Valentine's Tray Bake Cake

Name: Valentine's Tray Bake Cake
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Ingredients: 250 g Softened butter ((1 cup)); 250 g Caster sugar ((1+¼ cups)); 1 Teaspoon Vanilla extract; 4 Medium eggs; 250 g Self-raising flour ((2 cups)); 3 Tablespoons Milk; 200 g Icing sugar ((1+¾ cups)); 2 Tablespoons Milk; ¼ Teaspoon Pink gel food colouring ((more as needed)); Few Tablespoons Heart-shaped sprinkles

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This Valentine's Day tray bake cake is just like the retro school dinner cake but with a pretty pink twist! This simple yet delicious dessert is super easy to make, even for beginner bakers.

slices of valentines day pink tray bake cake

If you've been looking for a quick and easy treat to serve up this Valentine's Day, this Valentine's tray bake cake is just the thing. It is SO GOOD and one of my favourite cakes I've made this year. It's soft, fluffy and perfect for a family feast or romantic dessert.

Let me show you how to make it...

Ingredient

Butter: Softened butter creams up nicely with the sugar, giving the cake a rich, moist flavour and texture. You can use baking spread if you like but in my opinion, butter will give you a much better flavour.
Caster sugar: Also known as superfine sugar, this dissolves easily into the fat and prevents any graininess.
Vanilla extract: For flavour. You can switch it up and use another extract such as almond, lemon or strawberry if you're feeling fancy.
Eggs: These help to bind everything together and add structure. You'll need 4 medium eggs.
Self-raising flour: Self-raising flour already has baking powder mixed in to make things easier. If you only have plain flour, you can make your own self-raising by adding 2 teaspoons of baking powder to the recipe separately.
Milk: This helps to loosen the batter slightly, making it easier to spread in the tin. I usually use semi-skimmed but whole milk or even plant-based milk will work too.
Icing sugar: For the topping. This is also known as powdered sugar.
Pink food colouring: I recommend gel food colouring for a stronger hue.
Heart-shaped sprinkles: Or any other Valentine's Day cake sprinkles, for decoration. I used a mixture of medium and small hearts.

Equipment

8x10-inch baking tin: This size of tin is essential for achieving the right thickness and baking time. If you don't have one, a 9x9-inch square tin can work but you'll need to adjust the baking time slightly. Keep an eye on it while it bakes and use the toothpick test to check for doneness.
Electric mixer: This makes creaming the butter and sugar a lot easier but it can be done by hand too. I use either a wooden spoon or my electric hand whisk but a stand mixer would work too.
Wire cooling rack: To cool your cake on and prevent a soggy bottom.
Mixing bowls: You'll need a large bowl for mixing the batter and a medium one for making the icing.
Utensils: A wooden spoon, a tablespoon, a teaspoon and a toothpick.
Kitchen scales: I have included imperial measurements in the recipe card at the end of this post but I highly recommend using a scale to weigh in grams if possible, especially for the flour and sugar. This will ensure accuracy and repeatable (delicious) results.

overhead image of valentine's day sheet cake slices

How to make Valentine's tray bake cake

Step 1: Line an 8x10-inch tin with baking paper and preheat your oven to 180°C (or 160°C for fan ovens). For those in the USA it's 350°F, or 320°F for convection ovens.

Step 2: In a large bowl, mix together 250g of softened butter and 250g of caster sugar. Try to make sure there are no large lumps of butter left in there.

butter and sugar creamed together in a bowl

Step 3: Stir in 1 teaspoon of vanilla extract.

Step 4: Add 4 medium eggs to the bowl, along with 250g of self-raising flour and 3 tablespoons of milk. Mix them in a little bit at a time until it all becomes smooth.

Step 5: Transfer the cake mix to your lined tin and bake for 25-30 minutes or until a toothpick through the middle comes out clean.

Step 6: Let the cake cool in the tin for around 10 minutes then gently flip it out onto a wire rack. Peel off the baking paper and leave it to cool completely.

Step 7: Prepare the icing by mixing 200g of icing sugar and 2 tablespoons of milk together. I like mine more on the thick side but you can add more milk if you want yours to be thinner. Once that's smooth, add a small amount of pink gel food colouring and mix well.

Step 8: Spread the icing over the cake, using a small spoon or spatula to get it all the way to the edges. Then add your heart sprinkles on top.

full sheet cake with icing and sprinkles on top

Step 9: Let the cake sit at room temperature for an hour or so until the icing becomes firm, then cut it into slices and enjoy. I cut mine into 12 slices but you can make them bigger or smaller if you prefer.

Top Tips

Soften your butter properly before you begin as this will make it easier to mix in with the sugar. You can leave it out at room temperature for 60 minutes or you can cut it into cubes and then pop it in the microwave for 10 seconds.
For a different flavour, you can try using freeze-dried strawberry powder or strawberry extract to the icing.
Swap out the icing for a simple buttercream for a more indulgent cake.
If you want to use a different size of tin, you will also need to adjust the ingredient quantities using my cake pan converter. You may also need to adjust your oven temperature and baking time depending on which size of tin you use.

FAQs

How long will Valentine's tray bake cake last?

If you store it in an airtight container at room temperature, it'll keep well for up to 5 days.

Can I freeze it?

Yes, it can be frozen in an airtight container for up to 3 months. Alternatively, you can wrap the whole (cooled) cake in clingfilm before freezing it. To defrost, let it sit out on a wire rack or plate at room temperature for an hour or two. Do not refreeze.

Can I make this cake gluten-free?

Yes, simply swap the self-raising flour for a gluten-free self-raising flour blend. If your flour blend does not contain xanthan gum, add ¼ teaspoon of it separately as it will prevent the cake from crumbling.

Can I use liquid food colouring instead of gel?

Yes- gel, powder and liquid colouring will work for the icing. I prefer to use gel as you only need a small amount to get a vibrant colour, whereas liquid can change the icing consistency quite quickly. I use PME food gels.

stack of valentines school traybake cake

More tray bake recipes:

I hope you like my Valentine's tray bake cake! If you make it at home, please leave a rating and comment below to let me know what you think. Enjoy!