Description
This Vanilla Tray Bake is a classic, simple, and moist vanilla sponge cake baked in a tray and topped with a smooth vanilla icing and colorful sprinkles. Perfect for parties, celebrations, or a delightful everyday treat, this recipe yields a large batch that can be sliced into 24 generous servings.
Ingredients
For the Sponge
- 225 g plain (all-purpose) flour (1 ¾ cups / 8 oz)
- 2 teaspoons baking powder
- 225 g unsalted butter, softened (1 cup / 2 sticks / 8 oz)
- 250 g granulated sugar (1 ¼ cups / 8.8 oz)
- 4 large eggs
- ¼ cup milk
- 3 teaspoons vanilla extract
For the Icing
- 2 cups icing (powdered/confectioners) sugar (163 g / 5.7 oz)
- 8 teaspoons water
- 2 tablespoons sprinkles
Instructions
- Preheat and prepare the pan: Preheat your oven to 180°C (160°C fan forced) / 350°F. Line a 23×33 cm (9×13 inch) baking pan with baking paper to ensure easy removal.
- Mix dry ingredients: In a medium bowl, combine the plain flour and baking powder. Whisk them together well to evenly distribute the baking powder and aerate the mixture. Set aside.
- Cream butter and sugar: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to beat the softened butter and granulated sugar until the mixture is pale and creamy. Scrape down the sides and bottom of the bowl a couple of times during mixing for even consistency.
- Add eggs: Add the eggs one at a time, beating on low speed after each addition until just combined. Scrape around the bowl as needed. The mixture may look slightly split but it will come together when you add the flour.
- Add milk and vanilla: Gently mix in the milk and vanilla extract until incorporated.
- Combine flour mixture: Using a spatula, fold in one-third of the flour and baking powder mixture at a time, mixing gently to combine without overmixing, to keep the sponge light and tender.
- Fill the pan and bake: Pour the batter into the prepared pan and gently spread it out into an even, thin layer. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool the cake: Allow the sponge to cool completely in the pan before glazing.
- Remove the cake from the pan: Place a wire rack on top of the pan, flip it over to release the cake onto the rack, removing the baking paper. Then place another rack on top of the cake and flip it again to right it.
- Prepare and spread the icing: Mix the icing sugar with half of the water, then slowly add more water until you reach a smooth, pourable consistency. Pour the icing evenly over the cooled cake and spread as needed.
- Decorate: Sprinkle the top of the iced cake with sprinkles before the icing sets.
Notes
- Be careful not to overmix the batter after adding flour to avoid a dense sponge.
- Ensure the cake is completely cool before icing to prevent the glaze from melting.
- You can substitute milk with any plant-based milk for a dairy-free option.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a richer flavor, consider adding a teaspoon of almond extract along with the vanilla.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western / American
