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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Gently fold flour, cocoa powder, and milk into the mixture, stirring until a smooth, rich chocolate batter forms without overmixing.
- Transfer the batter to the prepared pan, spreading it evenly with a spatula to ensure uniform thickness.
- 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.
- Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack using the parchment paper overhang.
- Once the cake has completely cooled, prepare the glaze by whisking ingredients until achieving a silky, smooth consistency.
- Pour the glaze over the cake, spreading it evenly across the surface and generously sprinkle with chocolate decorations.
- 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