Easy traybake cake recipe
 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. Got a different sized tray? Use our cake calculator to customise this recipe to fit. 300g/10½oz unsalted butter, softened, plus extra for greasing300g/10½oz caster sugar6 free-range eggs300g/10½oz self-raising flour1 tbsp vanilla extract2 tbsp milk 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 350g/12oz icing sugar175g/6oz unsalted butter, softened2 tsp vanilla extract2 tbsp milkcrushed malted milk balls, sprinkles or other chocolates, to decorate 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 Method 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. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper. 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. 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. 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. 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. 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. 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. 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.