Old School Chocolate Traybake Cake Recipe: Nostalgic Sweet Joy

My mom’s cherished chocolate traybake recipe carries whispers of nostalgia that dance across generations.

Classic baking techniques merge with simple ingredients to create something magical.

Rich chocolate notes promise pure comfort in every tender crumb.

Weekend afternoons feel warmer when this sweet treat emerges from the oven.

Quick mixing steps make this dessert accessible even for novice bakers.

Comforting memories blend seamlessly with each delectable slice you cut.

Grab a fork and let the delicious journey begin!

Flavor Upgrades For Old School Chocolate Traybake Cake

• Nutty Chocolate Delight: Fold chopped walnuts or almonds into the batter for a crunchy texture and enhanced flavor profile.
• Mocha Magic: Replace some milk with strong brewed coffee to intensify the chocolate taste and add a subtle caffeine kick.
• Raspberry Chocolate Fusion: Swirl fresh raspberry preserves through the batter before baking, creating beautiful marbled effects and tangy contrast.
• Salted Caramel Chocolate Cake: Drizzle homemade salted caramel sauce over the cooled cake, adding rich complexity and sophisticated sweetness.

Why You’ll Keep Coming Back To Old School Chocolate Traybake Cake

• Whip Up Quick Comfort: This old school chocolate traybake delivers delicious homemade goodness in under an hour, perfect for satisfying sudden sweet cravings without complicated preparation.
• Crowd-Pleasing Family Dessert: Simple ingredients and straightforward steps make this cake an ideal treat for family gatherings, weekend afternoons, or casual potlucks where everyone craves a classic chocolate slice.
• Beginner Baker's Triumph: Minimal technical skills required means even kitchen novices can confidently create a mouthwatering chocolate cake that looks and tastes professionally made, boosting baking confidence with every successful batch.
• Versatile Serving Options: Whether served warm with vanilla ice cream, topped with chocolate frosting, or enjoyed plain with afternoon tea, this traybake adapts to multiple serving styles and occasions.

What You’ll Need For Old School Chocolate Traybake Cake

• Butter, Sugar: Rich, creamy base that provides sweetness and tender texture. Unsalted butter works best for controlled saltiness.
• Eggs: Binding agent that adds structure and richness to the cake. Room temperature eggs blend more smoothly.

• Self-Rising Flour: Provides cake's structure with built-in leavening. Choose fresh, sifted flour for best results.
• Cocoa Powder: Delivers deep chocolate flavor. Dutch-processed cocoa offers richer color and taste.
• Baking Powder: Helps cake rise and become light and fluffy. Check expiration date for maximum effectiveness.

• Milk, Vanilla Extract: Adds moisture and enhances overall flavor profile. Whole milk provides better richness compared to low-fat options.

How To Bake The Best Old School Chocolate Traybake Cake

Step 1: Warm Up the Oven

Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking tray by greasing it and lining with parchment paper.

Step 2: Whip Up the Base

• Butter
• Sugar

Beat until the mixture becomes light and fluffy with a smooth, pale appearance.

Step 3: Incorporate Eggs

Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is completely blended before adding the next.

Step 4: Combine Dry Ingredients

• Self-rising flour
• Cocoa powder
• Baking powder

Gently fold the dry ingredients into the batter, creating a smooth and consistent texture.

Step 5: Add Liquid Magic

• Milk
• Vanilla extract

Mix until the batter becomes smooth and silky, with no visible lumps.

Step 6: Prepare for Baking

Pour the batter into the prepared tray, using a spatula to spread it evenly across the surface.

Step 7: Bake to Perfection

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

Step 8: Cool Down

Remove the cake from the oven and let it cool completely before adding any frosting or icing.

Tips To Get The Perfect Texture In Old School Chocolate Traybake Cake

• Soften Butter Perfectly: Take butter out of the refrigerator 30-45 minutes before baking to achieve the ideal creamy consistency for smooth mixing.
• Sifting Dry Ingredients Matters: Always sift flour, cocoa powder, and baking powder together to eliminate lumps and ensure an even, light cake texture.
• Egg Temperature Trick: Use room temperature eggs for better incorporation and a more uniform cake batter that rises evenly.
• Milk Moisture Hack: Add room temperature milk to prevent batter from curdling and create a silky, well-blended mixture.
• Cool Completely Before Frosting: Let the cake cool entirely on a wire rack to prevent condensation and ensure frosting adheres smoothly without sliding off.

