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–+ servings
Sliced vanilla traybake showing vanilla buttercream frosting and sprinkles.
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Vanilla Tray Bake Cake (Sheet Cake)

This easy, soft, homemade, moist vanilla tray bake or vanilla sheet cake comes together with a few pantry ingredients and a few minutes to make the ultimate vanilla cake.
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings20 squares
saltyginger.comMary-Lou

Equipment

  • Rectangular Cake Pan (13x9 Inch/33cmx23cm)
  • Stand Mixer OR
  • Electric hand mixer

Ingredients
 
 

Vanilla Sponge

  • 250 grams plain flour (all-purpose, standard grade - Note 1)
  • 4 teaspoons baking powder (Note 2)
  • ½ teaspoon table salt
  • 125 grams butter (Note 3)
  • 3 eggs (medium/large)
  • 300 grams white granulated sugar
  • 4 teaspoons vanilla extract
  • 240 grams milk (note 4)

Buttercream Icing/Frosting

  • 230 grams butter
  • 500 grams icing sugar
  • 1 tablespoon vanilla extract
  • 1-4 tablespoons milk
  • ½ teaspoons table salt

Instructions

  • Preheat the oven the 180°/350°. Grease and line a 9"x13" (23cm x 33cm) rectangular cake tin.
  • Whisk together the flour, baking powder and salt. Set aside. Melt the butter and allow it to cool while moving on to the next step.
    250 grams plain flour, 4 teaspoons baking powder, ½ teaspoon table salt, 125 grams butter
  • In a large mixing bowl beat the eggs and sugar until light and fluffy and has doubled in volume. About 3-5 minutes using an electric hand mixer/stand mixer.
    3 eggs, 300 grams white granulated sugar
  • Add in the vanilla and mix through. Then pour the butter slowly down the side of the bowl with the mixer running. Mix until well combined. Similarly, add in the milk and mix through.
    125 grams butter, 4 teaspoons vanilla extract, 240 grams milk
  • Add in half the flour mixture and mix through on a low speed. Then add in the other half and mix until combined.
  • Pour the batter into the prepared baking tin. Smooth to the edges. Bake for 25 to 30 minutes or until a cake tester comes out clean from the centre of the cake. Cool in the tin for 10 minutes before turning out onto a cooling rack to completely cool.
  • To make the icing/frosting, beat the butter until the butter has lightened in colour. Add in the vanilla and salt, and beat together. (If using the stand mixer, use the whisk attachment).
    230 grams butter, 1 tablespoon vanilla extract, ½ teaspoons table salt
  • Add in the icing sugar one third at a time, and mix thoroughly. Add in 4 to 8 tablespoons of milk (start with 4 and work your way up.) and mix until you have a soft spreading consistency. Then beat the frosting for 3 to 5 minutes until soft, fluffy and ready for spreading.
    500 grams icing sugar, 1-4 tablespoons milk
  • Plop the frosting/icing over the top of the completely cooled cake, smooth until mostly even using an offset spatula or the back of a dessert spoon. Then create swirly patterns on the top if desired.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

  1. The original recipe contained 300 grams or 2½ cups of flour. If you want to stick to this amount of flour the recipe works perfectly fine.
  2. If baking at altitude I would decrease the baking powder to 3 teaspoons. 
  3. I use 125 grams of butter which is 9 tablespoons, a tablespoon more than 1 stick of butter. 
  4. When I decreased the flour for the updated recipe, I decreased by milk from 250 grams to 240 grams (this is closer to a US cup of milk). Increase the milk to 250 grams if using the original recipe. 

Frosting/Icing

If you prefer less icing or frosting on your cake, simply half the recipe using the "½" button. Or freeze additional frosting in an airtight container for up to 3 months. 

Storage and Freezing

This cake can be stored at room temperature for 3 to 4 days in an airtight container. If you live in a warm climate and prefer keeping your cake in the fridge please store it in an airtight container and allow it to come to room temperature before serving.
This cake can be frozen in individual pieces wrapped in cling film or plastic wrap and then in an airtight container for up to 3 months. Remove the cling film before defrosting to ensure the icing or frosting doesn't stick to the cling film.  
If topping the cake with cream cheese frosting, the cake will need to be stored in the fridge in an airtight container. 

Nutrition

Serving: 1slice | Calories: 366kcal | Carbohydrates: 54g | Protein: 3g | Fat: 16g | Sodium: 332mg