Who doesn’t love a classic vanilla tray bake? It’s a timeless treat that never fails to bring joy, whether it’s for a casual gathering or a special celebration.

This simple yet delightful recipe has been a favorite in kitchens for generations, cherished for its soft, buttery sponge and irresistible vanilla flavor.

Originating from the heart of home baking traditions, the vanilla tray bake is a testament to the beauty of simplicity.

With its humble ingredients and straightforward preparation, this recipe invites both novice and experienced bakers to indulge in the art of creating something truly delicious.

Don’t be intimidated by its elegance – despite its sophisticated appearance, this recipe is surprisingly easy to master. With a few basic ingredients and minimal fuss, you can whip up a delightful tray bake that will impress friends and family alike.

Expert Tip: Be careful not to overmix the batter once the flour is added to avoid developing too much gluten, which can result in a dense and tough cake.

Ingredients

Butter: Rich and creamy, butter forms the foundation of the sponge, lending it a luscious texture and rich flavor.

Sugar: Sweetness is essential in balancing the flavors of the sponge, creating a delightful contrast to the buttery richness.

Eggs: Eggs provide structure and stability to the sponge, ensuring a light and airy texture.

Plain Flour: The main component of the sponge, plain flour gives structure to the cake while keeping it tender and moist.

Baking Powder: Acting as a leavening agent, baking powder helps the sponge rise, resulting in a light and fluffy texture.

Milk: Adding moisture and richness, milk contributes to the softness of the sponge, ensuring it stays moist and delicious.

Vanilla Extract: Infusing the sponge with its unmistakable aroma and flavor, vanilla extract adds depth and complexity to the recipe, elevating it to new heights of deliciousness.

Icing Sugar: For the glaze, icing sugar provides sweetness and a smooth, glossy finish that beautifully coats the cake.

Water: Used to thin out the glaze to the desired consistency, water helps achieve that perfect drizzle over the cake.

Sprinkles: The final touch of whimsy, sprinkles add a pop of color and fun, making the vanilla tray bake a delight to behold and devour.

Expert Tip: Ensure that the butter is softened to room temperature before creaming it with the sugar to achieve a smooth and fluffy texture for the sponge.

Serving Suggestions

• Serve slices of vanilla tray bake alongside a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Pair the cake with a cup of freshly brewed coffee or a pot of fragrant tea for a delightful afternoon pick-me-up.
• For a special occasion, garnish the cake with fresh berries or edible flowers to add a touch of elegance and sophistication to your presentation.

Expert Tip: For a more intense vanilla flavor, you can scrape the seeds from a vanilla bean pod and add them to the batter along with the vanilla extract.

Frequently Asked Questions

How long does the vanilla tray bake stay fresh? The vanilla tray bake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Just be sure to allow it to come to room temperature before serving for the best flavor and texture.

Can I freeze the vanilla tray bake? Yes, you can freeze the vanilla tray bake for up to 3 months. Wrap individual slices tightly in plastic wrap and then aluminum foil before placing them in an airtight container or freezer bag. Thaw overnight in the refrigerator before serving.

Can I omit the sprinkles? Absolutely! The sprinkles are optional and can be omitted if desired. Feel free to get creative with your decorations or keep it simple with just the glaze.

Can I use vanilla essence instead of vanilla extract? Yes, you can substitute vanilla essence for vanilla extract if that’s what you have on hand. However, be aware that vanilla extract typically has a richer flavor than vanilla essence, so you may need to adjust the quantity to taste.

Can I use self-raising flour instead of plain flour and baking powder? Yes, you can use self-raising flour instead of plain flour and baking powder. However, since self-raising flour already contains leavening agents, you may need to adjust the quantity slightly to achieve the desired texture.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Garlic Butter Sauce
• Homemade Oven Chips
• Chocolate Covered Cake Balls
• Chocolate Cake
• Buttermilk Biscuits

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Vanilla Tray Bake

by Nabeela Kauser

Vanilla tray bake is a lovely dessert ideal for sharing with family and friends. This is a simple and nostalgic school dinner classic. A wonderful traybake that will brighten any occasion with its moist sponge and rainbow sprinkles.

5 from 19 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Baking, Dessert

Cuisine British, Western

Servings 8

Calories 548 kcal

Cook ModePrevent your screen from going dark

Ingredients

Sponge:

• ▢ 200 g Butter Unsalted, softened
• ▢ 200 g Sugar
• ▢ 4 Eggs
• ▢ 200 g Plain Flour
• ▢ 1 tsp Baking Powder
• ▢ 2 tbsp Milk
• ▢ 1 tsp Vanilla Extract

Glaze:

• ▢ 300 g Icing Sugar
• ▢ 2 tbsp Water

Decorations:

• ▢ Sprinkles

Instructions

• Preheat the oven to 180°C/350°F and grease a 9-inch square pan with butter and line with parchment paper
• In a mixing bowl cream together the butter and sugar until there are no traces of sugar
• Add the eggs, one at a time, whisking until fully incorporated after each addition. With the last egg add the vanilla extract
• Add half of the plain flour and the baking powder then mix until just combined
• Add the remaining flour along with the milk then mix until there are no traces of flour
• Pour the batter into the tin and bake in the oven for 25-30 minutes or until the skewer comes out clean
• Allow the cake to cool completely before preparing the glaze
• In a small bowl add the icing sugar and the water then mix until well combined – the icing should slowly glide off the spoon when lifted, if it is too thick then add a drop of water at a time until the right consistency is reached
• Pour the glaze on top of the cake then top with the sprinkles
• Allow to set for 10 minutes, then cut into slices before serving

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 548kcalCarbohydrates: 82gProtein: 6gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 136mgSodium: 90mgPotassium: 71mgFibre: 1gSugar: 62gVitamin A: 750IUVitamin D: 1µgCalcium: 57mgIron: 2mg

Keyword Cakes, Dessert, Food, Recipe, Sprinkles, Sweet, Traybakes, Vanilla

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