Butterscotch Traybake Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
A moist and indulgent cake filled with the rich flavors of butterscotch, perfect for satisfying your sweet tooth.
Ella x
Ingredients
- 200self-raising flour
- 150caster sugar
- 100brown sugar
- 50granulated sugar
- 120butterscotch sauce
- 100butter
- 2large eggs
- 100desiccated coconut(optional)
- 5salt
- 2baking soda
Detail level
Instructions
- 1
Preheat your oven to 170°C. Line a 20cm x 20cm tray with parchment paper.
Tip: Make sure to grease the paper for easy removal.
- 2
In a large bowl, whisk together the flour, caster sugar, brown sugar, granulated sugar, salt, and baking soda.
Tip: Ensure the sugar is evenly distributed for a smooth batter.
- 3
In a separate bowl, melt the butter and butterscotch sauce in the microwave in 30-second increments, stirring between each interval, until smooth.
Tip: Be careful not to burn the sauce.
- 4
Add the eggs one at a time, whisking well after each addition.
Tip: Make sure to incorporate air into the mixture for a light texture.
- 5
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Tip: Reserve a tablespoon of the batter for the topping.
- 6
Pour the batter into the prepared tray and smooth the top.
Tip: Use a spatula to create a decorative edge.
- 7
Sprinkle the desiccated coconut (if using) and a pinch of salt over the top.
Tip: This adds a nice textural element to the cake.
- 8
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Keep an eye on the cake during the last 5 minutes of baking.
- 9
Remove from the oven and let cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Tip: This helps the cake set and makes it easier to slice.
- 10
Once cooled, use the reserved batter to create a decorative topping. You can also drizzle the cake with butterscotch sauce if desired.
Tip: Get creative with your topping to make the cake even more special.
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