White Chocolate Traybake Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This white chocolate traybake cake has become my go to dessert when I need something impressive but don't have much time. The whole thing comes together in just an hour, making it perfect for busy weekdays or last minute entertaining. I love that it's so straightforward to make with simple pantry staples that won't break the bank. The almonds add a wonderful texture and give you some extra protein and healthy fats alongside all that delicious white chocolate. Once you've mixed the batter, it bakes away while you relax, and soon your kitchen fills with the most amazing aroma. Trust me, your friends will think you spent all day in the kitchen.
Ella x
Ingredients
- 400 gall-purpose flour
- 8 gbaking powder
- 6 gsalt
- 200 gunsalted butter(softened)
- 400 ggranulated sugar
- 4 egglarge eggs
- 800 gwhite chocolate chips(diced)
- 120 gplain flour
- 300 mlmilk
- 10 mlvanilla extract
- 4 gbaking soda
- 100 gunsalted almonds
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line an 18x18cm traybake tin with parchment paper.
Tip: Use a silicone mat for easy release.
- 2
In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
Tip: Ensure the mixture is well combined.
- 3
In a large bowl, cream the butter and sugar until light and fluffy.
Tip: Stop occasionally to scrape down the sides.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Don't overmix!
- 5
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 6
In a separate bowl, whisk together milk and vanilla extract.
Tip: Let it cool slightly to prevent scrambling the eggs.
- 7
Fold the dry ingredients into the butter mixture, then add the melted white chocolate, and finally the milk mixture.
Tip: Gently fold until just combined.
- 8
Stir in the plain flour, unsalted almonds, and granulated sugar.
Tip: Be gentle to avoid overmixing.
- 9
Pour the batter into the prepared traybake tin and smooth the top.
Tip: Tap the tin gently to remove any air bubbles.
- 10
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't open the oven door during this time!
- 11
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cake cool completely before cutting and serving.
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