Juliet Sear Chocolate & Vanilla Traybake Recipe
This delicious traybake is simple to make and looks so appealing with the lovely marbled swirled cakes mixed together, using the Carr’s Chocolate and Victoria Sponge Cake Mixes. If you want to make yours look extra special, you can pipe the mixed frosting shades over the top using large round, star and petal nozzles, or keep it simple and just add blobs of the icing in a mix all over the top then spread over the top swirling it together to make a marble pattern to reflect the inside. Both ways are wonderful and just as tasty!
1 x Carr’s Chocolate Cake Mix 425g
1 x Carr’s Victoria Sponge Cake Mix 425g
200ml Oil or 200g Butter
For the buttercream:
130g dark chocolate, melted and cooled
250g butter, softened at room temperature
2 tsp vanilla extract or vanilla bean paste
500g icing sugar, sifted
Bowls and wooden spoons (or you can use an electric mixer for the frosting if you prefer)
Piping bags and large piping nozzles (optional)
1 x traybake tin greased and lined with baking paper on the bottom and sides (Juliet uses a 9 x 13”)
Spoon or palette knife for spreading the icing and swirling the sponge flavours together
Microwave safe bowl or saucepan & bowl for melting chocolate
- Preheat the oven to 190C (170C Fan/Gas Mark 5).
- Mix the cake mixes according to the pack instructions, spoon alternating blobs of the mix over the traybake tin. Use a knife or end of a spoon to drag through the flavours up and down and across the batter to make it marbled.
- Bake for approximately 25-30 minutes until cooked through, going golden arounds the edges and the centre is completely cooked through (Tip use a metal skewer or end of a sharp knife to push in the centre and it should come out dry and free of mixture when it is done).
- Leave to cool in the tin for 5 minutes, then turn out onto a rack and remove the paper, leave to cool completely and get your frostings ready.
- For the buttercream, melt the chocolate in the microwave or using a bowl set over a pan of simmering water. Leave to cool.
- Beat the butter and vanilla with a wooden spoon, or if you have an electric mixer you can use that, until pale and fluffy. Add the icing sugar gradually, mixing in slowly to start with until all the powder has mixed into the butter, then beat well until very pale and creamy, beating between each addition until your buttercream is smooth and soft.
- Half the mixture and pour in the cooled chocolate to one of the bowls and combine thoroughly. If you want to keep it simple, just add mixed blobs of the frosting onto the cooled cake and then use a spoon or knife to flatten and swirl it into a marbled pattern.
- If you wish to make it more fancy you can either pipe these two icings onto the cake with star, round or petal nozzles, or to give you three shades of frosting, take half of each flavour frosting out and mix together into a third bowl, to give you a lighter chocolate shade, then divide into any piping bags you like with mixed nozzles and pipe in a random style all over the cake as shown.