Classic Chocolate Traybake Cake Made From Scratch
A moist and tender chocolate cake that is easy to make and perfect for any gathering.
Equipment
- Mixing Bowl
- Baking Tray
- Whisk
- Electric Mixer
Ingredients
Dry Ingredients
- 1.75 cups All-Purpose Flour Provides structure to the cake.
- 0.75 cups Cocoa Powder Unsweetened for rich chocolate flavor.
- 1.5 cups Granulated Sugar Balances the bitterness of cocoa.
- 2 teaspoons Baking Powder Leavening agent for fluffiness.
- 1 pinch Salt Enhances flavor.
Wet Ingredients
- 3 large Eggs Bind ingredients and add moisture.
- 1 cup Whole Milk Adds moisture and creaminess.
- 0.5 cups Vegetable Oil Keeps the cake tender.
- 1 cup Boiling Water Intensifies chocolate flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking pan with vegetable oil or line with parchment paper.
- In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, and salt. Whisk until fully integrated.
- In a separate bowl, mix eggs, milk, and oil into the dry ingredients until smooth.
- Stir in boiling water carefully until the batter is thin and well combined.
- Pour the batter into the prepared baking tray and spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost or serve plain as desired.
Notes
Store leftovers in an airtight container at room temperature for up to three days.