I think in life, a simple vanilla cake gets overlooked. Vanilla cakes are the basis of all cakes, and done right, taste really, really good. This is our best vanilla tray bake recipe. It is very simple, just like this intro, but is very decadent and very delicious.
This cake is also perfect for introducing kids in your classroom to making perfect cake. Discussions around creaming, how to mix and oven temperatures really hammer home the science behind a perfect cake.
Our best vanilla tray bake recipe makes for a mean party bag cake, as it is dead easy to slice up and wrap in kitchen roll. I went a little crazy with the icing here, making up a batch of watercolour icing (I just make up a simple buttercream, and then add gel food colourings), if you want something a little easier, we have a fab icing recipe here. I make sure I leave the cake to cool completely before icing. If you want that perfect slice, freeze the vanilla tray bake for about 10 minutes first before cutting.
Best Vanilla Tray Bake Recipe Science/ Recipe notes:
- When the butter and sugar get whipped together, the sugar bashes into the butter particles and help to trap air- this is what fluffs up the mix.
- The eggs, baking powder and sr flour also aid raising. The eggs trap air and the bp and srf release carbon dioxide, which helps to lift the cake.
- The cake might sink in the middle a little, this is ok, everything can be covered with icing!
- Using a metal spoon dislodges the air in the mix the least, and never ferociously mix when adding flour as you want to keep as much air in, which is why we fold.
Equipment Needed:
- Electric whisk
- Bowl
- Metal spoon
- Square cake tin
- Baking paper
A delicious, quick and simple dairy free vanilla tray bake recipe that gives you 12 slices of decadence.
- 200 g butter
- 200 g caster sugar
- 1 tsp vanilla
- 2 large eggs or 3 medium eggs
- 200 g self raising flour
- 1 tsp baking powder
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Preheat the oven to 180ºC.
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In a bowl, whisk together the butter and sugar until thick and fluffy.
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Add in the vanilla, and one egg at a time (be careful not to over mix!).
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Sift in the flour and baking powder and use the metal spoon to fold in, being careful not to overmix again!
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Once the flour is evenly distributed through the mix, pour into your lined cake tin.
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Smooth the top and cook for 25-30 minutes, until springy to the touch!
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Cover with whatever buttercream/ frosting you want to (we have a great buttercream recipe here!)