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.
Servings: 15 servings
Calories: 445kcal
Ingredients
For the Cake
- 100g unsalted butter very soft
- 225g soft light brown sugar
- 80ml vegetable oil
- 100g caramelised biscuit spread smooth (I use biscoff spread)
- 1 teaspoon vanilla extract
- 4 medium eggs room temperature
- 140ml whole milk
- ½ teaspoon salt
- 215g self-raising flour
For the Frosting and Decoration
- 125g unsalted butter very soft
- 240g icing sugar
- 115g caramelised biscuit spread smooth (I use biscoff spread)
- 2 - 3 tablespoon whole milk
- 2 caramelised biscuits crushed (I use biscoff biscuits)
Instructions
- Preheat the oven to gas mark 4/350oF/180oC and line a 9 x 13 inch rectangle baking tin with parchment paper then set aside.
- 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.
- 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.
- 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!