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Easter Traybake

This easy Easter Traybake Cake is super to WOW everyone! Deliciously soft and fluffy chocolate sponge, rich chocolate frosting and tons of Easter candy... this is a MUST BAKE this spring :)

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 20 slices
Calories: 490 kcal
Course: Cake
Cuisine: British

Ingredients

  • 300 g (2 ½ cups) flour plain / all purpose
  • 60 g (½ cup) cocoa powder unsweetened
  • 330 g (1 ⅔ cups) sugar granulated or caster
  • 1 tbsp baking powder
  • ½ tbsp bicarbonate of soda
  • 1 tsp ground cinnamon or espresso powder
  • ½ tsp salt
  • 200 g (7/8 cup) unsalted butter softened or Stork
  • 3 large eggs
  • 225 ml (1 cup) buttermilk
  • 2 tsp vanilla bean paste
Chocolate Frosting
  • 260 g ( 2 cups) icing sugar powdered sugar
  • 6 tbsp cocoa powder unsweetened
  • 150 g (⅔ cup) softened unsalted butter do not use baking spread!
  • 120 ml (½ cup) cream double / heavy cream
  • 175 g (1 cup) dark chocolate chips melted and cooled
To decorate
  • Easter chocolate eggs, bunnies, sprinkles etc

Instructions

Make the cake
    Cup of Yum
  1. Preheat the oven to 170C (340F). Mist a 9x13inch rectangular cake pan with cake release and line with parchment paper.
  2. Put the flour, cocoa powder and sugar in large bowl. Add the baking powder, soda, cinnamon and salt and mix together using a balloon whisk.
  3. Add the butter, eggs, buttermilk and vanilla. Start beating on the lowest speed setting until the ingredients start to come together.
  4. Increase the speed gradually, until the batter is completely smooth. Stop the mixer and scrape the sides and bottom of the bowl to make sure everything is incorporated.
  5. Spoon the batter in the prepared pan and level. Bake for 35 -40 minutes.
  6. Check the cake is done by inserting a skewer in the middle - it should come out clean, the cake should be well risen and springy to the touch. Transfer to a wire rack to cool.
Chocolate Frosting
  1. Put the chocolate in a bowl and melt in the microwave, in short 30 second bursts, until it melts. Alternatively, set the bowl over a pot of simmering water and allow if to melt gradually using this double boiler method. Set aside.
  2. Put the icing sugar and cocoa powder in a mixing bowl (or the bowl of your stand mixer) and mix together to combine. If you can, sift the ingredients into the bowl.
  3. Add the softened butter and start mixing on low speed, gradually adding the cream until the frosting is well combined.
  4. Add the melted chocolate and beat together until the frosting holds soft peaks.
Assemble the Cake
  1. Use a palette knife to spread the frosting over the cake, swirling the surface.
  2. Add sprinkles, chocolate eggs, chocolate bunnies – whatever you like! Slice the cake using a serrated knife, wiping the knife clean between each slice.

Notes

  • Alternative frosting
  • Place 250g (1 1/2 cups) semi-sweet chocolate chips in a bowl. Add store-bought full fat custard and microwave in short bursts, stirring, until the chocolate has melted and the mixture is creamy and smooth. Transfer to a small container and chill for 3-4 hours or until the chocolate custard has sett slightly. Beat with an electric hand mixer or stir vigorously before spreading over the cooled cake.

Nutrition Information

Calories 490kcal (25%) Carbohydrates 67g (22%) Protein 6g (12%) Fat 24g (37%) Saturated Fat 7g (35%) Cholesterol 36mg (12%) Sodium 439mg (18%) Potassium 256mg (7%) Fiber 3g (12%) Sugar 47g (94%) Vitamin A 941IU (19%) Vitamin C 1mg (1%) Calcium 94mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 20slices

Amount Per Serving

Calories 490

% Daily Value*

Calories 490kcal 25%
Carbohydrates 67g 22%
Protein 6g 12%
Fat 24g 37%
Saturated Fat 7g 35%
Cholesterol 36mg 12%
Sodium 439mg 18%
Potassium 256mg 5%
Fiber 3g 12%
Sugar 47g 94%
Vitamin A 941IU 19%
Vitamin C 1mg 1%
Calcium 94mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.