Old School Chocolate Traybake Cake Recipe: Nostalgic Sweet Treat

Chocolate has always been my ultimate comfort with this old school chocolate traybake cake recipe that whispers nostalgia from grandma’s kitchen.

Sweet memories flood back whenever I slice into this classic dessert.

Memories of childhood afternoons drift through the warm, rich aroma of melted chocolate and soft crumb.

Baking this treat connects me to simpler times when desserts meant pure joy.

Rustic and unpretentious, the cake promises deliciousness without complicated techniques or fancy ingredients.

Friends and relatives always request seconds when I serve this beloved classic.

You’ll want to grab your mixing bowl and preheat the oven – this cake is calling your name.

What Makes Old School Chocolate Traybake Cake So Rich

• Chocolate Traybake Magic
• Super simple recipe requiring basic mixing skills, perfect for bakers of all experience levels.
• Ready in under an hour from start to finish, making it ideal for spontaneous sweet cravings or last-minute gatherings.
• Classic chocolate cake that appeals to all ages, delivering nostalgic homemade goodness everyone will love.
• Excellent for casual family dinners, potlucks, school events, or weekend gatherings where easy, delicious desserts shine.

Ingredients for Old School Chocolate Traybake

• Butter, Sugar: Rich, creamy base that provides sweetness and tender texture. Full-fat butter recommended for best flavor.
• Eggs: Binding agent that adds structure and richness. Room temperature eggs blend more smoothly.

• Self-Rising Flour, Cocoa Powder, Baking Powder: Creates light, moist chocolate cake with perfect rise. Dutch-processed cocoa gives deeper chocolate flavor. Use fresh baking powder for maximum lift.

• Milk, Vanilla Extract: Adds moisture and enhances overall flavor profile. Whole milk preferred for richer texture. Pure vanilla extract recommended over artificial versions.

How to Bake Old School Chocolate Traybake Cake

Old School Chocolate Traybake Cake

Preheat the Oven and Prepare Baking Tray

Warm up the oven to 350F (175C). Grease a 9×13-inch baking tray and line it with parchment paper, ensuring complete coverage for easy cake removal.

Cream Butter and Sugar

In a spacious mixing bowl, blend butter and sugar together until the mixture becomes light, airy, and transforms into a creamy consistency.

Add Eggs Gradually

Incorporate eggs one at a time into the butter-sugar mixture. Whisk thoroughly after each egg addition to create a smooth, well-integrated batter.

Combine Dry Ingredients

• Self-rising flour
• Cocoa powder
• Baking powder

Gently fold these dry ingredients into the batter, maintaining its soft, fluffy texture.

Mix in Liquid Ingredients

Pour milk and vanilla extract into the batter. Stir until the mixture becomes completely smooth and uniform in color and consistency.

Transfer Batter to Baking Tray

Pour the chocolate batter into the prepared baking tray. Use a spatula to spread the mixture evenly across the entire surface, ensuring a level top.

Bake the Chocolate Cake

Place the tray in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center- it should come out clean with minimal crumbs.

Cool and Finish

Remove the cake from the oven and let it cool completely on a wire rack before adding any frosting or decorations.

Chocolate Traybake Cake Tips from the Classics

• Measure Precisely: Use exact measurements for flour, cocoa, and sugar to ensure perfect cake texture and consistent results every time.
• Soften Butter Strategically: Let butter sit at room temperature for 30-45 minutes before creaming to achieve smoother, fluffier mixture.
• Mix Gently: Fold dry ingredients carefully to prevent overmixing, which can make the cake dense and tough instead of light and tender.
• Check Doneness Smartly: Test cake with a toothpick inserted in the center- if it comes out with just a few moist crumbs, it's perfectly baked.
• Customize Easily: Swap regular milk with almond or oat milk for dairy-free version, or add espresso powder to enhance chocolate's rich flavor.

Storing Chocolate Traybake Cake

• Store covered cake in an airtight container for up to 4 days, keeping moisture and freshness intact.
• Wrap individual slices or whole cake tightly in plastic wrap, then aluminum foil, and freeze for 2-3 months without losing texture.
• Keep cake at room temperature in sealed container for 2 days, ensuring soft and delectable consistency.
• Warm individual slices in microwave for 10-15 seconds or in oven at 300F for 5-7 minutes to restore original warmth and softness.

