Moist Vanilla Tray Cake 🍰
Soft, Fluffy & Perfect for Buttercream Frosting
If you’re looking for a reliable vanilla cake recipe that turns out soft, moist, and fluffy every time, this Moist Vanilla Tray Cake is the perfect choice. Made with simple ingredients and baked in a 9×9-inch tray, it’s ideal for birthdays, family gatherings, celebrations, or everyday desserts.
The combination of butter and oil creates a cake that’s rich in flavor while staying wonderfully moist for days. Topped with a smooth vanilla buttercream frosting, this classic cake is sure to become a favorite.
Why You’ll Love This Recipe
✔ Soft and fluffy crumb
✔ Moist texture that stays fresh longer
✔ Easy-to-follow recipe for beginners
✔ Perfect for birthdays and special occasions
✔ Delicious homemade vanilla buttercream
✔ Great for decorating and customization
Moist Vanilla Tray Cake Recipe
Preparation Time
20 minutes
Baking Time
25–30 minutes
Total Time
50 minutes
Servings
9–12 slices
Pan Size
9 × 9 inch (23 × 23 cm) baking tray
Ingredients
For the Cake
- 200 g cake flour
- 2 teaspoons baking powder
- 70 g unsalted butter, softened
- 50 g vegetable oil
- ¼ teaspoon salt
- 220 g caster sugar
- 2 large eggs
- 170 g milk
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
For the Vanilla Buttercream
- 100 g unsalted butter, softened
- 150 g icing sugar
- 30 g whipping cream
- ½ teaspoon vanilla extract
- A pinch of salt
Instructions
Step 1: Prepare the Oven
Preheat your oven to 170°C (338°F).
Grease and line a 9×9-inch baking tray with parchment paper.
Step 2: Make Homemade Buttermilk
In a small bowl, combine:
- 170 g milk
- 1 tablespoon vinegar
Stir and let sit for 5 minutes.
This creates a quick homemade buttermilk that helps make the cake extra soft and tender.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together:
- Cake flour
- Baking powder
- Salt
Set aside.
Step 4: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and caster sugar until light and creamy.
- Add the vegetable oil and mix until smooth.
Step 5: Add Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Step 6: Combine Everything
- Add half of the flour mixture to the batter.
- Pour in half of the milk mixture.
- Repeat with the remaining flour and milk.
- Mix until just combined.
Tip: Do not overmix, as this can make the cake dense.
Step 7: Bake
- Pour the batter into the prepared tray.
- Smooth the surface evenly.
- Bake at 170°C (338°F) for 25–30 minutes using top and bottom heat (no fan).
The cake is ready when a toothpick inserted into the center comes out clean.
Step 8: Cool Completely
Allow the cake to cool in the tray for 10 minutes before transferring it to a wire rack.
Cool completely before frosting.
Vanilla Buttercream Frosting
Instructions
- Beat the softened butter until creamy and smooth.
- Gradually add the icing sugar and mix until fluffy.
- Add the whipping cream, vanilla extract, and a pinch of salt.
- Beat for 2–3 minutes until light and silky.
Frost the Cake
Spread the buttercream evenly over the cooled cake.
Decorate with:
- Sprinkles
- Fresh berries
- Chocolate shavings
- Colored frosting
- Birthday cake toppers
Tips for Success
- Use room-temperature ingredients.
- Measure ingredients accurately.
- Avoid overmixing the batter.
- Let the cake cool completely before frosting.
- Use cake flour for the softest texture.
Storage Instructions
- Store covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze unfrosted cake for up to 2 months.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, but cake flour produces a lighter and softer crumb.
Why use both butter and oil?
Butter adds flavor, while oil helps keep the cake moist for longer.
Can I make cupcakes with this recipe?
Absolutely. Fill cupcake liners about ⅔ full and bake for 18–22 minutes.
