Vanilla Tray Bake Cake
Serves : 24 slices
Easy to make, soft and buttery vanilla sheet cake, covered in whipped vanilla buttercream, is perfect for birthday celebrations, an easy dessert or any occasion!
Equipment
Ingredients
For the Sheet Cake
- 350 g Plain Flour or All Purpose Flour
- 300 g Caster Sugar or Superfine Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda or Bicarb of Soda
- 230 g Butter Salted
- 240 ml Whole Milk
- 80 g Soured Cream or Natural Yogurt
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 3 Eggs Medium
For the Buttercream
- 250 g Butter Salted
- 500 g Icing Sugar or Powdered Sugar
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 80 ml Double Cream or Heavy Cream
Instructions
- To make the sheet cake: Preheat oven to 180C/350F and line a 13x9 inch sheet pan with baking paper. Alternatively, coat the pan with homemade cake release.
- In a large bowl or a stand mixer bowl, sieve together the flour, baking powder and baking soda, then add the caster sugar. Mix together until well combined.
- Add the butter to the flour mixture and beat with a handheld mixer until everything is well well-combined and the butter evenly distributed. Alternatively, you can use a stand mixer with the beater attachment.
- Add the vanilla extract and half of the milk. Beat the mixture again until the ingredients begin to form a thick batter.
- Add the remaining milk and the soured cream, and beat the ingredients again. They should be well combined into a runny cake batter.
- Add the eggs and whisk the batter on medium-high for approximately 3 minutes. The cake batter should be thick and frothy.
- Pour the cake batter into the lined sheet pan, and level if required using an offset spatula.
- Bake for 25-30 minutes until springy to touch and skewer inserted comes out clean. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
- To make the buttercream: In a large bowl with a handheld mixer or stand mixer with the balloon attachment, whisk the butter until pale and creamy. This should take about 3-4 minutes on medium-heat.
- Add vanilla extract, and then the icing sugar, a tablespoon at a time, beating between each addition until smooth. If the frosting is too stiff, add a tbsp of whole milk and mix.
- Once all the icing sugar is combined, add the double cream into the buttercream mixture. Whisk on medium-high for 2-3 minutes to thicken the cream. The buttercream should be thick but easily spread using a palette knife.
- To assemble the cake: If you are transporting the cake and left it to cool in the pan, you can ice in the cake in place. If you have turned the cake out onto a wire rack, place the cake on a serving plate and then decorate.
- If you are decorating with multi-colour swirls, divide the buttercream into equal portions and colour with food coloring gels. Add into piping bags fixed with different nozzles and pipe over the top.
- Alternatively, spoon the buttercream on top of the cake, then using a palette knife, spread the buttercream evenly across the cake. You can add swirls with the palette knife for texture if you prefer. Sprinkle all over with sprinkles and sweeties.
Notes
- How many does this cake serve? A 13x9" sheet pan will make about 24 slices.
- Can I make this cake ahead? Yes you can! Remember to allow the cake to fully cool, before wrapping it in cling film/ plastic wrap and keep at room temperature for 1-2 days. Ensure the cake is well wrapped, alternatively you can freeze the cake for up to 2 months.
- How to store this cake? The decorated cake should be kept in an air-tight container at room temperature.
- How long will the cake keep for? The vanilla tray bake cake will keep for up to 3 days are room temperature.
- Can you freeze this cake? Yes, the cake can be frozen for up to 2 months; either decorated or un-iced. Remember to defrost it thoroughly before eating or decorating.
Nutrition
Serving: 1sliceCalories: 359kcalCarbohydrates: 45gProtein: 3gFat: 19gSaturated Fat: 12gCholesterol: 71mgSodium: 186mgPotassium: 69mgFiber: 1gSugar: 34gVitamin A: 615IUCalcium: 36mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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