Honey Traybake Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This honey traybake cake is my go to recipe when I need something delicious but don't have much time. The whole thing comes together in just an hour from start to finish, and honestly, it's so simple that even on my busiest days I can whip one up. I love using honey instead of just sugar because it adds natural sweetness and moisture while giving you those lovely antioxidants too. The yogurt keeps everything tender without requiring fancy ingredients, and the best part is how budget friendly it all is. You probably have most of these basics in your kitchen already, which makes this perfect for unexpected guests or weekend cravings.
Ella x
Ingredients
- 250 gall-purpose flour
- 1 gbaking soda(ensure freshness)
- 150 ghoney
- 100 gunsalted butter
- 200 ggranulated sugar
- 2large eggs
- 100 mlplain yogurt
- 1 mlvanilla extract(use a high-quality extract)
- null nullpinch of salt(balanced sweetness)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20x20cm traybake tin with butter or cooking spray.
Tip: Ensure the tin is evenly coated to prevent the cake from sticking.
- 2
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
Tip: Avoid overmixing the dry ingredients.
- 3
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the honey.
Tip: Take your time to ensure the mixture is smooth.
- 4
In a separate bowl, whisk together the yogurt and vanilla extract. Add this mixture to the wet ingredients and mix until combined.
Tip: Don't overmix, as this can result in a dense cake.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Tip: Stop mixing once the ingredients are combined, and the batter is smooth.
- 6
Pour the batter into the prepared traybake tin and smooth the top.
Tip: Ensure the batter is evenly distributed to prevent uneven baking.
- 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Check the cake frequently during the last 5 minutes of baking to prevent overcooking.
- 8
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tip: This will help the cake set and make it easier to slice.
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