available where you are? That’s a perfect substitute!

      Reply
  10. Victoria says

    December 21, 2020 at 1:30 PM

    Hello! I’m making this on Christmas Eve. Should the dates be mashed in the water or should they be drained? Thanks.

    Reply
    • Olivia says

      December 21, 2020 at 2:46 PM

      Hi Victoria! Don’t drain them. Just mash them in the liquid. I hope you like it!

      Reply
  11. Beatrice Anderson says

    November 25, 2020 at 7:24 AM

    5 stars
    First off, I want to say thank you for this heavenly recipe. I have made this cake twice now and each time it has been absolute perfection – my friends and family now BEG me to make it for their bdays every year.

    I usually make it in 2 8″ pans but this year I only have 9″ pans… any recommendations on cooking time / temp? Or things I need to look out for?

    Making this for thanksgiving tomorrow and worried about it turning out wrong D:

    Reply
    • Olivia says

      November 25, 2020 at 9:48 AM

      Hi Beatrice! I am so happy you love this one! Baking temperature would stay the same but time will be shorter as the layers will be thinner in 9″ pans (assuming you don’t adjust the recipe). Alternatively, you could 1.25x the recipe (change the Servings to 15) for two 9″ pans and the baking time should be somewhat similar. Let me know how it turns out!

      Reply
  12. Michele says

    November 19, 2020 at 12:29 PM

    5 stars
    I’m making this for my best friends birthday. I’ve done all the steps just have to assemble. It smells amazing! The toffee sauce is on the layers and getting all soaked up. I can’t wait to frost it and mostly share it. Thank you for the awesome recipe.

    Reply
    • Olivia says

      November 19, 2020 at 5:30 PM

      Hi Michele! Yay! I hope you both love it πŸ™‚

      Reply
  13. Dyanne says

    November 18, 2020 at 11:53 AM

    5 stars
    This is one of my favorite Liv recipes!!! Perfect holiday cake

    Reply
    • Olivia says

      November 18, 2020 at 2:58 PM

      Thanks so much Dyanne! I’m so happy you love it πŸ™‚

      Reply
  14. Thomas says

    November 14, 2020 at 3:03 PM

    I’m in the uk, how would you substitute fancy molasses. We have normal molasses but I believe it is blackstrap. Would golden syrup or……anything come close?

    Reply
    • Olivia says

      November 16, 2020 at 9:26 AM

      Hi Thomas! I would use a combo of golden syrup and black treacle. Maybe half and half of each.

      Reply
      • Thomas says

        November 16, 2020 at 2:39 PM

        I’ll try it thank you

        Reply
  15. Pat says

    November 13, 2020 at 9:44 AM

    This looks fantastic. I love date and nut cake and does it taste so similar: with addition of toffee sauce in cake is it heavy? Would love to at least try it in cupcakes..yummy…I can so relate to trips to the store and right now I am nervous to go!

    Reply
    • Olivia says

      November 13, 2020 at 9:59 AM

      Hi Pat! I would not consider this a light dessert for sure. It’s very moist, a bit dense, and sweet, but so delicious. I think it would be great in cupcake form! Let me know if you try it πŸ™‚

      Reply
  16. Stephanie says

    November 13, 2020 at 9:31 AM

    5 stars
    Your baking troubles are SO relatable. I never know how I want to decorate a cake until I’m actively frosting it – and then when it doesn’t turn out perfectly, I beat myself up over it. Though I have to say your final product is BEAUTIFUL. I love the semi-naked frosting!

    I had sticky toffee pudding for the first time when I was in Belfast and it was so unbelievably delicious that I had to go back the next night….and the next night (don’t judge me). So I was thrilled to see it in cake form! Thanks for providing this recipe, I will definitely have to try it out 🀩

    Reply
    • Olivia says

      November 13, 2020 at 9:45 AM

      Hi Stephanie! I would never judge you for that. It sounds like the exact same thing I would do! I’m glad you find my troubles relatable. Everyone goes through them so why paint a perfect picture when the reality is far from it?? At least the getting there part πŸ™‚ I hope you love this cake as much as I do and that it brings back some of those memories from Belfast πŸ™‚

      Reply
  17. Sammi Harasymchuk says

    November 13, 2020 at 5:24 AM

    5 stars
    I swear you speak to my soul sometimes. All of the baking mishaps sounds like my kitchen sometimes and makes me doubt if I even know how to bake. Then the stubborn kicks in and I will remake things until I get it “right”…then I realize I am a crazy person and if I can’t bake then at least I get points for not giving up. Cake looks beautiful and I love that the toffee is a bit runnier than the caramel cake! Sometimes after so many struggles, you can’t see the beauty in the cake anymore haha just all of the pain of producing something.

