A three tier cake fit for any occasion, or simply for a Tuesday afternoon. After a weekend away, I fancied baking something a little special and autumnal. @iheartkatiecakes bakes the most wonderful cakes and treats (find her here- https://www.iheartkatiecakes.co.uk) and this cake is an adaptation of her Sticky Toffee Pudding Cake.
A little trickier
2 1/2 hours baking/cooling
I N G R E D I E N T S
C A K E
200g dairy free butter @purefreefrom
250g brown soft sugar
200ml oat milk
2 large eggs
330g plain flour
1tsp bicarbonate of soda
150g chopped dates
200g butter (dairy free)
400g icing sugar
100ml oat milk
1tbs vanilla extract
100g oatly cream @oatly
50g dairy free butter
M E T H O D
- Firstly, preheat the oven to 180c. Then grease three 20cm cake tins. Or one, and bake one tier at a time!
- Then start by creaming together the butter and sugar in a bowl.
- Add the treacle and oat milk and mix.
- Then add the eggs one at a time (the mix may look split and gross here, don't panic!)
- Sift in the flour and bicarb.
- De-stone and chop the date into smaller pieces. They don't need to be too small, as its nice to still see the pieces. They also give a lovely chew to the cake.
- Fold the dates through the mix and separate equally into three bowls.
- Bake in 20cm cake tins for 35-40 minutes.
- Whilst the cakes bake, make the caramel and buttercream.
- The caramel is made by adding the sugar and water to a pan and placing it over a medium heat. Do not move the pan or stir. Simply allow the sugar to caramelise. Once you have a lively golden colour, add the butter and cream and stir until melted. Leave to one side too cool.
- Finally, make the buttercream by creaming the butter with half of the sifted icing sugar and vanilla. Then gradually add the remaining sugar. Add the milk a little at a time to create a smooth pipe-able buttercream.
- Allow the cakes to cool on a wire rack and once completely cool, you can assemble. If your cakes have a little hill on top, you can slice this off carefully to create a straighter look to the cake. I lay the first layer and spread with buttercream, then a swirl or drizzle of the caramel sauce. I repeat this for the next layer then add the finally layer for the top. Cover in buttercream on the top and pip around the edges. Using a scraper, remove the majority of the buttercream to create a naked effect. Pipe remaining buttercream to the top and decorate with more caramel sauce and some halved dates.