Pretty in Pink Vanilla Traybake Cake
This recipe makes a vanilla tray bake cake with buttercream frosting also known as a sheet cake. This cake is simple but so delicious and is perfect for birthdays or times when serving to a crowd.
Servings: 20 servings
Calories: 294kcal
Ingredients
For the Traybake Cake
- 110g unsalted butter soft
- 250g golden caster sugar or white (superfine sugar)
- 65g vegetable oil
- 210g buttermilk
- 4 medium eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 275g self-raising flour
For the Pink Buttercream
- 140g unsalted butter
- 1 teaspoon vanilla extract
- 2 drops pink food gel
- 280g icing sugar
- 1 tablespoon milk or single cream
- 2 tablespoon pink sprinkles
Instructions
- Line a 13 x 9 inch rectangular cake tin with baking paper and preheat the oven to gas mark 4/350oF/180oC/160oC fan. Add the butter and sugar to a stand mixer bowl and use a paddle attachment to cream the butter and sugar until creamy and fluffy which should take around 3 minutes on medium speed. You can also do this using a hand mixer.
- In a separate bowl whisk together the oil, eggs, vanilla extract and buttermilk and continue to mix until smooth. Pour the egg mixture into the bowl with the butter and sugar then mix until smooth. Mix in the salt and flour and continue to mix until you have a smooth batter.
- Pour the batter into the prepared baking tin and bake for 35 - 40 mins minutes or until a cake tester inserted into the middle comes out clean. Place the cake tin on a cooling rack for the cake to cool completely in the tin.
- For the buttercream frosting, add the butter to a stand mixer bowl and beat the butter until fluffy using the paddle attachment. This should take around 4 minutes on a medium speed.
- Mix in the vanilla and food colouring then gradually add the icing sugar and cream. Continue to mix until you have your desired consistency. Evenly spread the buttercream on top of the cake and add the sprinkles. Allow the buttercream to set then serve.