Soft and fluffy vanilla tray bake is an easy buttery sponge, topped with simple icing and sprinkles. Perfect for birthdays or just afternoon tea, this vanilla sheet cake will have you craving more.
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE SPONGE: Preheat your oven to 180C / 350F / 160C fan forced and line a 9x13 baking pan (or lamington pan) with baking paper.
Combine the flour and baking powder in a medium bowl and whisk well to disperse and aerate. Set aside.
In a large bowl, using an electric hand mixer (or the bowl of a stand mixer with paddle attachment) beat together the butter and sugar until pale and creamy. Scrape the sides and bottom of bowl a couple of times during.
Add the eggs, one at at time, beating on low each time until just combined. Scrape around the bowl as necessary. It may look a little split at this point but don't worry - the flour will bring it together smoothly.
Add the milk and vanilla and gently mix through.
Swap to a spatula and gently mix through ⅓ of the flour mixture at a time until it is all just combined. Careful not to overmix.
Tip into the tin and gently spread out into a thin layer, then bake for 20-22 minutes or until a toothpick inserted comes out with a crumb or two attached.
Let it cool completely before glazing.
To turn it out, place a wire rack on top and flip the whole thing over. Remove the baking paper, the place another rack on top of the cake and flip again to get it back up the right way.
FOR THE ICING: Mix together the icing sugar and half the water. Slowly add more water until it gets to the desired consistency, then pour it over the cooled cake.
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Notes
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Icing consistency: Add more icing sugar to thicken or more water to loosen, but don't make it too runny or it will run straight off the cake.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.