Vanilla Traybake with Chocolate Buttercream
A simple yet deliciously light and fluffy vanilla traybake topped with a silky chocolate buttercream, perfect for parties!
Kochutensilien
- 30cm x 23cm square baking tray, deep
Zutaten
For the sponge cake
- 400 g unsalted butter softened
- 400 g caster sugar
- 8 medium eggs room temperature
- 400 g gluten-free self-raising flour blend
- ¼ tsp Xanthan Gum
- ¼ tsp salt
- ¼ tsp vanilla extract
For the chocolate buttercream
- 200 g unsalted butter softened
- 400 g icing sugar
- 50 g Dutch-pressed cocoa powder
- ⅛ tsp salt
- 2 tbsp milk
- 2 tbsp rainbow sprinkles gluten-free
Anleitungen
For the vanilla sponge
- Preheat the oven to 160° C Fan and line a 30x23cm deep square baking tin with baking paper, leaving some over the sides so that the cake can be taken out easily after baking.
- Cream together the butter and sugar until lighter and fluffy in texture.400 g unsalted butter, 400 g caster sugar
- Whisk in the eggs and vanilla extract one at a time until completely incorporated.8 medium eggs, ¼ tsp vanilla extract
- Add the flour, salt and Xanthan Gum to the wet ingredients and fold in until no pockets of flour remain.400 g gluten-free self-raising flour blend, ¼ tsp Xanthan Gum, ¼ tsp salt
- Transfer the mixture to the square baking tin and level off with an offset spatula.
- Bake on the middle shelf for around 45 minutes or until an inserted toothpick comes out clean (See Notes).
- Allow the cake the cool completely when done, before removing from the baking tin. Once cooled, prepare the buttercream topping.
For the buttercream
- Cream the butter in a stand mixer on the highest setting until paler in colour and lighter in texture. This may take 5 minutes. Scrape down the sides of the bowl as necessary.200 g unsalted butter
- Add the icing sugar in batches and whisk again on the highest setting until fully incorporated.400 g icing sugar
- Add the milk, Dutch-pressed cocoa powder and the salt, and whisk again until light and fluffy.50 g Dutch-pressed cocoa powder, ⅛ tsp salt, 2 tbsp milk
- Transfer the buttercream to the cake and spread evenly along each side using an offset spatula.
- Decorate with rainbow sprinkles to finish.