    Reply
    • Olivia says

      November 13, 2020 at 9:41 AM

      Hi Sammi! Glad to know I’m not alone πŸ™‚ And you’re so right. I love this cake so much now, despite all the trials and tribulations. It was all worth it in the end.!

      Reply
  18. Melanie Crossley says

    September 28, 2020 at 5:05 AM

    5 stars
    Love, love, love this recipe! I made it for a work colleague who insisted that his favourite cake was sticky date pudding. After telling him it’s called β€œBirthday CAKE” not β€œBirthday PUDDING”, I found this recipe and tried it. Delicious and moist. Such a great translation of a pudding into a cake! Definitely making this one again!!!

    Reply
    • Olivia says

      September 28, 2020 at 9:42 AM

      Hi Melanie! Thanks so much for the awesome feedback. So glad you loved it! πŸ™‚

      Reply
  19. Michelle says

    September 12, 2020 at 5:11 PM

    I am for sure adding this to my thanksgiving day dessert plater. The Sami naked look was a perfect idea.

    Reply
    • Olivia says

      September 14, 2020 at 11:11 AM

      I hope you love it, Michelle!

      Reply
  20. Sophie says

    September 2, 2020 at 1:13 AM

    Hey Liv,

    Just wondered can you make the frosting a few hours in advance. Or is it better to make and apply straight away?

    Thank you!
    Sophie

    Reply
    • Olivia says

      September 2, 2020 at 4:47 PM

      Hi Sophie! Yes, that’s no problem. Just leave it at room temperature but give it a good rewhip before you use it.

      Reply
  21. Luke says

    July 30, 2020 at 3:22 AM

    Hi Liv im attempting this at the weekend,
    what depth of cake pan do you use?
    im upscaling the recipe to use 8 inch pans but my tins look shallow compared to the layers in your pictures.
    also would the bake time change depending on pan depth?

    sorry for all the questions πŸ™‚

    Luke

    Reply
    • Olivia says

      July 30, 2020 at 9:41 AM

      Hi Luke! All of my pans are 2″ tall, but 3″ will work just fine too. The cakes bake right to the top of 2″ pans. How did you scale the recipe? For three 8″ layers you should 1.5x the recipe. The layers will be slightly thinner than mine here, but should still be about 1.5′ tall each. Baking time shouldn’t change depending on pan depth but would depending on batter depth, if that makes sense.

      Reply
  22. Alice says

    June 27, 2020 at 9:01 PM

    I love sticky toffee pudding and I cant wait to make this cake. In the ingredients it calls for dates, are these dried or fresh? I don’t think I’ve ever seen fresh dates before, nor know where to find them. Thanks in advance!

    Reply
    • Olivia says

      June 29, 2020 at 9:17 AM

      Hi Alice! They are dried! Let me know how you like it πŸ™‚

      Reply
    • danny holmes says

      July 27, 2020 at 9:50 AM

      Hi there
      how would I adjust the recipe to use three 8inch Pans

      Reply
      • Olivia says

        July 27, 2020 at 2:19 PM

        Hi Danny! 1.5x the recipe for three 8″ pans.

        Reply
        • danny says

          July 28, 2020 at 4:31 AM

          thankyou so much πŸ™‚

          Reply
  23. Amber Bracegirdle says

    June 8, 2020 at 7:20 AM

    5 stars
    Liv, my sister in law made this cake for us over the weekend. I asked her what site it was from, and when she told me, I was like OH! I know her!

    It’s magnificent. The cake itself would easily make a great base for heavier fruitcake. But then you add the caramel and the buttercream, and somehow, this cake that looks nothing like sticky toffee pudding, tastes EXACTLY like sticky toffee pudding. We loved it!

