Stray away from the usual brownie or milk chocolate cake tray bakes and create this bright and fun new white chocolate traybake cake, ideal for picnics and afternoon tea.
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Makes: 1 20x30cm white chocolate traybake cake
250g golden caster sugar
150ml natural yoghurt
1 teaspoon vanilla extract
200g white chocolate, finely chopped
300g self-raising flour
1 teaspoon baking powder
4 tablespoons full fat milk
300g cream cheese, at room temperature
100g icing sugar
white chocolate buttons, to decorate
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease and line a 20x30cm cake tin with baking parchment.
In a large mixing bowl beat the sugar and margarine together until pale and fluffy. Beat in the eggs, one at a time, until the mixture is pale and creamy. Mix in the yoghurt, vanilla extract and half of the chopped white chocolate.
In a bowl combine the flour and baking powder and mix well. Fold half of the flour into the mixture then add half of the milk. Mix and repeat with the remainders. Transfer the mixture into the prepared cake tin and smooth the top.
Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool fully.
To make the icing, melt the remainder of the chopped chocolate then cream together with the cream cheese and icing sugar and beat until smooth. Spread the icing over the cooled cake then slice into squares and decorate with chocolate buttons.