Sticky toffee banoffee cake

Sticky toffee banoffee cake

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(38 ratings)

Ready in 30 mins, plus making filling

Easy

Cuts into 10 slices
Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal494
  • fat32g
  • saturates18g
  • carbs49g
  • sugars25g
  • fibre0.9g
  • protein6g
  • salt0.8g
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Ingredients

For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla extract

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 2 mashed, ripe banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

For the filling

  • 284ml double cream
  • 4 tbsp Banoffee toffee (Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal)
  • 1 banana, sliced

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

Method

  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.

  2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

  3. For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.

  4. Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.

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Comments, questions and tips

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Comments (53)

samwatson25's picture
5

I made this cake at the weekend, it was very easy to make and tastes delicious.

basilstar's picture

I made this cake at the weekend (it's the first cake I've ever made from 'scratch'!!) I was so pleased with the cake it was absolutely delicious, I'd made it for a family get together and everyone loved it. Yes admittedly it did take longer to cook than stated but its easy enough to gauge when a sponge is cooked!!

thecakefairy's picture
5

Super easy to make and looked fabulous. I gave this to my brother for his birthday and he described it as 'heavenly' but I haven't tasted it myself as yet. Definitely will be making this again and will possibly try as individual cakes too.

nadella's picture
4

Lovely moist sponge recipe, thankies! I also used carnation caramel for the filling as I love it. Will make again.

nicnic19's picture

Has anyone tried making this recipe as butterfly cakes, or does anyone have ant idea how I should adjust cooking time and temp?

jesscorrall's picture
3

I used dulce du leche as I'm pretty sure Merchant Gourmet don't make the banoffee toffee anymore. The cakes didn't rise as much as a normal victoria spnge but it was lovely and moist. However, I would say that its not a 'pretty' cake- the cream filling tends to ooze out of the middle!

xchelseax's picture

sounds good i will try this

ychaplin's picture
4

I was a bit nervous about making this cake as I've always had mixed results from banana cakes, however, this one turned out wonderfully! It needed slightly longer in the oven than the recipe stated (but I have a very temperamental oven...) and I used mascapone loosened with some double cream for the filling and topping as my boyfriend doesn't particularly like cream. My only suggestion would be to have more bananas available for the filling so that you can use quite chunky slices and add a layer of toffee sauce to the middle to really give it a 'banoffee' feel.

laevans's picture
5

An utterly totally luscious cake. I added choc chips to sponge as, the first time I made it, I used the two cakes as individual cutting cakes - they were moist and yummy just like that. Finally got around to making whole recipe this week and it's a dream. Couldn't find Dulche de Leche so used Waitrose toffee sauce which worked just fine.

jamaratamara's picture
5

this cake is delicious. does take a little longer to cook than stated.
didn't use filling. put into seperate muffin cases and tried warm out of oven on own. delicious

sunako89's picture
5

I made this cake for my boyfriend's birthday and although I'm not very experienced at baking this one turned out wonderfully, it's very easy to make and the sponge is light and moist!! Instead of toffee I used banana split ecclairs.
Will definitely make it again and will also try out some of the variations.

bethocallaghan's picture
5

Apparently it was very nice even if the cream filling did melt in the afternoon soon so it all looked like a big mess - recommendation do not make on hot days! Also used Dulce de Leche as couldn't find the banoffee anywhere.

chochotte's picture

Miriam: yes, using fake butter margarine will probably cause problems. These products have a lower melting temperature than real butter (so will give a greasier, soggier feeling cake), often contain quite a high percentage of water compared to butter (especially if it's a reduced fat version) and are only dyed yellow, being naturally a kind of grey or neutral colour. The grey colour could also come from the bananas, if you left them out too long after mashing them and they started to discolour.

graceanne's picture
5

I have made this so many times and it always gets thumbs up.

natnat60's picture
5

cake was delicious, for the tofee sauce i used carnation caramel from a tin and cannot complain about it at all< would definately make again!

reenon's picture

A complete and utter disaster. The cake took so much longer to cook then stated but the result was a really dense cake which wasn't particularly appetizing. I have made many cakes from this website and this was the first disaster, needless to say I won't be making it again!

donnauniacke's picture
5

this was really yummy, i made it for a work colleauges birthday and everyone loved it, will definately make again, it is the easiest cake i have ever made. like others i boiled condensed milk for 2 hours to make the toffee sauce. yum yum yum

choc0holic's picture
5

Great recipe really popular with collegues and family.
I use the boiled condenced milk recipe for the filling, However If you are short of time you can buy nestle caramel in a tin (usually near the condenced milk in the supermarket).
I have also made this recipe as a tray bake and instead of using icing / topping, I pushed worthers CHEWY toffees into the uncooked mix, to mark the center of each portion. for this technique you must use chewy toffees, otherwise they turn hard when they have cooled from the oven.

richardsonm's picture
4

This cake was quite tasty though seemed to need quite a lot longer to cook than I expected (30 or 40 minutes in my usually quite hot fan oven). It was a little bit grey and soggy too. Have other people used pure block butter rather than tub 'buttery' margarine? Maybe this was my mistake!

cornishbob's picture
5

"gorgeous"

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