Mary Berry Salted Caramel Traybake​ Recipe

This decadent Mary Berry Salted Caramel Traybake is made with soft light brown sugar, a hint of vanilla, and a rich caramel-flavoured sponge. This recipe creates an incredibly moist and tender cake, generously topped with a smooth salted caramel buttercream and an extra drizzle of caramel sauce. It’s a truly indulgent treat, perfect for a special celebration or a luxurious weekend bake, serving up to 15 people.

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Mary Berry Salted Caramel Traybake Ingredients

For the Caramel Sponge:

• 225g (8oz) 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 Salted Caramel Icing & Drizzle:

• 150g (5½oz) butter, softened
• 300g (10½oz) icing sugar, sifted
• 3 tbsp caramel sauce (shop-bought or homemade)
• ½ tsp sea salt flakes, or to taste
• 1-2 tbsp milk (if needed)
• Extra caramel sauce, for drizzling
• A few extra sea salt flakes, for sprinkling (optional)

How To Make Mary Berry Salted Caramel Traybake

1. Prepare the oven and tin: 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 the simple 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, until the mixture is smooth, creamy, and evenly combined.
4. Bake the traybake: Spoon the batter into the prepared tin and level the surface with a spatula. Bake for 35-40 minutes, or until the cake is golden, well-risen, and springs back when gently pressed in the center.
5. Cool the sponge: Let the traybake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
6. Make the salted caramel icing: In a large bowl, beat the softened butter until it’s very soft and creamy. Gradually add the sifted icing sugar, beating well after each addition. Add the 3 tablespoons of caramel sauce and the sea salt, and continue to beat for 3-5 minutes until the buttercream is light and fluffy. If it’s too stiff, add a tablespoon of milk.
7. Decorate the cake: Once the sponge is completely cool, spread the salted caramel buttercream evenly over the top. Drizzle with extra caramel sauce and sprinkle with a few more sea salt flakes, if you like.
8. Set and serve: Allow the icing to set for about 30 minutes before slicing the traybake into squares.

Recipe Tips

• Use Soft Brown Sugar: For the best caramel flavour in the sponge, use soft light brown sugar. It adds moisture and a delicious, subtle caramel taste that complements the icing.
• Don’t Overbake: To ensure a moist, tender sponge, be careful not to overbake it. Check the cake at the 35-minute mark. It’s ready when a skewer inserted into the center comes out clean.
• Beat the Buttercream Well: For a light and fluffy icing, don’t skip beating the butter on its own first, then beat the icing for several minutes after all the ingredients are added. This incorporates air and creates a much smoother texture.
• Taste the Icing: The amount of salt needed can vary depending on the saltiness of your butter and caramel sauce. Start with ½ teaspoon of salt, then taste the icing and add a little more if needed to get that perfect sweet and salty balance.

What To Serve With Salted Caramel Traybake

This rich traybake is incredibly satisfying on its own, paired with a cup of strong coffee or black tea to balance the sweetness. For an even more indulgent dessert, serve a slice with a scoop of vanilla bean ice cream or a dollop of clotted cream. A handful of fresh, tart raspberries on the side can also provide a lovely contrast.

How To Store Salted Caramel Traybake Leftovers

• Refrigerate: Store the iced traybake in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, it’s best to store it in the refrigerator, but allow it to come to room temperature before serving for the best flavour and texture.
• Freeze: The un-iced sponge freezes beautifully. Wrap the completely cooled cake in a double layer of cling film and a layer of foil. Freeze for up to 3 months. Thaw fully at room temperature before making the icing and decorating.

Mary Berry Salted Caramel Traybake Nutrition Facts

• Calories: 410 kcal
• Total Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 95mg
• Sodium: 280mg
• Total Carbohydrate: 52g
• Sugars: 40g
• Protein: 4g

Frequently Asked Questions

• Can I use a pre-made salted caramel sauce? Yes, a good quality store-bought caramel or salted caramel sauce (like Carnation Caramel or Dulce de Leche) works perfectly well for both the icing and the drizzle, making this recipe even quicker.
• My buttercream is splitting, what should I do? This usually happens if the butter is too cold or too warm. If it’s too cold, the mixture may look curdled. Try warming the outside of the bowl with your hands and beating again. If it’s too warm and looks greasy, chill the bowl in the fridge for 10-15 minutes, then beat again until it comes together.
• Can I make this as a round cake instead of a traybake? Certainly. You can divide the batter between two greased and lined 20cm (8-inch) round sandwich tins. Bake for 20-25 minutes, then cool and use the salted caramel buttercream as a filling and topping.
• How do I get clean slices? For the neatest slices, make sure the cake is fully cooled and the icing is set. Use a large, sharp knife and wipe the blade clean between each cut.

Try More Recipes:

• Mary Berry Old School Traybake​ Recipe
• Mary Berry Gingerbread Traybake​ Recipe
• Mary Berry Bakewell Traybake​ Recipe