Sticky toffee banoffee cake

Sticky toffee banoffee cake

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(38 ratings)

Ready in 30 mins, plus making filling


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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    For the cake

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



      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



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

    • 1 tsp vanilla extract



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

    • 2 mashed, ripe bananas



      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)



      There are few secrets to toffee. It is simply sugar that has been

    • 1 banana, sliced



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


    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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    4th Oct, 2011
    I have made this cake twice in last 24 hrs I also struggled with the cooking time and found the cake a little dence but never the less delicious next time I am only going to put in one banana & see if that helps :)
    6th Jun, 2011
    I made this cake at the weekend, it was very easy to make and tastes delicious.
    21st Feb, 2011
    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!!
    6th Feb, 2011
    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.
    14th Dec, 2010
    Lovely moist sponge recipe, thankies! I also used carnation caramel for the filling as I love it. Will make again.
    27th Oct, 2010
    Has anyone tried making this recipe as butterfly cakes, or does anyone have ant idea how I should adjust cooking time and temp?
    24th Aug, 2010
    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!
    10th Aug, 2010
    sounds good i will try this
    2nd Aug, 2010
    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.
    31st Jul, 2010
    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.


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