Recipe and photography by Waitrose
Kids and adults alike will love this fun traybake. You could also turn this into a colourful ‘confetti’ cake by adding 100s & 1000s to the sponge. Mix 4-5 tablespoons into the cake batter just before tipping into the tin.
HUNDREDS AND THOUSANDS CAKE
- 225g unsalted butter, softened plus extra for greasing
- 225g Waitrose & Partners Golden Caster Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 3 British Blacktail Free Range Eggs
- 250g self-raising flour
- 1 tsp baking powder
- ½ tsp fine salt
- 5 tbsp (75ml) whole milk
For the topping
- 225g icing sugar
- ½ tsp Nielsen-Massey Vanilla Extract
- 2-2½ tbsp whole milk
- 1 tbsp Cooks’ Ingredients 100s & 1000s
- Preheat the oven to 180˚C, gas mark 4; grease a 33cm x 22cm cake tin. Cut a long strip of baking parchment the width of the tin and use to line the base and the shorter ends with plenty of overhang.
- In a large mixing bowl, use electric beaters to cream together the butter and sugar for 2-3 minutes until light and fluffy. Beat in the vanilla and eggs, then gently add the flour, baking powder and salt until just combined. Stir in the milk until combined; tip into the cake tin. Level the top; bake for 25 minutes until golden and risen. Set aside to cool in the tin.
- Use the overhang to lift the cooled caked from the tin. For the topping, sift the icing sugar into a mixing bowl and make a well in the centre. Add the vanilla and 2 tbsp milk into the well, gradually drawing the sugar into the liquid until you have a smooth icing. Check the consistency, adding more milk a drop at a time until you can drizzle it over the cake and spread out evenly with the back of a spoon. Sprinkle with the 100s & 1000s, allow to set for at least 5 minutes, then slice into squares when ready to serve.
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