This chocolate traybake is perfect for Easter. It’s a straightforward bake that brings together a moist chocolate sponge with a smooth cream cheese frosting, all topped with those colourful mini eggs that appear on shop shelves this time of year.

The cake itself isn’t complicated – it’s your standard creaming method where butter and sugar get mixed until fluffy before adding eggs and dry ingredients. What makes it work so well is the balance between the rich cocoa sponge and the not-too-sweet cream cheese topping. The mini eggs add both colour and a nice bit of crunch against the soft cake.

I often make this one. It’s handy because you can slice it into as many pieces as you need – small squares for the children or more generous portions for the adults who’ve helped with the washing up.

The whole thing takes about an hour from start to finish, though you’ll need to factor in cooling time before you add the frosting. Otherwise, you’ll end up with a melted mess, and nobody wants that.

You can adjust the cocoa amount if you fancy a darker chocolate flavour, and if mini eggs aren’t your thing, any chocolate bits will do the job. I’ve made it with broken-up Flake bars and it went down a treat.

It keeps well in an airtight container for a few days, though in our house it rarely lasts that long. The first day it’s at its best – the sponge is tender and the frosting still has that perfect consistency before the mini eggs start to soften into the top.

Give it a go when you need something simple but a bit special for your next tea time or bake sale around Easter.