Ultimate Easy Chocolate Traybake: Quick One-Pan Cake with Fudgy Icing
Ultimate Easy Chocolate Traybake: Quick One-Pan Cake with Fudgy Icing
Looking for the perfect crowd-pleasing dessert that’s both quick to make and absolutely delicious? This easy chocolate traybake recipe delivers everything you need – a moist chocolate sponge cake baked in one pan, topped with a decadent fudgy icing that melts in your mouth. Whether you’re baking for a party, school event, bake sale, or just want an everyday treat, this recipe will become your go-to chocolate cake solution.
What makes this chocolate traybake so special is its incredible simplicity. All the ingredients get mixed together in one bowl, poured into a baking tray, and baked to perfection. No complicated techniques, no special equipment – just pure chocolate bliss that serves a crowd with minimal effort.
Ingredients
For the Chocolate Sponge:
- 200g self-raising flour
- 200g caster sugar
- 50g cocoa powder
- 200g butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 100ml milk
- 1 tsp baking powder
For the Fudgy Icing:
- 100g butter
- 200g icing sugar
- 50g cocoa powder
- 2 tbsp milk
- Sprinkles or chocolate chips for decoration (optional)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 180°C/160°C fan/gas mark 4. Grease and line a 9×13 inch baking tray with parchment paper, leaving some overhang for easy removal.
Step 2: Mix Dry Ingredients
In a large mixing bowl, sift together the flour, cocoa powder, and baking powder. This ensures there are no lumps and creates a lighter sponge.
Step 3: Cream Butter and Sugar
In a separate bowl (or using a stand mixer), cream together the softened butter and caster sugar until light and fluffy. This should take about 3-4 minutes on medium speed.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Bake to Perfection
Pour the batter into your prepared baking tray and smooth the top with a spatula. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. The cake should spring back when lightly touched.
Step 7: Cool Completely
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. This is crucial for the icing to set properly.
Step 8: Make the Fudgy Icing
While the cake cools, beat together the softened butter, icing sugar, and cocoa powder. Add the milk gradually until you reach a spreadable consistency. If it’s too thick, add a little more milk; if too thin, add more icing sugar.
Step 9: Ice and Serve
Spread the fudgy icing evenly over the cooled cake. Add sprinkles or chocolate chips if desired. Cut into squares and serve.
Expert Tips for Perfect Results
Room Temperature Ingredients: Using room temperature eggs and butter helps create a smoother batter and better rise. Take them out of the refrigerator about an hour before baking.
Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops gluten and can make the cake tough rather than light and fluffy.
Test for Doneness: Oven temperatures can vary, so start checking your cake at 20 minutes. The edges should be pulling away from the sides of the pan, and a skewer should come out clean.
Cutting Clean Squares: For perfect slices, use a sharp knife dipped in hot water and wiped dry between cuts. This creates clean edges without tearing the cake.
If you love easy baking recipes, you might also enjoy our Ultimate Chocolate Chip Banana Bread or our Best Ever Chocolate Chip Cookies for more crowd-pleasing treats.
FAQs About Chocolate Traybake
Can I make this cake gluten-free?
Yes! Simply substitute the self-raising flour with a gluten-free self-raising flour blend. The results are equally delicious.
How should I store leftover traybake?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The cake actually tastes better the next day as the flavors develop.
Can I freeze this cake?
Absolutely! Freeze the un-iced cake wrapped tightly in cling film and foil. Thaw at room temperature before icing. The icing can also be frozen separately.
What size pan should I use?
A 9×13 inch baking tray works perfectly. If using a different size, adjust the baking time accordingly – smaller pans will need more time, larger pans less.
For more delicious chocolate dessert ideas, check out our High Protein Chocolate Pudding recipes or explore other crowd-pleasing options like our Ultimate Strawberry Crunch Cake.
This easy chocolate traybake truly is the perfect solution for any occasion where you need to feed a crowd with minimal effort. The rich chocolate flavor, moist texture, and creamy fudgy icing make it irresistible to both children and adults alike. Whether you’re packing it for school lunches, serving it at parties, or selling it at bake sales, this recipe delivers consistent, delicious results every time.
Ultimate Easy Chocolate Traybake: Quick One-Pan Cake with Fudgy Icing
Ingredients
Method
- Preheat oven to 180°C/160°C fan/gas mark 4. Grease and line a 9×13 inch baking tray with parchment paper.
- In a large mixing bowl, sift together the flour, cocoa powder, and baking powder.
- In a separate bowl, cream together softened butter and caster sugar until light and fluffy (3-4 minutes).
- Beat in eggs one at a time, then add vanilla extract and mix until combined.
- Gradually add dry ingredients to wet mixture, alternating with milk, mixing until just combined.
- Pour batter into prepared tray, smooth the top, and bake for 25-30 minutes until skewer comes out clean.
- Cool in tin for 10 minutes, then transfer to wire rack to cool completely.
- Beat together softened butter, icing sugar, and cocoa powder for icing, adding milk gradually until spreadable.
- Spread icing over cooled cake, add decorations if desired, cut into squares, and serve.
