Christmas Traybake Cake

Name: Christmas Traybake Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 250 g Butter, softened; 250 g Caster sugar; 1 Teaspoon Vanilla extract; 4 Medium Eggs; 250 g Self-raising flour; 3 Tablespoons Milk; 200 g Icing sugar; 2 Tablespoons Milk; Few Drops Red gel food colouring; Few Tablespoons Christmas sprinkles

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This Christmas traybake has all of the nostalgic feels of school cake but with a festive, sparkly twist! It's super easy to make with simple ingredients and you can decorate it however you like!

stack of christmas traybake cake slices on a plate

You guys absolutely have LOVED my old school traybake cakes this year so I thought I'd make a festive variation, because you can never have enough cake! My Christmas traybake cake is light and fluffy, topped with red icing and lots of seasonal sprinkles. It's super easy to make with simple ingredients and I can almost guarantee that the whole family will love it!

If you're ready to get started, read my post below, which is full of ingredient notes, step-by-step images, some baking tips and lots more. Enjoy!

Ingredients

Butter: I love baking with salted butter but unsalted is fine too. Make sure to let it sit at room temperature for an hour or so before you start baking, which will allow it to soften and make it easier to mix.
Sugar: Caster sugar is best for baking as it has a finer texture that will dissolve into the fat more easily. This prevents that 'grainy' texture you can sometimes get in sponge cakes.
Vanilla: For a warm flavour. For a more festive flavour, you can swap this for peppermint extract or some orange zest.
Flour: Use self-raising flour for this cake if you can. This will help it rise in the oven and create a nice fluffy texture. If plain flour is all you have, add 2 teaspoons of baking powder at the same time.
Eggs: 4 medium eggs, to bind everything together.
Icing sugar: Plus a little bit of water or milk, to make the glace icing for the topping.
Christmas sprinkles: Use any festive sprinkles that you like! I used a mix of green, red and white hundreds and thousands and some gold stars.

Kitchen stuff

8x10 tin: This is the best size of tin to use to ensure accurate results. Baking time will vary in larger or smaller tins, so it's important to keep a close eye on the cake while it's in the oven.
Baking paper: To prevent the cake from sticking to the tin.
Mixing bowls: A large one to make your Christmas sponge cake batter and a smaller one for the red glace icing.
Utensils: You'll need a wooden spoon, a teaspoon and a tablespoon. A rubber spatula, although not essential, is useful for spreading the icing onto the cake.

slices of christmas traybake cake on a white worktop

How to make Christmas traybake cake step by step

Step 1: First, preheat your oven and line an 8x10-inch tin with baking paper.

Step 2: In a large bowl, mix 250g of softened butter with 250g of caster sugar. Once that's soft and fluffy, add 1 teaspoon of vanilla extract and mix well.

butter and sugar creamed together in a glass bowl

Step 3: Add 250g of self-raising flour, 4 medium eggs and 3 tablespoons of milk to the bowl, a little bit at a time, mixing as you go until you have a smooth, thick batter.

Step 4: Spoon the cake batter into your lined tin and spread it out evenly, all the way to the edges.

Step 5: Bake for 25-30 minutes, until a toothpick through the centre comes out clean. Let it cool in the tin for around 15 minutes then gently flip it out onto a wire rack. Peel off the baking paper and leave the cake to cool completely.

Step 6: Once your Christmas school cake has cooled fully, you can prepare the glace icing. Add 200g of icing sugar to a bowl, then mix in 2 tablespoons of cold water or milk. If it's too thick, add more water/milk, or add more icing sugar if it's too runny.

Step 7: Once you've got your desired icing consistency, stir in a few drops of red gel food colouring. You can add more as needed until you get a vibrant, Christmassy red.

Step 8: Spread the icing over your cake then top with your choice of festive sprinkles. Let the cake sit for a few hours until the icing has become firm, then cut it into slices and enjoy!

Christmas sponge cake tips

I used an 8x10 tin for my traybake cakes but more common tin sizes are 9x12 tin and 9x13. If you'd like to use either of these tins, change the 'servings' slider in the recipe card to 18 and turn the heat down slightly to 170°C. Keep an eye on it in the oven (it should take around 35-45 minutes) and take it out once a toothpick comes out clean.
Use gel food colouring for the icing if you can. It'll give you a more vibrant colour with less product, meaning it won't change the consistency of your icing.
I used the hundreds and thousands from Dr Oetker's 'Deck The Halls' sprinkle tub, plus some gold stars from Sainsbury's.

FAQs

How long does Christmas traybake cake last?

This will keep well for up to 5 days in an airtight container. Room temperature is best but storing it in the fridge is fine too.

Can I freeze it?

Yes, this can be frozen for up to 3 months. Either freeze slices in an airtight container, or freeze the entire cake on a baking tray until it's solid, then wrap it up in clingfilm or tinfoil. To defrost, let it sit out at room temperature for an hour or two. Do not refreeze.

How do I know when my sponge cake is ready?

You can insert a toothpick through the centre to check- it should come out clean with no batter on it. If the top of your cake is turning too brown before the centre is cooked through, cover it with tinfoil and continue baking.

squares of christmas sponge traybake cake with festive decor in the background

More Christmas traybakes

I hope you enjoy my Christmas traybake cake! If you make it at home, please leave a comment and rating below to let me know what you think. Enjoy!