Mary Berry Butterscotch Traybake Recipe

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This butterscotch traybake is a wonderfully comforting bake, with a soft sponge base and a rich, sticky topping that stays beautifully moist. It has a deep caramel flavour with a gentle sweetness, making it ideal for afternoon tea or an easy pudding. The recipe is straightforward and very forgiving, perfect for beginners and busy bakers alike. From start to finish, it takes around 50 minutes.

Ingredients

For the sponge

225g unsalted butter, softened
175g light brown soft sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk

For the butterscotch topping

150g light brown soft sugar
75g unsalted butter
3 tbsp double cream

How to Make Mary Berry Butterscotch Traybake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment, making sure the sides are well lined.
Make the sponge: Place the softened butter and brown sugar into a large bowl and beat until pale and creamy. Add the eggs one at a time, beating well between each addition.
Add the dry ingredients: Sift in the self-raising flour and baking powder, then gently fold together. Stir in the milk to create a smooth, dropping consistency.
Bake the cake: Spoon the mixture into the prepared tin and level the surface. Bake for 30 to 35 minutes until lightly golden and springy to the touch.
Prepare the topping: While the cake is baking, place the butter, brown sugar and double cream into a small saucepan. Heat gently, stirring until melted and smooth.
Finish and cool: Pour the hot butterscotch topping over the cake as soon as it comes out of the oven. Allow the traybake to cool completely in the tin before slicing.

Tips for the Best Results

How do I stop the sponge from drying out?

Do not overbake the cake. Remove it as soon as it feels springy and a skewer comes out clean. The warm butterscotch topping also helps lock in moisture.

Can I make the topping thicker?

If you prefer a thicker topping, let the sauce simmer gently for an extra minute, stirring constantly so it does not catch.

Why did my topping sink slightly?

This is normal with a soft traybake. Pouring the topping over the cake while it is hot allows it to soak in slightly, giving a moist finish.

Serving Suggestions

Serve in neat squares with a cup of tea
Add a spoon of custard for a simple dessert
Enjoy slightly warm with vanilla ice cream

Storage

Room temperature

Store in an airtight container for up to 3 days. Keep it well covered to prevent it drying out.

Refrigerator

The traybake can be kept in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze individual slices, well wrapped, for up to 3 months. Defrost at room temperature before eating.

Nutrition

Calories: 380 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 20g
Saturated fat: 12g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly sweet and soft, making it ideal for all ages.