Salted Caramel Traybake Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This salted caramel traybake cake is my go to when I want something impressive without spending hours in the kitchen. The whole thing comes together in just 45 minutes, making it perfect for unexpected guests or a quick weeknight dessert. I love that eggs provide natural protein and choline to support brain health, so there's a little nutritional bonus hidden in every slice. What really makes this recipe special is how simple it is to throw together, yet the combination of sweet caramel sauce with flecks of flaky sea salt creates such an elegant finish that everyone thinks you slaved away. It's honestly foolproof and costs just a few pounds to make.
Ella x
Ingredients
- 250 gall-purpose flour
- 300 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 1 tspvanilla extract
- 200 mlsalted caramel sauce
- 10 gsea salt
- 5 gbaking powder
- 150 mlunsalted milk
- 20 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line an 18cm x 28cm traybake tin with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Sift the dry ingredients to incorporate air.
- 3
In a large bowl, using an electric mixer, beat the butter and eggs until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Add the vanilla extract and mix until combined.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Be gentle to avoid overmixing.
- 6
Pour half of the batter into the prepared tin.
- 7
Drizzle the salted caramel sauce over the batter, followed by a sprinkle of flaky sea salt.
Tip: Use a spatula to spread the sauce evenly.
- 8
Pour the remaining batter over the caramel sauce.
Tip: Use a spatula to spread the batter evenly.
- 9
Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
Tip: Remove from the oven and let cool completely.
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