Festive Easter Traybake Cake
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.
Calories:
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.