Caramel and Vanilla Marble Tray Cake
With Caramel & Peanut Butter Frosting, finished with Caramel Shards
Get Zola and Fritz’ masterclass recipe
OVERVIEW
Serves: 8–10
Cooking Time: 20 minutes prep, 40–45 minutes baking, 20 minutes for frosting and decoration
Difficulty Level: Easy–Intermediate
INGREDIENTS
Marble Cake (Oil Base)
- 250 ml Clover Olive Pride Blend of Seed Oils and Extra Virgin oil
- 200 g Huletts White Sugar
- 100 g Huletts Sunsweet® Brown Sugar
- 4 large eggs
- 5 ml vanilla extract
- 375 g self-raising flour
- 5 ml baking powder
- 250 ml Clover Fresh Milk (full cream)
- 120 g Clover Caramel Double Cream Dairy Dessert
Caramel & Peanut Butter Frosting
- 150 g Clover Mooi River Salted Butter, softened
- 100 g YUM YUM Caramel Dreams Caramel Crunchy Peanut Butter Spread
- 200 g Huletts Icing Sugar, sifted
- 100 g Clover Caramel Double Cream Dairy Dessert
- 5 ml vanilla extract
- 15–30 ml Clover Ultra Pasteurised Cream (to loosen, if needed)
Caramel Shards
- 200 g Huletts White Sugar
- 60 ml water
METHODS
Method: Marble Cake
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 Clover Fresh Milk,
mixing gently until smooth.
Divide batter in half. Into one half, fold the Clover Caramel Treat.
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.
Method: Caramel & Peanut Butter Frosting
Beat butter and peanut butter together until creamy and smooth.
Gradually add sifted icing sugar.
Mix in Clover Caramel Treat and vanilla, beating until fluffy.
Add cream, a spoon at a time, if a looser consistency is needed.
Frost the cooled cake generously.
Method: Caramel Shards
Line a baking tray with parchment paper.
Heat sugar and water in a saucepan over medium heat without stirring until deep
golden.
Quickly pour the caramel onto the tray, tilting to spread thinly.
Leave to cool completely before breaking into shards.
