The Best Old School Chocolate Traybake Cake Recipe for Sweet Joy

Chocolate lovers unite for a classic dessert that never disappoints.

This old school chocolate traybake cake recipe delivers pure nostalgia with every bite.

Rich, moist, and incredibly simple to make, the cake transports you back to childhood kitchens.

Each slice promises decadent chocolate flavor that melts in your mouth.

The straightforward method means even novice bakers can create something spectacular.

Comfort and sweetness blend perfectly in this timeless treat.

You’ll fall in love with this foolproof recipe that celebrates the joy of traditional baking.

Old School Chocolate Traybake Cake: Classic Features

• Whip Up Quickly: Perfect for busy bakers who want a delicious chocolate treat without spending hours in the kitchen, this traybake requires minimal preparation and uses simple ingredients you likely already have.
• Crowd-Pleasing Dessert: Guaranteed to make everyone happy, this chocolatey cake appeals to all ages with its rich flavor and classic comfort food appeal, making it ideal for family gatherings or casual get-togethers.
• Beginner Baker's Triumph: Designed with simplicity in mind, this recipe welcomes novice bakers with straightforward steps and foolproof technique, ensuring even those with limited baking experience can create a professional-looking dessert.
• Versatile Party Favorite: Adaptable for various occasions from school bake sales to potlucks, this traybake can be easily transported, cut into squares, and serves a crowd without requiring fancy decorating skills.

Ingredients for a Rich Chocolate Traybake

• All-Purpose Flour: A fundamental ingredient that provides structure to the chocolate cake.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the traybake.

• Butter: Softened butter creates a tender and moist cake texture.
• Sugar: Provides sweetness and helps create a soft crumb.
• Eggs: Bind the ingredients together and add richness to the cake.
• Vanilla: Enhances the overall flavor profile of the chocolate cake.
• Milk: Adds moisture and helps create a smooth, consistent batter.

• Powdered Sugar, Cocoa Powder: Combine to create a smooth, glossy chocolate glaze.
• Chocolate Sprinkles: Adds a decorative and fun finishing touch to the cake.

Directions for Old-Fashioned Chocolate Cake

Step 1: Prepare Oven and Pan

Preheat the oven to 350F.

Line an 8×10-inch baking pan with parchment paper, ensuring extra paper hangs over the edges for easy cake removal later.

Step 2: Create Chocolate Batter

Cream butter and sugar in a large bowl using an electric mixer until the mixture becomes light and airy.

Add vanilla extract and incorporate eggs one at a time.

• All-purpose flour
• Cocoa powder
• Milk

Mix until the batter looks smooth and rich in chocolate color.

Step 3: Bake the Cake

Spread the batter evenly across the prepared pan.

Slide the pan into the preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Allow the cake to rest in the pan for 10 minutes before transferring to a wire cooling rack.

Step 4: Glaze and Decorate

Whisk glaze ingredients until completely smooth.

Once the cake has cooled completely, pour the glaze over the top and spread evenly.

Sprinkle chocolate decorations across the surface.

Wait for the glaze to set before cutting into delightful squares.

Tips for Soft, Chocolatey Cake Squares

• Cube cold butter and let it sit at room temperature for 30-45 minutes to achieve the perfect softness for creaming with sugar.
• Use high-quality dark cocoa powder for a richer, more intense chocolate flavor that elevates the entire cake.
• Add a splash of strong coffee instead of milk to intensify the chocolate taste and create a more complex depth in your cake.
• Replace regular flour with a gluten-free all-purpose blend to make this delicious traybake accessible for those with wheat sensitivities.
• Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer texture that stays fresh longer.

Chocolate Traybake Variations to Explore

• Gluten-Free Chocolate Haven: Replace wheat flour with almond or gluten-free blend flour, ensuring the same rich chocolate flavor for those avoiding gluten.
• Vegan Chocolate Dream: Swap butter for coconut oil, use plant-based milk, and replace eggs with mashed banana or flax eggs to create a completely dairy-free and egg-free version.
• Low-Sugar Chocolate Treat: Use coconut sugar or stevia instead of regular sugar, and opt for dark cocoa powder to reduce overall sweetness while maintaining a deep chocolate taste.
• Nutty Chocolate Adventure: Add chopped walnuts or almonds to the batter for extra crunch, or sprinkle toasted nuts on top of the glaze for a delightful textural contrast.

