Caramelised Biscuit (Biscoff) Traybake Cake
This recipe makes a caramelised biscuit (biscoff) traybake cake otherwise known as a sheet cake. The cake includes caramelised biscuit spread in the batter and in the frosting.
Servings: 20 servings
Calories: 334kcal
Ingredients
For the Cake
- 100g unsalted butter soft at room temperature
- 225g soft light brown sugar
- 80ml vegetable oil
- 100g caramelised biscuit spread smooth (I use biscoff spread)
- 1 teaspoon vanilla extract
- 4 medium eggs room temperature
- 140ml whole milk room temperature
- ½ teaspoon salt
- 215g self-raising flour
For the Frosting and Decoration
- 125g unsalted butter soft at room temperature
- 240g icing sugar
- 115g caramelised biscuit spread smooth (I use biscoff spread)
- 2 - 3 tablespoon whole milk
- 2 caramelised biscuits crushed (I use biscoff biscuits)
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 9 x 13 inch rectangle baking tin with parchment paper then set aside.
- Cream together the butter and sugar until light and fluffy then add in the vegetable oil and combine. Mix in the biscoff spread and vanilla extract then add the eggs one at a time while mixing between each egg. Pour in the milk and combine then mix in the salt and gradually add the flour.
- Pour the batter into the baking tin and bake the cake for 30 minutes. Insert a skewer into the centre of the cake to check it is baked throughout. Place the baking tin on a cooling rack to allow the cake to completely cool.
- Using a stand mixer with a paddle attachment or hand mixer, beat the butter for around 1 minute on a medium setting then add in the icing sugar. Mix until well combined then mix in the biscoff spread. Add the milk to loosen the frosting and continue to mix until smooth. Spread the frosting onto the cake using a palette knife then sprinkle on the crushed biscuits. Allow the frosting to set for 30 minutes and then enjoy!