Easter Toffee Fudge Caramel Traybake
Course: Cakes, Sweet bakes, Tea Time
Cuisine: British
Keyword: easter toffee fudge caramel traybake
Author: Laura Scott
  • 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
  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