Christmas Traybake Cake
A rich chocolate sponge cake topped with colorful festive buttercream, perfect for parties and holiday baking.
Equipment
- - 9x13" traybake tin
- Mixing bowls
- Electric mixer
- - Piping bags & tips
- Spatula
Ingredients
- #### For the Cake
- - 400g unsalted butter
- - 400g light brown soft sugar
- - 325g self-raising flour
- - 75g cocoa powder
- - 7 medium eggs
- - 1 tsp vanilla extract
- #### For the Buttercream
- - 200g unsalted butter room temp
- - 400g icing sugar
- - 1 tsp vanilla extract
- - Green red, and white food coloring
- - Sprinkles or festive decorations
Instructions
- Preheat oven to 180ºC (160ºC fan). Line a 9x13" tin with parchment.
- Cream butter and sugar until fluffy.
- Beat in eggs, flour, cocoa, and vanilla until smooth.
- Pour into tin and bake 45–50 mins. Cool completely.
- For buttercream, beat butter, add icing sugar and vanilla. Mix until fluffy.
- Divide into bowls and color with food gels.
- Pipe or spread frosting randomly across the cake.
- Decorate with sprinkles. Slice and serve.
Notes
- Substitute cocoa for flour for a vanilla version
- Store in an airtight container for up to 5 days
- Can be frozen before or after decorating
- Store in an airtight container for up to 5 days
- Can be frozen before or after decorating