This has to be the best and easiest Vanilla Cake Recipe that you will make! The Vanilla Tray Cake comes out light and fluffy every single time, which is why it's my "go to" cake for any celebration or when I need a sweet treat for the lunchbox.
This Vanilla Slab Cake can be cut into 24 pieces, making it perfect for a birthday party, school lunches, or just to have a sweet treat on hand for the big or little kids.
Ingredients
The ingredients used to make this vanilla slab cake are common ingredients that you will most likely have on hand in the fridge and pantry.
Cake
- self raising flour
- butter
- baking powder
- caster sugar
- eggs
- milk
- vanilla extract
Icing
- icing sugar
- butter
- milk
- food colouring
- sprinkles
See recipe card below for quantities.
Instructions
When I say this cake is easy to make, it couldn't be any easier! The longest time is waiting for the cake to bake in the oven. The rest is just mixing all of the ingredients together.
In a large bowl, using an electric mixer on a medium speed (stand or hand mixer), beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating on low each time until just combined. Scrape around the bowl as necessary. Add the milk and vanilla and mix on low. The mix may look curdled, but it will come together once you add the flour.
On a low speed, add ¼ of the flour mixture at a time until it is all just combined. Careful not to overmix, or your cake will be dense and not fluffy.
Pour the cake mix into the lamington tin (33cm x 23 cm) and gently spread, then bake for 20-25 minutes or until a toothpick inserted comes out clean.
The cake should look like this when cooked. Peel off the baking paper once it has cooled.
Once the cake has cooled, using an electric mixer, beat the icing sugar, butter and half of the milk together.
Add more milk until it reaches the desired consistency, and add the food colouring. Continue to beat for 3 - 5 minutes until light and fluffy. Spread it over the cooled cake and add sprinkles.
Hint: Make sure you use real butter (block butter) in the recipe and not margarine, as it works like oil and not butter in recipes. I buy the Woolworths brand, which works perfectly in most baking recipes requiring butter.
Feel like baking? Check out some of my favourites below!
- RASPBERRY AND WHITE CHOCOLATE CHIP MUFFINS
- CHOCOLATE CHIP OAT SLICE
- NUTELLA DROPS
- 2 INGREDIENT ICE CREAM BREAD
Vanilla Tray Cake
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Equipment
- lamington sized baking tray (33cm x 23 cm)
- electric mixer
Ingredients
- 1 ¾ cups self raising flour 225 grams
- 1 teaspoons baking powder
- 1 cup unsalted butter, softened 225 grams
- 1 ¼ cups caster sugar 250 grams
- 4 large eggs
- ¼ cup milk
- 3 teaspoons vanilla extract
Icing
- 2 cups icing sugar 240 grams
- ¼ cup milk You might need to add more if the icing is too thick or a little less. Watch this stage and go by eye!
- 2 tablespoons butter
- food colouring I used 2 drops of red to make the colour pink
- sprinkles
Instructions
- Preheat oven to 180°C fan forced and line a lamington tray with baking paper.
- In a bowl, mix self raising flour and baking powder together. Set aside.
- In a large bowl, using an electric mixer on a medium speed (stand or hand mixer), beat together the butter and sugar until pale and creamy.
- Add the eggs one at a time, beating on low each time until just combined. Scrape around the bowl as necessary. Add the milk and vanilla and mix on low. The mix may look curdled, but it will come together once you add the flour.
- On a low speed, add ¼ of the flour mixture at a time until it is all just combined. Careful not to overmix, or your cake will be dense and not fluffy.
- Pour the cake mix into the lamington tin and gently spread, then bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let it cool completely.
- Once cooled, place a wire rack on top and flip the whole cake over. Remove the baking paper, place another rack on top of the cake and flip again to get it back up the right way.
Icing
- Once the cake has cooled, using an electric mixer, beat the icing sugar, butter and half of the milk together.
- Add more milk until it reaches the desired consistency (you want a nice thick icing), and add the food colouring. Continue to beat for 3 - 5 minutes until light and fluffy.
- Spread it over the cooled cake and add sprinkles.
Notes
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
Caitlin B
Can you freeze this cake?
Rebecca
Has anyone made this with gluten free self raising flour? Can you recommend the best brand? I don’t have alot of luck with gluten free SR flours…
Emma
I'm gonna make it today with gluten free flour so will let you know i go. I use white wings or orgran brand.
Jessica
This cake is really easy, the icing is such a beautiful texture and my kids loved it!
Kim Doyle
Easy and yummy. Thank you.