Christmas Traybake Cake Recipe lovers, I see you. You want something festive, simple, and guaranteed to make your kitchen smell like cinnamon and cocoa without juggling ten bowls or fancy tools. You need a cake that feeds a crowd, holds up to sprinkles and frosting, and still tastes like a hug. That’s exactly why I bake this chocolate traybake every December. It’s quick to mix, stays moist for days, and looks stunning with a wintery drizzle and a snowfall of icing sugar. If you can whisk, you can make this cake.
How to make an easy chocolate traybake for Christmas
This is my go-to when I want the joy of a Christmas cake without the stress. The batter is cocoa-rich with a gentle spice that reminds me of hot chocolate by the tree. You bake it in a standard rimmed tray, so it’s easy to transport and even easier to cut into neat squares. If you’re new to traybakes, think of it as a sheet cake with extra holiday charm. I like to use oil for a super soft crumb, but you still get that cozy chocolate flavor that everyone loves.
To build the flavor, I add cocoa powder, brown sugar for a caramel note, and a pinch of cinnamon. A little sour cream or yogurt helps the cake stay tender. You can frost it with a quick chocolate buttercream or a simple glaze. And if you need more chocolate inspiration, check out this reliable moist chocolate cake that taught me everything about soft, fudgy texture.
“I baked this for our neighborhood potluck and people kept coming back for seconds. It’s rich without being heavy, easy to slice, and it looks gorgeous with red and green sprinkles.”
Pro tip: line the pan with parchment and leave a little overhang so you can lift the cake out easily. It makes decorating and slicing a total breeze.
Why it works: quick mix method, pantry ingredients, festive flavor, sturdy enough for topping, and it feeds a crowd happily.
Christmas traybake ideas
Once you have the base recipe, you can steer it in countless directions depending on your mood and what’s in your cupboards. Here are some of my favorite ways to make it feel extra festive without extra work.
Favorite flavor twists
– Peppermint chocolate: add 1 teaspoon peppermint extract to the batter and decorate with crushed candy canes.
– Orange chocolate: zest 1 large orange into the batter and finish with a thin orange glaze. For citrus fans, this blueberry orange traybake pancake has the same bright vibes and serves a crowd too.
– Mocha: stir 2 teaspoons instant espresso into the hot water or milk. It deepens the chocolate flavor in the best way.
Festive toppings that pop
– Snowy glaze: whisk icing sugar with a splash of milk and vanilla, then drizzle across the cooled cake. Dust with icing sugar for a snow effect.
– Cranberry sparkle: scatter dried cranberries and chopped pistachios over chocolate frosting for a brilliant red and green finish.
– Candy cane crunch: sprinkle crushed candy canes or peppermint bark on top just before serving so it stays crisp.
Gifting trays? Wrap cooled squares in parchment and twine. My kids usually ask to add a small sweet on the side, like these cozy apple cupcakes for friends and neighbors. Easy, cute, and festive.
What do I need to make this easy chocolate traybake for Christmas?
Nothing fancy. You probably have most of it already. Here’s the simple lineup that gets you to a perfect pan of cake.
- All purpose flour for structure
- Unsweetened cocoa powder for deep chocolate flavor
- Baking powder and baking soda so it rises evenly
- Fine salt to balance the sweetness
- Brown sugar plus a little white sugar for the right sweetness and moisture
- Eggs at room temperature
- Neutral oil like canola or sunflower for a tender crumb
- Milk or a mix of milk and sour cream or yogurt
- Vanilla extract and a pinch of cinnamon for holiday warmth
- Hot water or hot coffee to bloom the cocoa
- Optional add ins like mini chocolate chips, orange zest, or chopped nuts
Tools are simple: one large bowl, whisk, spatula, measuring cups, and a rimmed 9×13 inch tray. If you bake often with non dairy milk, you’ll love how forgiving this batter is. I’ve even made it with oat milk and it stayed super soft. For more dairy free ideas, these dairy free pancakes show how easy swaps can still be fluffy and delicious.
Note on temperature: ingredients blend best at room temp. Cold eggs can cause the batter to look curdled. It will usually bake out fine, but room temp gives a smoother mix.
Step by step instructions for making Christmas Chocolate Traybake
This is as straightforward as it gets. You’ll whisk the dry stuff, whisk the wet stuff, combine, and bake. Here’s the flow so you can breeze through it.