    Reply
    • Olivia says

      June 8, 2020 at 11:08 AM

      Hi Amber!! I am so excited that you and your SIL tried this cake! It’s always nice when someone you “know” tries one of your recipes (and loves it πŸ˜€ ). Thanks for the amazing feedback. I’m so happy you both loved it as it’s one of my all time faves! <3

      Reply
  24. Michelle Krueger says

    June 7, 2020 at 6:28 PM

    Should this cake be stored in the refrigerator until you are ready to serve or can it be stored at room temperature?

    Reply
    • Olivia says

      June 8, 2020 at 11:00 AM

      Hi Michelle! It will be fine at room temperature for a day or two, otherwise I’d refrigerate but then bring to room temp before serving πŸ™‚

      Reply
  25. Rebecca says

    May 16, 2020 at 9:16 AM

    Hi Olivia! Do you have recommendations on how to adapt the cake recipe using golden syrup and treacle instead of molasses? Also, your recipe lists demerara sugar, however, the link provided redirects to traditional C&H dark brown sugar. Which of the two is best to use (I have both)? Looking forward to baking this cake!

    Reply
    • Olivia says

      May 16, 2020 at 3:49 PM

      Hi Rebecca! I’m not entirely sure but I think you can just swap treacle for molasses straight up. If it’s a strong/dark treacle, I would replace up to half of it with the syrup. Either sugar will work, I would go with whichever one is a finer grain (easier to dissolve). I like dark brown for the color, but a lighter brown will work fine too!

      Reply
  26. Nicola says

    May 14, 2020 at 5:58 AM

    Hi, this looks fab. I want to make it for my brother for his 30th birthday whilst we’re in lockdown, but all I can get is light brown sugar (shortage of baking ingredients)! Will it be OK?

    Reply
    • Olivia says

      May 14, 2020 at 10:53 AM

      Hi Nicola! Light brown will work fine πŸ™‚

      Reply
  27. Monica says

    April 27, 2020 at 8:25 AM

    I want to make this cake for a birthday but since only two of us will be eating it, can I halve the recipe and bake in a 8×8 square pan?

    Reply
    • Olivia says

      April 28, 2020 at 9:35 AM

      Hi Monica! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html Based on that, I would 2/3 the recipe (change the Servings to 8 to get the amounts). You could also halve it for ease of measurements, but be sure to reduce the baking time if needed.

      Reply
  28. BeckiW says

    December 27, 2019 at 6:04 AM

    Hey – I am just about to bake this – would any of the measurements of the cake change if I was to add diced apples ?

    Reply
    • Olivia says

      December 27, 2019 at 10:07 AM

      Hi Becky! The apples will add additional moisture to the cake and could affect the overall bake and texture. It might require some experimenting to get them to work well with the cake.

      Reply
      • Ester says

        February 8, 2020 at 4:16 PM

        Hi Liv,

        Would you have this recipe for and 8 inch pans? As I want to make it as a two tier cake. Top 6inch and bottom 8inch. Thanks

        Reply
        • Olivia says

          February 9, 2020 at 2:59 PM

          Hi Ester! The recipe as-is will work for two 8″ pans. For three 8″ pans you should 1.5x the recipe.

          Reply
          • amber says

            April 16, 2020 at 7:03 AM

            Hello! Is that for 12 servings?

          • Olivia says

            April 16, 2020 at 10:37 AM

            Hi Amber! For two 8″ pans yes. For three 8″ it would be more like 16 servings.

  29. Stephanie Breslin says

    December 21, 2019 at 6:39 PM

    5 stars
    I loved this cake and so did everyone that tried it at my holiday party!
    Also your vanilla cake recipe is my absolute favourite. I love your recipes, thank you so much for posting this!
    I would upload a picture but I dont this this comment section has the ability.
    Xoxo

    Reply
    • Olivia says

      December 22, 2019 at 11:11 AM

      Hi Stephanie! Thank you! I’m so happy to hear you like my recipes πŸ™‚ I’d love to see a photo! You can email it to me at [email protected] or send it to me via Instagram πŸ™‚

      Reply
  30. Ramona Arevalo says

    December 17, 2019 at 5:55 PM

    5 stars
    I have made this cake twice and the results were really good. The cake was very delicious and moist indeed. Never had cake with dates and this one really surprised me. Thank you very much for your detailed recipes. I just hope that I could decorate better to have the same result as yours. My toffee sauce was a lighter color and not thick enough. Wonder why? Will be making a third one for someone’s birthday at the end of this month. Grateful if you could advise what makes the toffee sauce have the dark brown color and how to make it thicker. Thank you so much!

