Caramelised Biscuit Traybake Cake

This recipe makes a caramelised biscuit traybake cake otherwise known as a sheet cake. The cake is made using a basic vanilla batter with caramelised biscuit spread added to create a caramel flavoured cake. It is then topped with a thin layer of caramel flavoured frosting which is just enough to give the cake the right balance of sweetness. 

The first time I had a caramelised biscuit cake was on my most recent birthday in February. It was bought for me as a gift and tasted amazing. It didn’t last long as my family loved it so much which is why I decided to make it myself. This version is soft and moist with a fluffy texture that will certainly leave you wanting more and if you love caramel then this one is for you!

What are Caramelised Biscuits?

Caramelised biscuits are sweet biscuits with a caramel flavour that are spiced with flavours such as cinnamon. They are also known as speculoo biscuits and they are available in many supermarkets. Lotus biscoff is one of the main brands of caramelised biscuits but you can also find them in shops such as Aldi who have their own brand.

Alongside the biscuits many companies such as Lotus and Aldi also produce a caramelised biscuit spread that has the same flavour as the biscuits but in a spread form. It may also be named speculoo spread. You can buy these spreads in a smooth or crunchy version and this cake uses the smooth spread.

Ingredients for Caramelised Biscuit Traybake Cake

For the Cake

• Butter – I use unsalted butter and add the salt.
• Sugar – I use light brown soft sugar for a caramel like flavour.
• Oil – use any neutral flavourless oil such as vegetable, canola or rapeseed.
• Caramelised biscuit spread – I use lotus biscoff spread.
• Vanilla extract – use good quality vanilla.
• Eggs – I use medium eggs that are organic or free range.
• Milk – I use whole milk.
• Salt – I use sea salt for this recipe but you can use regular table salt.
• Flour - use self-raising flour or plain flour with baking powder.

For the Frosting and Decoration

• Butter – use salted or unsalted butter. Ensure the butter is very soft.
• Icing sugar – also known as confectionary or powdered sugar.
• Caramelised biscuit spread – I use biscoff spread.
• Milk – I use whole milk.
• Caramelised biscuits – I use lotus biscoff biscuits.

How to Make Caramelised Biscuit Traybake Cake

1. Preheat the oven to gas mark 4/350^oF/180^oC and line a 9 x 13 inch rectangle baking tin with parchment paper then set aside.

2. Cream together the butter and sugar until light and fluffy then add in the vegetable oil and combine. Mix in the biscoff spread and vanilla extract then add the eggs one at a time while mixing between each egg. Pour in the milk and combine then mix in the salt and gradually add the flour.

3. Pour the batter into the baking tin and bake the cake for 30 minutes. Insert a skewer into the cake to check it is baked throughout. Place the baking tin on a cooking rack until the cake cools. Once the cake cools, make the buttercream.

4. Using a stand mixer with a paddle attachment or hand mixer, mix the butter for 45 seconds then add in the icing sugar. Mix until well combined then add and mix in the biscoff spread. Add the milk to loosen the frosting and continue to mix until smooth. Spread the frosting onto the cake using a palette knife then sprinkle on the crushed biscuit. Allow the frosting to set for 30 minutes and then enjoy!

Recipe Tips

• When making cakes, I always use some oil along with butter. I do this as I love my cake texture light and fluffy which I find harder to achieve when baking cakes with butter alone as the fat component. Oil produces a softer cake and butter produces a better flavoured cake so the combination of the two work very well. 
• I like to use self-raising flour in my cakes but you can definitely use plain or all-purpose flour. Self-raising flour is plain flour with baking powder already added so you can use plain flour and add the baking powder yourself.

Nutrition

Nutrition based on 1 serving - Calories: 445kcal | Fat: 24.8g | Saturates: 10.0g | Carbs: 51.1g | Sugar: 38.0g | Fibre: 0.6g | Protein: 4.1g | Salt: 0.44g.

Storage

• You can store this cake at room temperature overnight in an airtight container.
• If the weather is hot or humid then store in the fridge immediately until serving.
• Any cake leftover the following day should be stored in the fridge for up to 4 days.
• Ensure you bring the cake to room temperature before serving from the fridge.
• Unfrosted, this cake can be wrapped and stored in the freezer for up to 2 months.

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