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
      Eggs

      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

      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

      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

      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

      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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    dziyah
    24th Jan, 2013
    Was a big hit! I had my own homemade caramel sauce.
    MFJB
    16th Nov, 2012
    This is such an easy recipe but its just delicious. Needs a bit more cooking though than the recipe says. And I used half cream and half creme fraiche, which gave it a bit more of a tarte flavour.
    tbowes
    15th Oct, 2012
    A-MAZING cake. So light and fluffy and really yummy. I find with all the BBC cake recipes with icing or filling it makes way too much. I didnt put it on the top but the filling in the middle was scrummy. Seriously good cake.
    agepops
    15th Aug, 2012
    5.05
    *forgot to rate!!
    agepops
    15th Aug, 2012
    5.05
    My version turned out more 'ban' than 'offee'! the sauce as mentioned by Polly was too thin for this version. Oh well, my cake my mistake! It was the tastiest 'banana' cake my family had ever tasted! Just to add, I am on an exclusion diet, so that means no gluten or wheat! I make normal recipes but with doves farm gluten and wheat free flower and baking powder/soda so all you coeliacs out there can eat something tasty as well as Gluten and wheat free!!
    reemaparwaiz
    29th Jul, 2012
    5.05
    This cake is fast becoming my signature cake! Everyone always asks me to make this! I've made the bigger version and agree that the cooking time is longer and the cake doesn't rise very much! I have to say that my smaller versions (I use the same mix but cook it in mini sandwich tins so they look like mini cakes) is the best! I use 3 large eggs instead of the 4 eggs stated, add an extra banana for extra flavour! I slice the cake in half and put a layer of banana and dulce de leche and ontop pipe some of the cream and dulce mixture! Yum! A fab cake!
    bedouinanne
    18th Jun, 2012
    5.05
    What a great cake! I made mine with half wholemeal SR / half ordinary SR flour, which perhaps makes it slightly denser but imparts a slight nuttiness which is really delicious. I put mine in a single 9" round tin and it worked perfectly - ready in 30 minutes in my fan oven and lovely and moist. The cake was delicious on its own and I agree with twinmum that it doesn't really need any topping. I happened to have some leftover butter icing which added a bit of delicious sweet naughtiness and would certainly recommend that in the absence of the banoffee topping.
    donna_wowee
    21st Apr, 2012
    5.05
    Amazing! Very sweet but absolutely fantastic. Very delicious.
    jjbw1990
    2nd Mar, 2012
    5.05
    Lovely cake, made for a friend's birthday and she loved it! I sliced bananas and put them in the middle with toffee sauce, then 'iced' with whipped cream and drizzled with chocolate sauce! Indulgent but it WAS a birthday!!
    philricegrubb
    28th Feb, 2012
    5.05
    I made this cake for my husbands birthday. I mixed the toffee sauce through a mixture of whipped double cream and mascarpone. I have had so many comments that I will be making this again.

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