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Easter Toffee Fudge Caramel Traybake

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I am off to Nepal for the whole of the Easter holidays, crazy I know. I can hardly believe it myself. So, I decided to bake something in the spirit of Easter, which is bound to be celebrated in quite a different fashion in Nepal, if in fact at all. I have no idea!

easter toffee fudge caramel traybake

What popped into my thoughts for my Easter bake was the Cadbury’s Caramel Easter bunny……. remember? A carton rabbit with one of those voices that never leave you, quite seductive, smooth and coquettish. I always wanted to run down to the sweet shop and buy a bar after watching the caramel pouring out of the  chocolate in a most satisfying way.

easter toffee fudge caramel traybake

That is how I arrived at my Easter toffee fudge caramel traybake. A toffee flavoured sponge spiked with nuggets of fudge. It is gloriously decked with  toffee caramel buttercream, smashed mini eggs, chocolate shards, fudge chunks and caramel sauce. It is a cake that is so loaded up with goodies that I defy to you eat more than one slice.

easter toffee fudge caramel traybake

I would like to wish you all a very Happy Easter, early I know, but this is likely to be my last post until mid April. I hope to tell you more about my travels as well as Nepali food on my return…………

Here are some more Easter bakes to inspire you:

Easy chocolate Easter cake – Amuse your bouche

Easter ombre piñata cake – Taming twins

Hazelnut Easter egg cake – Recipes from a pantry

Easter chocolate praline layer cake – Maison cupcake

 

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Easter Toffee Fudge Caramel Traybake

Course Cakes, Sweet bakes, Tea Time
Cuisine British
Keyword easter toffee fudge caramel traybake
Author Laura Scott

Ingredients

  • For the sponge:
  • 175 g unsalted butter softened
  • 175 g light brown muscovado sugar
  • 3 eggs
  • 175 g self raising flour
  • 1 tsp baking powder
  • 100 g fudge chunks chopped into small pieces
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • For the buttercream:
  • 200 g icing sugar
  • 100 g unsalted butter softened
  • 2 tbsp dulce de leche/caramel in a jar
  • For the decorations:
  • 50 g fudge chunks chopped into small cubes
  • 1 large packet of mini eggs smashed up with a rolling pin
  • 2 tbsp dulce de leche/caramel in a jar thinned down with 2tbsp of water to drizzle over the cake thinned down with 2tbsp of water to drizzle over the cake
  • 50 g dark chocolate finely chopped

Instructions

  1. For the sponge:
  2. Pre-heat the oven to 180 degrees and line a rectangular or square cake tin with baking parchment
  3. Place the butter, sugar, eggs, flour, baking powder, vanilla and salt into the bowl of a food processor/food mixer and beat until a smooth sponge mixture has formed
  4. Fold in the fudge chunks and pour the mixture into your cake tin
  5. Bake in the oven for 25-30 mins
  6. Remove from the oven and let the cake cool completely before decorating and icing it
  7. For the buttercream:
  8. Whip the softened butter with the icing sugar in a food mixer or with an electric whisk until the buttercream has been formed
  9. Fold in the dulce de leche/caramel and continue to whisk until all the caramel has been incorporated into the buttercream
  10. Spread onto the cooled cake with a small palette knife
  11. For the decorations:
  12. Once the cake has been iced, scatter over all of the toppings in the style of your choice
  13. Enjoy the cake with any of the leftover caramel sauce and some vanilla ice cream on the side

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