The sun was just beginning to stretch across the back garden when my sister-in-law Priya arrived, arms full of pastel paper lanterns and a box of mismatched ceramic bunnies she thrifted for our annual family Easter picnic. This wasn’t your average countryside brunch our cousin Joey came dressed as a six-foot carrot
And Aunt Mara brought her pet parrot, who’d been taught to squawk “Happy Easter” every hour. The menu had already spiraled into a competition: three types of quiche, deviled eggs shaped like chicks, and a rainbow fruit board so polished it could’ve been in a magazine.
Knowing all this, I needed a dessert that could hold its own. Something festive, chocolaty, and able to survive a picnic bench buffet without falling apart. That’s where this Easter Traybake Cake came in. I baked it in the early hours, with music playing softly and my daughter Elle sneaking mini chocolate eggs behind me.
She took charge of the decorations, gently placing bunnies and sprinkles across the rich, frosted surface like it was a magical meadow.
Bringing that tray out to the garden table felt like presenting a centerpiece. Kids pointed and giggled at the tiny eggs nestled into the frosting, and grown-ups didn’t hesitate to reach for seconds.
The texture stayed perfectly moist, the frosting was smooth and deep, and each bite had just enough sweetness without going overboard. It was a cake that fit the joy of the day.
Short Description
This moist Easter Traybake Cake features a tender chocolate sponge topped with rich frosting and a festive medley of mini eggs, bunnies, and sprinkles. Easy to bake and even easier to decorate, it’s the perfect crowd-pleasing dessert for any Easter celebration.
Key Ingredients
For the Cake
- 300 g (2 ½ cups) plain/all-purpose flour
- 60 g (½ cup) unsweetened cocoa powder
- 330 g (1 ⅔ cups) granulated or caster sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 1 tsp ground cinnamon or espresso powder
- ½ tsp salt
- 200 g (⅞ cup) unsalted butter, softened
- 3 large eggs
- 225 ml (1 cup) buttermilk
- 2 tsp vanilla bean paste
For the Chocolate Frosting
- 260 g (2 cups) icing sugar (powdered sugar)
- 6 tbsp unsweetened cocoa powder
- 150 g (⅔ cup) softened unsalted butter
- 120 ml (½ cup) double/heavy cream
- 175 g (1 cup) dark chocolate chips, melted and cooled
To Decorate
- Easter chocolate eggs
- Chocolate bunnies
- Festive sprinkles
Tools Needed
- 9×13 inch rectangular cake pan
- Parchment paper
- Balloon whisk
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Microwave-safe bowl or double boiler
- Serrated knife
- Offset spatula or palette knife
Cooking Instructions
Step 1: Prep the Pan and Oven
Preheat the oven to 170°C (340°F). Grease a 9×13 inch cake pan with baking spray or cake release and line with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the flour, cocoa powder, sugar, baking powder, bicarbonate of soda, cinnamon (or espresso powder), and salt. Whisk to evenly distribute.
Step 3: Add Wet Ingredients
Add softened butter, eggs, buttermilk, and vanilla paste to the dry mixture. Begin mixing on low speed until ingredients start blending, then gradually increase to high until the batter is smooth and thick.
Scrape down the sides and bottom of the bowl to ensure even mixing.
Step 4: Bake the Cake
Pour the batter into the prepared pan and level the top. Bake for 35–40 minutes. Insert a skewer into the center if it comes out clean and the surface is springy, it’s ready. Let the cake cool completely on a wire rack.
Step 5: Make the Frosting
Melt the chocolate chips in the microwave using 30-second intervals, or over a double boiler. Set aside to cool. In another bowl, mix icing sugar and cocoa powder (sifted if possible).
Add the softened butter and cream, mixing on low speed until blended. Pour in the melted chocolate and whip until the frosting is light and holds soft peaks.
Step 6: Frost and Decorate
Spread the frosting generously over the cooled cake using a palette knife, creating swirls or a smooth surface. Decorate with mini chocolate eggs, bunnies, and sprinkles.
Slice with a serrated knife, wiping between each cut for clean edges.
Why You’ll Love This Recipe
Rich, chocolaty flavor with balanced sweetness
Super moist sponge thanks to buttermilk
Easy to decorate for all ages
Feeds a crowd—perfect for parties and potlucks
Holds up well at room temperature
Mistakes to Avoid & Solutions
Overmixing the Batter
The cake can turn dense and lose moisture.
Solution: Mix until just smooth and stop immediately.
Using Hot Chocolate in Frosting
Warm chocolate can melt the butter and ruin the texture.
Solution: Let melted chocolate cool to room temp before combining.
Skipping the Sifting
Clumps of sugar and cocoa can lead to lumpy frosting.
