Rustic Italian Tray Cake — Simple, Tender, Sweet Slice
Italian Pie
A tender, buttery Italian tray cake that's quick to mix and perfect for sharing.
Nutrition (per serving)
This easy Italian tray cake (think of it as a humble, homey pie/cake hybrid) is one of those recipes I reach for when I want something unfussy but utterly comforting. It uses simple pantry staples, mixes in one bowl, and bakes into a tender, slightly dense cake that's perfect with coffee or as a light dessert.
No special equipment or exact weights required — just three eggs and three-quarters cup measures for sugar, milk, oil and flour. It’s forgiving, quick to assemble, and makes a great sharing cake straight from a 21 x 21 cm (about 8¼ in) pan.
Ingredients
- Large eggs:3 pieces
- Granulated sugar:3/4 cup
- Vanilla sugar (or vanilla extract):1 tsp
- Salt:1 pinch
- Whole milk:3/4 cup
- Vegetable oil:3/4 cup
- All-purpose flour:3/4 cup
- Baking powder:1 tsp
Instructions
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Preheat the oven to 350°F (175°C). Grease and line a 21 x 21 cm (about 8¼ in) square baking tray with parchment paper, leaving a little overhang to lift the cake out.
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In a large mixing bowl, whisk the eggs with the granulated sugar, vanilla sugar (or 1 tsp vanilla extract) and a pinch of salt until the mixture is pale, a little thickened and the sugar has started to dissolve, about 2–3 minutes.
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Add the milk and vegetable oil, whisking until smooth and combined.
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Sift the all-purpose flour together with the baking powder, then gently fold the dry ingredients into the wet mixture with a spatula until just combined — don’t overmix.
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Pour the batter into the prepared tray and smooth the top. Tap the tray once on the counter to level and remove any large air bubbles.
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Bake in the preheated oven for 28–35 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
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Allow the cake to cool in the tray for 10–15 minutes, then lift out on the parchment and cool completely on a wire rack before slicing into squares. Dust with powdered sugar if desired and serve.
Tips & Notes
- If you don't have vanilla sugar, use 1 tsp vanilla extract instead — add it with the milk and oil.
- Don't overmix after adding the flour; a few small streaks are fine and keep the cake tender.
- Check doneness at 28 minutes: ovens vary. A few moist crumbs on the tester mean it's ready.
- Serve slightly warm with a spoonful of jam, a dusting of powdered sugar, or a dollop of whipped cream for a simple finish.
