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Old School Chocolate Traybake Cake

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This Old School Chocolate Traybake Cake is a soft and fluffy chocolate sponge topped with rich chocolate icing and classic colorful sprinkles. It’s just like the ones from school dinners—simple, sweet, and totally delicious!

Ingredients

Scale
For the Chocolate Sponge
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 ¾ cups self-rising flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ cup milk (whole or semi-skimmed)
  • 1 teaspoon vanilla extract
For the Chocolate Icing
  • 2 cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 3 tablespoons unsalted butter, melted
  • 4 tablespoons hot water (adjust for consistency)
  • 1 teaspoon vanilla extract
For Decoration

  • Colorful sprinkles (hundreds and thousands)

Instructions

Make the Chocolate Sponge
  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking tray with parchment paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Sift in the self-rising flour, cocoa powder, and baking powder, then gently fold into the mixture.
  5. Stir in the milk and vanilla extract until the batter is smooth.
  6. Pour the batter into the prepared tray and spread evenly.
  7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool completely before icing.
Make the Chocolate Icing
  1. In a bowl, sift together the powdered sugar and cocoa powder.
  2. Add the melted butter, hot water, and vanilla extract, then mix until smooth and pourable.
  3. Pour the icing over the cooled cake, spreading evenly with a spatula.
Decorate & Serve
  1. Immediately sprinkle the top with colorful sprinkles.
  2. Allow the icing to set for about 30 minutes before slicing into squares.
Storage
  • Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.

Notes


  • Swap self-rising flour for all-purpose flour + 2 teaspoons baking powder if needed.
  • For a richer sponge, substitute ¼ cup of the milk with sour cream or yogurt.
  • Serve with custard for the ultimate school-dinner-style treat!

Find it online: https://ukfinda.com/old-school-chocolate-traybake-cake/