Sticky toffee banoffee cake

Sticky toffee banoffee cake

  • 1
  • 2
  • 3
  • 4
  • 5
(40 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the cake

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

    • 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 bananas
      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)
      Toffee

      Toffee

      toff-ee

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

    • 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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    green-tea
    28th Aug, 2008
    4.05
    Wonderful
    fruitpig
    10th Aug, 2008
    5.05
    This cake turned out perfectly despite using a single loaf tin instead of two sandwich tins! For the toffee sauce I boiled a tin of condensed milk for two hours and spread the resulting toffee-like mixture on the bottom half of the split cake. I then spread a layer of marscapone mixed with some double cream before sandwiching the two halves together. Calorific but delicious, perfect for thoose with a sweet tooth!
    djwinkles
    1st Jul, 2008
    5.05
    Forgot the rating.
    djwinkles
    1st Jul, 2008
    5.05
    I made this after a colleague requested a banoffi pie as his favourite choice for his cakes on leaving, I did make the banoffi pie too but made this as an alternative. When given the choice he decided to go with the cake version - even though the pie was equally good to look at and delicious. The rest was offered around the office and everyone who chose this cake said how lovely it was and surprisingly not sickly sweet, which they thought it might be. Will definitely make again as it was easy, looked impressive and tasted good, in fact between that and the banoffi pie I have never had so much praise from so many people for cakes that were so easy.
    esthersnook
    2nd Dec, 2007
    5.05
    This cake was delicious! However I couldn't find a toffee sauce, so made my own, which worked really well... 4oz Butter 4oz Soft brown sugar 2tbsp Golden syrup 1 Small tin of evaporated milk Place all the ingredients into a pan on a medium heat, melt the sugar and bring to a gentle boil stiring occasionally, simmer for 7 mins. Take off heat and leave to cool. With this sauce I placed some in the middle of the cake with the cream and chopped banana; then mixed some in with the remaining whipped cream for the top of the cake and poured on a little to decorate.
    deepovey
    3rd Nov, 2007
    5.05
    Very easy to make and absolutely delicious

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?