Mary Berry Salted Caramel Traybake Recipe

This irresistible Mary Berry Salted Caramel Traybake Recipe pairs a feather-light toffee sponge with a luxurious layer of salted caramel buttercream. Finished with chewy fudge pieces and a sprinkle of sea salt, it offers the perfect balance of sweet and savory notes in a simple, slice-and-share format that is ideal for coffee mornings or charity bake sales.

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Mary Berry Salted Caramel Traybake Ingredients

The Toffee Sponge:

• 225g (8oz) Baking Spread: (Like Stork). Mary always prefers baking spread over butter for traybakes as it yields a lighter, fluffier crumb straight from the fridge.
• 225g (8oz) Light Muscovado Sugar: Provides a subtle caramel flavor and golden color compared to white sugar.
• 275g (10oz) Self-Raising Flour: The structural base.
• 2 tsp Baking Powder: Essential for a good rise.
• 4 Large Eggs: To bind the mixture.
• 2 tbsp Milk: To loosen the batter to the right consistency.

The Salted Caramel Icing:

• 100g (3 ½oz) Butter: Softened.
• 200g (7oz) Icing Sugar: Sifted.
• 3 tbsp Carnation Caramel: Or dulce de leche (from a tin or jar). This gives the intense caramel hit.
• 1/2 tsp Sea Salt flakes: Crushed slightly.

The Decoration:

• 2 tbsp Carnation Caramel: Reserved for drizzling.
• Fudge pieces: Small cubes for texture.
• Sea Salt flakes: For the finishing touch.

How To Make Mary Berry Salted Caramel Traybake

1. Prep the Tin: Preheat your oven to 180°C (160°C Fan / Gas 4). Grease a 30 x 23cm (12 x 9in) traybake tin and line the base and sides with baking parchment.
2. All-in-One Method: Measure the baking spread, light muscovado sugar, self-raising flour, baking powder, eggs, and milk into a large mixing bowl. Using an electric hand mixer, beat the ingredients together for about 2 minutes. The batter should be smooth, light, and creamy. Tip: Avoid overbeating once it’s mixed, or the sponge may become heavy.
3. Bake: Scrape the batter into the prepared tin and level the surface with a palette knife or the back of a spoon. Bake in the center of the preheated oven for 30–35 minutes.
4. Check Doneness: The cake is ready when it is well-risen, golden brown, and springs back when pressed gently in the center. It should also be shrinking slightly away from the sides of the tin.
5. Cool: Leave the cake to cool in the tin for 10 minutes, then lift it out using the lining paper and transfer to a wire rack to cool completely.
6. Make the Icing: Place the softened butter into a bowl and beat until pale and fluffy. Gradually beat in the sifted icing sugar. Add the 3 tablespoons of caramel and the sea salt. Beat again until the frosting is smooth and spreadable.
7. Decorate: Spread the icing evenly over the cold traybake using a palette knife. Drizzle the reserved 2 tablespoons of caramel over the top in a zigzag pattern. Scatter the fudge pieces and a tiny pinch of sea salt flakes over the surface. Cut into squares to serve.

Recipe Tips

• Muscovado Lumps: Muscovado sugar is prone to clumping. Rub any hard lumps through a sieve or pinch them out with your fingers before adding the other ingredients to ensure a smooth batter.
• Caramel Choice: Use a thick, canned caramel (like Carnation or a thick dulce de leche). Pourable dessert sauces are too thin and will make the buttercream runny.
• Salt Control: Add the salt gradually to the icing. Sea salt flakes vary in intensity, and it is easier to add more than to fix a salty icing.
• Cutting: To get neat squares, wipe your knife with a warm, damp cloth between cuts.

What To Serve With Salted Caramel Traybake

• Black Coffee: The bitterness cuts through the sweet icing perfectly.
• Fresh Raspberries: A tart fruit garnish balances the sugar.
• Vanilla Ice Cream: Serve a square warm (without icing) or cold with a scoop of ice cream.
• Hot Chocolate: For the ultimate sweet indulgence.

How To Store Salted Caramel Traybake

• Room Temperature: Store in an airtight container for up to 3-4 days. The muscovado sugar helps keep the sponge moist.
• Refrigerate: If the weather is very hot, store in the fridge to prevent the buttercream from melting, but serve at room temperature.
• Freeze: You can freeze the un-iced sponge for up to 3 months. Wrap well in cling film and foil.

Salted Caramel Traybake Nutrition Facts

• Calories: 310 kcal
• Fat: 16g
• Carbohydrates: 40g
• Sugar: 28g
• Protein: 4g

Nutrition information is estimated per square.

FAQs

Try More Recipes:

• Mary Berry​ Millionaire Caramel Shortbread Recipe
• Mary Berry Spanish Tortilla Recipe
• Mary Berry Spiced Orange Cake Recipe