Published On: Mon, Jan 20th, 2020

Triple chocolate traybake

Triple chocolate traybake recipe from Dr Oetker

Perfect for any chocolate-lovers’ birthday, this chocolate traybake is simple to whip up and fun to eat! To personalise the cake further, add sprinkles and letters.

chocolate traybake

Triple chocolate traybake

Servings 12
Author Dr Oetker


For the cake

  • 250 g unsalted butter, softened
  • 250 g light brown sugar
  • 250 g plain flour
  • 2 tsp Dr. Oetker Baking Powder
  • 85 g Dr. Oetker Fine Dark Cocoa Powder
  • 4 large free-range eggs, beaten
  • 150 ml whole milk
  • 1 tbsp Dr. Oetker Madagascan Vanilla Extract
  • 50 g Dr. Oetker Milk Jumbo Choc Chips
  • 50 g Dr. Oetker Dak Jumbo Choc Chips
  • 50 g Dr. Oetker White Chocolate Chunks

To decorate

  • 400 g Dr. Oetker Rich Chocolate Buttercream Style Icing
  • 1 jar of Dr. Oetker Bright and Bold Sprinkles
  • 1 pack of Dr. Oetker Letters & Numbers


  1. Preheat the oven to 180°C/Gas Mark 4. Grease and line a baking tin or roasting tin approx. 30x20cm (12x8in).

  2. Cream together the softened butter and sugar with an electric whisk or mixer until light and fluffy.

  3. In a separate bowl, beat together the eggs, milk and vanilla extract and add to the butter and sugar.

  4. Add the flour, baking powder and cocoa powder to the mixture and mix with an electric whisk or mixer until smooth.

  5. Mix the jumbo chips and white chocolate chunks in a little flour to coat them, then fold through the cake mixture. Coating the chocolate chunks/ chips in flour prevents them from sinking to the bottom, enabling the chocolate to be dispersed evenly through the batter.

  6. Pour the mixture into the prepared tin and spread evenly.

  7. Bake in the preheated oven for 35-40 minutes until a skewer inserted comes out clean.

  8. Cool in the tin for 15 minutes, then remove from the tin and cool on a wire rack. Once cooled, spread the top of the traybake with the chocolate buttercream style icing using a palette knife. Decorate with sprinkles, and Letters and Numbers.

As featured in October 2019 issue of Baking Heaven Magazine

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