Name: Tottenham Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 240g baking spread; 240g caster sugar; 1 tsp vanilla extract; 4 eggs; 90ml milk; 240g self-raising flour; 375g icing sugar; 6 tbsp milk (or water); 2 drops pink food colouring (optional)

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This recipe makes Tottenham cake which is a delicious traybake cake made using vanilla batter that is topped with a simple pink glaze icing.

What is Tottenham Cake?

Tottenham cake is a light sponge cake topped with a pink icing that is then cut into squares. As the name states Tottenham cake originated in Tottenham which is a place located in the North of London. The cake was created by a local baker called ‘Quaker Henry Chalkley’ sometime between the late 1800s and early 1900s. In some old traditional recipes, desiccated coconut was sprinkled on top but nowadays many recipes don’t use it. This cake is definitely a British classic and is still sold in bakeries around London.

This Tottenham cake recipe produces a soft, fluffy traybake cake which the kids will absolutely love. It is quick and very easy to prepare so you so it won’t take too much time to have this easy delicious cake ready. It is ideal for birthdays and also perfect to go with an afternoon cup of tea or coffee.

Ingredients for Tottenham Cake

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Baking spread – I use stork margarine.
Sugar – I use caster sugar.
Vanilla extract – use good quality vanilla extract or vanilla bean paste.
Eggs – I use medium free range eggs.
Milk – I use whole milk.
Flour - I use self-raising flour which contains baking powder.
Icing sugar – also known as powdered sugar.
Milk – you can also use water instead for the icing.
Food colouring – this is optional.

How to Make Tottenham Cake

1. Preheat the oven to gas mark 4/350^oF/180^oC/200^oC fan and line a 9 x 13-inch rectangle baking tin with parchment paper then set aside.

2. Cream together the baking spread and sugar until light and fluffy then add in the vanilla extract. Add in the eggs one at a time while mixing between each egg. Pour in the milk and combine then gradually mix in the flour.

3. Pour the batter into the baking tin and bake for 30 minutes. Insert a wooden skewer into the middle of the cake to check it is baked throughout. Place the baking tin on a cooking rack until the cake cools. Once the cake cools, make the icing.

4. To a bowl, add the icing sugar and milk then mix until you have a smooth consistency. Add the food colouring and mix until well combined. Spread the icing on top of the cake and allow the icing to set before cutting into squares. I place the cake in the fridge to allow the icing to set quicker.

Side by side image of vanilla cake and cake with glaze.

Recipe Tips

This recipe can also be made into a sprinkle school cake by not adding colour to the icing and adding coloured sprinkles on top.

Nutrition

Storage

You can store this cake at room temperature in an airtight container for around 2 days. After this time, store any leftover cake in the fridge for a further 2 days.

If the weather is hot and humid then store in the fridge on day 1. Ensure you bring the cake to room temperature before serving from the fridge.

You can also cut the cake into squares then wrap the squares in clingfilm and store in the freezer for up to 2 months. The icing on this cake freezes well.

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Tottenham Cake

This recipe makes Tottenham cake which is a delicious traybake cake made using a simple vanilla batter that is topped with a simple pink glaze icing.

Prep Time10

Cook Time30

Total Time40

Author: Andrea

Yield: 20 servings

Calories: 257kcal

Ingredients

For the Cake

240g baking spread
240g caster sugar
1 teaspoon vanilla extract
4 eggs
90ml milk
240g self-raising flour

For the Icing

375g icing sugar
6 tablespoon milk or water
2 drops pink food colouring optional

Instructions

Preheat the oven to gas mark 4/350^oF/180^oC/200^oC fan and line a 9 x 13-inch rectangle baking tin with parchment paper then set aside.
Cream together the baking spread and sugar until light and fluffy then add in the vanilla extract. Add in the eggs one at a time while mixing between each egg. Pour in the milk and combine then gradually mix in the flour.
Pour the batter into the baking tin and bake for 30 minutes. Insert a wooden skewer into the middle of the cake to check it is baked throughout. Place the baking tin on a cooking rack until the cake cools. Once the cake cools, make the icing.
To a bowl, add the icing sugar and milk then mix until you have a smooth consistency. Add the food colouring and mix until well combined. Spread the icing on top of the cake and allow the icing to set before cutting into squares. I place the cake in the fridge to allow the icing to set quicker.