Dulce de Leche Traybake Cake
Prep
25 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This dulce de leche traybake cake is a simple sheet cake that combines butter, eggs and flour with swirls of dulce de leche, dark chocolate chips and almonds. A hint of espresso powder deepens the flavour. The cake takes 25 minutes to prepare and 35 minutes to bake, making it ideal for anyone seeking a straightforward dessert that delivers rich, indulgent results in under an hour.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gcaster sugar
- 100 gdulce de leche
- 15 gbaking powder
- 5 gsalt
- 120 gunsalted butter
- 2large eggs
- 1 mlvanilla extract
- 10 gespresso powder
- 50 gdark chocolate chips
- 50 galmonds
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20x20cm traybake tin and line it with parchment paper.
Tip: Use a silicone mat for easy release.
- 2
In a medium bowl, whisk together the flour, caster sugar, baking powder, and salt.
Tip: Make sure to sift the flour for evenly distributed sugar.
- 3
In a large bowl, cream the butter and dulce de leche until light and fluffy.
Tip: Use an electric mixer for the best results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: Don't overmix, or the cake will be tough.
- 6
Stir in the espresso powder and dark chocolate chips.
Tip: Use a spatula to scrape down the sides of the bowl.
- 7
Fold in the almonds.
Tip: Be gentle to avoid crushing the almonds.
- 8
Pour the batter into the prepared traybake tin and smooth the top.
Tip: Use a spatula to create a decorative edge.
- 9
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, or the cake will dry out.
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