Name: Chocolate Traybake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: British
Ingredients: 50g cocoa powder; 6 tbsp boiling water; 100g baking spread or soft butter; 275g caster sugar; 3 large free-range eggs; 125ml milk; 175g self-raising flour; 1 tsp baking powder; 3–4 tbsp warmed, sieved apricot jam; 100ml double cream; 200g milk chocolate, finely chopped or grated; 100g white chocolate

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This chocolate traybake is a soft, rich sponge topped with silky milk chocolate icing and feathered with delicate white chocolate. I find it perfect for birthdays, gatherings, or just as a treat to share with family. The texture is light yet moist, and the ganache-style topping gives it a luxurious finish.

Chocolate Traybake

Why You’ll Love This Recipe

I like this recipe because it is straightforward, yet it delivers a cake that looks and tastes impressive. The sponge is moist without being heavy, and the milk chocolate icing has a creamy sweetness that appeals to both children and adults. I also enjoy that I can decorate it differently each time — sometimes I feather with white chocolate, other times I scatter sweets or chopped chocolate bars over the top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sponge
50g cocoa powder
6 tbsp boiling water
100g baking spread or soft butter
275g caster sugar
3 large free-range eggs
125ml milk
175g self-raising flour
1 tsp baking powder

For the icing
3–4 tbsp warmed, sieved apricot jam
100ml double cream
200g milk chocolate, finely chopped or grated

For the decoration
100g white chocolate

Directions

I preheat my oven to 180°C/160°C fan/gas 4 and grease and line a 30x23cm traybake tin with baking parchment.
I put the cocoa in a large bowl, add boiling water, and stir until smooth. Then I beat in the butter until combined.
I add the sugar, eggs, milk, flour, and baking powder, and mix until smooth.
I pour the mixture into the tin, spread evenly, and bake for 30–35 minutes, or until the cake is firm to the touch and pulling away from the sides.
Once baked, I cool it in the tin for 10 minutes, then turn it out and peel away the parchment.
I brush the top with apricot jam and let it cool completely.
For the icing, I heat the cream until hot but not boiling, add the milk chocolate, and stir until smooth. I leave it to thicken slightly before pouring over the cake and smoothing with a palette knife.
For the feathered decoration, I melt white chocolate, pipe thin lines over the cake, then drag a cocktail stick across in alternating directions to create the pattern.

Servings and timing

This recipe makes about 21 slices.
Preparation time: less than 30 minutes
Cooking time: 30–35 minutes

Variations

I sometimes replace the milk chocolate with dark chocolate for a richer flavour, though I keep in mind it’s less sweet. For a fun party version, I scatter mini marshmallows or coloured sprinkles on top while the icing is still soft. Around Christmas, I like to add a little orange zest to the sponge and decorate with candied peel.

Storage/Reheating

I store the cake in an airtight tin at room temperature for up to a week. It can also be frozen, either whole or in slices, for up to three months. If frozen, I thaw it at room temperature before serving — the icing won’t be quite as glossy, but it still tastes wonderful.

FAQs

How do I stop the chocolate icing from seizing?

I make sure the cream is hot but not boiling, and I stir the chocolate gently until smooth. Overheating chocolate can cause it to become grainy.

Can I make this cake gluten-free?

Yes, I can use a good quality gluten-free self-raising flour blend and check that all other ingredients are gluten-free.

Can I make the cake in advance?

Yes, I can bake the sponge a day ahead and ice it on the day I plan to serve it. The flavour often improves after resting overnight.

What can I use instead of apricot jam?

I sometimes use warmed raspberry jam for a fruity twist or skip it altogether if I want a simpler finish.

How do I slice the traybake neatly?

I use a long sharp knife, wiping it clean between each cut. Chilling the cake slightly before slicing also helps keep the edges neat.

Conclusion

I love how this chocolate traybake combines an easy method with a professional-looking finish. It’s versatile, keeps well, and can be dressed up for celebrations or kept simple for everyday treats. Every time I make it, it disappears faster than I expect — which is always the best sign.