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Chocolate Chip Traybake with Vanilla Frosting

An easy celebration cake guaranteed to delight everyone eating it!
Prep Time10 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Keyword: chocolate and vanilla cake, chocolate chip traybake, vanilla frosting
Servings: 12
Calories: 440kcal
Cost: £4


  • Weighing scales
  • Large bowl x2
  • Electric whisk
  • Wooden spoon
  • 20cm x 20cm square baking tin
  • Greaseproof paper
  • Large knife


  • 170 g butter, softened
  • 170 g Golden caster sugar
  • 2 Eggs, medium
  • 2 tsp Vanilla
  • 1.5 tsp Baking powder
  • 220 g Self raising flour
  • 2 tbsp Natural yoghurt (heaped)
  • 150 g Chocolate chips

Vanilla Buttercream Frosting:

  • 100 g Butter, softened
  • 200 g Icing sugar
  • 2 tsp Vanilla


  • Pre-heat your oven to 180c and line a 20cm square baking tin with greaseproof paper.
  • Cream together the butter and sugar in a bowl until light and fluffy. Next add the eggs and vanilla extract and whisk together until the ingredients are combined.
  • Add the baking powder and flour and fold into the wet ingredients with a wooden spoon. Now add the natural yoghurt and chocolate chips and mix together.
  • Pour the batter into your baking tin and even off the top with the back of your wooden spoon. Bake for 40 minutes until your cake is a rich brown and a skewer pricked into the sponge comes out clean. Set your cake aside to cool whilst you make the vanilla frosting.
  • In a clean bowl whisk together the butter, icing sugar and vanilla. Whisk until a pale yellow, fluffy and smooth.
  • Once your cake has cooled, use a large knife (a bread knife works well) to neatly trim off the edges of your traybake. This creates a uniform square and a neat cross section of your chocolate chip sponge.
  • Use a spatula or palette knife to smooth the buttercream over the top of the chocolate chip cake, spreading right to the edges.
  • Serve in uniform squares