Best Ever Chocolate Fudge Traybake
If you’re looking for a foolproof treat that’s as comforting as it is indulgent, this chocolate fudge traybake is about to become your go-to recipe. Made with simple pantry staples, the sponge is beautifully moist, rich in chocolate flavour, and completely dairy-free—perfect for sharing with everyone. To finish, it’s topped with a light and airy chocolate icing that adds just the right touch of sweetness. Easy to make, easy to love, and guaranteed to disappear quickly, this traybake is destined to be a family favourite.
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Ingredients
- 225 g Plain Flour
- 300 g Caster Sugar
- 175 ml Vegetable Oil (Sunflower oil or Rapeseed)
- 75 g Cocoa Powder
- 2 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 2 lrg Eggs
- 175 ml Milk (any type)
- 150 ml Boiled Water
Icing
- 2 tbsp Milk
- 125 g Butter (softened or margarine)
- 125 g Icing Sugar
- 20 g Cocoa Powder
How To Make Chocolate Fudge Traybake
Preheat the oven to 180℃/160℃ Fan/Gas 4/350℉. Grease and line a deep baking tray 34 x 22 cm with baking paper.
Whisk the oil and eggs in a bowl then whisk in the milk. Add the flour, cocoa powder, baking powder, bicarbonate of soda and sugar and whisk until combined.
Boil the kettle and add the boiled water to the mixture. Stir gain and transfer to the baking tin. The mixture is quite running but this is how it should be. Bake in the oven for 26 minutes or until a skewer inserted comes out clean. Set aside and cool completely in the tin.
Icing
Add the milk to a small bowl and microwave for 30 seconds. Meanwhile whisk the butter until like and fluffy. Add the cocoa powder and icing sugar and whisk until combined then add the milk and whisk again for 1 minute until silky and light.
Spread the icing over the cake with a spatula and decorate with your favourite toppings. I used fudge pieces.
💡 Baker’s Tips
- Line your tin well: Use baking paper with an overhang on the sides so you can lift the traybake out easily for neat slices.
- Don’t overmix: Stir the batter until just combined—this keeps the sponge light and moist.
- Check doneness: A skewer should come out with a few fudgy crumbs, not wet batter.
- Cool before icing: Let the sponge cool completely so the chocolate icing stays fluffy and doesn’t melt.
- Make ahead: This traybake keeps well in an airtight container for up to 4 days, or freeze slices for a quick treat anytime.
storage
You can keep the chocolate fudge cake in the tin with the baking paper and cover with tin foil to keep fresh for up to 4 days. Alternatively, slice into squares and store in a air tight container.
Is it freezable?
Yes, you can freeze this cake. Cover in cling film or baking paper and tin foil making sure it’s completely covered and store for up to 3 months. It will be easier freeze the sponge only and make the icing on the day of serving for best results.
If you love this you may also like:
Easy White Chocolate And Cranberry Fudge Cookies
Chocolate Obsession Traybake
Best Ever Chocolate Fudge Traybake
Ingredients
- 225 g Plain Flour
- 300 g Caster Sugar
- 175 ml Vegetable Oil (Sunflower oil or Rapeseed)
- 75 g Cocoa Powder
- 2 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 2 lrg Eggs
- 175 ml Milk (any type)
- 150 ml Boiled Water
Icing
- 2 tbsp Milk
- 125 g Butter (softened or margarine)
- 125 g Icing Sugar
- 20 g Cocoa Powder
Instructions
- Preheat the oven to 180℃/160℃ Fan/Gas 4/350℉. Grease and line a deep baking tray 34 x 22 cm with baking paper.
- Whisk the oil and eggs in a bowl then whisk in the milk. Add the flour, cocoa powder, baking powder, bicarbonate of soda and sugar and whisk until combined.
- Boil the kettle and add the boiled water to the mixture. Stir gain and transfer to the baking tin. The mixture is quite running but this is how it should be. Bake in the oven for 26 minutes or until a skewer inserted comes out clean. Set aside and cool completely in the tin.
Icing
- Add the milk to a small bowl and microwave for 30 seconds. Meanwhile whisk the butter until like and fluffy. Add the cocoa powder and icing sugar and whisk until combined then add the milk and whisk again for 1 minute until silky and light.
- Spread the icing over the cake with a spatula and decorate with your favourite toppings. I used fudge pieces.