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Mary Berry Butterscotch Traybake Recipe

Mary Berry Butterscotch Traybake Recipe
Print Recipe
Print Recipe

Mary Berry Butterscotch Traybake is a simple one-pan cake featuring a moist vanilla-butterscotch sponge and a smooth icing made from brown sugar and butter. The cake bakes evenly in a rectangular tin, making it easy to slice and share. With a balance of sweetness and warmth, it captures the essence of traditional British baking—simple, flavourful, and comforting.

Ingredients

For the sponge:

  • 225g self-raising flour

  • 225g soft butter

  • 225g light brown sugar

  • 4 large eggs

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla extract

For the butterscotch icing:

  • 75g butter

  • 100g light brown sugar

  • 3 tablespoons milk

  • 150g icing sugar, sifted

  • ½ teaspoon vanilla extract (optional)

Instructions

  • Prepare the tray – Line a traybake tin with parchment and preheat the oven to 180°C (350°F).

  • Start the sponge mixture – Beat 225g butter and 225g light brown sugar until pale and creamy.

  • Add the eggs – Mix in the 4 eggs, one at a time, beating well after each.

  • Incorporate dry ingredients – Fold in 225g self-raising flour, baking powder, and vanilla extract until smooth.

  • Transfer and level – Pour the batter into the lined tin and spread evenly with a spatula.

  • Bake the sponge – Bake for 25–30 minutes, or until golden and springy to the touch.

  • Cool the cake – Allow the traybake to cool completely before icing.

  • Prepare the butterscotch icing – Heat 75g butter, 100g brown sugar, and milk until melted; simmer gently for 1 minute.

  • Finish the icing – Remove from heat, whisk in icing sugar and vanilla until smooth.

  • Spread the icing – Pour over the cooled cake and spread quickly before it sets.

  • Slice and serve – Let the icing firm up, then cut into squares.

Find it online: https://maryberrycooks.co.uk/mary-berry-butterscotch-traybake/