Easy Chocolate Traybake – Simple One Pan Chocolate Slab Cake Recipe
Easy Chocolate Traybake – Simple One Pan Chocolate Slab Cake Recipe
This easy chocolate traybake is the perfect solution for when you need a crowd-pleasing dessert that comes together quickly. With its moist chocolate sponge and rich fudgy icing, this simple traybake recipe delivers that nostalgic school cake style dessert everyone loves. Whether you’re preparing for a party, bake sale, or just want an everyday chocolate treat, this one-pan wonder will become your go-to recipe.
The beauty of this chocolate slab cake lies in its simplicity – no complicated techniques, no fancy equipment, just straightforward baking that yields delicious results every time. It’s the ideal snack cake for crowds and makes a wonderful packed lunch treat that both kids and adults will adore.
Ingredients
For the Chocolate Sponge:
- 225g self-raising flour
- 225g caster sugar
- 50g cocoa powder
- 225g unsalted butter, softened
- 4 large eggs
- 2 tsp baking powder
- 4 tbsp milk
- 1 tsp vanilla extract
For the Fudgy Icing:
- 150g unsalted butter
- 300g icing sugar
- 50g cocoa powder
- 3-4 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 23x33cm baking tin with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
Step 3: Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of flour with each egg.
Step 4: Sift in the flour, cocoa powder, and baking powder. Fold gently into the mixture using a spatula or metal spoon until just combined.
Step 5: Add the milk and vanilla extract, and mix until you have a smooth, pourable batter. Be careful not to overmix.
Step 6: Pour the batter into your prepared tin and spread evenly. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Allow the cake to cool completely in the tin before icing.
Step 8: For the icing, beat the butter until soft and creamy. Sift in the icing sugar and cocoa powder, then beat together until smooth. Add the milk and vanilla extract and beat until you have a spreadable consistency.
Step 9: Spread the icing evenly over the cooled cake. Cut into squares and serve.
Expert Tips
Room temperature ingredients: Using room temperature butter and eggs will help create a lighter, fluffier sponge. Take them out of the refrigerator about an hour before you start baking.
Don’t overmix: Once you add the flour, mix just until combined. Overmixing can develop the gluten and make your cake tough rather than tender.
Cool completely: Make sure your cake is completely cool before adding the icing. If it’s even slightly warm, the icing will melt and become messy.
Storage: This cake keeps well in an airtight container for up to 3 days. The flavors actually improve after the first day!
If you’re looking for more crowd-pleasing desserts, try our Ultimate Moist And Fudgy Chocolate Cake for special occasions, or our Classic Oatmeal Cookies for another easy treat.
Frequently Asked Questions
Can I make this cake without eggs?
Yes, you can use egg replacer or mashed banana as an alternative, though the texture may be slightly different.
How many servings does this make?
This recipe makes approximately 20 generous squares, perfect for serving a crowd.
Can I freeze this traybake?
Yes, you can freeze the un-iced cake for up to 3 months. Wrap it well in cling film and foil. Thaw at room temperature before icing.
What’s the best way to cut neat squares?
Use a sharp knife dipped in hot water and wiped clean between cuts for the neatest edges.
For more baking inspiration, check out our Moist Fluffy Bakery Blueberry Muffins or our Ultimate Peanut Butter Oatmeal Cookies for variety in your baking repertoire.
Easy Chocolate Traybake – Simple One Pan Chocolate Slab Cake Recipe
Ingredients
Method
- Preheat your oven to 180°C/160°C fan/gas 4. Grease and line a 23x33cm baking tin with parchment paper.
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of flour with each egg.
- Sift in the flour, cocoa powder, and baking powder. Fold gently into the mixture using a spatula or metal spoon until just combined.
- Add the milk and vanilla extract, and mix until you have a smooth, pourable batter. Be careful not to overmix.
- Pour the batter into your prepared tin and spread evenly. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely in the tin before icing.
- For the icing, beat the butter until soft and creamy. Sift in the icing sugar and cocoa powder, then beat together until smooth. Add the milk and vanilla extract and beat until you have a spreadable consistency.
- Spread the icing evenly over the cooled cake. Cut into squares and serve.