- Preheat oven to 350 F or 180 C. Line a 9×13 inch tray with parchment and lightly grease the sides.
- Whisk flour, cocoa, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In another bowl, whisk brown sugar, white sugar, eggs, oil, milk, vanilla, and sour cream or yogurt if using.
- Pour the wet into the dry and whisk until almost smooth. Do not overmix. A few small lumps are fine.
- Stir in hot water or coffee until the batter loosens and turns glossy.
- Fold in any extras like mini chips or orange zest.
- Pour into the prepared tray and smooth the top. Bake 22 to 28 minutes, until the center springs back and a toothpick comes out with a few moist crumbs.
- Cool in the pan 10 minutes, then lift out using the parchment. Let it cool fully before frosting.
- Top with chocolate buttercream, a snowy vanilla glaze, or a simple dusting of icing sugar and holiday sprinkles.
Cooling and frosting made easy
Frosting a warm cake leads to sliding and melting. Let the traybake cool until the base feels just slightly cool to the touch. If you love spice, add a pinch of nutmeg or ginger right into the batter. It reminds me of these cozy carrot cake pancakes, where the spice level is just right for winter mornings.
Make ahead tip: bake the cake the day before and wrap it tightly once cool. Frost the next day. This lets the flavors settle and makes slicing super clean.
Tips for decorating your Christmas traybake
Decorating should be fun, not fussy. Here are simple tricks that make your cake look bakery level while staying stress free.
Keep it smooth: use an offset spatula or the back of a spoon to swirl frosting in ribbons across the top. It hides any crumbs and looks pretty under sprinkles.
Go for contrast: chocolate base with white drizzle and red sprinkles always looks festive. Pistachios and cranberries give gorgeous color with crunch.
Try stencils: set a paper snowflake on top, dust with icing sugar, then lift. Instant winter pattern.
Add sparkle: edible glitter or gold stars make it party ready with almost no effort.
Slice smart: dip your knife in hot water, wipe, then slice. You get clean edges every time.
Storage note: keep frosted cake covered at room temp for up to 3 days. If your kitchen runs warm, refrigerate and bring slices to room temp before serving for the best texture.
Common Questions
Can I make this traybake gluten free? Yes. Use a good 1 to 1 gluten free flour blend. Add an extra splash of milk if the batter seems thick.
How do I prevent dry cake? Measure flour correctly, do not overbake, and use oil plus a bit of yogurt or sour cream. Also, remove it from the oven as soon as a toothpick shows a few moist crumbs.
Can I freeze it? Absolutely. Wrap unfrosted squares tightly and freeze for up to 2 months. Thaw at room temp, then frost.
What pan size works? A standard 9×13 inch tray is perfect. If your tray is slightly larger, start checking doneness a few minutes earlier.
Does coffee make it taste like coffee? No. It boosts the chocolate flavor without turning it into mocha. If you prefer, use hot water instead.
A sweet little wrap up to get you baking
This Christmas Traybake Cake Recipe is everything I want in a holiday bake: simple to mix, easy to decorate, and guaranteed to disappear from the dessert table. You can stick to the classic chocolate base or play with peppermint, orange zest, or cranberry gems on top. If you want another easy traybake option, the guide at Easy Christmas Cake Traybake – Easy Peasy Foodie is a great reference for quick holiday baking. Bake it tonight, share it tomorrow, and enjoy those compliments. I hope this becomes your new December tradition, and I can’t wait to hear how you top yours.
Chocolate Traybake
Ingredients
Method
- Preheat oven to 350°F (180°C). Line a 9x13 inch tray with parchment and lightly grease the sides.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the brown sugar, eggs, oil, milk, vanilla, and sour cream or yogurt (if using).
- Pour the wet ingredients into the dry ingredients and whisk until almost smooth. Do not overmix.
- Stir in the hot water or coffee until the batter is glossy.
- Fold in any optional extras like mini chocolate chips or orange zest.
- Pour the batter into the prepared tray and smooth the top.
- Bake for 22 to 28 minutes, until the center springs back when touched and a toothpick comes out with a few moist crumbs.
- Cool in the tray for 10 minutes, then lift out using the parchment and let it cool completely before frosting.
- Top with chocolate buttercream, a snowy vanilla glaze, or simply dust with icing sugar and holiday sprinkles.
- For a snowy glaze, whisk icing sugar with milk and vanilla, then drizzle over the cooled cake.