Is there anything better than the smell of baking at Christmas? Seriously, it just *screams* festive, doesn’t it? And let’s be honest, amidst all the Christmas chaos, who has time for complicated recipes? That’s where traybakes come in – easy peasy! My family always made a big fuss over baking at Christmas, and this Christmas Traybake Cake is my go-to for a bit of that nostalgic magic. It’s super simple, totally delicious, and looks absolutely gorgeous with all those colorful sprinkles. Trust me, it’s the perfect way to get into the Christmas spirit without spending hours in the kitchen. So, grab your apron, and let’s get baking this Christmas Traybake Cake!
Why You’ll Love This Christmas Traybake Cake
Okay, so why *this* Christmas traybake cake? Well, let me tell you…
Quick and Easy Christmas Baking
Seriously, this recipe is *so* easy. If I can do it (and I’m a *bit* of a disaster in the kitchen sometimes!), you definitely can. It’s all about simple steps and minimal fuss!
Deliciously Festive Flavors
That chocolatey cake with the sweet vanilla buttercream? Oh my *goodness*. It’s like a Christmas party in your mouth! The flavors just scream “holiday cheer,” you know?
Perfect for Sharing
Got a Christmas party? Family gathering? This Christmas traybake cake is *made* for sharing. Watch it disappear – seriously!
Ingredients for Your Christmas Traybake Cake
Right, let’s gather our goodies! Here’s what you’ll need for this amazing Christmas traybake cake. Don’t worry, it’s mostly stuff you probably already have!
- 400g unsalted butter, softened (the *real* stuff, okay?)
- 400g light brown soft sugar, packed (gives it that yummy caramel-y thing)
- 325g self-raising flour (makes it nice and fluffy!)
- 75g cocoa powder (for that rich, chocolatey kick)
- 7 medium eggs
- 1 tsp vanilla extract (don’t skimp on this!)
- For the buttercream: 200g unsalted butter, room temperature, 400g icing sugar, 1 tsp vanilla extract
- Green, red, and white food coloring gel (for that festive POP!)
- Sprinkles, various festive shapes (because, well, SPRINKLES!)
How to Make This Christmas Traybake Cake: Step-by-Step Instructions
Alright, let’s get down to business! Here’s how to whip up this Christmas Traybake Cake. Don’t be scared – it’s easier than wrapping presents, I promise!
Baking the Christmas Traybake Cake
First things first, preheat your oven to 180 degrees C (160 degrees C fan). Grease and line a 9×13 inch traybake tin – parchment paper is your friend here! Cream together the butter and sugar until light and fluffy. Then, add the eggs, flour, cocoa powder, and vanilla, and beat until smooth. Pour into the tin and bake for 45-50 minutes, or until a toothpick comes out clean. Let it cool *completely* in the tin – patience, my friend!
Making the Buttercream Frosting for the Christmas Traybake Cake
While the cake cools, let’s make that dreamy buttercream. Beat the butter on its own for a few minutes until it’s super soft. Add the icing sugar and vanilla extract, and beat again. Keep beating until it’s lovely and fluffy – you want it light as a cloud! Trust me, this step is worth it. You can add a tbsp of milk or two at this point if you want it softer.
Decorating Your Festive Christmas Traybake Cake
Now for the fun part! Split the buttercream into bowls and add your food coloring – I did dark green, light green, red, and white. Load up some piping bags with different tips and go wild! Randomly pipe the buttercream onto the cake to create a festive pattern. And of course, don’t forget the sprinkles! The more, the merrier, right?
Tips for the Perfect Christmas Traybake Cake
Want to make sure your Christmas Traybake Cake is a total showstopper? Here are a few little tricks I’ve learned along the way!
Ingredient Swaps and Variations
Not a chocolate fan? (Gasp!). Just swap the cocoa powder for the same amount of self-raising flour. Ta-dah! Vanilla Christmas Traybake Cake! Easy peasy, right?
Ensuring a Moist Christmas Traybake Cake
Nobody wants a dry cake! Make sure you don’t overbake it. And *always* let it cool completely in the tin. This helps keep all that lovely moisture locked in. Trust me on this one!
Storing Your Christmas Traybake Cake
So, you’ve got this gorgeous Christmas Traybake Cake… now what? Here’s the lowdown on keeping it fresh and delicious!
How Long Does Christmas Traybake Last?
This Christmas Traybake Cake will happily sit at room temperature for 4-5 days. Just pop it in an airtight container to keep it nice and fresh!
Can You Freeze Christmas Traybake?
Absolutely! Just wrap it well in plastic wrap and foil (or pop it in a freezer-safe container). It’ll keep for 3+ months. Defrost fully before serving – yum!
FAQ About Christmas Traybake Cake
Got questions? I’ve got answers! Here are a few common things people ask about this Christmas Traybake Cake. Hopefully, this helps!
Can I use different colors for the buttercream on my Christmas Traybake Cake?
Absolutely! Go wild! That’s the whole point of a festive Christmas traybake, right? Use whatever colors make you happy. I’ve even done rainbow buttercream before – so fun!
Can I make this Christmas Traybake Cake ahead of time?
Yep, you sure can! Bake the cake a day or two in advance, wrap it well, and frost it closer to serving time. Or, you can even fully make it and then freeze it! Just defrost before serving, obviously!
What size pan do I need for this Christmas Traybake Cake recipe?
You’ll want a 9×13 inch traybake tin (or a 9×12 inch – close enough!). This gives you that lovely, shareable Christmas traybake size. Too small and it will overflow, too big and it will be flat as a pancake.
Nutritional Information for Christmas Traybake Cake
Okay, so here’s the deal: nutritional info can vary *a lot* depending on the brands you use. So, I can’t give you exact numbers, sorry! Use this as a general guide, okay?
Rate and Review This Christmas Traybake Cake Recipe
Loved this Christmas Traybake Cake? Let me know! Rate the recipe below, leave a comment, and share it with your friends. Happy baking, everyone!
Print
Easy Christmas Traybake Cake: Avoid 1 Mistake
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Festive Christmas traybake cake decorated with colorful buttercream and sprinkles.
Ingredients
- 400 g unsalted butter
- 400 g light brown soft sugar
- 325 g self raising flour
- 75 g cocoa powder
- 7 medium eggs
- 1 tsp vanilla extract
- 200 g unsalted butter room temp
- 400 g icing sugar
- 1 tsp vanilla extract
- green food colouring
- red food colouring
- white food colouring
- sprinkles
Instructions
- Preheat your oven to 180 degrees C or 160 degrees C fan and grease and line a 9×13 inch traybake tin or 9×12 inch with parchment paper.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Add in the eggs, self raising flour and cocoa powder and vanilla extract and beat again until smooth.
- Pour into the tin and bake in the oven for 45-50 minutes, or until baked through.
- Once baked, leave to cool in the tin fully.
- Beat your unsalted butter on its own for a few minutes to loosen it and make it lovely and soft.
- Add in the icing sugar, and the vanilla extract, and beat again. Continue beating until the buttercream is lovely and fluffy and perfect.
- Split the mixture between four bowls or whatever colours or ratios you fancy and colour. I did a dark green, light green, red and white.
- Using various piping tips, randomly pipe onto the cake to create a beautiful pattern.
- Add any sprinkles on that you fancy. Enjoy.
Notes
- If you want to make this cake vanilla, replace the cocoa powder with more self raising flour.
- This cake lasts 4-5 days at room temp.
- This cake can freeze for 3 plus months.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
