Sticky toffee banoffee cake

Sticky toffee banoffee cake

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(41 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


    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…

    • 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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    25th Feb, 2009
    So easy but so delicious; I like fruitpig make toffee sauce by boiling a tin of condensed milk for several hours. Word of caution though; I have a friend who did this and let saucepan boil dry, the tin exploded leaving toffee dripping from the ceiling and all the units of her newly fitted kitchen, fortunately the kitchen was the only casualty.
    28th Aug, 2008
    10th Aug, 2008
    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!
    1st Jul, 2008
    Forgot the rating.
    1st Jul, 2008
    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.
    2nd Dec, 2007
    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.
    3rd Nov, 2007
    Very easy to make and absolutely delicious


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