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Easy Chocolate Traybake - Simple One Pan Chocolate Slab Cake Recipe

This easy chocolate traybake is a crowd-pleasing dessert that comes together quickly with a moist chocolate sponge and rich fudgy icing. Perfect for parties, bake sales, or everyday treats, this one-pan wonder delivers nostalgic school cake style dessert that everyone loves.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 20 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 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
  • 150g unsalted butter
  • 300g icing sugar
  • 50g cocoa powder
  • 3-4 tbsp milk
  • 1 tsp vanilla extract

Method
 

Instructions
  1. Preheat your oven to 180°C/160°C fan/gas 4. Grease and line a 23x33cm baking tin with parchment paper.
  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.
  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.
  4. Sift in the flour, cocoa powder, and baking powder. Fold gently into the mixture using a spatula or metal spoon until just combined.
  5. Add the milk and vanilla extract, and mix until you have a smooth, pourable batter. Be careful not to overmix.
  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.
  7. Allow the cake to cool completely in the tin before icing.
  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.
  9. Spread the icing evenly over the cooled cake. Cut into squares and serve.

Notes

Use room temperature butter and eggs for a lighter sponge. Don't overmix once flour is added. Cool cake completely before icing. Cake keeps well in airtight container for 3 days and flavors improve after first day.