Mary Berry Chocolate Traybake Recipe

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This chocolate traybake is a classic all-rounder, rich but not heavy, soft in the middle with a gently crisp top. It is the sort of dependable bake you can turn to for family treats, school events, or an easy weekend pudding. The method is straightforward and forgiving, making it ideal for beginners as well as confident bakers. From start to finish, it takes about an hour including cooling time.

Ingredients

For the chocolate sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
200g self-raising flour
25g cocoa powder
1 tsp baking powder
2 tbsp milk

For the chocolate icing

50g unsalted butter
2 tbsp milk
2 tbsp cocoa powder
225g icing sugar, sifted

How to Make Mary Berry Chocolate Traybake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 23 x 30cm traybake tin and line the base with baking parchment.
Mix the sponge: Place the butter, caster sugar, eggs, flour, cocoa powder, baking powder, and milk into a large bowl. Beat well until smooth, glossy, and evenly combined.
Fill the tin: Spoon the mixture into the prepared tin and gently level the surface with a spatula so it bakes evenly.
Bake: Bake in the centre of the oven for 30 to 35 minutes, until the cake has risen and springs back lightly when pressed.
Cool: Leave the cake to cool in the tin for about 10 minutes, then lift out using the parchment and place on a wire rack to cool completely.
Make the icing: Melt the butter gently with the milk. Remove from the heat and stir in the cocoa powder and icing sugar until smooth and spreadable.
Ice the cake: Spread the icing evenly over the cooled sponge and allow it to set before slicing into squares.

Tips

How do I keep the sponge moist?

Do not overbake the traybake. As soon as the sponge springs back to the touch, it is ready. Overbaking is the main cause of dryness.

Why is my icing too thick or too thin?

If the icing feels stiff, add a teaspoon of milk. If it is too runny, sift in a little extra icing sugar until it thickens.

Can I make this cake ahead of time?

Yes, the sponge keeps beautifully and can be baked a day ahead. Ice it on the day you plan to serve for the best finish.

Serving Suggestions

Serve simply with a cup of tea or coffee
Add a spoonful of softly whipped cream for dessert
Enjoy with fresh berries for a lighter finish

Storage

Room temperature

Store the traybake in an airtight container for up to 3 days.

Refrigerator

Keep refrigerated for up to 5 days if your kitchen is warm, allowing slices to come to room temperature before serving.

Freezing

The un-iced sponge can be frozen for up to 3 months. Wrap well and defrost fully before icing.

Nutrition

Calories: 390 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 21g
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 gently chocolatey and not overly rich, making it ideal for all ages.