You will absolutely LOVE this Terry's Chocolate Orange tray bake cake! A light, fluffy chocolate orange sponge topped with decadent buttercream and Terry's Minis on top! It's a fun, seasonal twist on a classic old school favourite.
I have my fair share of traybake recipes on the blog, and they are quickly becoming my most popular category. Seeing as my old school chocolate traybake is my most shared post of all time, I thought it was time to make another one. Say hello to my Terry's Chocolate Orange tray bake cake!
This one is ever so slightly different from the retro version but still has that nostalgic, cosy feel to it. Instead of glace icing, it has lots of rich buttercream on top (I even melted some Terry's in there to make the flavour extra prominent). And of course, I added some orange flavour to the sponge itself.
Other than that, everything else is pretty much the same! Super easy, simple ingredients, no fuss, and great for serving a small crowd. It's a fun alternative to plain old chocolate cake, and I think it will be especially popular at Christmas events! My taste-testers went absolutely crazy for this, and believe me when I say that they know what they're talking about when it comes to sweet treats!
Here's what you need
If you're ready to get baking, grab the following ingredients...
- Butter: Make sure it's super soft. You can use margarine/baking spread instead if you prefer.
- Sugar: Caster sugar is best for baking.
- Orange extract: I used this to add extra orange flavour to the sponge but if you don't have any or prefer not to use it, add an extra tablespoon or two of orange zest.
- Vanilla extract: Just a hint, to bring all the flavours together.
- Eggs: For binding and lifting, preventing a crumbly or dense cake.
- Flour: Make sure you're using self-raising flour for this tray bake, otherwise it won't rise properly! If you only have plain (all-purpose) flour, you'll need to add 2 teaspoons of baking powder at the same time, which will help to lift the batter.
- Cocoa powder: Unsweetened is best.
- Milk: This isn't always necessary but if your batter is a bit on the thick side, you can loosen it with a splash of milk. Any milk will work fine, even plant-based alternatives.
- Orange zest: To flavour the cake and decorate the top.
- Terry's Chocolate Orange: I used 100g of Chocolate Orange in the icing then added 16 Minis on top. If you don't want to buy Minis as well, you can grate the leftover Chocolate Orange from the icing on top.
- Icing sugar: To make the delicious topping.
- Sprinkles and orange zest: For decoration and an extra burst of orange flavour. I used orange star sprinkles which I got from Sainsbury's.
Equipment
- 8x10-inch tin: Use this size if you can, as this will ensure that the baking time and temperature stay the same.
- Baking paper: To stop the cake from sticking. Try to cover the sides of the tin too, not just the base, which will make removal super easy.
- Wire rack: To cool the cake on and prevent a soggy bottom!
- Mixing bowls: A large one for the cake batter and two smaller ones for the buttercream. Make sure one of them is heatproof so you can melt the Chocolate Orange in it.
- Utensils: You'll need a wooden spoon and a small spatula for mixing, a teaspoon for measuring, a spoon or spatula to spread the frosting on, and a knife for cutting the finished cake.
How to make Chocolate Orange Tray Bake Cake
Step 1: Start by preheating your oven and lining an 8x10-inch tin with baking paper.
Step 2: In a large bowl, cream together 250g softened butter or baking spread with 250g caster sugar. Once that's nice and fluffy, stir in 1 teaspoon of orange extract and ½ teaspoon of vanilla extract.
Step 3: Measure out 210g self-raising flour and 40g of cocoa powder. Add it to the bowl, a little bit at a time, along with 4 medium eggs and 3 tablespoons of milk. Mix well to make a smooth, thick batter.
Step 4: Stir in the zest of 1 medium orange, then transfer the mixture to your lined baking tin. Spread it out evenly to reach the edges.
Step 5: Bake your cake for 25-30 minutes, until a toothpick through the middle comes out clean. Let it cool for 10 minutes or so, then flip it out onto a wire rack to cool completely.
Step 6: Next, let's make our Terry's Chocolate Orange buttercream! Start by melting 100g of Terry's Chocolate Orange, then set it aside until it's cool to the touch.
Step 7: In a medium-sized bowl, mix 100g of softened butter with 100g of icing sugar, 10g of cocoa powder, and 1-2 tablespoons of milk as needed until soft and fluffy. Then stir in the cooled chocolate.
Step 8: Spread the icing onto your cooled cake then top with Terry's Minis, sprinkles and orange zest.
Traybake tips
- Make sure to let the chocolate cool completely before adding it to the buttercream. If it's too warm, the buttercream will split.
- Buttercream icing can be swapped for glace icing. Just mix 190g icing sugar, 1 tablespoon of cocoa powder, 2-3 tablespoons of milk and 1 teaspoon of orange extract together until smooth.
- If you'd like to use a different size of tin, use my cake pan converter to adjust the ingredient quantities. Note that if you're using a super small tin, you'll need to reduce the heat slightly (to around 160°C) to ensure the cake bakes all the way through. It also may need more or less time in the oven, depending on your tin size so keep an eye on it!
FAQs
This will keep well in an airtight container for up to 5 days. It can be stored at room temperature or in the fridge, depending on your preference.
You sure can! This recipe will make around 14-16 cupcakes. I recommend baking them at 160°C for slightly less time (20-25 mins). Using a lower temperature will keep them nice and moist.
Yes, you can freeze it with or without icing for up to 3 months. I recommend adding the Terry's Minis and orange zest on top after you defrost it, to keep it looking fresh (chocolate can sometimes 'bloom' when frozen). Place slices into airtight containers and freeze for up to 3 months, or freeze the entire cake on a baking tray until solid, then wrap it tightly in clingfilm. Do not refreeze.
More chocolate orange desserts
I hope you like my Terry's Chocolate Orange tray bake cake! If you make it at home, please let me know what you think by leaving a rating and a comment below. Enjoy!
Chocolate Orange Tray Bake Cake
Ingredients
- 250 g Butter, softened (or baking spread)
- 250 g Caster sugar
- 1 Teaspoon Orange extract
- ½ Teaspoon Vanilla extract
- 4 Medium Eggs
- 210 g Self-raising flour
- 40 g Cocoa powder
- 3 Tablespoons Milk
- Zest of 1 Medium orange
Topping
- 100 g Terry's Chocolate Orange
- 100 g Butter, softened
- 100 g Icing sugar
- 10 g Cocoa powder
- 1-2 Tablespoons Milk
- 16 Terry's chocolate orange segments
- Handful Orange sprinkles and/or fresh orange zest
Instructions
- Preheat your oven to 180°C (160°C fan) and line an 8x10-inch tin with baking paper.
- In a large bowl, cream the butter and sugar together. Then stir in the orange extract and vanilla extract.
- Stir the eggs, flour, cocoa powder and milk in, a little bit at a time, until you have a smooth, thick batter. Then stir in the orange zest.
- Spread the batter out in your lined tin and bake for 25-30 minutes, until a toothpick comes out clean.
- Let the cake cool in the tin for 10 minutes then gently flip it out onto a wire rack to cool completely.
Topping
- Melt 100g of Terry's Chocolate Orange and set it aside until it's completely cool to the touch.
- In a medium bowl, mix the butter, icing sugar and cocoa powder together until smooth, adding the milk to loosen it as needed. Then stir in the cooled melted chocolate.
- Spread the icing over the cake then top with Terry's Chocolate Orange segments and sprinkles.
- Cut into slices and enjoy!
Video
Notes
- Store in an airtight container for up to 5 days.
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