Classic Chocolate Cake

This throwback chocolate traybake is all about cozy, old-school vibes. Each mouthful packs rich, chocolatey goodness, topped with gooey icing and a scattering of cheerful sprinkles. The cake is super soft and moist, nailing that dreamy texture everyone loves from the past.

I can't count the times I've brought this along for family parties and school fundraisers. The best part? Seeing little faces light up at the sprinkle-topped cake, which always brings back memories of my own excitement back in the school lunchroom.

Irresistible Ingredients

• Mix in chocolate sprinkles for that fun finish everyone loves
• Grab icing sugar to get that shiny, sweet topping just right
• Vanilla extract brings out the best in the chocolate
• Use whole milk to keep the inside extra supple
• Eggs add fluffy tenderness
• Self-raising flour gives your cake a perfect lift
• Unsalted butter lays down a tasty, neutral base
• Reach for good cocoa powder for that deep cocoa taste

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Step-by-Step Guide

Finishing Touches:

Spoon your icing over the cooled cake, then shower on those sprinkles like confetti.

Sticky Icing:

Mix up your chocolate icing while you wait for the cake to cool—you want it spreadable but not runny.

Into the Oven:

Pour your batter into the lined tin, smooth the top, and slide it in to bake for about 25-30 minutes till just right.

Smooth It Out:

Stir in vanilla and milk, watching the batter turn extra silky.

Egg by Egg:

Crack in one egg at a time, giving a gentle mix after each so everything’s nicely blended.

Chocolate & Flour:

Dust together cocoa and flour, so your cake stays free of pesky dry lumps.

Fluffy Butter:

Whip up your butter till it’s soft, then pour in your sugar bit by bit until it’s nice and puffy.

Preheat & Prep:

Get your oven hot at 180°C. Line your 8x10 tin with baking paper so there’s zero mess.

My mom always swore by her nose when baking chocolate cakes—the smell in the kitchen would let her know it was almost done. That trick’s stuck with me, and it never lets me down. Baking with that kind of old wisdom just feels right.

Chocolate Cake Serving Ideas

Want to level things up? Warm up slices and top with a scoop of creamy vanilla ice cream. A pour of hot custard gives you that throwback school-pudding feeling. Kids love squares with a glass of milk, while grownups might want theirs next to bold coffee. Add a few fresh raspberries if you like a zippy twist with all that chocolate.

Fun Twists

Try a chocolate ganache layer right under the icing for double chocolate wow. Toss in some chocolate chips if you’re feeling extra. Swap out vanilla for orange to give it a chocolate-orange kick. Drop in a bit of espresso powder to really pump up the cocoa (don’t worry, you won’t taste the coffee). Or smear on cream cheese icing for tangy contrast.

Staying Fresh

Keep leftover slices in a sealed tub at room temp and they’ll stay perfectly moist for about five days. Want to save some for later? Wrap portions in parchment and stash in the freezer for up to three months. Thaw them for an hour or pop in the microwave for five seconds to get that warm, fresh-baked vibe.

Ingredient Temps Count

Room temperature matters! If your eggs are chilly, the batter might look weird and curdled. If your butter is too soft, your cake could feel oily. Using room temp stuff just helps everything come together perfectly.

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Cocoa Smarts

Your cocoa pick really makes a difference. Dutch-processed kinds taste deeper and richer, while natural cocoa brings a brighter edge. Pick whichever you like—both turn out awesome, just a bit different in flavor.

Baker’s Pro Tricks

• If you hear no more gentle crackles, your cake’s baked through
• Sift cocoa for icing and batter so you don’t get pesky lumps
• Wait until the cake is totally cooled before slathering on the icing (it’ll melt and slide off if it’s too warm)

All the years I’ve baked this, I’ve seen it bring happiness to just about any group—kids at parties, friends at gatherings, or family on an easy Sunday. Somehow, a simple chocolate cake still creates joy and keeps old traditions sweet and alive. Nothing fancy, just pure fun in every square.

Recipe FAQs

→ Why pick self-raising flour?

It already has rising agents. Use plain flour and baking powder to swap.

→ How do I adjust the icing?

For thinner icing, add milk. To thicken it up, toss in more sugar.

→ Why fully cool the cake?

If it's warm, the icing melts and creates a mess. Let it cool for a clean finish.

→ Is freezing this an option?

Yes, freeze uniced for up to 3 months. Add the icing after defrosting.

→ What cocoa powder should I use?

Unsweetened cocoa gives the richest chocolatey taste for this cake.