Easter Chocolate Traybake Cake with Chocolate Buttercream

A wooden board with a sliced chocolate traybake cake decorated with Easter eggs.

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Easter Chocolate Traybake Cake with Chocolate Buttercream

Chocolate Traybake Cake with Chocolate Buttercream Frosting, mini chocolate eggs, mini creme eggs and sprinkles, rich, buttery, moist and decadent, perfect for your Easter baking. It might be an easy traybake, but it looks like a proper showstopper, ready to impress your family and guests.

Prep Time25

Cook Time25

Cooling Time2

Total Time2 50

Course: Dessert

Cuisine: International

Servings: slices

Calories: 391kcal

Author: Daniela Apostol

Ingredients

For the chocolate sponge

200 g self-raising flour (1 ⅔ cups or 7 oz)
30 g cocoa powder (1 oz)
225 g butter, soft (1 cup)
135 g granulated sugar (⅔ cup)
65 g light brown sugar (⅓ cup)
4 large eggs
2 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon baking powder

For the chocolate buttercream

300 g icing sugar (confectioners' sugar, 1 ½ cups)
30 g cocoa powder (1 oz)
160 g butter, soft (¾ cup or 5 oz)
1 tablespoon milk
1 teaspoon vanilla extract

To decorate

1 packet Cadbury mini creme eggs (78 g, 2.5 oz)
1 packet Cadbury mini eggs (74 g, 2.5 oz)
a handful of Easter sprinkles

Instructions

To make the sponge, preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Add the butter and sugar to a large mixing bowl, and use a hand mixer to beat them well until creamy.
Crack the eggs in one by one, mixing well after every addition.
Sift in the flour, cocoa powder and baking powder, add the vanilla extract and milk and use a spatula to mix well to incorporate all the ingredients.
Line a rectangle baking tray with non-stick paper or butter and flour it well, and spread the batter evenly (mine is 30 x 22 x 5 cm / 12 x 9 x 2 inches).
Bake for 25 minutes until golden and a skewer inserted in the middle comes out clean.
Remove the sponge from the oven and leave it to cool down completely.
To make the buttercream frosting, add all the ingredients to a blender and blitz to a smooth texture.
Alternatively, add the butter and icing sugar to a large mixing bowl, and use a hand mixer to cream them together.
Add the cocoa powder, vanilla extract and milk, and beat again until smooth and creamy.
Once the sponge has cooled down, spread the buttercream evenly on top, then decorate with mini creme eggs, chocolate eggs and sprinkles.

Video

Notes

a soft butter helps with an even rise and a lighter sponge
cool the sponge down completely before icing it
if you do use mini creme eggs like I did, I highly recommend freezing them first, you can slice them so much easier. They are really messy if they are at room temperature.

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