Old School Chocolate Traybake Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 cup (2 sticks) unsalted butter, softened to room temperature
02 -
1¼ cups granulated sugar
03 -
1 teaspoon pure vanilla extract
04 -
4 medium eggs, at room temperature
05 -
1¾ cups self-raising flour
06 -
¼ cup unsweetened cocoa powder
07 -
3 tablespoons whole milk
→ For the Chocolate Glaze
08 -
1½ cups powdered sugar, sifted
09 -
1 tablespoon unsweetened cocoa powder
10 -
2 tablespoons milk
11 -
Chocolate sprinkles for decorating
# Instructions:
01 -
Start by preheating your oven to 350°F. Take a moment to line your 8x10-inch baking pan with parchment paper, making sure to leave some overhang for easy removal later.
02 -
In a large bowl, beat your softened butter and sugar together until light and fluffy - this usually takes about 3-4 minutes with an electric mixer. Add the vanilla, then gradually beat in the eggs one at a time. Finally, gently fold in the flour, cocoa powder, and milk until you have a smooth, chocolatey batter.
03 -
Spread the batter evenly in your prepared pan. Pop it in the oven for 25-30 minutes, or until a toothpick poked in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
04 -
Once the cake is completely cool, whisk together the glaze ingredients until smooth. Pour over your cake and spread evenly, then shower with chocolate sprinkles. Let the glaze set before cutting into squares.
# Notes:
01 -
This cake keeps well in an airtight container for up to 5 days
02 -
You can adjust the glaze thickness by adding more milk or powdered sugar to reach your desired consistency