There’s something ridiculously comforting about an easy chocolate traybake recipe for parties—the kind of cake that doesn’t ask for perfection but somehow delivers it anyway. I remember the first time I made this; the kitchen smelled like warm cocoa and childhood birthdays, and I had this silly grin on my face because it felt like a cake that understood me.

What I love about this traybake is how approachable it is. No fancy layers, no delicate folding, no moment of panic wondering if the center will sink. It’s just a simple chocolate sheet cake for beginners, baked in one pan, frosted generously, and cut into squares that vanish faster than any dessert I’ve brought to a family gathering.

I think the moment this recipe “clicked” for me was during a busy weekday when I needed something sweet but didn’t have the bandwidth for a big baking project. I threw everything into one bowl—really, just one—and somehow ended up with the most moist chocolate traybake with icing I’d had in months. I took a bite while standing at the counter, still half-distracted, and just whispered, “Oh wow…” to no one.

There’s a kind of nostalgia baked into this cake too. It reminds me of school events, bake sales, and those trays of cake with thick frosting we all secretly loved. And honestly, it still gives me that same feeling every time I make it.

So whether you’re baking for a crowd, your kids, your coworkers, or just yourself on a Tuesday, this chocolate traybake is the recipe you’ll come back to again and again. Soft, fudgy, chocolatey, and wonderfully unfussy—exactly the way a timeless chocolate cake should be.

Recipe Resume (Quick Selling Points)

• One bowl. No stress. No mess.
• Stays super-moist for days (if it lasts that long).
• Bakes quickly and evenly—no sunken centers.
• Perfect for birthdays, potlucks, and office treats.
• Thick, glossy icing that sets like a dream.
• Beginner-friendly but tastes bakery-level.
• Easily customizable with sprinkles, nuts, or toppings.
• A guaranteed crowd-pleaser every single time.

Why This Chocolate Traybake Is the Only One You’ll Ever Need

I first made this cake for a friend’s “everyone bring something sweet” night, and honestly, I thought it might disappear quietly among the cheesecakes and fancy desserts. Instead, people kept asking who brought the chocolate squares, and the whole tray was gone before the end of the night. My husband still jokes that he didn’t even get a piece.
Cuisine: American-style home baking.

What You Really Need to Make This Amazing Chocolate Traybake (Simplified)

• Flour
• Sugar
• Cocoa powder
• Baking powder + baking soda
• Salt
• Eggs
• Milk
• Oil (vegetable or sunflower)
• Vanilla
• Hot water or hot coffee
  Icing: Butter, powdered sugar, cocoa, milk, vanilla

How to Master the Perfect Chocolate Traybake (My Secret Method)

Start by mixing everything dry in a big bowl—it keeps the cocoa from clumping and gives the cake that smooth crumb we all love. Then whisk in the eggs, milk, and oil until it all comes together into a shiny, chocolatey batter. It’ll look a little thin once you add the hot water or coffee, but that’s exactly what makes it so soft and tender.

Pour it into your tray, tap it once on the counter (my grandma taught me that trick), and bake until the top feels springy and your kitchen smells like a bakery. Let it cool slightly before spreading on the icing so it melts just enough to glide into all the corners.

Chef’s Notes and Tips For a Flawless Chocolate Traybake

If you want extra richness, use hot coffee instead of hot water—it deepens the cocoa flavor without making it taste like coffee. Also, don’t overbake this cake. Pull it as soon as the center sets; the residual heat keeps cooking it gently.

For the icing, sift your powdered sugar and cocoa. It seems fussy, but it creates the smoothest, dreamiest frosting that spreads like silk.

Get Creative! Easy Substitutions and Fun Variations

Swap half the oil for melted butter for a deeper flavor, or mix chocolate chips into the batter for a more indulgent version. You can also sprinkle crushed nuts, crushed cookies, or colorful sprinkles over the icing.

Feeling playful? Add a teaspoon of instant espresso powder to the batter, or swirl peanut butter into the icing.

Lighten It Up! Simple Swaps for a Healthier Chocolate Traybake

Use whole-wheat pastry flour instead of all-purpose, replace half the sugar with coconut sugar, or try Greek yogurt in place of some of the oil. For a low-fat option, reduce the icing or use a light cocoa glaze.

And there you have it!

Don’t forget to tell me how your traybake turns out—and peek at some of our other dessert recipes while you’re here.

Are You Curious About Anything Else? FAQs

1. How do I keep my chocolate traybake moist for days?

Moisture comes from fat, liquid, and proper baking time. This easy chocolate traybake recipe for parties uses oil and hot water, which keep the crumb soft even after refrigeration. Store it in an airtight container and avoid the fridge unless necessary; cold air dries cakes quickly.

If you must refrigerate, wrap each piece tightly and bring it back to room temperature before serving. The flavor blooms again once the chill fades.

2. Can I freeze this chocolate traybake?

Absolutely. This moist chocolate traybake with icing freezes beautifully. Freeze uncut squares on a tray, then transfer to a bag so they don’t stick together. Thaw at room temperature for a few hours and the texture returns perfectly soft.

3. Can I make this as a birthday cake?

Yes! This simple chocolate sheet cake for beginners is perfect for birthdays because it holds its shape well, cuts cleanly, and takes decorations easily. Add sprinkles, chocolate curls, or themed toppers.

4. Why does adding hot water help in chocolate cake?

Hot water “blooms” the cocoa, meaning it dissolves all the flavor compounds so the chocolate tastes deeper and richer. It also loosens the batter, creating a fine, tender crumb.

5. Can I double this recipe for a bigger tray?

Yes, just extend the baking time slightly and make sure your tray is deep enough. The texture stays consistent—even in larger batches.

6. Can I make this gluten-free?

Use a good 1:1 gluten-free flour blend. Add an extra tablespoon of milk if the batter feels thick. The cake remains surprisingly moist.

7. Why is my icing grainy?

Usually the powdered sugar wasn’t sifted. Mix slowly at first so it dissolves properly, then whip until glossy.

8. What’s the best way to cut clean squares?

Cool the tray fully, then use a long sharp knife. Wipe the blade between each slice for bakery-sharp edges.

Chocolate Traybake

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Flour

• Sugar

• Cocoa powder

• Baking powder + baking soda

• Salt

• Eggs

• Milk

• Oil (vegetable or sunflower)

• Vanilla

• Hot water or hot coffee

• Icing: Butter, powdered sugar, cocoa, milk, vanilla

Directions

• Start by mixing everything dry in a big bowl—it keeps the cocoa from clumping and gives the cake that smooth crumb we all love. Then whisk in the eggs, milk, and oil until it all comes together into a shiny, chocolatey batter. It’ll look a little thin once you add the hot water or coffee, but that’s exactly what makes it so soft and tender.
• Pour it into your tray, tap it once on the counter (my grandma taught me that trick), and bake until the top feels springy and your kitchen smells like a bakery. Let it cool slightly before spreading on the icing so it melts just enough to glide into all the corners.