This is an easy vanilla traybake cake that’s perfect for school events, birthdays or office parties. It’s light, but still sturdy enough to be transported easily.
Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves: Serves 18
For the traybake cake
- 300g/10½oz unsalted butter, softened, plus extra for greasing
- 300g/10½oz caster sugar
- 6 free-range eggs
- 300g/10½oz self-raising flour
- 1 tbsp vanilla extract
- 2 tbsp milk
For the buttercream icing
- 350g/12oz icing sugar
- 175g/6oz unsalted butter, softened
- 2 tsp vanilla extract
- 2 tbsp milk
- crushed malted milk balls, sprinkles or other chocolates, to decorate
Preheat the oven to 180C/160C Fan/Gas 4.
Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper.
In a large bowl, cream together the butter and sugar using an electric whisk until the mixture is pale and fluffy. Add the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.
Stir in the vanilla extract and fold in the flour using a large metal spoon, stirring until no traces of flour are visible. Gently stir in the milk to loosen the mixture.
Spoon into the prepared cake tin, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula.
Bake for 35 minutes, or until the cake springs back when the centre is pressed gently with a finger. Remove from the oven and take the cake out of the tin after 10 minutes. Place on a wire rack to cool completely.
To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, vanilla extract and milk.
Place the cake upside down onto a cake board. Using a palette knife or spatula, spread the icing over the cake and down the sides. Decorate with the chocolate.