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Vanilla Tray Bake Recipe

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4 from 12 reviews

This Vanilla Tray Bake is a simple, classic sponge cake baked in a large tray and topped with a smooth vanilla icing and colorful sprinkles. Perfect for parties, afternoon tea, or a sweet treat, this recipe yields a moist, fluffy cake with a sweet vanilla flavor, finished with a smooth icing glaze for added sweetness and decoration.

Ingredients

Sponge Cake

  • 225 g plain (all-purpose) flour (1 ¾ cups / 8oz)
  • 2 teaspoons baking powder
  • 225 g unsalted butter, softened (1 cup / 2 sticks / 8oz)
  • 250 g granulated sugar (1 ¼ cups / 8.8oz)
  • 4 large eggs
  • ¼ cup milk
  • 3 teaspoons vanilla paste

Icing

  • 2 cups icing (powdered / confectioners) sugar (163g / 5.7oz)
  • 8 teaspoons water
  • 2 tablespoons sprinkles

Instructions

  1. Preheat the Oven and Prepare the Pan: Preheat your oven to 180°C (160°C fan forced) / 350°F and line a 23x33cm (9×13 inch) baking pan, also called a lamington pan, with baking paper to prevent sticking.
  2. Mix Dry Ingredients: Combine the plain flour and baking powder in a medium bowl. Whisk well to evenly disperse and aerate the mixture, then set aside.
  3. Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to beat the softened unsalted butter and granulated sugar together until pale, fluffy, and creamy. Scrape down the bowl sides occasionally to ensure even mixing.
  4. Add Eggs Gradually: Add the eggs one at a time, beating on low speed until just combined after each addition. Scrape the bowl as needed. The mixture may look slightly split here but the flour will unify it later.
  5. Incorporate Milk and Vanilla: Add the milk and vanilla paste to the batter and gently mix through until combined.
  6. Fold in Flour Mixture: Using a spatula, fold in one-third of the flour mixture at a time until just combined. Be careful not to overmix to keep the sponge light and tender.
  7. Pour and Bake: Transfer the batter to the prepared baking pan and gently spread it evenly into a thin layer. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out with a few crumbs attached.
  8. Cool the Cake: Allow the cake to cool completely in the pan before glazing to avoid melting the icing.
  9. Flip the Cake: To remove the cake from the pan, place a wire rack on top of the pan and flip the whole thing over. Peel off the baking paper, put another wire rack on top of the exposed cake, and flip again to position it right side up.
  10. Prepare and Apply Icing: Mix the icing sugar with half of the water, then slowly add more water until you achieve a smooth, pourable consistency. Pour the glaze evenly over the cooled cake.
  11. Add Sprinkles: Sprinkle the top of the glazed cake with sprinkles for decoration and a fun, festive touch.
  12. Serve and Enjoy: Allow the icing to set slightly before cutting into 24 servings and enjoying this classic vanilla tray bake.

Notes

  • Make sure the butter is softened but not melted for best creaming results.
  • Do not overmix once the flour is added to maintain a light texture.
  • Ensure the cake is fully cooled before icing to avoid melting the glaze.
  • Use vanilla paste for a more intense vanilla flavor; vanilla extract can be substituted.
  • The tray bake can be stored in an airtight container for up to 3 days.

Find it online: https://yumntasty.com/vanilla-tray-bake-recipe/