Vanilla Traybake Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This vanilla traybake cake is one of my go to recipes when I want something homemade without spending hours in the kitchen. The whole thing comes together in just an hour from start to finish, which makes it perfect for weeknight baking or when unexpected guests drop by. I love that it uses Greek yogurt to keep the cake incredibly moist while adding a boost of protein, so you're getting something a little bit more nourishing than your typical cake. The recipe is straightforward enough that even if you're not an experienced baker, you'll have great results. Best of all, the ingredients are probably already sitting in your cupboard, so there's no need for a special trip to the shops.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 3large eggs
- 1 teaspoonvanilla extract
- 10 gbaking powder
- 5 gsalt
- 150 mlunsweetened almond milk
- 100 gplain greek yogurt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20x20cm traybake tin.
Tip: Use parchment paper to line the tin for easy release.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Whisk until the mixture is well combined.
- 3
In a large bowl, whisk together butter, eggs, vanilla extract, and almond milk.
Tip: Whisk until smooth.
- 4
Add the dry ingredients to the wet ingredients and whisk until just combined.
Tip: Do not overmix.
- 5
Fold in the Greek yogurt until well combined.
Tip: Be gentle to avoid deflating the batter.
- 6
Pour the batter into the prepared tin and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 7
Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
Tip: Check for doneness every 5 minutes after 35 minutes.
- 8
Remove from the oven and let cool in the tin for 5 minutes.
Tip: Then transfer to a wire rack to cool completely.
- 9
Once cooled, use a sharp knife to cut into slices.
Tip: Cut into desired size and serve.
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