This Caramel and Vanilla Tray Cake is a soft, golden bake inspired by The Taste Master Junior made with quality ingredients from Food Lover’s Market. It’s simple, sweet, and perfect for any occasion.
250 ml sunflower oil (or canola oil)
200 g granulated white sugar
100 g light brown sugar
4 large eggs
1 tsp vanilla extract
375 g self-raising flour
1 tsp baking powder
250 ml fresh milk (full cream)
120 g tinned caramel
150 g butter, softened
200 g icing sugar, sifted
100 g tinned caramel
1 tsp vanilla extract
1-2 Tbsp cream (to loosen, if needed)
Preheat oven to 180°C. Grease and line a 23 cm round or loaf cake tin.
In a large bowl, whisk together oil, white sugar, and brown sugar until combined.
Add eggs one at a time, whisking well, then stir in vanilla.
Sift flour and baking powder. Add dry ingredients alternately with Fresh Milk, mixing gently until smooth.
Divide batter in half. Into one half, folding the tinned caramel.
Spoon alternating dollops of vanilla and caramel batter into the prepared tin.
Use a skewer to swirl lightly for a marbled effect.
Bake for 40–45 minutes, or until a skewer comes out clean. Cool completely
Beat butter until creamy and smooth.
Gradually add sifted icing sugar.
Mix in a third of the tinned caramel and vanilla, beating until fluffy.
Add cream, a spoon at a time, if a looser consistency is needed.
Frost the cooled cake generously.
Spread a generous amount of buttercream on top of the cake.
Add more dollops of caramel and swirl to create a marble effect.
Decorate with colourful sprinkles and serve.