Serving Old School Traybake Cake

• Chocolate Lover's Dream: Serve thick slices with a scoop of vanilla ice cream, creating a decadent dessert experience that melts in your mouth.
• Party Pleaser Platter: Arrange cake squares on a decorative board with fresh berries, dusted cocoa powder, and mint leaves for a stunning presentation that wows guests.
• Coffee Companion: Pair a slice with a warm cappuccino or rich espresso, letting the chocolate flavors complement the robust coffee notes for a delightful afternoon treat.
• Gifting Goodness: Package individual squares in clear cellophane with a ribbon, making perfect homemade gifts for birthdays, potlucks, or weekend surprises.

Best Ways to Store Chocolate Traybake

• Store the Old School Chocolate Traybake Cake in an airtight container in the refrigerator for up to 5 days. Keep the cake covered to prevent it from drying out and absorbing other food odors.
• If planning to enjoy within 2-3 days, leave the cake at room temperature in a sealed container. Place a piece of plastic wrap directly on the cut surface to maintain moisture.
• Wrap individual cake squares tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving, allowing the cake to come to room temperature for the best flavor and texture.

FAQs

• Can I use different types of cocoa powder?

Yes, you can use natural or Dutch-processed cocoa powder. Dutch-processed cocoa provides a deeper, smoother chocolate flavor and darker color.

• Is this cake good for people who don't like very sweet desserts?

Absolutely! This traybake has a balanced chocolate flavor that isn’t overly sugary, making it perfect for those who prefer subtle sweetness.

• How can I tell if the cake is properly baked?

Insert a toothpick in the center – if it comes out clean with just a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist and tender.

Old School Chocolate Traybake Cake Recipe

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4.9 from 39 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Sweet chocolate traybake cake whisks nostalgic memories into a delightful dessert straight from grandma’s kitchen. Moist crumb and rich cocoa flavor promise pure comfort with each delectable slice you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup (226 grams) unsalted butter, softened to room temperature
• 1 1/4 cups (250 grams) granulated sugar
• 4 medium eggs, at room temperature
• 1 3/4 cups (220 grams) self-raising flour
• 1/4 cup (25 grams) unsweetened cocoa powder

Liquid and Flavoring Ingredients:

• 1 teaspoon pure vanilla extract
• 3 tablespoons (45 milliliters) whole milk

Glaze Ingredients:

• 1 1/2 cups (180 grams) powdered sugar, sifted
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons (30 milliliters) milk
• Chocolate sprinkles for decorating

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Instructions

1. Preheat the oven to 350°F and prepare an 8×10-inch baking pan by lining it with parchment paper, ensuring extra paper hangs over the edges for easy cake removal.
2. Using an electric mixer, cream the butter and sugar until the mixture becomes light and airy, approximately 3-4 minutes. Incorporate vanilla extract, then gradually add eggs one at a time, mixing thoroughly after each addition.
3. Gently fold flour, cocoa powder, and milk into the mixture, stirring until a smooth, rich chocolate batter forms without overmixing.
4. Transfer the batter to the prepared pan, spreading it evenly with a spatula to ensure uniform thickness.
5. Bake in the preheated oven for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.
6. Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack using the parchment paper overhang.
7. Once the cake has completely cooled, prepare the glaze by whisking ingredients until achieving a silky, smooth consistency.
8. Pour the glaze over the cake, spreading it evenly across the surface and generously sprinkle with chocolate decorations.
9. Let the glaze set for approximately 15-20 minutes before cutting into square servings.

Notes

• Ensure butter is at room temperature for smooth, lump-free creaming with sugar, creating a lighter cake texture.
• Use high-quality Dutch-processed cocoa powder for deeper, richer chocolate flavor and consistent color.
• Swap regular flour with gluten-free all-purpose flour blend and add 1/2 teaspoon xanthan gum for better structure.
• This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for advance preparation.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg