This Vanilla Traybake Cake is a versatile bake that's easy to make, and fun to customise for any occasion. It features a fluffy vanilla sponge cake with a smooth vanilla buttercream on top. I've decorated this sheet cake with sweets and sprinkles, but you can decorate with your favourite sweets, chocolates or fruit. It's brilliant for birthday parties, serving to a crowd, or for a bake sale.
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- For the best flavour, make sure to use a good quality vanilla extract and not an essence. You can also use a vanilla bean paste.
- You will need a 12" x 9" traybake tin for this recipe. However, if you want to make it in a 9" square tin, check the recipe notes for the measurement details.
- You can decorate this cake with anything you like! If it is for someone's birthday, perhaps their favourite chocolates on top. Fresh strawberries or raspberries would also look fabulous!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Vanilla Traybake Cake
To make the cake, mix together the baking spread and caster sugar, for 2-3 minutes until fluffy. Then whisk in eggs and vanilla extract.
Add the milk and self raising flour, and gently whisk or fold in. Spread the mixture out into the tin.
Bake the cake for 25-30 minutes or until a thin skewer inserted in the centre comes out clean. Leave to cool fully. For the buttercream, mix softened butter, icing sugar, vanilla extract and milk together.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long does the cake last for and can you freeze it?
The cake will last for 3-4 days in an airtight container in a cool place. You can freeze both the cake and the buttercream. To freeze them separately, wrap the cake well in cling film or put it in an airtight container. The buttercream can be frozen in a sealed tub. To freeze the cake decorated, freeze on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cake out of the freezer to defrost, as if it defrosts with it still on it could damage the appearance of the buttercream.
Can you make this cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
What size tin do you need for this cake?
This recipe is best made in a 12" x 9" (36.5cm x 26cm) traybake tin with deep sides (4cm or 1.5"). However, if you'd prefer to make it in a smaller 9" square tin, check the recipe card notes section for details on how to change the measurements.
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
How many people does this cake serve?
It completely depends how you slice it up, which is great because it makes this such a versatile cake for parties and gatherings. I love a big chunk of cake so I cut it into 12 slices, but for a party you may prefer to cut it into smaller slices so it feeds more people. You can cut into 16 slices, or even 24 slices.
Can this cake be made gluten free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 teaspoons baking powder. You may also like to add ½ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Can this cake be made dairy free?
For a dairy free version, use a dairy free baking spread and dairy free milk for the cake. For the buttercream you will need a dairy free butter alternative. I recommend Flora Plant or the Stork Baking Block for the buttercream, as they give the best texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
More tips for making the Vanilla Traybake Cake:
- I spread the buttercream onto the cake, but you could pipe it on if you prefer.
- You can decorate this cake with anything you like - sprinkles, your favourite sweets or chocolates, fresh fruit etc.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Traybake tin
- Measuring spoons
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Stand mixer
- Cake tester
- Piping bags
- Angled palette knife
- Vanilla extract
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More traybake cake recipes...
Vanilla Traybake Cake
Ingredients
For the cake
- 225 g Baking spread or butter unsalted, softened
- 225 g Caster sugar
- 4 Eggs large
- 2 tsp Vanilla extract
- 2 tbsp Milk
- 225 g Self raising flour
For the buttercream
- 200 g Butter unsalted, softened
- 400 g Icing sugar
- 2 tsp Vanilla extract
- 2 tbsp Milk
For decoration
- Sprinkles and sweets of your choice
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
- Make the cake by mixing the baking spread and caster sugar in a large mixing bowl until fluffy, about 2-3 minutes, ideally using an electric mixer
- Add the eggs, milk and vanilla extract, and whisk until fully incorporated
- Gently whisk or fold in the self raising flour
- Pour the mixture into the tin, spread it out into an even layer
- Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully either in the tin or on a cooling rack
- To make the buttercream, mix the butter in an electric mixer with the paddle attachment for a few minutes. Add the icing sugar, milk and vanilla extract and mix until well combined and smooth
- Spread or pipe the buttercream all over the cake
- To serve, decorate as you prefer, then slice into squares. Store any leftovers in an airtight container in a cool place and eat within 3 days
Video
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- For the best flavour, make sure to use a good quality vanilla extract and not an essence. You can also use a vanilla bean paste.
