Easy Chocolate Traybake Recipe – Simple One Pan Chocolate Slab Cake
Easy Chocolate Traybake Recipe: Simple One Pan Chocolate Slab Cake
This easy chocolate traybake recipe creates the perfect simple dessert that brings back nostalgic memories of school cake style treats and bake sale favorites. With its moist chocolate sponge and rich fudgy icing, this one pan chocolate cake is ideal for feeding crowds, packing for lunches, or serving at parties as perfectly portioned slices.
What makes this chocolate slab cake so special? It’s incredibly versatile – equally delicious as a quick chocolate sponge for everyday enjoyment or dressed up with festive toppings for special occasions. The simple traybake recipe requires minimal effort but delivers maximum flavor, making it the ultimate crowd-pleasing snack cake.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Fudgy Icing:
- ½ cup unsalted butter, softened
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until smooth.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and mix on medium speed until just combined. The batter will be thick.
Step 5: Add Boiling Water
Carefully stir in the boiling water until the batter is smooth. The batter will be thin – this is normal and creates the moist texture.
Step 6: Bake the Cake
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool Completely
Allow the cake to cool in the pan for 10 minutes, then use the parchment paper to lift it onto a wire rack to cool completely before frosting.
Step 8: Make the Fudgy Icing
Beat the softened butter until creamy. Add cocoa powder and mix until smooth. Gradually add powdered sugar, alternating with milk, beating well after each addition. Stir in vanilla extract until icing is smooth and spreadable.
Step 9: Frost and Serve
Spread the fudgy icing evenly over the cooled cake. Cut into squares and serve. This cake keeps well covered at room temperature for up to 3 days.
Expert Tips for the Perfect Traybake
Measure Accurately: For consistent results, use proper measuring cups and spoons. Spoon flour into the measuring cup and level it off with a knife – don’t scoop directly from the bag.
Room Temperature Ingredients: Bring eggs and dairy to room temperature before baking. This helps ingredients incorporate better and creates a more uniform texture.
Don’t Overmix: Mix the batter until just combined. Overmixing can develop gluten and make the cake tough rather than tender.
Cool Completely: Patience is key! Make sure the cake is completely cool before adding icing, or it will melt and become messy.
For another delicious chocolate dessert option, try our Brick Street Chocolate Cake for a more elaborate celebration cake.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! This chocolate traybake actually tastes better the next day as the flavors develop. Bake it up to 2 days in advance and store covered at room temperature.
How should I store leftover cake?
Store covered at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 3 months.
Can I add mix-ins to this recipe?
Absolutely! Chocolate chips, chopped nuts, or even mini marshmallows can be folded into the batter before baking for extra texture and flavor.
What pan size can I use if I don’t have a 9×13 inch?
You can use two 8-inch square pans or a 10×15 inch jelly roll pan. Adjust baking time accordingly – smaller pans may need less time, larger pans may need more.
Looking for more easy dessert ideas? Check out our Easy Blueberry Lemon Loaf or our popular Strawberry Crunch Cake for variety.
This versatile chocolate traybake is the perfect solution for any occasion needing a simple, delicious dessert that feeds a crowd. Whether you’re preparing for a bake sale, packing lunches, or hosting a party, this recipe delivers consistent results every time.
Easy Chocolate Traybake Recipe: Simple One Pan Chocolate Slab Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and mix on medium speed until just combined. The batter will be thick.
- Carefully stir in the boiling water until the batter is smooth. The batter will be thin – this is normal and creates the moist texture.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then use the parchment paper to lift it onto a wire rack to cool completely before frosting.
- Beat the softened butter until creamy. Add cocoa powder and mix until smooth. Gradually add powdered sugar, alternating with milk, beating well after each addition. Stir in vanilla extract until icing is smooth and spreadable.
- Spread the fudgy icing evenly over the cooled cake. Cut into squares and serve. This cake keeps well covered at room temperature for up to 3 days.
