A Sweet Trip Down Memory Lane + First Steps of the Recipe

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Is there anything more comforting than a slice of old-school chocolate traybake cake? I mean, really—this is the kind of cake that instantly takes you back to the school lunch hall, balancing a tray with just enough room for a gooey, sprinkle-topped square of pure joy. That chocolate sponge, that rich icing, and yes—those all-important chocolate sprinkles. This cake is a throwback in the best possible way, and I couldn’t be more excited to share it with you.

I remember this being one of the highlights of my week growing up. Every time chocolate traybake made an appearance in the school cafeteria, you knew it was a good day. The sponge was always light but indulgent, the icing was just sweet enough, and those sprinkles? Non-negotiable.

This version stays true to that nostalgic charm—soft, fluffy sponge, easy ingredients, and topped off just the way we remember. Whether you’re baking it for your kids, a birthday party, or just to treat yourself to some classic comfort food, this recipe delivers every time.

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🍫 Ingredients You’ll Need

For the Cake:

• 200g self-raising flour

• 30g cocoa powder

• 1 tsp baking powder

• Pinch of salt

• 200g unsalted butter, softened

• 200g caster sugar

• 4 large eggs

• 2 tbsp milk

For the Icing:

• 150g icing sugar

• 2 tbsp cocoa powder

• 2–3 tbsp milk (to get that perfectly spreadable texture)

• Chocolate sprinkles (because what’s a traybake without them?)

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Step-by-Step: Let’s Get Baking

1. Preheat the Oven

First things first—get your oven preheated to 180°C (fan). This gives it time to come up to temperature while you prep the rest of the cake. Then grease and line a 20x30cm traybake tin with baking paper. I like to let the paper hang slightly over the edges so you can easily lift the cake out later.

2. Make the Batter

Now let’s talk batter. In one bowl, sift together your dry ingredients: flour, cocoa powder, baking powder, and salt. Give them a gentle whisk so everything’s nicely combined.

In another large mixing bowl, cream together the softened butter and caster sugar. You’ll want to beat it until the mixture is pale and fluffy—this step gives the cake that light, tender texture. I usually use a hand mixer here, but a wooden spoon works if you’ve got the arm strength (been there!).

Once your butter and sugar are creamed, add the eggs one at a time, mixing well between each addition. Don’t rush this step—adding the eggs slowly helps keep your batter nice and smooth.

Now for the final mix: Gradually fold in the dry ingredients, alternating with the milk, until everything’s combined and the batter is silky and smooth.

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3. Bake the Cake

Pour the batter into your prepared tin and smooth the top with a spatula—try to get it as even as possible so it bakes up level. Pop it into the oven and bake for 25–30 minutes, or until a skewer inserted in the middle comes out clean.

Once baked, let the cake cool completely in the tin. Trust me—it’s tempting to jump ahead, but if you try to ice it while it’s still warm, the icing will slide right off. Been there, learned that the hard way!

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More baking magic coming right up in Part 2, where we whip up that gorgeous icing and finish off this nostalgic beauty. Keep going—it’s worth it!

Would you like to see a printable version of this recipe later on?

Icing, Sprinkles & Tips for the Perfect Traybake

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Alright, now that your sponge is cooling (and probably making your kitchen smell amazing), it’s time to move on to my favorite part: the icing and decorating. I mean, let’s be honest—this is the part that really gives old-school chocolate traybake its iconic look and that hit of childhood nostalgia. The glossy cocoa icing and a very generous shower of sprinkles make it feel just like those after-lunch desserts we used to race through broccoli to get to.

Let’s dive in and finish this beauty!

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🍫 Step 4: Make the Icing

While your cake cools, it’s the perfect time to whip up the icing. This is a simple cocoa icing—no fuss, just smooth and chocolatey enough to make each bite melt in your mouth.

In a medium bowl, sift together:

• 150g icing sugar

• 2 tbsp cocoa powder

Give that a little stir to mix it up evenly and get rid of any lumps (because no one wants a surprise clump of sugar on their cake!).

Now, add the milk gradually—start with 2 tablespoons and stir. If the icing feels too thick to spread, add a splash more, a teaspoon at a time, until you reach a thick but spreadable consistency. You’re aiming for something that holds its shape but is still smooth enough to glide over the sponge. Think thick yogurt or softened Nutella.

Tip: If you accidentally add too much milk, don’t panic! Just sift in a little more icing sugar to thicken it back up.

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🎉 Step 5: Decorate the Cake

Once your cake is completely cool, it’s time to ice it. This part is oddly satisfying—especially when that icing glides over the top like a dream.

Use a palette knife or the back of a spoon to spread the icing evenly across the sponge. Don’t worry if it’s not perfect; that rustic, homey look is part of the charm. In fact, uneven icing makes it look even more like the real school traybake!

Now for the best part—chocolate sprinkles! Be generous. This cake is meant to be fun and nostalgic, so go wild. I like to give the top a nice even layer, then tap the tray gently on the counter to help them settle into the icing.

