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–+ servings

Chocolate Tray Bake Cake

5 from 2 votes
Serves : 24 slices
This chocolate tray bake cake is super moist, crazy delicious and so easy to make with everyday store cupboard ingredients.
Author: Lou Carruthers
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Equipment

Ingredients
 

For the Sheet Cake

  • 250 g Plain Flour or All Purpose Flour
  • 80 g Intense Cocoa Powder or Regular Cocoa Powder
  • 2 tsp Baking Powder
  • 325 g Light Soft Brown Sugar
  • 185 ml Vegetable Oil
  • 250 ml Buttermilk
  • 100 ml Espresso Coffee Made to your preferred strength with espresso coffee powder, Optional
  • 2 tsp Vanilla Extract
  • 2 Eggs Medium

For the Buttercream

Instructions
 

  • To make the sheet cake: Preheat oven to 180C/350F and line a 13x9 inch sheet pan with baking paper.
  • In a large bowl, sieve together the flour, baking powder and cocoa powder. Mix together until well combined.
  • Add the sugar to the flour mixture and mix until well-combined.
  • Using a stand mixer with the balloon whisk attachment, whisk the oil and eggs until pale in colour and frothy. Alternatively, you can whisk in a large mixing bowl, by hand or with an electric hand whisk.
  • Add the buttermilk and vanilla extract into the oil mixture and whisk well. Add the Espresso coffee and whisk again.
  • Make a well in the centre of the dry ingredients, and pour in the oil mixture. Use a rubber spatula to fold the ingredients together. Mix well to ensure all the ingredients are well combined.
  • Pour the cake batter into the lined sheet pan, and level if required.
  • Bake for 25-30 minutes until springy to touch and skewer inserted comes out clean. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
  • To make the buttercream: In a large bowl or stand mixer, beat the butter until soft. Add the half the icing sugar, cocoa powder and milk, then beat together.
  • Add the remaining icing sugar, cocoa powder and milk. Beat until smooth. If the frosting is too stiff, add a tbsp of whole milk and mix.
  • To assemble the cake: If transporting the cake you can ice in the pan. Spoon the frosting over the top of the cake.
  • Using a palette knife, spread the buttercream evenly across the cake, and add swirls for texture if you prefer. Sprinkle all over with sprinkles.

Notes

  • Store in an air-tight container for up to 3 days stored at room temperature or up to 1 week in the fridge.
  • You can use sunflower or coconut oil instead if you do not want to use vegetable oil. Avoid olive or rapeseed oil as these will taint the flavour of the cake.
  • Don't worry if you can't get hold of buttermilk, you can substitute with full-fat milk and a tablespoon of lemon juice, or swap for half soured cream and half full-fat milk.
  • If you can't get hold of espresso powder, you can substitute with a strong instant coffee instead. I recommend the barista-style instant coffees such as Milicano.

Nutrition

Serving: 1sliceCalories: 259kcalCarbohydrates: 36gProtein: 3gFat: 13gSaturated Fat: 10gCholesterol: 26mgSodium: 60mgPotassium: 178mgFiber: 2gSugar: 24gVitamin A: 167IUCalcium: 53mgIron: 1mg

DISCLAIMER

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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