How do you fancy a fudgy and chocolatey chocolate sprinkle tray bake? Well, you have come to the right place! 


Chocolate Sprinkle Tray Bake
Moist and spongy chocolate sprinkle traybake

Day 15 and the second weekend of our quarantine, leaves me bouncing off the walls. Literally! So I have turned to baking and cooking to keep me sane during these strange times. After all, since we have been on lockdown, the boys seem to be hungrier than usual. 

During these difficult times, we all need a little cheering up. And what’s better than a chocolate sprinkle traybake to do just that. Made of rich and fudgy sponge, this chocolate traybake will leave you wanting for more. If you have tried my Sprinkle Tray Bake and Coconut and Jam traybake, then I am sure that you will love this one.



The best thing about this chocolate cake is that it’s super easy to make. This recipe is my ‘go-to’ chocolate cake. After several trials and errors, I think I have finally perfected a cake that you can just make in less than 10 minutes and yields an amazing result. 

Making The Chocolate Sponge

Making the sponge is super easy. There’s no butter and sugar to cream, just place all the dry ingredients in a large mixing bowl and stir to ensure that everything is mixed well. Add the buttermilk and eggs into the dry mixture and mix well.

Buttermilk

Adding buttermilk in your cake mixture gives you a soft cake with a lot more body. If you don’t have buttermilk available, don’t worry. A substitute is very easy to make. Place milk in a jug and add 4 tsp of white vinegar or lemon. You will notice that your milk will thicken. Allow the milk to sit for about 3-5 minutes before pouring into your cake mixture. 



Coconut Oil

When it comes to baking, coconut oil makes a great substitute for butter. This makes the cake moist and adds richness without making your cake greasy and heavy. If you do not have coconut oil, it’s also fine to use sunflower oil or olive oil for this recipe. 

Icing

The best thing about icing this cake is that you have two options depending on how you like your icing. The amount of ingredients that I have listed in this recipe stays the same. 

  • Butter Icing – Cream the butter and icing sugar. Add the cocoa powder and mix well on medium speed. Pour in 4 tablespoons of milk to achieve a thick but spreadable consistency. You can add more milk if your mixture is too thick to spread. 
  • Glazed Icing – Melt the butter in a saucepan and remove from the heat. Stir in the icing sugar, cocoa powder and milk making sure that there are no lumps. Pour the icing on top of the cooled cake, and let it run down the sides. Use a spatula to even out the icing. Leave to cool before adding the sprinkles.
Chocolate Sprinkle Tray Bake

Chocolate Sprinkle Tray Bake

Yield: 20
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A classic super rich and tasty chocolate sprinkle tray bake recipe that you won't be able to resist.

Ingredients

Chocolate Sponge

  • 300g plain flour
  • 300g caster sugar
  • 113g cocoa powder
  • 2 tsp baking powder
  • 1 ½ tsp bicarbonate soda
  • 1 tsp salt
  • 1 tsp coffee powder 
  • 473ml butter milk
  • 125 ml coconut oil or sunflower oil
  • 2 large eggs
  • 2 tsp vanilla essence
  • 284 ml hot water

Icing

  • 150g salted butter, softened
  • 200g icing sugar
  • 4 tbsp cocoa powder
  • 2 tbsp milk
  • 30g sprinkles to decorate

Instructions

Making the sponge

  1. Preheat the oven to 160°c and line a 30cm x 23 cm x 3.5cm square cake tin with greaseproof paper. Set aside.
  2. Add all the dry ingredients in a large mixing bowl and stir with a fork or whisk until completely blended.
  3. Make a well in the middle of the flour mixture and add the buttermilk and 2 eggs.
  4. Mix on medium speed with an electric hand whisk.
  5. Once all the liquid is blended, add the coconut oil into the mixture. Whisk for about 1-2 minutes.
  6. Add the vanilla essence and mix well.
  7. Boil the kettle and add 285ml of water into the cake mixture.
  8. Transfer the mixture into the square tin and bake for around 25-30 minutes.
  9. You can test if the cake is done by placing a toothpick in the middle of the cake. If the toothpick comes out clean the cake is done.

Making the icing

  1. Melt the butter in a small saucepan and remove from the heat.
  2. Stir in the icing sugar, cocoa powder and milk.
  3. Do not worry if the icing looks runny. This will thicken when it cools down.
  4. Pour the icing over the cake and leave it to set.
  5. Decorate with sprinkles and enjoy!

Notes

  • Your cake mixture will have a watery consistency. Do not panic, this is OK.
  • Do not forget to sift the flour, cocoa powder and sugar. This will prevent lumps in your cake.

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Summary

So far cooking and baking are keeping me sane during this lockdown. It’s nice to be able to bake and share with you. I hope you enjoy making and eating them as much as we did! 🤤

If you like this recipe, then you might also like my other retro cake recipes. Check them out below:

Old Skool Retro Sprinkle Tray Bake
Sprinkle Tray Bake

Jam and Coconut Tray Bake
Jam and Coconut Tray Bake

4.3 8 votes
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Author

British/Filipina now living in Valencia, Spain. Mum, wife, designer and illustrator. I am also the author of Ohla Living where I share my lifestyle, travel, recipes and creative ideas.

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Kelly Slater

How long do you bake the sponge for please?

laura denney

Hi, I am baking the cake for the first time,at 160 it is still not cooked after 50mins?
Is looks great but just not cooking should it be 180 on a fan?

Zoe

Hi Maria your recipes are amazing! My daughter is really missing school so she asked me to make her favourite school dessert so yesterday we made the retro sprinkle traybake and I was transported back 30 years 🙂 Erin said it was way better than the school version. .It’s her 10th birthday on Friday so I’m looking for a really good chocolate cake recipe. I wondered if the chocolate traybake recipe would work as a 3 layer sandwich cake?

Debbie

Hi, I made your sprinkle tray bake last week and the family absolutely loved it! I’m going to attempt this chocolate one and if all goes well hoping to make a birthday cake with the recipe for my daughter, im wondering if the recipe will be enough for a tall/slim layered cake or will I need to adjust to make more? Also will it rise enough to make a birthday cake using plain flour? Thankyou, just starting out baking properly and finding your recipes so helpful! X

Zekiye

Hello. Just wanted to confirm should the cake be cool before adding the icing??

Emma

Hello, can you please confirm the measurement for Bicarb in this recipe – it says 1 /12 tsp bicarbonate soda?

Is that one twelfth? Or one and a half? Or a half?

Emma

Hello Maria,

Thank you so much for your quick response! It is now in the oven cooking…… 🙂

Stephanie

I made this tonight for my chocolate addicted partner and he LOVED it! The cake turned out so soft and moist. What a delicious recipe! Thank you 🙂

Sumayyah

I made your retro tray bake today to have as a sweet treat after opening our fast and everyone absolutey loved it! They were all saying how light fluffy and moist it was, I have used other recipes before but your is the best hands down! I have orders to make more 😂 next on my list is this chocolate cake, can you tell me we will taste the coffee or could I leave that out? I don’t want to mess up the taste at all but not a lover of coffee 😕 x

Tara

Silly question but is coffee powder instant coffee?

Andrea

I’ve made both chocolate tray bake and the vanilla OMG just the best cakes ever I actually used self raising flour in the chocolate tray bake by mistake and it still turned out perfect the most moist chocolate cake I have ever baked thank you! I’m now going to work my way through the rest of your receipts!

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