    Reply
    • Olivia says

      December 18, 2019 at 3:14 PM

      Hi Ramona! I love this cake so much and I so happy you liked it too. Sounds like the toffee sauce just needed to cook a little bit longer maybe? Did you use a brown sugar in it?

      Reply
      • Ramona Arevalo says

        December 18, 2019 at 11:08 PM

        Yes I did use brown sugar. How long will it take for the toffee sauce to get darker? Thank you.

        Reply
        • Olivia says

          December 20, 2019 at 3:10 PM

          Did you use molasses as well? It should just take a couple of minutes simmering on the stove. The sauce should coat the back of a spoon.

          Reply
          • Ramona Arevalo says

            December 27, 2019 at 3:15 PM

            Hi Olivia,
            I guess my fancy molasses is not dark enough. Have tried a few times still no success :(. Anyway, the cake always turns out delicious. Just love your dark brown effect.

            Thank you so much and wish you a very happy new year !

          • Olivia says

            December 28, 2019 at 11:05 AM

            Happy New Year to you as well! Most important is that it tastes delicious πŸ™‚

  31. Nikita says

    September 8, 2019 at 3:43 AM

    Is there any way I can make this without dates it’s for my brothers birthday and he hates dates ?

    Reply
    • Olivia says

      September 9, 2019 at 9:53 AM

      Hi Nikita! No, not this particular recipe since it’s all about the dates here! I would recommend choosing something else.

      Reply
    • Rebecca says

      December 16, 2019 at 5:36 PM

      You can, I did it today, you can use honey instead and just use about 25% less honey than dates πŸ™‚

      Reply
  32. Krista says

    August 20, 2019 at 8:18 AM

    Hi Liv!
    Can the whole thing be made and assembled the day before serving?

    Reply
    • Olivia says

      August 20, 2019 at 11:12 AM

      Hi Krista! You bet, just refrigerate it and take it out 2-3 hours before serving so it can come to room temp πŸ™‚

      Reply
  33. Jessica Smith says

    January 14, 2019 at 12:14 PM

    5 stars
    Apologies if asked already, I made the cake and it was possibly the best sponge I’ve ever made, amazing! I have some dates left and would love to make this in cupcakes or even super mini layer cakes, do you think this would work?

    Reply
    • Olivia says

      January 14, 2019 at 3:56 PM

      Hi Jessica! You can totally make cupcakes or mini cakes with this recipe. All you need to do is adjust the baking time.

      Reply
  34. Laura says

    January 2, 2019 at 4:25 AM

    5 stars
    I made this cake today (haven’t served it yet, but the off cuts were delicious!) I have a question about the toffee sauce. Yours looks beautiful and smooth, whereas mine looks slightly grainy/crystallised, do you know where I might have gone wrong? I refrigerated it overnight, then warmed it slightly the next day (it went on the cake looking great, then after it had been sitting out a bit got the grainy look). Would appreciate any advice πŸ™‚

    Reply
    • Olivia says

      January 2, 2019 at 2:04 PM

      Hi Laura! Strange that it got grainy after sitting for a while but was fine after the fridge and reheating. I’m not actually sure what would have caused that. How quickly did it crystalize?

      Reply
      • Laura says

        January 3, 2019 at 1:16 AM

        About ten minutes after I put the sauce on the cake it started to crystallise. We ate the cake today and it tasted lovely! Just wish I knew where I went wrong with the sauce.

        Reply
        • Olivia says

          January 4, 2019 at 1:36 PM

          Super bizarre! I’m going to have to look into this. I’ve only known sugar to crystalize while making the caramel, not after.

          Reply
  35. Sherryl Loman says

    December 19, 2018 at 9:38 AM

    Hello Liv!

