Vanilla Sheet Cake
A soft and fluffy Vanilla Sheet Cake recipe that is made using just 6 ingredients and will feed a crowd! Both regular and Thermomix instructions included.
Servings: 32 slices
Calories: 124kcal
Cost: $5
Equipment
- 1 x large baking dish 38 x 25cm
Ingredients
- 125 grams unsalted butter
- 2 cups self-raising flour 300 grams
- 1 cup caster sugar 220 grams
- ½ cup milk 125 grams
- 2 teaspoon vanilla extract
- 2 eggs
Icing Ingredients
- 2 cups icing sugar
- 20 grams butter at room temperature
- 3 tablespoon boiling water extra as needed to obtain the desired consistency.
- 2 tablespoon sprinkles
Instructions
- Pre-heat oven to 180 degrees Celsius (fan-forced) and line a large baking tin (38x25cm) with baking paper.
- Place the butter into a microwave safe bowl and cook in 30 second bursts until just melted.
- In a large bowl add the melted butter, milk and vanilla extract and whisk to combine.
- Add the sugar, self-raising flour and eggs and whisk until smooth.
- Transfer to the prepared baking dish and place into the oven. Bake for 30 - 35 minutes or until cake is cooked through when tested with a skewer.
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Combine the icing ingredients in a small bowl (add extra water until desired consistency is achieved) and place on top of the cake. Decorate with sprinkles if desired.
Thermomix Instructions
- Pre-heat oven to 180 degrees Celsius (fan-forced) and line a large baking tin (38x25cm) with baking paper.
- Place the butter into the Thermomix bowl and cook for 3 minutes, 70 degrees, speed 2.
- Add the remaining ingredients and mix for 12 seconds, speed 5.
- Scrape down the sides of the bowl and mix for 5 seconds, speed 5.
- Follow instructions as above from step 5.
Notes
If you don't have any self-raising flour, plain flour and 1 & ½ teaspoons of baking powder can be used instead.
The cake pictured was baked in a rectangular baking dish approximately 38 x 25cm. If using a different sized baking dish please note the cooking time will vary.
Enjoy this Vanilla Sheet Cake either iced or leave it plain.
Store the baked cake in an airtight container at room temperature and consume within five days.
This cake can be frozen for up to three months.
Nutrition
Calories: 124kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 10mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 134IU | Calcium: 9mg | Iron: 0.1mg