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Chocolate Birthday Traybake next to a box of Silver Spoon Icing Sugar
48Total Time
20Prep Time
28Bake Time
12Serves
Easy

Chocolate Birthday Traybake

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About the Chocolate Traybake

Hip hip hooray! Finally a traybake to satisfy the mega chocoholics amongst us. But who says a chocolate cake has to be gloomy and brown? We've bought all the birthday wow-factor to this Birthday Traybake with colourful swirls and whirls galore. What are you waiting for?

For perfect piping brownie points, use the following piping nozzles to achieve the show-stopping finished traybake we've created above; Wilton 2A, Wilton1M, Wilton 4B.

Consume within 2 days.

48Total Time
20Prep Time
28Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 160 degrees C fan assisted and grease and line a 12x8” deep baking tray

  2. Step 2:

    In a large bowl or stand mixer, cream together the butter and sugar on a high speed for around 3 minutes, or until pale and fluffy

  3. Step 3:

    Add one egg at a time, whisking in between each addition, then the vanilla extract

  4. Step 4:

    Add the self raising flour and cocoa powder to the bowl and whisk on a low speed until fully combined. If the mix looks too stiff, add the milk a tablespoon at a time

  5. Step 5:

    Pour the cake mix into the prepared tin and place in the preheated oven for approximately 30 minutes or until an inserted skewer comes out clean

  6. Step 6:

    Once baked remove from the oven, leave to cool for 5 minutes then turn out onto a wire rack to cool fully

  7. Step 7:

    Whilst the cake is cooling, begin making the frosting by adding the butter and icing sugar to a large bowl

  8. Step 8:

    Beat together on a high speed until combined and a silky texture has been achieved. Add a little milk if it’s too stiff

  9. Step 9:

    Divide the icing into three bowls and add your desired food colouring. Whisk thoroughly to reach the desired colour

  10. Step 10:

    Add each buttercream colour to a different piping bag, each with a different nozzle

  11. Step 11:

    Decorate the top of the cake with piped swirls and flowers as desired

Ingredients

  • For the cake

    • 250g Butter (softened)
    • 250g Billington's Unrefined Golden Caster Sugar
    • 4 Eggs
    • 260g Allinson's Self Raising White Flour
    • 55g Cocoa Powder
    • 3 tbsp Milk (full fat)
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the buttercream

    • 250g Butter
    • 500g Silver Spoon Icing Sugar
    • 2 tbsp Milk (full fat)
    •  A selection of food colouring liquids (we used pink and blue)

Utensils

  • Stand mixer (not essential)
  • Piping bags
  • Piping nozzles
  • 12x8" deep baking tray

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