Mary Berry Butterscotch Traybake​ Recipe

This buttery Mary Berry Butterscotch Traybake is made with soft light brown sugar, self-raising flour, eggs, and a hint of vanilla. This recipe creates a wonderfully moist and tender sponge with a rich, caramel-like flavor, perfect for a comforting afternoon treat. It’s ideal for a family gathering or a simple weekend bake, serving up to 16 delicious squares.

Jump to Recipe

Mary Berry Butterscotch Traybake Ingredients

For the Butterscotch Sponge:

• 225g (8oz) unsalted butter, softened
• 225g (8oz) soft light brown sugar
• 275g (10oz) self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• 1 tsp vanilla extract

For the Butterscotch Icing:

• 100g (3.5oz) unsalted butter, softened
• 175g (6oz) icing sugar, sifted
• 50g (1.75oz) soft light brown sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

How To Make Mary Berry Butterscotch Traybake

1. Prepare your tin and oven: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease a 30x23cm (12×9 inch) traybake tin and line the base with baking parchment.
2. Combine the sponge ingredients: Using Mary Berry’s famous all-in-one method, place the softened butter, soft light brown sugar, self-raising flour, baking powder, eggs, milk, and vanilla extract into a large mixing bowl.
3. Beat the batter: Beat all the ingredients together with an electric mixer for about 2 minutes, or until the mixture is smooth, creamy, and well combined. Be careful not to overmix.
4. Bake the traybake: Pour the batter into your prepared tin and use a spatula to level the surface. Bake in the center of the oven for 35-40 minutes. The cake is ready when it is golden brown, has started to shrink from the sides of the tin, and springs back when you press it gently in the center.
5. Cool the sponge: Let the traybake cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely.
6. Make the butterscotch icing: In a clean bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar and the soft light brown sugar, beating well. Add the vanilla extract and 2 tablespoons of milk, and continue to beat until the icing is light and fluffy. Add another tablespoon of milk if needed to reach a smooth, spreadable consistency.
7. Ice the cake: Once the traybake is completely cool, spread the butterscotch icing evenly over the top. Cut into squares to serve.

Recipe Tips

• Use Room Temperature Ingredients: For the all-in-one method to work perfectly, ensure your butter, eggs, and milk are at room temperature. This helps everything combine into a smooth, uniform batter.
• Don’t Overbake: Keep a close eye on the traybake towards the end of the cooking time. Overbaking can make the sponge dry. It’s done when a skewer inserted into the center comes out clean.
• Cool Completely Before Icing: Wait until the sponge is fully cool before spreading the icing. If the cake is even slightly warm, the buttercream will melt and won’t set properly.
• Sift Your Icing Sugar: For the smoothest possible icing without any lumps, always sift your icing sugar before mixing it with the butter.

What To Serve With Butterscotch Traybake

This delicious butterscotch traybake is wonderful on its own with a hot cup of tea or coffee. For a more indulgent dessert, serve a warm square with a scoop of vanilla ice cream or a generous spoonful of creamy custard. A drizzle of caramel or butterscotch sauce can also be added for extra decadence. It pairs nicely with fresh berries like raspberries to cut through the sweetness.

How To Store Butterscotch Traybake Leftovers

Refrigerate: Store any leftover traybake in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, you can store it in the refrigerator. Freeze: This traybake freezes well without the icing. Wrap the completely cooled sponge in a double layer of plastic wrap and then a layer of foil. Freeze for up to 3 months. Thaw at room temperature before icing and serving.

Mary Berry Butterscotch Traybake Nutrition Facts

Serving Size: 1 square

• Calories: 350 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 250mg
• Total Carbohydrate: 45g
• Sugars: 30g
• Protein: 4g

Frequently Asked Questions

• Can I use plain flour instead of self-raising? Yes, you can. If you only have plain (all-purpose) flour, use 275g of it and add 4 level teaspoons of baking powder in total to ensure the sponge rises properly.
• Why did my traybake come out dry? A dry traybake is usually the result of overbaking. Every oven is slightly different, so it’s a good idea to check the cake about 5 minutes before the stated cooking time is up. The cake is ready when it springs back when touched and a skewer comes out clean.
• Can I add other ingredients to the batter? Certainly. For extra texture and flavor, you could stir in 100g of chopped pecans, walnuts, or even butterscotch chips into the batter just before pouring it into the tin.
• My icing is too runny, what should I do? If your icing seems too thin, it’s easily fixed. Simply add a little more sifted icing sugar, one tablespoon at a time, and beat until it reaches the desired spreading consistency.

Try More Recipes:

• Mary Berry​ Coconut Traybake Recipe
• Mary Berry​ Banana Traybake Recipe
• Mary Berry Coffee And Walnut Traybake​ Recipe