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Easy Chocolate Traybake: The Perfect One-Pan Chocolate Cake for Any Occasion

This easy chocolate traybake recipe creates a moist, soft sponge cake topped with creamy fudgy icing that's perfect for parties, bake sales, or everyday treats. Using just one pan for baking makes cleanup simple while delivering maximum chocolatey reward.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 16 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

Ingredients
  • 225g self-raising flour
  • 225g caster sugar
  • 225g unsalted butter, softened
  • 4 large eggs
  • 4 tbsp cocoa powder
  • 2 tsp baking powder
  • 4 tbsp milk
  • 1 tsp vanilla extract
  • 100g dark chocolate, chopped
  • 100g butter
  • 3 tbsp golden syrup
  • 100g icing sugar
  • Sprinkles or chocolate shavings for decoration (optional)

Method
 

Instructions
  1. Preheat oven to 180°C/160°C fan/gas 4. Grease and line a 30x23cm baking tray with parchment paper, leaving some overhang for easy removal
  2. In a large mixing bowl, cream together softened butter and caster sugar until light and fluffy (3-4 minutes with electric mixer). Add eggs one at a time, beating well after each addition. Stir in vanilla extract
  3. Sift self-raising flour, cocoa powder, and baking powder together. Gradually fold into wet mixture, alternating with milk, until smooth velvety batter forms
  4. Pour batter into prepared tray and spread evenly. Bake for 25-30 minutes until skewer inserted into center comes out clean. Allow to cool completely in tin
  5. Melt chocolate, butter, and golden syrup together in heatproof bowl set over simmering water. Once smooth, remove from heat and sift in icing sugar, whisking until glossy and thick
  6. Spread cooled chocolate icing evenly over completely cooled cake. Scatter with sprinkles or chocolate shavings if using. Allow icing to set before slicing into squares

Notes

Room temperature ingredients are key for smooth batter. Don't overmix once flour is added for light texture. Cool cake completely before icing. For extra fudginess, add 50g dark chocolate chips to batter. Keep in airtight container for up to 5 days - gets more moist over time.