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Ultimate Easy Chocolate Traybake Recipe

This classic chocolate traybake is the perfect solution when you need a crowd-pleasing dessert that's both easy to make and incredibly delicious. With its moist chocolate sponge and rich fudgy icing, this simple traybake recipe will become your go-to for bake sales, parties, lunchbox treats, and everyday desserts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories: 325
Ingredients Method Notes

Ingredients
  

Ingredients
  • 225g self-raising flour
  • 225g caster sugar
  • 225g unsalted butter, softened
  • 4 large eggs
  • 50g cocoa powder
  • 1 tsp baking powder
  • 4 tbsp milk
  • 1 tsp vanilla extract
  • 100g unsalted butter
  • 150g icing sugar
  • 25g cocoa powder
  • 2-3 tbsp milk
  • Sprinkles or chocolate chips for decoration (optional)

Method
 

Instructions
  1. Preheat your oven to 180°C/160°C fan/gas 4. Grease and line a 30x20cm baking tin with parchment 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.
  2. Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling. Sift in the remaining flour, cocoa powder, and baking powder. Gently fold everything together until just combined. Stir in the milk and vanilla extract to create a smooth, pourable batter.
  3. Pour the mixture into your prepared tin and smooth the top with a spatula. Bake for 25-30 minutes until the cake is springy to the touch and a skewer inserted into the center comes out clean. Allow to cool completely in the tin.
  4. While the cake cools, prepare the icing. Melt the butter gently in a saucepan, then remove from heat. Sift in the icing sugar and cocoa powder, stirring until smooth. Add enough milk to create a spreadable consistency.
  5. Once the cake is completely cool, spread the fudgy icing evenly over the top. Add sprinkles or chocolate chips if desired. Cut into squares and serve. This cake keeps well in an airtight container for up to 3 days.

Notes

Room temperature ingredients for better mixing; Don't overmix the batter to avoid tough cake; Cool completely before icing; Rotate tin halfway through baking for even cooking; Cake freezes beautifully without icing for up to 3 months