    I cannot wait to attempt this cake for Christmas this year. Sticky Toffee Pudding is my absolute favourite restaurant dessert and that is always my #1 choice if it’s on the menu (some have been better than others, I’ve found πŸ˜‰

    Since discovering this amazing treat, I have been searching for the perfect recipe. I’m not going to lie — I was shocked that the key ingredient is dates! I would never have guessed this — I am not a “date” fan (or so I thought).

    Your cake is absolutely gorgeous and the recipe looks amazing. I’m sure my version will look less appealing than your first 5 attempts — but if I’m careful, I hope it will at least be edible (I would NOT have the patience to attempt over and over LOL)

    Thank you for sharing all of your delicious masterpieces. I love making something decadent and beautiful.

    Merry Christmas!

    Sherryl (from windy Alberta)

    Reply
    • Olivia says

      December 19, 2018 at 5:13 PM

      Hi Sherryl! I’m not a date fan either and was also surprised that they were a main component. I am sure your version will be just as delicious — it’s the taste that matters, after all :). You have to let me know how it goes! Merry Christmas!

      Reply
  36. Bev says

    December 15, 2018 at 7:09 AM

    I tasted a sticky toffee cake at a restaurant. Delicious! It had a layer of white icing on top and the toffee sauce on that. Could this cake be made in a 9 by 13 pan? Is there another way to make the buttercream other than with egg whites? I have a problem getting eggs to set up.

    Reply
    • Olivia says

      December 17, 2018 at 2:17 PM

      Hi Bev! You can use an American buttercream if you prefer, here’s my fave recipe for that: https://livforcake.com/simple-vanilla-buttercream/
      Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
      • Ingrid says

        December 21, 2018 at 3:26 PM

        Could you use meringue powder in place of egg whites?

        Reply
        • Olivia says

          December 23, 2018 at 9:44 AM

          Hi Ingrid! I would use egg whites for best results. I don’t think the meringue powder would give the right consistency.

          Reply
  37. Jess says

    December 14, 2018 at 5:32 AM

    5 stars
    Hiya! Going to attempt this for a NYE celebration. I only have 8″ pans though… How would you recommend converting this?
    Thanks

    Reply
    • Olivia says

      December 14, 2018 at 4:30 PM

      Hi Jess! I would make the recipe as is in two 8″ pans. If you want 3 layers then 1.5x the recipe (you can adjust the Servings slider to 18). Baking temp would stay the same and baking time should be close as well.

      Reply
  38. Laura G says

    November 11, 2018 at 1:45 AM

    5 stars
    Hello….message from Glasgow, Scotland!

    Made this cake this week for a sticky toffee pudding mad friend’s Hen Weekend and it went down a storm!!!!
    Everyone loved it and said how like actual sticky toffee pudding it was!
    It does take some time to prepare but not as long as I thought.

    I loved the meringue buttercream as it was really quite light and the cake is very rich so it was the perfect combination – I’m glad I didn’t just make a buttercream icing which I was quite tempted to do for speed!

    Anyways – great recipe, thanks xx

    Reply
    • Olivia says

      November 12, 2018 at 4:02 PM

      Hi Laura! Thanks so much for the great feedback. So glad everyone loved it!

      Reply
      • BELINDA says

        December 20, 2018 at 8:21 PM

        Hello! I want to use 6 inch pans, would u think it would work?

        Reply
        • Olivia says

          December 21, 2018 at 2:25 PM

          Hi Belinda! The recipe calls for 6″ pans.

          Reply
  39. Chantell says

    October 20, 2018 at 1:12 PM

    5 stars
    I wish I could attach a photo looks so impressive can’t wait to try it tomorrow!

    Reply
    • Olivia says

      October 24, 2018 at 9:19 AM

      I would love to see a pic, you can email it to me if you like! I hope you like it!

      Reply
  40. Claire says

    September 1, 2018 at 12:25 AM

    5 stars
    Love this recipe, making it again but using dried dates, do I need to reduce the amount of dates used? Or just increase the water added. Promised nan I make it for her birthday tomorrow!

    Reply
    • Olivia says

      September 4, 2018 at 3:19 PM

      Hi Claire! I’m so glad you liked it πŸ™‚ I’m actually not sure re: dried dates — it would require some experimentation. What did you end up trying?

