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Old School Chocolate Traybake Cake – A Classic Recipe with Icing and Sprinkles

  • Author: Mouad Boulkhiout
  • Total Time: 45 minutes

Description

This Old School Chocolate Traybake Cake is a timeless classic that brings back all the best nostalgic vibes of school dinners and childhood parties. Made with a soft, chocolatey sponge and topped with smooth cocoa icing and a generous layer of chocolate sprinkles, this traybake is easy to whip up and perfect for sharing. Whether you’re baking it for a celebration, a lunchbox treat, or just for fun on a weekend afternoon, it’s guaranteed to please kids and grown-ups alike. Simple ingredients, minimal fuss, and maximum flavor—this is the chocolate cake you’ll come back to again and again.

Ingredients

Scale

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 (as needed, for spreadable consistency)

  • Chocolate sprinkles, for decorating

Instructions

  • Preheat the oven to 180°C (fan). Grease and line a 20x30cm traybake tin with baking paper.

  • Mix dry ingredients: In a bowl, sift together the self-raising flour, cocoa powder, baking powder, and salt.

  • Cream butter and sugar: In a large bowl, beat the butter and caster sugar until pale and fluffy.

  • Add eggs: Add eggs one at a time, beating well after each addition.

  • Combine: Gradually fold in the dry ingredients, alternating with the milk, until you have a smooth batter.

  • Bake: Pour the batter into the prepared tin, smooth the top, and bake for 25–30 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely in the tin.

  • Make icing: Sift together the icing sugar and cocoa powder. Add milk slowly, mixing until the icing is thick but spreadable.

  • Decorate: Spread the icing evenly over the cooled cake and top with chocolate sprinkles.

  • Serve: Slice into 12 squares and enjoy!

Notes

  • Ensure all ingredients are at room temperature for a better sponge texture.

  • Let the cake cool completely before icing to avoid a melted mess.

  • Store in an airtight container at room temperature for up to 4 days.

  • The sponge can be made ahead and frozen (without icing) for up to 3 months.

  • Substitute 200g plain flour + 2 tsp baking powder if you don’t have self-raising flour.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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Find it online: https://flavornest.net/old-school-chocolate-traybake-cake-a-classic-recipe-with-icing-and-sprinkles/