Easter Toffee Fudge Caramel Traybake
Course:
Cakes, Sweet bakes, Tea Time
Cuisine:
British
Keyword:
easter toffee fudge caramel traybake
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
-
For the sponge:
-
Pre-heat the oven to 180 degrees and line a rectangular or square cake tin with baking parchment
-
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
-
Fold in the fudge chunks and pour the mixture into your cake tin
-
Bake in the oven for 25-30 mins
-
Remove from the oven and let the cake cool completely before decorating and icing it
-
For the buttercream:
-
Whip the softened butter with the icing sugar in a food mixer or with an electric whisk until the buttercream has been formed
-
Fold in the dulce de leche/caramel and continue to whisk until all the caramel has been incorporated into the buttercream
-
Spread onto the cooled cake with a small palette knife
-
For the decorations:
-
Once the cake has been iced, scatter over all of the toppings in the style of your choice
-
Enjoy the cake with any of the leftover caramel sauce and some vanilla ice cream on the side