Easy Chocolate Traybake: The Ultimate One-Pan Chocolate Cake Recipe

This easy chocolate traybake recipe is the perfect solution when you need a quick, crowd-pleasing dessert that’s simple to make and even easier to serve. Whether you’re preparing for a bake sale, party, or just want a delicious everyday treat, this one-pan chocolate cake delivers moist, fudgy perfection every time.

What makes this recipe special is its versatility – it’s perfect for packed lunches, school cake-style desserts, or as a party slice cake that feeds a crowd. The simple sponge bakes evenly in a single pan, and the rich chocolate icing takes just minutes to prepare.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Fudgy Icing:

• 1/2 cup butter
• 1/4 cup cocoa powder
• 1/4 cup milk
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.

Step 1: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 2: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until smooth and creamy.

Step 3: Carefully pour in the boiling water and mix until the batter is thin and smooth. Don’t worry – the thin consistency is perfect for a moist cake!

Step 4: Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: While the cake cools, prepare the fudgy icing. Melt the butter in a saucepan over medium heat, then whisk in the cocoa powder and milk until smooth.

Step 6: Remove from heat and gradually whisk in the powdered sugar and vanilla until you have a smooth, pourable icing consistency.

Step 7: Pour the warm icing over the completely cooled cake, spreading evenly with a spatula. Let the icing set before slicing into squares.

Expert Tips

For the Perfect Texture: Don’t skip the boiling water – it helps bloom the cocoa powder for maximum chocolate flavor and creates an incredibly moist crumb. This technique ensures your chocolate cake achieves bakery-style perfection with minimal effort.

Cutting Clean Slices: Use a hot, wet knife to slice the cake cleanly. Dip your knife in hot water, wipe it dry, then cut. This prevents the icing from sticking and gives you professional-looking slices perfect for party food setups.

Storage Tips: This cake keeps well at room temperature for up to 3 days in an airtight container. For longer storage, freeze individual slices wrapped in plastic wrap – they’ll be ready for packed lunches anytime!

FAQ Section

Can I make this cake gluten-free? Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. The texture may be slightly different, but it will still be delicious.

How can I make this cake dairy-free? Use plant-based milk and dairy-free butter alternatives. The recipe is very adaptable and works well with various substitutions.

Why is this called a “traybake”? Traybakes are single-layer cakes baked in rectangular pans and cut into squares or bars. They’re perfect for easy sheet cakes that feed crowds without the fuss of layered cakes.

Can I add mix-ins to this recipe? Absolutely! Chocolate chips, chopped nuts, or even a sprinkle of sea salt on the icing can elevate this simple dessert. Try it alongside other retro dessert favorites for a varied dessert table.

This easy chocolate traybake is truly the workhorse of dessert recipes – simple enough for beginners but impressive enough for any occasion. Its crowd-feeding capabilities make it ideal for everything from school bake sales to family gatherings.

Easy Chocolate Traybake: The Ultimate One-Pan Chocolate Cake Recipe

This easy chocolate traybake recipe is perfect for quick, crowd-pleasing desserts that are simple to make and serve. The moist, fudgy cake baked in a single pan with rich chocolate icing is versatile enough for packed lunches, bake sales, or party desserts.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1/2 cup butter
• 1/4 cup cocoa powder
• 1/4 cup milk
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Method

 

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined
3. Add eggs, milk, vegetable oil, and vanilla extract to dry ingredients. Mix on medium speed for 2 minutes until smooth and creamy
4. Carefully pour in boiling water and mix until batter is thin and smooth
5. Pour batter into prepared pan and bake for 30-35 minutes, or until toothpick inserted in center comes out clean
6. While cake cools, prepare fudgy icing by melting butter in saucepan over medium heat, then whisk in cocoa powder and milk until smooth
7. Remove from heat and gradually whisk in powdered sugar and vanilla until smooth, pourable icing consistency
8. Pour warm icing over completely cooled cake, spreading evenly with spatula. Let icing set before slicing into squares

Notes

For perfect texture: Don’t skip boiling water – it blooms cocoa powder for maximum flavor. Use hot, wet knife for clean slices. Cake keeps 3 days at room temperature or freeze individual slices for packed lunches.