Solution: Always sift the dry ingredients for a smoother finish.
Not Testing the Cake Properly
If the skewer isn’t clean, it’ll be underbaked.
Solution: Check in the center and give it extra minutes if needed.
Decorating While Warm
Heat will cause the frosting and decorations to slide off.
Solution: Make sure the cake is completely cooled before decorating.
Serving and Pairing Suggestions
Slice and serve on a pastel cake stand for festive flair
Pairs beautifully with berry compote or fresh strawberries
Serve alongside iced herbal teas or milk-based lattes
Ideal for buffet-style parties or picnic spreads
Add scoops of vanilla bean ice cream for an extra treat
Storage and Reheating Tips
Store covered at room temperature for up to 2 days
Refrigerate in an airtight container for up to 4 days
Allow refrigerated slices to come to room temp before serving
Do not freeze with decorations—frost and freeze the base cake separately
Refresh leftovers with a warm spoonful of cream on the side
FAQs
1. Can I make this cake in advance?
Yes, bake the cake a day ahead and frost it fresh on the morning of your event.
2. Can I use oil instead of butter?
Butter gives better flavor, but neutral oil like sunflower or vegetable can be used in equal measure for extra moisture.
3. What’s a good buttermilk substitute?
Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let sit for 5–10 minutes.
4. How do I keep the cake from sticking to the pan?
Always use parchment paper and grease the sides thoroughly for clean release.
5. Can I use milk chocolate instead of dark?
Yes, but reduce the sugar slightly in the frosting to prevent it from being overly sweet.
Tips & Tricks
Room temperature ingredients blend more evenly
Always taste frosting before decorating to balance sweetness
Use a warm knife for slicing neat squares
Add a pinch of espresso powder to deepen the chocolate flavor
Let kids help with decoration it’s a fun Easter activity
Recipe Variations
1. Carrot Traybake Twist
Replace 60 g cocoa with 80 g finely grated carrots, skip cinnamon and add 1 tsp mixed spice. Frost with cream cheese icing instead of chocolate.
2. Citrus Easter Traybake
Omit cocoa and espresso. Add 1 tbsp lemon zest and a splash of orange juice to the batter. Frost with vanilla buttercream and decorate with candied peel.
3. Gluten-Free Version
Use a gluten-free all-purpose flour blend and check your baking powder and decorations are gluten-free.
4. Coconut Bunny Traybake
Add ½ cup desiccated coconut to the batter and top the frosted cake with coconut flakes and white chocolate eggs.
5. Pastel Swirl Frosting
Divide frosting into 2–3 bowls, tint with food coloring, and swirl together gently on top for a festive, colorful finish.
Final Thoughts
The Easter Traybake Cake turned into more than a dessert at our gathering it sparked giggles, photos, and plenty of fork clinking around the picnic table. Its soft crumb, rich cocoa flavor, and bright decorations made it a joyful centerpiece among all the eggs and sunshine.
Having something you can bake quickly, decorate with love, and serve to a crowd without fuss makes this cake feel extra special. It’s easy enough for a weekday bake but impressive enough to shine at your springtime celebration.
Festive Easter Traybake Cake
Ingredients
For the Cake
- 300 g 2 ½ cups plain/all-purpose flour
- 60 g ½ cup unsweetened cocoa powder
- 330 g 1 ⅔ cups granulated or caster sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 1 tsp ground cinnamon or espresso powder
- ½ tsp salt
- 200 g ⅞ cup unsalted butter, softened
- 3 large eggs
- 225 ml 1 cup buttermilk
- 2 tsp vanilla bean paste
For the Chocolate Frosting
- 260 g 2 cups icing sugar (powdered sugar)
- 6 tbsp unsweetened cocoa powder
- 150 g ⅔ cup softened unsalted butter
- 120 ml ½ cup double/heavy cream
- 175 g 1 cup dark chocolate chips, melted and cooled
To Decorate
- Easter chocolate eggs
- Chocolate bunnies
- Festive sprinkles
Instructions
- Preheat oven to 170°C (340°F), grease and line a 9x13 inch cake pan with parchment paper.
- Whisk together flour, cocoa, sugar, baking powder, soda, cinnamon or espresso, and salt.
- Add butter, eggs, buttermilk, and vanilla; mix until smooth, scraping bowl as needed.
- Pour batter into pan, level, and bake 35–40 minutes until a skewer comes out clean; cool completely.
- Melt chocolate, then mix icing sugar, cocoa, butter, and cream; add chocolate and beat until fluffy.
- Frost cooled cake, decorate with eggs, bunnies, and sprinkles; slice with a clean serrated knife.
