Retro Fudge Traybake
A soft, chocolatey hug from the past—with a modern twist!
This old-fashioned traybake is based on a vintage Chocolate Sheath Cake recipe I found tucked away in an old cookbook (Inspired by Betty Stanfield’s Chocolate Sheath Cake ). I’ve given it a little update for modern kitchens and let me tell you, it’s absolute fudgy perfection!
Moist chocolate sponge, warm icing poured straight over the cake while it’s still hot, and the option of adding chopped nuts or coconut for a bit of texture (why not add both?). Pure comfort in every bite.
Perfect for birthdays, family get-togethers, bake sales… or just because you need a chocolate fix on a random weekday.
Would you add the coconut, the nuts, or leave it plain? How about adding strawberries, cherries or any other fruit?
Ingredients
250 g self-raising flour
400 g caster sugar
50 g cocoa powder (unsweetened)
120 ml vegetable oil (or melted butter if preferred)
120 g unsalted butter
240 ml water
120 ml buttermilk (or 120 ml milk + 1 tsp lemon juice, rested 10 mins)
2 medium eggs, beaten
1 tsp bicarbonate of soda
1 tsp ground cinnamon (optional)
1 tsp vanilla extract
For the Icing (Make 5 minutes before cake finishes baking):
120 g unsalted butter
60 ml evaporated milk (or double cream as an alternative)
30 g cocoa powder
300–400 g icing sugar (adjust for desired thickness)
1 tsp vanilla extract
100 g chopped walnuts or pecans (optional)
• 50 g desiccated coconut (optional)
Instructions
1
Preheat oven to 200°C (180°C fan).
2
Grease and flour a large rectangular traybake tin (around 28x41 cm or a standard roasting tray).
3
In a large bowl, sift together flour, sugar, and cocoa powder.
4
In a small saucepan, melt the butter, then add the oil and water, and bring to a gentle boil.
5
Pour the hot mixture into the dry ingredients. Mix well until smooth.
6
Add the buttermilk, beaten eggs, bicarbonate of soda, cinnamon (if using), and vanilla extract. Stir until well combined.
7
Pour into prepared tin and bake for 20 minutes, or until a skewer comes out clean.
8
FOR THE ICING
In a saucepan, melt the butter, evaporated milk, and cocoa powder over medium heat until just bubbling. Remove from heat.
9
Stir in vanilla, then gradually whisk in the icing sugar until smooth and glossy.
10
Spread icing over the hot cake as soon as it comes out of the oven. It will set into a rich, fudgy glaze as it cools, and sprinkle the top with the nuts and coconuts if using.
