Old School Chocolate Traybake Cake

This Old School Chocolate Traybake Cake is a nostalgic classic! A light, fluffy chocolate sponge topped with a rich, creamy chocolate icing and finished with a sprinkle of colorful hundreds and thousands (or grated chocolate). It’s the perfect bake for school lunch memories, birthday parties, or a comforting teatime treat. Simple yet incredibly delicious, this traybake is easy to make and guaranteed to please everyone!

Why You’ll Love This Recipe

• Classic and Nostalgic – A childhood favorite with a rich, chocolatey taste.
• Soft and Moist – A light sponge that stays deliciously soft for days.
• Simple Ingredients – Made with pantry staples, no fancy ingredients needed.
• Perfect for Sharing – A great bake for birthdays, school fairs, or family gatherings.
• Easy to Make – One-bowl sponge, quick icing, and minimal effort required!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Sponge:

• Unsalted butter (or margarine), softened
• Granulated sugar (or caster sugar)
• Eggs
• All-purpose flour (or self-rising flour)
• Cocoa powder
• Baking powder (if using all-purpose flour)
• Whole milk
• Vanilla extract

For the Chocolate Icing:

• Powdered sugar
• Cocoa powder
• Unsalted butter, melted
• Hot water or milk

For the Topping:

• Hundreds and thousands (or grated chocolate)

Directions

Making the Chocolate Sponge:

1. Preheat Oven – Set your oven to 350°F (175°C) and grease or line a 9×13-inch baking tray with parchment paper.
2. Cream Butter and Sugar – In a large bowl, beat together the softened butter and sugar until light and fluffy.
3. Add Eggs – Mix in the eggs one at a time, ensuring each is fully incorporated.
4. Combine Dry Ingredients – If using all-purpose flour, sift together the flour, cocoa powder, and baking powder. Gradually mix into the wet ingredients.
5. Add Milk and Vanilla – Stir in the milk and vanilla extract to create a smooth batter.
6. Bake – Pour the batter into the prepared tray and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool Completely – Let the cake cool in the tray before icing.

Making the Chocolate Icing:

1. Sift Dry Ingredients – In a bowl, sift together powdered sugar and cocoa powder.
2. Add Melted Butter – Stir in melted butter and gradually add hot water or milk until a smooth, spreadable consistency is achieved.

Assembling the Cake:

1. Spread the Icing – Pour the chocolate icing over the cooled cake, spreading evenly.
2. Add Toppings – Sprinkle hundreds and thousands (or grated chocolate) on top while the icing is still wet.
3. Let Set – Allow the icing to set before slicing into squares.

Servings and Timing

• Servings: Makes about 12-16 squares
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Cooling & Icing Time: 30 minutes
• Total Time: About 1 hour 15 minutes

Variations

• Extra Chocolatey – Stir in chocolate chips into the batter for more richness.
• Gluten-Free Option – Use a 1:1 gluten-free flour blend.
• Mint Chocolate Twist – Add ½ teaspoon peppermint extract to the icing.
• Caramel Drizzle – Drizzle with caramel sauce before serving.
• Nutty Crunch – Sprinkle chopped hazelnuts or almonds on top.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week.
• Freezing: Wrap slices individually and freeze for up to 3 months. Thaw before serving.
• Reheating: Enjoy at room temperature or microwave for 10 seconds for a fresh taste.

FAQs

Can I use margarine instead of butter?

Yes! Many traditional school traybakes were made with margarine for a softer texture.

What’s the best way to cut clean squares?

Let the cake cool completely and use a sharp knife, wiping between cuts.

Can I make this cake dairy-free?

Yes! Use dairy-free butter and plant-based milk.

How do I make a fluffier sponge?

Make sure to cream the butter and sugar well, and don’t overmix the batter.

Can I use a different topping instead of sprinkles?

Absolutely! Try crushed biscuits, coconut flakes, or white chocolate shavings.

Why is my cake dry?

Overbaking can cause dryness—check at 25 minutes to avoid overcooking.

Can I make cupcakes instead of a traybake?

Yes! Bake in cupcake liners for about 18-20 minutes.

Can I add coffee to enhance the chocolate flavor?

Yes! A teaspoon of instant coffee in the batter deepens the chocolate taste.

What if my icing is too runny?

Add more powdered sugar to thicken it up.

Can I double the recipe for a larger batch?

Yes! Just bake in two trays and adjust the baking time as needed.

Conclusion

This Old School Chocolate Traybake Cake is a simple yet delicious chocolate sponge, topped with smooth icing and nostalgic sprinkles. Whether you’re recreating childhood memories or just craving an easy, chocolatey treat, this traybake is sure to hit the spot. Bake a batch today and enjoy every moist, chocolate-filled bite!

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