      Reply
  41. Liz says

    August 5, 2018 at 11:22 AM

    Thank you for this amazing recipe! I made this cake yesterday for a birthday party and everyone LOVED it!
    I’m British so just made a few tiny changes… for molasses I used part black treacle part golden syrup, and for the toffee sauce I added a key ingredient – half a teaspoon of salt (as we often make this sauce with salted butter).
    Incredible cake- can’t wait to try making some of your others πŸ™‚

    Reply
    • Olivia says

      August 7, 2018 at 8:38 AM

      Hi Liz! That is certainly high praise from someone that’s British! So glad you liked it πŸ™‚

      Reply
  42. Kylie says

    July 8, 2018 at 6:30 PM

    Hi there, what is the equivalent of fancy molasses in Australia? Thank you!

    Reply
    • Olivia says

      July 10, 2018 at 9:28 AM

      Hi Kylie! That is a good question. I’m actually not sure and google wasn’t much help in this regard πŸ™

      Reply
      • Julie says

        April 21, 2019 at 4:28 PM

        Hi Kylie and Olivia
        Hello from Oz
        Made this for a friends anniversary and used treacle… came up a treat πŸ˜ŠπŸ‘Œ Julie

        Reply
        • Olivia says

          April 23, 2019 at 1:51 PM

          Hi Julie! So glad you liked it πŸ™‚

          Reply
  43. nomi says

    June 20, 2018 at 2:01 AM

    Hi Liv, I’m only able to get unsulphured molasses where I live. Do you think these will work instead of fancy? Thanks!

    Reply
    • Olivia says

      June 22, 2018 at 4:20 PM

      Hi Nomi! I think that should work fine. Let me know how it turns out!

      Reply
  44. Alex says

    June 13, 2018 at 4:17 AM

    5 stars
    Thank you so much for posting this recipe, it was absolutely devine!!! I’ve passed the recipe on as everyone loved it! I will be making it again.

    Reply
    • Olivia says

      June 13, 2018 at 2:20 PM

      Yay! So glad to hear that πŸ™‚

      Reply
  45. Claire says

    April 26, 2018 at 7:16 PM

    Delicious cake, quick question, when freezing, do you poke holes, pour toffee, then freeze?

    Reply
    • Olivia says

      April 27, 2018 at 3:22 PM

      Hi Claire! I’m trying to remember how I did it… I believe I froze the layers with the toffee on them. It’s possible this would affect the texture though, I only froze mine for a couple days at most. Either way should work though!

      Reply
  46. Ana says

    April 3, 2018 at 1:58 PM

    Hiiiii!!!! I don’t know if this is a dumb question, but do you add the dates with the water you used to boil them?

    Reply
    • Olivia says

      April 5, 2018 at 4:33 PM

      Hi Ana! Yes, you mash the dates with the water they were in.

      Reply
  47. Anna says

    February 14, 2018 at 4:56 PM

    Oh also, how do you think the cake would go with a combination of dried figs and dates? I will be using figs for decoration as they are in season now (in Australia!).

    Thanks!

    Anna πŸ™‚

    Reply
    • Olivia says

      February 16, 2018 at 11:32 AM

      I haven’t tried it with figs (I actually don’t think I’ve had a fig in my life), so I wouldn’t want to steer you wrong. If they are a similar consistency to dates though, it could work fine.

      Reply
  48. Anna says

    February 14, 2018 at 4:51 PM

    Hello!

    I’m making this cake for my friend’s wedding. Cannot wait!

    Just wanted to confirm (as I will be freezing in advance), that I still put the toffee sauce on the cake prior to freezing?

    Also, what are your thoughts on using big plastic dowels for a cake such as this (I will be making mine in a 10 inch pan so will be multiplying the recipe accordingly! It will also be supporting a smaller lemon curd layer cake…)

    Thanks!

    Anna

    Reply
    • Olivia says

      February 16, 2018 at 11:31 AM

      Hi Anna! I would not put the toffee sauce on before freezing. Pour it over the day of the wedding πŸ™‚ And yes, definitely use support dowels if you’re doing a multi-tiered cake!

