Savory Easter Traybake Cake

Easter Traybake Cake made a surprise appearance at our community garden club brunch last weekend. It was Claire’s idea she brought her hand-painted ceramic bunnies and suggested a bake-along for the kids while the grown-ups swapped tulip bulbs.

Mason, who normally avoids sweets, couldn’t stop picking at the corner pieces. My neighbor Deirdre, who bakes only twice a year, whispered to me, “Can I take just the frosting recipe?” That says a lot, coming from someone who once burned store-bought brownies.

I’d baked the cake early that morning with my daughter’s friend Ivy, who had just gotten braces and wanted “something soft but chocolatey.” She helped sprinkle pastel mini eggs with a precision I could only dream of.

And when I brought the finished traybake into the sunlit kitchen to cool, my husband, still in pajamas, said it smelled like the Easter fairs he went to as a boy.

So, if you’re looking for a festive, fuss-free dessert that feeds a crowd and brings out every bit of Easter joy from giggles to chocolate smudges this Easter Traybake Cake may be just the thing you need on your spring baking list.

Short Description

This rich and fluffy Easter Traybake Cake features a chocolate sponge base topped with silky cocoa frosting and festive candy decorations, making it a perfect centerpiece for spring gatherings.

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
• 6 tbsp unsweetened cocoa powder
• 150 g (⅔ cup) softened unsalted butter
• 120 ml (½ cup) double or 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 cake pan
• Stand mixer or hand mixer
• Large mixing bowls
• Spatula
• Cooling rack
• Serrated knife for slicing

Cooking Instructions

Step 1: Prepare the cake pan

Preheat your oven to 170°C (340°F). Grease and line a 9×13 inch cake pan with parchment paper.

Step 2: Mix dry ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, bicarbonate of soda, cinnamon or espresso powder, and salt until evenly combined.

Step 3: Add wet ingredients

Add the softened butter, eggs, buttermilk, and vanilla bean paste to the dry mix. Beat until smooth, scraping down the bowl as needed to ensure even texture.

Step 4: Bake the cake

Pour the batter into the prepared pan, smooth the top, and bake for 35–40 minutes. A skewer inserted into the center should come out clean. Cool completely on a rack before frosting.

Step 5: Make the frosting

Melt the chocolate and let it cool slightly. In a separate bowl, beat together icing sugar, cocoa powder, butter, and cream until light and fluffy. Mix in the melted chocolate until silky.

Step 6: Assemble and decorate

Spread the frosting evenly over the cooled cake. Top with chocolate eggs, bunnies, and sprinkles. Slice cleanly with a serrated knife and serve.

Why You’ll Love This Recipe

Perfect for spring holidays and Easter parties

Soft, moist crumb with rich cocoa flavor

Easily feeds a crowd from one tray

Customizable with your favorite festive toppings

Great make-ahead option for busy hosts

Mistakes to Avoid & Solutions

Overmixing the batter
Too much mixing can lead to a dense cake. Mix just until smooth.

Using hot chocolate for the frosting
Make sure the melted chocolate is cooled before adding, or the frosting can split.

Frosting a warm cake
Wait until the cake is completely cool or the frosting will melt.

Dry cake edges
Line the pan thoroughly and don’t overbake—check at the 35-minute mark.

Uneven rising
Ensure all ingredients are at room temperature for even texture.

Serving and Pairing Suggestions

Serve with fresh berries or whipped cream on the side

Pair with hot tea, coffee, or a glass of cold milk

Cut into bite-sized squares for a dessert table spread

Lovely addition to Easter brunch buffets or potlucks

Serve on pastel trays for a festive touch

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 3 days

Refrigerate if your kitchen is warm, especially with frosted cake

Freeze individual slices wrapped in plastic and foil for up to 1 month

Thaw frozen slices at room temperature, then warm slightly in the microwave for 10–15 seconds

Do not reheat the whole cake once frosted, as the topping may melt

FAQs

1. Can I make this cake ahead of time?
Yes! Bake and frost the cake the day before your event and store covered.

2. What if I don’t have buttermilk?
You can mix 1 cup of milk with 1 tbsp vinegar or lemon juice as a substitute.

3. Can I use different decorations?
Absolutely. Try shredded coconut nests, candy carrots, or fresh edible flowers.

4. How do I ensure my cake bakes evenly?
Level the batter in the pan and rotate it halfway through baking.

5. Can I make this gluten-free?
Use a 1:1 gluten-free flour blend that includes xanthan gum for best results.

Tips & Tricks

Sift dry ingredients for an extra fluffy crumb

Use an offset spatula to smooth frosting easily

Allow melted chocolate to cool 5–10 minutes before mixing

Warm your knife in hot water for cleaner slices

Add a pinch of espresso powder to enhance chocolate flavor

Recipe Variations

Lemon Easter Traybake: Swap cocoa for 2 tbsp lemon zest and use lemon glaze instead of frosting.

Carrot Traybake Cake: Replace cocoa with 1 cup grated carrot and add cinnamon and nutmeg.

Coconut Cream Traybake: Use coconut milk in place of buttermilk, and top with coconut flakes.

Mini Traybake Squares: Bake in a muffin tin and reduce time to 18–20 minutes for cupcakes.

Berry-Frosted Version: Fold in crushed freeze-dried raspberries into the frosting for a fruity twist.

Final Thoughts

Easter baking always brings out the most creativity in my kitchen, and this Easter Traybake Cake has a way of pulling everyone together around the table. It’s the kind of recipe that gets everyone involved from little hands placing candy bunnies to older guests asking for “just a little more” after the first slice. Something about the combination of a rich chocolate sponge and playful toppings makes it feel joyful and effortless.

At our last gathering, the tray was nearly empty before I could pour coffee, and all I could see were chocolate crumbs and candy wrappers scattered like confetti. That’s the kind of chaos I welcome every spring. If you’re looking to share something simple, festive, and full of heart, this cake will rise to the occasion no baskets or bonnets required.