5 from 57 votes
Vanilla Tray Bake
The Vanilla Tray Bake is a buttery sponge cake made with flour, sugar, eggs, butter, and enhanced with vanilla extract. It delivers a tender, moist crumb from creaming the butter and sugar together, with a sweet vanilla glaze drizzled on top and finished with sprinkles for a touch of texture and visual appeal. This cake is baked in a 9-inch square pan, making it easy to slice and serve for tea or casual gatherings.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
Calories:
548 kcal
Course:
Dessert, Baked Goods
Cuisine:
European, British
Ingredients
Sponge:
- 200 g butter Unsalted, softened
- 200 g sugar
- 4 egg
- 200 g plain flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
Glaze:
- 300 g icing sugar
- 3 tbsp milk
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 milk 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 milk 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
Cup of Yum
Notes
- Ensure to cream the butter and sugar thoroughly to achieve a light sponge texture.
- Test the cake doneness with a skewer inserted in the center; it should come out clean.
- Allow the cake to cool completely before applying the glaze to prevent it from melting off.
- Adjust the glaze thickness with milk to get the desired drip consistency before pouring over the cake.
Nutrition Information
Calories
548kcal
(27%)
Carbohydrates
82g
(27%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
136mg
(45%)
Sodium
90mg
(4%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
62g
(124%)
Vitamin A
750IU
(15%)
Vitamin D
1µg
(5%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 548
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 90mg | 4% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 750IU | 15% |
| Vitamin D | 1µg | 5% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.