When you need a simple, crowd-pleasing dessert that never fails, this Chocolate Sprinkle Cake Traybake is the perfect choice. Fudgy, moist, and topped with thick chocolate buttercream, this cake delivers rich chocolate flavor in every bite. Whether you’re making it for a birthday, a school event, a family gathering, or just a chocolate craving, this recipe is quick, reliable, and absolutely delicious.
With only 10 minutes of prep time, everyday ingredients, and a generous serving size of 24 slices, this traybake is a must-have recipe for anyone who loves chocolate cakes, party cakes, or no-fuss desserts. The colorful sprinkles make it especially fun for kids — and the creamy frosting guarantees that every slice disappears fast!
Table of Contents
Why This Chocolate Sprinkle Cake Is So Good
- Moist and fudgy thanks to cocoa, sour cream, and hot coffee
- Quick to make — ready in just 35 minutes
- Perfect for celebrations
- Easy ingredients you already have in the kitchen
- Rich chocolate buttercream that spreads like a dream
- Great for feeding a crowd (24 slices!)
This traybake combines simplicity with incredible taste, making it an ideal choice for any special occasion.
Ingredients
For the Chocolate Cake
- 250g (1.5 cups) plain flour
- 85g (0.75 cups) cocoa powder
- 1 teaspoon baking powder
- 2 tsps bicarbonate of soda
- 0.5 teaspoon salt
- 325g (1.5 cups) light brown soft sugar
- 2 large eggs
- 100ml (0.25 cup + 3 tbsp) sunflower oil
- 250ml (0.75 cup) sour cream
- 225ml (0.75 cup) freshly brewed coffee
(double shot of espresso or 2 tsps instant coffee mixed in water)
For the Chocolate Buttercream
- 150g (0.50 cup) salted butter
- 450g (3 cups) icing sugar
- 120g (1 cup) cocoa powder
- 2 tsps vanilla extract
- 120ml (0.50 cup) double cream or milk
To Decorate
- Sprinkles of your choice
How to Make Chocolate Sprinkle Cake Traybake
1. Make the Chocolate Cake
- Preheat oven to 180ºC / 160ºC Fan / Gas 4 / 350ºF.
- Line a 13″ x 9″ baking tin with parchment paper.
- Sieve the flour, cocoa powder, baking powder, bicarbonate of soda, and salt into a large bowl. Add sugar and whisk.
- Make a well in the center and add eggs, sunflower oil, sour cream, and coffee.
- Beat with an electric whisk until smooth.
- Pour batter into the prepared tin.
- Bake for 25–30 minutes, until the cake springs back when touched and pulls away from the edges.
- Let the cake cool completely, then invert so the flat side faces up.
2. Make the Chocolate Buttercream
- Beat butter on medium speed until creamy.
- Reduce speed and slowly add the icing sugar.
- Add cocoa powder and continue mixing.
- Pour in double cream and vanilla.
- Increase speed and whip for 5 minutes until light and fluffy.
3. Assemble the Traybake
- Spread the chocolate buttercream evenly over the cooled cake.
- Add sprinkles generously.
- Slice into 24 squares and enjoy!
Recipe Notes
- The batter should be runny — this creates a moist cake.
- Sour cream can be replaced with buttermilk.
- Use any neutral oil like sunflower or vegetable.
- Instant coffee or espresso powder works perfectly.
- For a coffee-free version, replace coffee with 225ml hot water.
Why Coffee Makes Chocolate Cake Better
Coffee deepens the chocolate flavor without making the cake taste like coffee. It enhances richness, keeps the cake moist, and balances sweetness — perfect for chocolate lovers who want the best flavor possible.
Nutrition (Per Slice)
- Calories: 306
- Total Fat: 15g
- Saturated Fat: 7g
- Carbs: 45g
- Sugar: 32g
- Protein: 3g
Chocolate Sprinkle Cake Traybake
Ingredients
For the Chocolate Cake
- 250 g plain flour
- 85 g cocoa powder
- 1 teaspoon baking powder
- 2 tsps bicarbonate of soda
- 0.5 teaspoon salt
- 325 g light brown soft sugar
- 2 large eggs
- 100 ml sunflower oil or any neutral oil
- 250 ml sour cream can be replaced with buttermilk
- 225 ml freshly brewed coffee or double shot of espresso
For the Chocolate Buttercream
- 150 g salted butter
- 450 g icing sugar
- 120 g cocoa powder
- 2 tsps vanilla extract
- 120 ml double cream or milk
To Decorate
- Sprinkles of your choice
Instructions
Make the Chocolate Cake
- Preheat oven to 180ºC / 160ºC Fan / Gas 4 / 350ºF.
- Line a 13" x 9" baking tin with parchment paper.
- Sieve the flour, cocoa powder, baking powder, bicarbonate of soda, and salt into a large bowl. Add sugar and whisk.
- Make a well in the center and add eggs, sunflower oil, sour cream, and coffee.
- Beat with an electric whisk until smooth.
- Pour batter into the prepared tin.
- Bake for 25–30 minutes, until the cake springs back when touched and pulls away from the edges.
- Let the cake cool completely, then invert so the flat side faces up.
Make the Chocolate Buttercream
- Beat butter on medium speed until creamy.
- Reduce speed and slowly add the icing sugar.
- Add cocoa powder and continue mixing.
- Pour in double cream and vanilla.
- Increase speed and whip for 5 minutes until light and fluffy.
Assemble the Traybake
- Spread the chocolate buttercream evenly over the cooled cake.
- Add sprinkles generously.
- Slice into 24 squares and enjoy!