      Reply
  49. Isabella says

    January 28, 2018 at 4:44 PM

    5 stars
    This cake looks amazing! I am wanting to make it over the next few days for my Mum’s birthday (sticky date is her favourite) but I’m wondering if I am going to be making the cake layers today and then finishing the cake off tomorrow, if I pour the toffee sauce into the cake layers and then cool – do I then freeze those layers overnight and take them out tomorrow when I ice the cake, or do I just keep the cake layers in the fridge or at room temp overnight? Thanks!

    Reply
    • Olivia says

      January 29, 2018 at 3:20 PM

      Hi Isabella! If it’s just overnight, there is no need to freeze them. I would probably put them in the fridge (wrapped in plastic or in something airtight), but they would probably be fine at room temp overnight too! Let me know how it turns out πŸ™‚

      Reply
  50. Anna says

    December 20, 2017 at 10:07 PM

    Hi Liv,

    Your cake looks stunning and I’m planning to make it for Xmas tea πŸ™‚
    Just one question…as I’m living in Germany I have some difficulties getting the “fancy molasses” I got some treakle instead. You reckon that would work as well?

    Thanks and Merry Xmas πŸ™‚

    Reply
    • Olivia says

      December 21, 2017 at 10:05 AM

      Hi Anna! I’ve never used treacle, but I just looked it up and I think it should work just fine. Merry Christmas to you as well! Let me know how it turns out πŸ™‚

      Reply
  51. jacquee | i sugar coat it! says

    November 23, 2017 at 8:49 AM

    5 stars
    This looks MOUTHWATERINGLY GOOOOOD!! That sauce could make me do unspeakable things…

    Reply
    • Olivia says

      November 25, 2017 at 10:03 AM

      LOL, that sauce was the best part!! xo

      Reply
  52. Cindy Rodriguez says

    November 18, 2017 at 9:42 AM

    Wow, this looks so decadent and rich. And soooo perfect for the holidays! The gooey, drizzle of the toffee sauce might be more than I can handle.

    Reply
    • Olivia says

      November 19, 2017 at 10:01 AM

      Thanks so much Cindy! The toffee sauce was amazing!!

      Reply
  53. Kate says

    November 14, 2017 at 7:12 AM

    I always look forward to getting your newsletter emails in my inbox to see what your newest creation is. This looks to be no exception to your amazing cakes. My husband LOVES Sticky Toffee Pudding so I will definitely be putting this on the list to make. Can’t wait to try it….!

    Reply
    • Olivia says

      November 14, 2017 at 9:51 AM

      Thanks so much Kate! Your comment made my day πŸ™‚ I hope you love this one as much as I do. Let me know how it turns out!

      Reply
  54. Alida | Simply Delicious says

    November 14, 2017 at 1:20 AM

    All the flops were worth it because the final product is absolutely stunning. That toffee sauce is drool worthy!

    Reply
    • Olivia says

      November 14, 2017 at 9:48 AM

      Thanks so much Alida! That toffee sauce is heaven.

      Reply
  55. Aisha says

    November 13, 2017 at 7:29 PM

    What an adventure!! How do you thaw your cakes when assembling? I want to try all of your recipes!

    Reply
    • Olivia says

      November 13, 2017 at 7:51 PM

      Hi Aisha! I just thaw the layers on the counter, then assemble when they’re still cold but no longer firm πŸ™‚

      Reply
  56. Karen says

    November 13, 2017 at 4:15 PM

    5 stars
    I can’t wait to make this! I wish I could just jump through the screen and have some…looks absolutely delicious and stunning. Thanks for the recipe!

    Reply
    • Olivia says

      November 13, 2017 at 7:51 PM

      Thanks Karen! I hope you like it, let me know how it turns out πŸ™‚

      Reply
  57. Lorinda - The Rowdy Baker says

    November 13, 2017 at 12:56 PM

    That is a thing of beauty! I just keep staring at the photo in awe. And you don’t know how good it felt to read your post and find that someone else wings things the way I do. The ideas in my head don’t always turn out as I hoped, but it’s always an adventure, right?

