Chocolate Sprinkle Cake Traybake
A fudgy, moist chocolate cake topped with rich chocolate buttercream and colorful sprinkles, ideal for any celebration or gathering.
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!
Notes
The batter should be runny to create a moist cake. For a coffee-free version, replace coffee with 225ml hot water.