Easy Chocolate Traybake Recipe: Simple Crowd-Pleasing Dessert
Easy Chocolate Traybake Recipe: Simple Crowd-Pleasing Dessert
This easy chocolate traybake is the perfect solution when you need to feed a crowd without spending hours in the kitchen. With its moist chocolate sponge and rich fudgy icing, this classic dessert brings back nostalgic school cake memories while being incredibly simple to prepare. Whether you’re hosting a party, contributing to a bake sale, or just want a reliable sweet treat for packed lunches, this recipe delivers perfection every time.
The beauty of traybake recipes lies in their simplicity – no complicated layering or decorating required. Just mix, bake, ice, and slice into perfect portions. This chocolate traybake is wonderful for casual gatherings, potlucks, or as an everyday dessert that everyone will love.
Ingredients
For the Cake:
- 250g self-raising flour
- 50g cocoa powder
- 225g caster sugar
- 225g butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 4 tbsp milk
- 1 tsp baking powder
For the Fudgy Icing:
- 100g butter
- 200g icing sugar
- 50g cocoa powder
- 2-3 tbsp milk
- 1 tsp vanilla extract
Step-by-Step Instructions
Step 1: Preheat your oven to 180°C/160°C fan/gas 4. Grease and line a 9×13 inch rectangular baking tin with baking paper.
Step 2: In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
Step 3: Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling. Stir in the vanilla extract.
Step 4: Sift together the remaining flour, cocoa powder, and baking powder. Gradually fold this into the wet mixture until just combined.
Step 5: Add the milk to achieve a soft dropping consistency – the mixture should fall easily from a spoon.
Step 6: Pour the batter into your prepared tin and smooth the surface. Bake for 25-30 minutes until a skewer inserted into the center comes out clean.
Step 7: Leave the cake to cool completely in the tin before icing.
Step 8: For the icing, beat the butter until soft, then gradually sift and beat in the icing sugar and cocoa powder. Add the milk gradually until you reach a spreadable consistency, then mix in the vanilla.
Step 9: Spread the icing evenly over the cooled cake and cut into squares or rectangles to serve.
Expert Tips
For the perfect chocolate traybake every time, make sure your ingredients are at room temperature before starting. This helps everything combine more easily and creates a lighter texture.
If you’re preparing this for a bake sale or party, you can decorate with sprinkles, chocolate chips, or chopped nuts just after icing for added visual appeal. For a different fruity twist, try adding strawberry flavors.
This recipe adapts beautifully to different occasions – for a more sophisticated dessert, check out our Texas chocolate sheet cake variation.
Storage and Serving Suggestions
This chocolate traybake keeps well in an airtight container for up to 4 days. The flavors actually improve after a day, making it perfect for making ahead.
Serve as is for a casual treat, or dress it up with fresh berries and whipped cream for a more elegant dessert. It pairs wonderfully with our one-pan chocolate sheet cake for larger gatherings.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, simply replace the self-raising flour with a gluten-free self-raising flour blend. The texture may be slightly denser but still delicious.
How many portions does this recipe make?
This recipe yields approximately 20 generous slices, making it ideal for parties and bake sales.
Can I freeze the chocolate traybake?
Absolutely! Freeze the un-iced cake for up to 3 months. Thaw at room temperature before icing and serving.
What if I don’t have a rectangular tin?
You can use a similar-sized square tin, but adjust the baking time as it may cook slightly faster. For more baking inspiration, explore our one-bowl chocolate cake recipe.
Easy Chocolate Traybake Recipe: Simple Crowd-Pleasing Dessert
Ingredients
Method
- Preheat your oven to 180°C/160°C fan/gas 4. Grease and line a 9×13 inch rectangular baking tin with baking paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
- Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling. Stir in the vanilla extract.
- Sift together the remaining flour, cocoa powder, and baking powder. Gradually fold this into the wet mixture until just combined.
- Add the milk to achieve a soft dropping consistency – the mixture should fall easily from a spoon.
- Pour the batter into your prepared tin and smooth the surface. Bake for 25-30 minutes until a skewer inserted into the center comes out clean.
- Leave the cake to cool completely in the tin before icing.
- For the icing, beat the butter until soft, then gradually sift and beat in the icing sugar and cocoa powder. Add the milk gradually until you reach a spreadable consistency, then mix in the vanilla.
- Spread the icing evenly over the cooled cake and cut into squares or rectangles to serve.