    Reply
    • Olivia says

      November 13, 2017 at 7:48 PM

      Hi Lorinda! So glad that you can relate. It’s definitely an adventure — the good and the bad πŸ˜‰

      Reply
  58. Jackie says

    November 13, 2017 at 12:38 PM

    5 stars
    Oh my goodness, it was worth the wait!! It’s beautiful!!! I have a friend that makes amazing Stickey Toffee Pudding. I really need to try this one!!,

    Reply
    • Olivia says

      November 13, 2017 at 7:47 PM

      You DO need to try this one! It tastes so good and so much like Sticky Toffee Pudding. I hope you like it πŸ™‚ Thanks so much Jackie! xo

      Reply
  59. Vicki Bensinger says

    November 13, 2017 at 12:16 PM

    Olivia I think you outdo yourself every single time. I love stopping by to view all your creations. While I may not comment all the time I’m always admiring your creations. Always stunning and get me drooling! Happy Holidays!

    Reply
    • Olivia says

      November 13, 2017 at 7:46 PM

      Thank you so much Vicki! I’m so happy to hear you stop by regularly! Wishing you a wonderful holiday season too! xo

      Reply
  60. Kim | The Baking ChocolaTess says

    November 13, 2017 at 11:12 AM

    Love your creations!! Gorgeous!!

    Reply
    • Olivia says

      November 13, 2017 at 11:37 AM

      Thank you Kim! πŸ˜€

      Reply
    • Olivia says

      November 13, 2017 at 7:46 PM

      Thanks so much Kim! πŸ˜€

      Reply
  61. Meg | Meg is Well says

    November 13, 2017 at 11:02 AM

    5 stars
    Well, I’m so happy you stuck with it because not only does this cake sound amazing, that toffee sauce and semi-naked cake combo looks so gorgeous! The sauce looks like a beautiful copper topping to me.

    Reply
    • Olivia says

      November 13, 2017 at 11:36 AM

      Thanks so much Meg! I’m glad I stuck with it too πŸ˜€ xo

      Reply
  62. Becca says

    November 13, 2017 at 7:21 AM

    5 stars
    Thanks for all the tips–they’re so helpful to a beginning baker like myself. This cake was SO delicious!

    Reply
    • Olivia says

      November 13, 2017 at 9:35 AM

      Thanks Becca! Glad you found the tips helpful πŸ™‚

      Reply
  63. Jessica Williams says

    November 13, 2017 at 7:17 AM

    5 stars
    Your final result is absolutely STUNNING! Way to go. Can’t wait to try this incredible cake.

    Reply
    • Olivia says

      November 13, 2017 at 9:35 AM

      Thanks so much Jessica!! It was totally worth the stress and effort πŸ™‚

      Reply
      • Amy says

        December 23, 2017 at 1:31 PM

        5 stars
        This cake is gorgeous. I’m just getting ready to make it for Christmas Eve dinner. I just realized that I only have 9 inch size pans. Do you think I can do two nine inch pans instead and just lower the cook time? Or maybe even double the recipe and do three 9 inch pans (with more than like some batter left over?) any insight would be very helpful. Thanks!

        Reply
        • Olivia says

          December 23, 2017 at 3:26 PM

          Hi Amy! The layers will be thinner in the 9″ pans if you leave it as is and do two. I would double and do three 9″ as you suggested. You can always make cupcakes with any excess batter! Let me know how it turns out πŸ™‚

          Reply
How To Bake The Perfect Cake

Learn How to Bake the Perfect Cake!

Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!

Get your copy today!

Featured Posts

A cake sitting on top of a table

Simple Vanilla Buttercream (American Buttercream Recipe)

Close up of an apple cookie cup

Apple Crisp Cookie Cups

Cookie cup with a bite taken out.

Peanut Butter & Jelly Cookie Cups

close up of a cookie cup

S’mores Cookie Cups

A decorated cake on a table

Pink Champagne Cake

A slice of cake sitting on top of a table with books stacked behind.

Butterbeer Cake (Harry Potter Cake)

featured
olivia

Welcome to liv for cake!

I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
Read More

sig

Subscribe for the latest recipes:

Copyright Β© 2010 - 2021, Liv for Cake. All Rights Reserved. Privacy & Disclosure
Design by Pixel Me Designs