How To Store Old School Chocolate Traybake Cake Without Drying It Out

• Seal your chocolate traybake in an airtight container to keep it deliciously moist and fresh.
• Store the cake at room temperature for up to 3 days, away from direct sunlight or heat sources.
• Refrigerate the traybake if you've added cream-based frosting, which will extend its shelf life to 5-7 days.
• Freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 3 months, ensuring a sweet treat is always ready when chocolate cravings strike.

What Goes Great With Old School Chocolate Traybake Cake

• Pair with Creamy Vanilla Ice Cream: Slice a warm piece of chocolate traybake and top with a scoop of smooth, cold vanilla ice cream for a delightful temperature contrast that enhances the cake's rich chocolate flavor.
• Match with Strong Espresso: Serve a slice alongside a shot of robust espresso or cappuccino, allowing the bitter coffee notes to complement the sweet chocolate cake and create a classic dessert combination.
• Enjoy with Raspberry Coulis: Drizzle a tangy raspberry sauce over the chocolate cake to add a bright, fruity dimension that cuts through the cake's richness and provides a refreshing taste experience.
• Complement with Red Wine: Choose a medium-bodied red wine like Merlot or Pinot Noir, which will echo the cake's deep chocolate notes and provide a sophisticated adult dessert pairing.

All Your Questions About Old School Chocolate Traybake Cake

This classic recipe uses traditional baking methods and simple ingredients that remind people of homemade cakes from generations past, delivering a nostalgic and comforting chocolate dessert.

• Can I make this cake if I'm new to baking?

Absolutely! This traybake is perfect for beginners because it uses straightforward techniques and requires minimal special skills. The recipe is forgiving and easy to follow, making it great for novice bakers.

• How do I know if I've mixed the batter correctly?

The batter should look smooth and have a consistent color without any flour streaks. When you fold in dry ingredients, mix gently to keep the batter light and prevent overmixing, which can make the cake tough.

• Why do I need to sift the dry ingredients?

Sifting helps break up any lumps in flour and cocoa powder, ensuring a smoother batter and more even texture in your final cake. It also helps ingredients mix more evenly, creating a better overall result.

Old School Chocolate Traybake Cake Recipe

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4.9 from 16 reviews

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

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Description

Nostalgic chocolate traybake cake whispers sweet memories of grandma’s kitchen, bringing comfort in every rich, moist slice. Chocolate lovers will discover pure bliss in this classic dessert that promises warmth and indulgence with each delectable bite.

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Ingredients

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Main Ingredients:

• 1 cup (2 sticks/226 grams) unsalted butter, softened
• 4 large eggs
• 1 ¾ cups (220 grams) self-rising flour
• 1 cup (200 grams) granulated sugar
• ½ cup (120 milliliters) milk (whole or semi-skimmed)

Chocolate and Flavoring Ingredients:

• ¼ cup (25 grams) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

Frosting Ingredients:

• 2 cups (240 grams) powdered sugar
• ¼ cup (25 grams) unsweetened cocoa powder
• 3 tablespoons (42 grams) unsalted butter, melted
• 4 tablespoons (60 milliliters) hot water (adjust for consistency)
• 1 teaspoon vanilla extract
• Colorful sprinkles (hundreds and thousands)

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Instructions

1. Prepare the baking equipment by heating the oven to 350F (175C) and lining a 9×13-inch tray with parchment paper, ensuring complete coverage of the bottom and sides.
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 into the creamed mixture one at a time, thoroughly blending each addition to create a smooth, homogeneous batter.
4. Carefully sift the self-rising flour, cocoa powder, and baking powder directly over the wet ingredients, using gentle folding motions to prevent deflating the mixture.
5. Pour in the milk and vanilla extract, stirring gently until the batter achieves a silky, uniform texture with no visible dry patches.
6. Transfer the batter to the prepared tray, using a spatula to distribute it evenly and create a level surface.
7. Place 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 with minimal crumbs.
8. Remove from the oven and allow the cake to cool completely on a wire rack before applying icing, ensuring the surface is at room temperature to prevent melting.

Notes

• Choose high-quality cocoa powder for a rich, deep chocolate flavor that elevates the entire cake’s taste.
• Use room temperature eggs and butter to ensure smooth, even mixing and a perfectly textured baking result.
• Check cake doneness early to prevent overbaking, which can lead to a dry and crumbly texture.
• For a gluten-free version, swap self-rising flour with a gluten-free alternative and add extra baking powder to maintain the cake’s light structure.

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

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 80 mg