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✂️ Step 6: Slice and Serve

Once the icing has set slightly (give it about 15–20 minutes), use a sharp knife to slice the traybake into 12 equal squares. You can cut it into more pieces if you’re serving a crowd, but I personally love those thicker squares that give you a satisfying bite of sponge and icing.

This cake is perfect for:

• Birthday parties

• School lunchbox treats

• Potlucks

• A rainy weekend bake

• Or, let’s be honest… just because

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📝 Tips for Traybake Success

Here are a few extra nuggets of wisdom I’ve picked up after baking this recipe more times than I can count:

1. Don’t Overmix the Batter

Once you add the dry ingredients, mix just until everything’s combined. Overmixing can make the sponge tough, and we’re aiming for light and fluffy.

2. Room Temp Ingredients Are Key

Make sure your butter and eggs are at room temperature before you start. It helps everything blend together smoothly and gives your sponge a better rise.

3. Let the Cake Cool Fully Before Icing

I know I already mentioned this, but it’s worth repeating! Warm cake + icing = sliding mess. Give it time—it’s worth the wait.

4. Get Creative with Toppings

Chocolate sprinkles are classic, but if you want to switch it up, try rainbow sprinkles, mini marshmallows, or even crushed Flake for a fun twist.

5. Storage Tips

This traybake keeps really well in an airtight container at room temperature for up to 4 days. If you want to make it ahead, you can even freeze the sponge (un-iced), then defrost and decorate later.

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And there you go—your classic, comforting chocolate traybake is ready to steal the show. Whether you’re sharing it or sneaking slices straight from the tin, it’s one of those feel-good bakes that never disappoints.

Coming up next in Part 3: I’m answering some of the most common questions about this retro treat and wrapping things up with a few final thoughts. Stay tuned!

FAQs & Final Thoughts on the Perfect Chocolate Traybake

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We’ve baked it, iced it, sprinkled it, and sliced it—but before you run off to enjoy a square (or two), let’s take a moment to answer some of the most common questions I get about this deliciously nostalgic Old School Chocolate Traybake. Whether you’re baking it for the first time or you’ve made it a dozen times already, these tips might just help you perfect it even more.

Let’s jump into some FAQs!

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❓ FAQ: Old School Chocolate Traybake Edition

1. Can I make this chocolate traybake ahead of time?

Absolutely! You can bake the sponge a day or two in advance and keep it in an airtight container. Just hold off on icing and decorating until the day you plan to serve it—that way, the topping stays fresh and the sprinkles don’t go soft.

2. Can I freeze the traybake?

Yes! You can freeze the sponge before icing it. Once cooled, wrap it tightly in cling film and then foil. It’ll keep for up to 3 months in the freezer. Thaw at room temperature and ice it once defrosted. I don’t recommend freezing it after icing, as the texture of the topping can change.

3. What can I use instead of self-raising flour?

If you don’t have self-raising flour, you can use 200g plain flour + 2 tsp baking powder as a substitute. Just don’t forget to include the extra 1 tsp baking powder that the recipe already calls for!

4. Can I use margarine instead of butter?

Yes, you can swap in a baking margarine (like Stork) for the butter. It works really well and can give the cake a slightly lighter texture. Just make sure it’s one meant for baking, not the spreadable kind from a tub.

5. How do I get really smooth icing?

The trick is to sift the icing sugar and cocoa powder first, then add the milk slowly. Stir until it’s glossy and lump-free. A palette knife also helps you spread it evenly across the cake without tearing the sponge.

6. Can I make this cake gluten-free?

Yes, you can use a gluten-free self-raising flour blend, just make sure to double-check that all your other ingredients (like cocoa powder and sprinkles) are gluten-free too.

7. What kind of cocoa powder should I use?

I recommend using an unsweetened, high-quality cocoa powder for the richest flavor. Avoid hot chocolate powder—it’s often too sweet and doesn’t give the same deep chocolatey taste.

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🎉 Final Thoughts: A Simple Bake That Always Brings a Smile

This Old School Chocolate Traybake is more than just a cake—it’s a warm hug in dessert form. Whether it reminds you of school days or you’re introducing it to a whole new generation, there’s just something so comforting about that soft sponge, rich icing, and nostalgic sprinkle topping.

It’s easy to make, super satisfying to eat, and honestly? It disappears faster than any other cake I bake in my kitchen.

If you give this recipe a try, I’d love to hear how it turned out for you! Did you go classic with chocolate sprinkles? Try a fun twist with rainbow ones? Maybe added a layer of jam under the icing (yes, that’s a thing and yes, it’s delicious)? Share your creations, tag me on social media, or drop a comment—I always enjoy seeing your bakes.

Happy baking, and don’t forget: sometimes the simplest recipes are the ones that stick with us the longest. 💛

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Until next time, keep your oven warm and your sprinkles ready!
Ready to print or pin this recipe? Let me know and I’ll send over a tidy version to save for next time!

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