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Easy Chocolate Traybake Recipe - Simple One Pan Chocolate Slab Cake

This easy chocolate traybake is the ultimate crowd-pleasing dessert that comes together in one pan with minimal effort. Perfect for bake sales, parties, or as an everyday treat, this simple chocolate slab cake features a moist, tender crumb and rich fudgy icing that will satisfy any chocolate craving.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 24 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • ½ cup unsalted butter
  • ¼ cup milk
  • ¼ cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and free of lumps.
  3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Carefully pour in the boiling water and stir until the batter is smooth. The batter will be thin - this is normal and will result in a moist cake.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
  6. While the cake cools, prepare the icing. In a saucepan over medium heat, melt the butter with the milk and cocoa powder, stirring constantly until smooth. Remove from heat and whisk in the powdered sugar, vanilla, and salt until the icing is glossy and pourable.
  7. Pour the warm icing over the cooled cake, spreading it evenly with a spatula. Allow the icing to set for at least 30 minutes before slicing into squares.

Notes

Measure accurately using proper measuring cups and spoons. Don't overmix the batter to avoid a tough texture. Cool cake completely before icing to prevent frosting from melting. Cake tastes better the next day as flavors develop. Store covered at room temperature for up to 3 days or freeze individual slices.