This soft and fluffy Chocolate Tray Cake Recipe is easy to make and perfect topped with chocolate icing and sprinkles.
This chocolate tray cake makes around 24 slices, which is perfect for a birthday party, school lunches, or some bulk baking. Not only is this cake super easy to make, but it's also freezer-friendly. You can eat half and save the other half in the freezer.
Ingredients
Cake
- plain flour
- caster sugar
- salted butter
- cocoa powder
- baking soda (bi carb soda)
- eggs
- vanilla extract
- sour cream
- hot water
Icing
- icing sugar
- cocoa powder
- butter
- milk
See the recipe card below for quantities.
Instructions
Preheat oven to 180°C and line a baking tray (33cm x 23cm) with baking paper. In a large bowl, sift together the flour, cocoa powder, caster sugar and baking soda.
Add the butter, sour cream, eggs, and vanilla to the sifted flour mix. Using an electric mixer on a low speed, mix until combined.
Mix on medium speed for around a minute until all the mix is combined (scrape down the sides halfway). Add the hot water and mix until combined.
Pour the cake batter into the prepared baking tray and bake until a toothpick inserted into the centre of the cake comes out clean, 30–35 minutes.
Remove cake from the oven and allow to cool completely before icing.
To make the icing: Sift together the cocoa powder and icing sugar and set aside.
Using an electric mixer, beat the butter until light and pale (around 3 minutes).
Add in the dry ingredients, milk and vanilla essence and beat for 2 minutes until combined.
Spread over the cooled cake and top with sprinkles.
Slice and store in an airtight container in the fridge for up to 4 days.
Storage
In an airtight container, you can store this cake iced in the fridge for around 4–5 days. You can freeze this chocolate cake without the icing in the freezer for up to 3 months.
Top tip
Use real block butter for this recipe! It's fine to use the supermarket-branded butter, as it's the cheapest.
Looking for more sweet treats? Try these:
Easy Chocolate Tray Cake
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Equipment
- lamington sized baking tray 33cm x 23cm
- electric mixer
Ingredients
Cake
- 2 cups plain flour
- 1 ½ cups caster sugar
- ⅓ cup cocoa powder
- 1 ½ teaspoons baking soda bi carb soda
- 1 cup salted butter
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla essence
- 1 cup hot water
Icing
- 250 grams salted butter (1 cup)
- 2 ½ cups icing sugar
- ½ cup cocoa powder
- ¼ cup milk
- 1 teaspoon vanilla essence
Instructions
Cake
- Preheat oven (fan forced) to 180°C and line a baking tray (33cm x 23cm) with baking paper. Sift the flour, cocoa powder, caster sugar and baking soda in a large bowl.
- Add the butter, sour cream, eggs, and vanilla to the sifted flour mix. Using an electric mixer on a low speed, mix until combined.
- Mix on medium speed for about a minute until combined (scrape down the sides halfway). Add the hot water and mix until combined.
- Pour the cake batter into the prepared baking tray and bake until a toothpick inserted into the centre of the cake comes out clean, 30-35 minutes.
- Remove cake from the oven and allow to cool completely before icing.
Chocolate Icing
- Sift together the cocoa powder and icing sugar and set aside.
- Using an electric mixer, beat the butter until light and pale (around 3 minutes).
- Add in the dry ingredients, milk and vanilla essence and beat for 2 minutes until combined.
- Spread over the cooled cake and top with sprinkles.
- Slice and store in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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