Best Pairings for Chocolate Traybake Cake

• Complement the deep chocolate notes with a bold, hot espresso that cuts through the sweetness and enhances the cake's rich flavor profile.
• Top warm cake slices with a scoop of smooth vanilla ice cream, creating a delightful temperature and texture contrast that melts beautifully.
• Enhance the chocolate cake's depth by adding a luxurious salted caramel sauce, which introduces a sophisticated sweet-salty dimension to each bite.
• Serve small shots of raspberry liqueur alongside the cake, offering a fruity and slightly tangy complement that brightens the chocolate's intensity.

Creative Takes on Classic Chocolate Traybake

• Gluten-Free Version: Replace self-rising flour with gluten-free flour blend and add xanthan gum for better texture and binding.
• Vegan Chocolate Cake: Substitute butter with coconut oil, eggs with mashed bananas or flax eggs, and use dairy-free milk alternative like almond milk.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of regular sugar, and incorporate unsweetened applesauce to maintain moisture.
• Nutty Chocolate Variant: Fold chopped walnuts or almonds into the batter, and sprinkle additional nuts on top before baking for extra crunch and protein.

Old School Chocolate Traybake FAQs

• What makes this traybake different from other chocolate cakes?

This classic traybake uses self-rising flour, which gives it a lighter, softer texture compared to traditional chocolate cakes and ensures an easy, foolproof baking process.

• Can I substitute ingredients if I don't have some on hand?

Yes, you can replace self-rising flour with all-purpose flour plus baking powder, and use dairy alternatives like almond or oat milk if needed. Just ensure measurements remain consistent.

• Is this recipe good for beginner bakers?

Absolutely! This traybake is incredibly simple, requires basic mixing techniques, and doesn’t need complicated decorating skills. It’s perfect for those just starting their baking journey.

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

Insert a toothpick into the center of the cake- if it comes out clean with just a few moist crumbs, the cake is perfectly baked. Avoid overbaking to maintain moisture.

Old School Chocolate Traybake Cake Recipe

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4.5 from 36 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Chocolate lovers rejoice with this classic old school chocolate traybake cake that whispers nostalgia from grandma’s kitchen. Moist chocolate layers promise pure comfort, delivering rich flavor and sweet memories you’ll savor down to the last crumb.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups self-rising flour and cocoa powder (combined)
• 1 cup granulated sugar

Wet Ingredients:

• ½ cup milk (whole or semi-skimmed)
• 1 teaspoon vanilla extract

Frosting and Topping:

• 2 cups powdered sugar
• ¼ cup unsweetened cocoa powder
• 3 tablespoons unsalted butter, melted
• 4 tablespoons hot water (adjust for consistency)
• 1 teaspoon vanilla extract
• Colorful sprinkles (hundreds and thousands)

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Instructions

1. Warm the oven to 350F (175C) and meticulously coat a 9×13-inch baking tray with parchment paper, ensuring complete coverage.
2. In a spacious mixing bowl, whip the butter and sugar together until the mixture transforms into a pale, airy, and voluminous consistency.
3. Incorporate eggs one at a time, thoroughly mixing after each addition to create a smooth, homogeneous batter.
4. Carefully sift the self-rising flour, cocoa powder, and baking powder directly into the creamy mixture, gently folding to maintain the batter’s delicate texture.
5. Introduce milk and vanilla extract, stirring with a light hand until the batter achieves a uniform and silky appearance.
6. Transfer the luscious batter into the prepared tray, using a spatula to distribute it evenly across the surface, creating a level canvas for baking.
7. Position the tray in the preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
8. Remove from the oven and allow the cake to cool completely, letting it rest and settle to room temperature before applying any frosting or decoration.

Notes

• Swap regular milk with almond or oat milk for a dairy-free version that maintains moisture and richness.
• Use gluten-free self-rising flour to make this cake suitable for those with gluten sensitivities without compromising texture.
• Ensure ingredients are at room temperature to create a smoother, more evenly mixed batter that rises consistently.
• Line the baking tray with parchment paper with slight overhang for easy cake removal and clean cutting.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 295
• Sugar: 30 g
• Sodium: 120 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 75 mg