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We all love an easy traybake, and this Butterscotch Cake could not be easier to make! Plus it has the added benefit of tasting great, too. 😉
This traybake can serve about 24 people and is excellent for bake sales, parties or for taking into the office and impressing your colleagues! The cake is best eaten on the day or the day after it is made, and can also be frozen in its un-iced state.
How to make the Butterscotch Cake
This Butterscotch Cake is extremely easy to make as it follows the all-in-one method! This method does exactly what it says on the tin, and simply involves adding and mixing all the ingredients in the same bowl at the same time. This is by far the easiest cake making method out there and saves loads of time, but if you want to find out more about the different cake making methods there are, check out my Baking Basics post here.
The butterscotch element of this cake comes from using light brown sugar in the sponge which gives it a really lovely deep flavour, and a little brown sugar is also added to the easy buttercream icing for the top of the cake. Buttercream is also very easy to make if you know a few tips and tricks, so make sure to also check out my Baking Basics post on How to make the Perfect Buttercream.
More Traybake Recipes
As I said, Traybakes are the perfect cake to make if you are wanting something quick and easy that will feed a lot of people! I have several easy traybake recipes on my blog, so make sure to check out some of my other recipes below:
- The Best Ever *Really* Chocolate Brownies
- Mary Berry´s Lemon Drizzle Cake
- Pumpkin Spice Traybake
- Best-Ever Carrot Cake Traybake
- White Chocolate and Raspberry Brownies
- Mary Berry’s Beetroot Chocolate Traybake
- Biscoff Chocolate Brownies
- Easy Traybake Sticky Toffee Pudding | Bake Off Box #10
- Chocolate Chip and Cherry Traybake
- Biscoff and Apple Traybake
- Lemony Lemon Slices | Bake Off Box #3
- Donauwellen | German Traybake Recipe
- Walnut and Orange Traybake with Cream Cheese Icing
Butterscotch Cake | Easy Traybake
Recipe
Ingredients:
FOR THE CAKE:
- 225g baking spread/margerine
- 225g soft light brown sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
FOR THE BUTTERSCOTCH ICING:
- 100g butter, softened
- 1 tsp vanilla extract
- 175g icing sugar
- 25g soft light brown sugar
- 2 tbsp milk
YOU WILL ALSO NEED:
- 30x23cm traybake tin (I use the Lakeland by Mary Berry one)
- Baking paper
- Electric hand-held mixer (or a wooden spoon and good arm muscles)
- Wire cooling rack
Method:
- Lightly grease and line the traybake tin with baking paper. Preheat the oven to 180°C/160°C fan.
- To make the sponge, weigh out all the ingredients for the cake in a large mixing bowl. Beat the ingredients together using an electric hand mixer or a wooden spoon until light, fluffy and all the ingredients are well combined.
- Carefully transfer the cake mixture to your prepared baking tin and level the top. Bake the cake in the preheated oven for about 30 minutes, or until the cake is well-risen, golden-brown, and a skewer inserted comes out clean. The cake will also start to pull away from the edges of the tin.
- Leave the cake to cool in the tin.
- Once cool, make the butterscotch icing for the cake. In a clean bowl, beat the softened butter and vanilla extract with an electric hand-held whisk or wooden spoon until pale in colour and fluffy. Then add in half of the icing sugar, mix, and add in the remaining icing sugar alongside the brown sugar. Finally, beat in the milk until the buttercream is smooth and spreadable.
- Carefully spread the butterscotch buttercream over the top of the cooled cake, and swirl the icing using the back of a metal spoon. Then cut into 24 pieces to serve.
