Mary Berry Toffee Cake Recipe

This sticky sweet Mary Berry Toffee Cake is made with dark muscovado sugar, black treacle, and ready in 60 minutes. The dark sponge rises into a light crumb before being covered in a warm buttery fudge icing that sets into a slightly crisp shell. I always look forward to slicing into this comforting bake with a cup of strong tea.

Why This Classic Works

Many toffee cakes end up dry or overly heavy, but this recipe balances a deep caramel flavour with a genuinely light sponge. Using both dark muscovado sugar and black treacle ensures a rich, dark base without making the crumb dense.

I used to struggle with the fudge icing setting too quickly before I could spread it. I learned to pour it onto the cake while still slightly warm, letting it cascade naturally over the edges for a rustic finish.

Mary Berry Toffee Cake Ingredients

For the Sponge:

• 150g unsalted butter, softened
• 150g dark muscovado sugar
• 2 tbsp black treacle
• 3 large eggs
• 175g self-raising flour
• 2 tbsp milk

For the Toffee Icing:

• 50g unsalted butter
• 50g soft light brown sugar
• 2 tbsp milk
• 150g icing sugar, sifted

How To Make Mary Berry Toffee Cake

1. Preheat and line: Preheat your oven to 180°C (160°C Fan) and line a 20cm round loose-bottomed cake tin with baking parchment.
2. Mix the wet ingredients: Beat the softened butter, dark muscovado sugar, and black treacle in a large bowl until pale and fluffy.
3. Add eggs and dry ingredients: Gradually whisk in the eggs one at a time, then fold in the self-raising flour and milk until you have a smooth batter.
4. Bake the sponge: Pour the mixture into the prepared tin and bake for 35 to 40 minutes until a skewer inserted comes out clean.
5. Make the icing: Melt the butter, brown sugar, and milk in a saucepan, simmer for 1 minute, then remove from heat and beat in the icing sugar.
6. Ice the cake: Spread the warm icing quickly over the cooled cake, allowing it to drip slightly down the sides.

Recipe Tips

• Warm the treacle spoon: Dip your measuring spoon in boiling water first so the black treacle slides off easily.
• Do not overmix the batter: Fold the flour gently just until combined to ensure a light and airy sponge.
• Work fast with the icing: The toffee icing sets very quickly as it cools, so pour and spread it immediately after mixing.

What To Serve With Toffee Cake

This rich bake is perfectly balanced by a dollop of unsweetened clotted cream or a pour of cold double cream. If serving as a dessert, a scoop of good quality vanilla bean ice cream melts beautifully over a warmed slice.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. You can also freeze the un-iced sponge wrapped tightly in cling film for up to 3 months. Thaw overnight before adding the freshly made icing.

FAQs

Can I make this as a traybake?

Yes, you can use a 30x23cm rectangular tin. You will need to reduce the baking time to 25 to 30 minutes.

Why did my icing go grainy?

This usually happens if the icing sugar was not sifted or the sugar syrup was boiled too rapidly. Sift your icing sugar and stir vigorously to ensure a smooth finish.

Can I use light muscovado sugar instead?

You can, but the final cake will have a lighter colour. It will also have a milder caramel flavour compared to using dark sugar.

Is it possible to make this gluten-free?

Swap the self-raising flour for a gluten-free blend. Add a teaspoon of xanthan gum to help bind the crumb together.

Nutrition

• Calories: 380 kcal
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 150mg
• Total Carbohydrate: 55g
• Protein: 4g

Try More Recipes:

• Mary Berry Tea Cakes Recipe
• Mary Berry Strawberry and Cream Cake Recipe
• Mary Berry Seed Cake Recipe