Valentine's Tray Bake Cake
Old school cake with a Valentine's Day twist- soft vanilla traybake sponge topped with pink icing and heart-shaped sprinkles.
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Servings: 12 slices
Calories: 404kcal
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
Topping:
- 200 g Icing sugar (1+¾ cups)
- 2 Tablespoons Milk
- ¼ Teaspoon Pink gel food colouring (more as needed)
- Few Tablespoons Heart-shaped sprinkles
Instructions
- Preheat your oven to 180°C/350℉ and line an 8x10-inch tin with baking paper. If you're using a fan or convection oven, it's 160℃/320℉.
- In a large bowl, cream the butter and sugar together then stir in the vanilla extract.
- Mix the eggs, flour, and milk in, a little bit at a time, until you have a smooth cake batter.
- Transfer the batter to your lined tin and spread it out evenly. Bake for 25-30 minutes, until a toothpick comes out clean.
- Let the cake cool in the tin for around 10 minutes then flip it out onto a wire rack and leave it to cool completely.
Topping:
- Mix the icing sugar and milk together to make a smooth, thick icing. Add more milk to make it thinner or add more icing sugar to make it thicker.
- Stir in the pink food colouring, adding more if needed until you achieve your desired colour.
- Spread the icing onto the cooled cake then top with the heart-shaped sprinkles.
- Leave the icing to harden, cut into slices and enjoy!
Video
Notes
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1slice | Calories: 404kcal | Carbohydrates: 54g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 23mg | Potassium: 24mg | Fiber: 1g | Sugar: 38g