- You will need a 12" x 9" traybake tin for this recipe. However, if you want to make it in a 9" square tin, check the recipe notes for the measurement details.
- You can decorate this cake with anything you like! If it is for someone's birthday, perhaps their favourite chocolates on top. Fresh strawberries or raspberries would also look fabulous!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
- 170g Butter or baking spread
- 170g Caster sugar
- 3 Large eggs
- 1 ½ tsp Vanilla extract
- 1 ½ tbsp Milk
- 170g Self raising flour
Carolyn
Great recipe with easy to follow instructions. I made it for a children’s party & they loved it. Thank you for sharing the recipe. Will definitely make this again
thebakingexplorer
Thank you so much for the lovely review Carolyn!
Ade
This was goood I made it
Jo
Love this recipe. Such a fluffy sponge and the buttercream is delicious. I used up extra sprinkles from Christmas.
Sadika
Hi if you make in a 9 inch square tin how long would you bake the cake for in the oven?
thebakingexplorer
It's a similar time, around 30 minutes, but do check on it as all ovens are different!
Linds
Hey! Annoyingly, I have a Wilton 13"x9"x2" rectangular tin. I've referred to your tin convertor (thank you for that!) but it only works for round/square tins. Can you help me with the ingredient quantities? THANK YOU!
thebakingexplorer
You can make the same quantities as it's not a huge difference, the cake will be slightly thinner.
Charmaine
Can you freeze the sponge?
thebakingexplorer
Hi Charmaine, yes you can, please see the paragraph all about freezing further up in the post for more details.
Alice L
Hello! I am wondering why there’s no baking powder for this recipe?
thebakingexplorer
Hi, it's because it's made with self raising flour, which already contains a raising agent. If you want to make this recipe with plain or all purpose flour please check the paragraph above all about how to do this 🙂
Amanda
If using a 9" tin for the sponge cake, what are the quantities for the buttercream? Looking forward to baking it.
Thanks!
thebakingexplorer
Hi, if you mean a 9" square tin, then I'd recommend using two thirds of the amount. So 135g butter, 265g icing sugar etc. I hope you enjoy the cake!
Sarah
I needed a recipe for a bake sale that I forgot about...oops! This was ideal, really tasty!! I was making it after my son's bedtime so used a wooden spoon instead of an electric whisk but the results were still really good. I did have to bake it longer (around 40 mins) but this may have been my oven. Lastly, it needed more icing sugar than the recipe advised, I needed about 500g to get the right consistency, but the results were brilliant. Could be that I used semi-skimmed milk? Would highly recommend, and will bookmark and make again!!
thebakingexplorer
So happy you liked it! If you used a margarine or baking spread (instead of real block butter) for the buttercream, then that would cause a looser consistency. I hope that helps for next time!
Sarah
I am loving your recipies and going to make this for a birthday cake. If i bake the cake in the evening im assuming it wont be cool enough to do the buttercream icing that night. Will it work if i store in an airtight contsiner in the fridge overnight and ice the next day? Thanks
thebakingexplorer
Hi Sarah, yes it probably won't be cool enough in the same evening. Do not put it in an airtight container until it is fully cool. You can just leave it on cooling racks over night on the kitchen counter. I also don't recommend storing it in the fridge as this can dry cakes out.
Rachel
This is my go to traybake recipe. I've baked it several times with various toppings and it's a real crowd pleaser .
I only make up half the butter cream but that's only down to personal preference.
Many thanks for sharing.
Katie
Nice cake, it turned out well but I don't think it rose enough? The whole cake was 1.5cm high!
I normally use plain flour & add the baking powder but I may start buying self raising again as I don't remember this happening as much when I used to use that. I also think four eggs for such a small bake is a lot, and I don't think people would even notice if you reduced it by one egg, so I'll try that next time. I also used half the amount of milk.
thebakingexplorer
Hi Katie, if you'd like the cake to rise more next time, I'd suggest following the recipe exactly, making sure your baking powder and/or self raising flour is fresh and in date, mixing the butter and sugar together for longer (and with an electric mixer). I hope that helps!