This Chocolate Caramel Tray Cake is a showstopper—fudgy, rich, and layered with a creamy caramel filling that melts into every bite. Baked in a large tray and sliced into neat squares, it’s the kind of dessert that disappears fast at gatherings, tea times, or midnight fridge raids. The top is lightly dusted with powdered sugar, adding a delicate finish to the bold flavors beneath. Whether served warm or chilled, each piece delivers a perfect balance of chocolate depth and caramel sweetness.
The texture is divine: a soft, moist chocolate base, a silky caramel layer tucked in the middle, and a slightly crisp top that holds its shape beautifully. Hassan, this one’s a keeper for your dessert archive—especially when your daughter beams with pride lifting the first slice, your husband quietly guards the corner pieces, and your sister asks for the recipe before the tray’s even empty.
INGREDIENTS:
For the Chocolate Cake Batter:
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil or melted butter
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 tsp vanilla extract
For the Caramel Filling:
- 1 can sweetened condensed milk (400g)
- ¼ cup butter
- ¼ cup brown sugar
- Pinch of salt
- Optional: 1 tsp vanilla or a splash of cream
For Topping:
- Powdered sugar for dusting
- Optional: melted chocolate drizzle or chopped nuts
INSTRUCTIONS:
- Prepare the Caramel Filling:
- In a saucepan, melt butter and brown sugar over medium heat.
- Add condensed milk and stir constantly until thickened and golden—about 8–10 minutes.
- Add salt and vanilla if using.
- Set aside to cool slightly.
- Make the Cake Batter:
- Preheat oven to 180°C (350°F).
- Grease and line a large rectangular tray (9×13 inches).
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk sugars, oil, eggs, buttermilk, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until just combined.
- Layer the Cake:
- Pour half the chocolate batter into the prepared tray and spread evenly.
- Spoon the caramel filling gently over the batter, avoiding the edges.
- Pour the remaining chocolate batter on top and smooth the surface.
- Tap the tray gently to release air bubbles.
- Bake:
- Bake for 30–35 minutes or until a toothpick inserted comes out with moist crumbs.
- Let cool in the tray for 10 minutes, then transfer to a wire rack.
- Once cooled, dust with powdered sugar or drizzle with melted chocolate.
- Slice & Serve:
- Cut into squares or bars.
- Serve with tea, coffee, or a scoop of vanilla ice cream.
- Store in an airtight container for up to 4 days.
