Description
This moist vanilla sheet cake (the best!) is made from scratch with just a handful of ingredients. It has tender, soft crumb, creamy frosting, and colorful sprinkles. Whether it's a school bake sale, a birthday party, or a treat-yourself moment, this tray bake promises to bring smiles all around.
Ingredients
250 ml milk of choice (1 cup) I like using almond or soy milk but regular milk is fine.
1 tablespoon white wine vinegar
210 grams of all-purpose flour (1 1/2 cups)
150 grams white granulated sugar (3/4 cup)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
80 ml vegetable oil (1/3 cup)
1 tablespoon vanilla essence
FOR THE BUTTERCREAM FROSTING
115 g butter, softened (1/2 cup)
250 grams powdered sugar (icing sugar)
2 teaspoons vanilla extract
Sprinkles 🌈
Instructions
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch square baking pan or line it with parchment paper for easy removal.
Create Buttermilk: In a small bowl, mix together the milk and white vinegar. Let it sit for a few minutes until it curdles slightly. This homemade buttermilk will add moisture and tenderness to our sponge.
Mix Dry Ingredients: In a large mixing bowl, combine the sifted flour, sugar, baking powder, baking soda, and salt. Whisk them together until well incorporated.
Blend Wet Ingredients: To the bowl of buttermilk, add the vegetable oil and vanilla extract. Whisk until everything is nicely combined.
Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold until you have a smooth batter. Be careful not to overmix.
Bake: Transfer the batter to the prepared baking pan, spreading it out evenly. Pop it into the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
HOW TO MAKE THE FROSTING
Cool and Ice: Once baked, let the cake cool completely in the pan on a wire rack. Meanwhile, prepare the icing by creaming together the softened butter, powdered sugar, and vanilla extract. If the icing seems too thick, add a teaspoon of milk at a time until you reach your desired consistency.
Decorate: Once the cake has cooled, spread the creamy icing over the top and sprinkle those colorful sprinkles!
Slice and Serve: Slice the tray bake into squares.
Notes
Don't Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to a tough and dense cake. Instead, gently fold the ingredients together until just combined for a tender and fluffy texture.
Properly Prepped Pan: Whether you're greasing and flouring your pan or using parchment paper, make sure it's properly prepped to prevent the cake from sticking. This ensures easy removal.
Cool Completely: Allow the traybake to cool completely in the pan on a wire rack before icing. Rushing this step can cause the icing to melt and slide off the cake.
Icing: If the icing is too thick, it will be difficult to spread, while if it's too thin, it may slide off the cake.
Room Temperature Ingredients: Allow your butter to come to room temperature before using it to make the icing. This helps ensure a smooth texture.
- Category: Baking, Desserts, Cakes
- Method: Baking
- Cuisine: American