Mary Berry Old School Traybake Recipe

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This old school traybake is a proper classic, the sort of cake many of us grew up with and still come back to again and again. Soft, buttery sponge topped with a simple icing, it is light, comforting and never too sweet. It is an easy bake with no tricky steps, making it ideal for beginners or busy afternoons. From start to finish, you can have it ready in about an hour.

Ingredients

For the traybake sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs, at room temperature
225g self-raising flour
1 teaspoon baking powder
2 tablespoons milk
1 teaspoon vanilla extract

For the icing

200g icing sugar, sifted
2 to 3 tablespoons warm water
Sprinkles or desiccated coconut, optional

How to Make Mary Berry Old School 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 paper comes up the sides.
Mix the cake batter: Put the butter, caster sugar, eggs, self-raising flour, baking powder, milk and vanilla into a large bowl. Beat with an electric mixer until pale, smooth and well combined. The mixture should drop easily from a spoon.
Fill the tin: Spoon the mixture into the prepared tin and gently level the surface with a spatula so it bakes evenly.
Bake the traybake: Bake in the centre of the oven for 25 to 30 minutes, until lightly golden and springy to the touch. A skewer inserted into the centre should come out clean.
Cool completely: Leave the cake to cool in the tin for 10 minutes, then lift it out using the parchment and leave on a wire rack until completely cold.
Ice the cake: Mix the icing sugar with enough warm water to make a smooth, pourable icing. Spread over the cooled cake and finish with sprinkles or coconut if using. Leave to set before slicing.

Tips

Why is my traybake dry?

This usually means it has been baked for too long. Check the cake a few minutes before the end of the baking time and remove it as soon as it feels springy.

How do I get an even sponge?

Make sure the batter is evenly spread in the tin and the oven shelf is in the middle so the heat circulates properly.

Can I add flavourings?

A little lemon zest or almond extract works beautifully and still keeps the cake traditional.

Serving Suggestions

Serve with a mug of tea for a classic afternoon treat
Pack into lunchboxes once the icing has set
Add custard and serve warm as a simple pudding

Storage

Room temperature

Keep the traybake in an airtight container at room temperature for up to 3 days.

Refrigerator

The cake can be refrigerated for up to 5 days, though the sponge is best enjoyed at room temperature.

Freezing

Freeze un-iced slices wrapped well for up to 3 months. Defrost fully before icing and serving.

Nutrition

Calories: 380 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 19g
Saturated fat: 11g
Sodium: 220mg

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 simple, making it ideal for all ages.