Gluten Free Vanilla Tray Bake Cake

This gluten free vanilla tray bake, also known as a gluten free vanilla sheet cake, is a simple and crowd-pleasing bake for birthdays, parties, family gatherings and celebrations. It has a soft vanilla sponge, a smooth vanilla buttercream frosting and a colourful layer of gluten free sprinkles on top. If you need an easy gluten free birthday cake that can be sliced and shared, this is a great recipe to make.

A gluten free tray bake is one of the easiest ways to make cake for a crowd. Instead of layering, filling and decorating a round cake, you bake one large rectangular sponge, cover it with frosting and cut it into neat squares.

This vanilla tray bake serves 24 people, making it ideal when you need a big batch cake without any complicated decorating. I bake it in a 9-inch x 12-inch sheet pan, which gives you a generous rectangular cake that is easy to portion.

You can also make the sponge in advance. Once cooled, wrap it well and freeze it, then defrost and decorate it when you are ready to serve. This makes it especially useful for busy party planning, birthdays and school events.

The recipe uses simple baking ingredients and basic equipment. You do not need anything fancy, and the method is straightforward enough for beginner gluten free bakers.

If you enjoy gluten free vanilla cupcakes, butterfly cakes or a classic Victoria sponge, this gluten free vanilla tray bake has the same soft, sweet, familiar flavour in a much easier sheet cake format.

Ingredients and Substitutions

You only need a handful of everyday ingredients to make this easy gluten free vanilla tray bake. Below are the key ingredients, along with helpful substitution notes where possible.

To make this gluten free Vanilla Tray Bake recipe you will need:

• Caster Sugar – This gives the sponge a fine, light texture. In the US, look for baker’s sugar.
• Stork Baking Spread – This helps create a soft sponge and also keeps the cake dairy free if the rest of your ingredients are suitable. You can use unsalted butter instead if preferred.
• Plain Gluten Free Flour – A plain gluten free flour blend works best. In the US, use an all-purpose gluten free flour blend.
• Baking Powder – Always check that your baking powder is gluten free. If using gluten free self-raising flour instead of plain flour, reduce the baking powder to 1 teaspoon.
• Xanthan Gum – This helps replace some of the structure usually provided by gluten. Leave it out if your flour blend already contains it or if you cannot tolerate it, though the sponge may be slightly more crumbly.
• Vanilla Extract – Vanilla gives this sheet cake its classic sweet flavour. You can swap it for another flavouring, such as almond or orange extract, but adjust the amount to taste.
• Eggs – This recipe uses large UK eggs.
• Milk – Milk loosens the batter slightly. For a dairy free version, use your preferred dairy free milk.

For the Vanilla Tray Bake frosting:

• Unsalted Butter – Make sure it is at room temperature before making the buttercream. For a dairy free version, use a suitable vegan butter.
• Icing Sugar – Also known as confectioner’s sugar in the US. This creates the smooth, sweet frosting.
• Vanilla Extract – Adds flavour to the buttercream and pairs perfectly with the sponge.
• Sprinkles – Always check the ingredients to make sure your sprinkles are gluten free, as some may contain wheat starch.

How to make a gluten free vanilla tray bake

Making this gluten free vanilla tray bake is simple. Start by preheating the oven to 180°C / Fan 160°C / Gas Mark 4. Grease and line a 9-inch x 12-inch rectangular cake tin with baking paper.

In a separate bowl, mix together the gluten free flour, baking powder and xanthan gum, then set it aside. This helps the raising agents and xanthan gum distribute evenly through the cake batter.

Add the caster sugar and Stork Baking Spread to a large mixing bowl. Beat with an electric whisk for about one minute, until the mixture is creamed together and smooth.

Add the eggs, vanilla extract and milk, then sift in the flour mixture. Beat again until everything comes together into a smooth cake batter. Avoid over-mixing; stop as soon as there are no visible lumps of flour.

Pour the batter into the prepared tin and smooth it into an even layer. Bake for 35-40 minutes, until the top is golden and the sponge springs back when lightly touched. A skewer inserted into the centre should come out clean.

Place the tin on a cooling rack and leave the cake until the tin is cool enough to handle. Carefully remove the sponge from the tin and allow it to cool completely before decorating.

To make the frosting, add the butter, icing sugar, vanilla extract and milk to a large mixing bowl. Beat until smooth, creamy and spreadable.

Spread the buttercream evenly over the cooled cake, then finish with gluten free sprinkles or your chosen decoration.

How to decorate a vanilla tray bake

One of the best things about this gluten free vanilla tray bake cake is how easy it is to customise. A simple white vanilla buttercream with rainbow sprinkles makes it perfect for birthdays, but you can change the decoration to suit any occasion.

Other ideas for decorating this vanilla tray bake cake include:

• Use gluten free food colouring to tint the buttercream in your chosen colour.
• Add fresh fruit such as strawberries, raspberries or blueberries for a colourful finish. Mango or passionfruit can also work well for a tropical twist.
• Top with gluten free sweets or chocolates to make the cake feel more personal for a birthday or celebration.

This gluten free vanilla tray bake is easy to slice and serve. Cut it into 24 squares for standard portions, 12 larger rectangles for generous slices, or 32 smaller pieces for a children’s party.

For neat, even portions, cut the tray bake into four large sections first, then divide each section into six squares.

Gluten Free Vanilla Tray Bake

This easy gluten free vanilla tray bake recipe makes a soft vanilla sponge topped with smooth vanilla buttercream and sprinkles. Baked in a 9-inch x 12-inch rectangular tin, it cuts into 24 squares and is ideal for birthdays, parties and celebrations.

Prep: 10 mins

Cook: 35-40 mins

Servings: 24 squares

Ingredients

• 300 g plain gluten free flour
• 5 tsp baking powder
• 1/4 tsp xanthan gum
• 300 g caster sugar
• 300 g Stork Baking Spread
• 6 large eggs
• 3 tbsp milk
• 1 tbsp vanilla extract

For the frosting:

• 200 g unsalted butter, room temperature
• 400 g icing sugar
• 1.5 tsp vanilla extract
• 3 tbsp milk
• Gluten free sprinkles

Instructions

• Preheat the oven to 180°C / Fan 160°C / Gas Mark 4. Grease and line a 9-inch x 12-inch rectangular tin with baking paper.
• Mix the gluten free flour, baking powder and xanthan gum together in a bowl, then set aside.
• Add the caster sugar and Stork Baking Spread to a large mixing bowl. Beat with an electric whisk for one minute until creamed together.
• Add the eggs, vanilla extract and milk, then sift in the flour mixture. Beat until combined into a smooth batter.
• Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes, until golden, springy and cooked through. Do not open the oven door too early or the cake may sink.
• Cool the cake in the tin, then carefully remove it and leave it to cool completely on a wire rack.

To assemble:

• Beat the butter, icing sugar, vanilla extract and milk together until smooth and creamy.
• Spread the frosting over the cooled cake and decorate generously with gluten free sprinkles.

Notes

• Storing: Keep the tray bake in an airtight container for up to a week.
• Accuracy: Weighing ingredients is recommended for gluten free baking, as small measurement changes can affect the final texture.
• Making ahead: Once the sponge has cooled completely, wrap it tightly and store it for a couple of days in an airtight container, or freeze it and defrost before decorating.

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