If you grew up in Britain, chances are you know this cake. Soft vanilla sponge, a thin layer of sweet glacé icing, and a cheerful scatter of hundreds and thousands on top. This is the Mary Berry old school traybake, and it is one of those timeless bakes that never goes out of style.
It comes together using the all-in-one method, meaning everything goes into one bowl, gets beaten together, and that is pretty much it. No creaming, no folding stages, no fuss. The result is a light, moist sponge that cuts into neat squares and feeds a crowd effortlessly. Whether you are baking for a school fete, a bake sale, or simply want a slice of nostalgia with your afternoon tea, this recipe delivers every time.
Ingredients
For the Traybake Sponge
- 225g softened butter or baking spread (at least 70% fat)
- 225g caster sugar
- 275g self-raising flour
- 2 teaspoons baking powder
- 4 large eggs (at room temperature)
- 4 tablespoons milk
- 1 teaspoon vanilla extract
For the Icing
- 350g icing sugar, sifted
- 3 to 4 tablespoons warm water
- A few drops of pink food colouring (optional)
- Hundreds and thousands (sprinkles), for decorating
Tin size: 30 x 23cm (12 x 9 inch) traybake or roasting tin
How to Make Mary Berry Old School Traybake
Follow these straightforward steps for a reliable bake every time:
- Preheat the oven to 180°C (160°C fan / Gas Mark 4). Grease your traybake tin and line the base and sides with baking parchment, ensuring the paper comes slightly up the sides for easy removal.
- Make the batter by placing the softened butter, caster sugar, self-raising flour, baking powder, eggs, milk, and vanilla extract into a large mixing bowl. Beat everything together using an electric hand mixer for about 2 to 3 minutes until the mixture is pale, smooth, and well combined. It should drop easily from a spoon.
- Fill the tin by spooning the batter into the prepared tin. Use a spatula or the back of a spoon to level the surface evenly. An even surface means an even bake.
- Bake in the centre of the preheated oven for 30 to 35 minutes, until the sponge is golden brown, well risen, and springs back lightly when pressed in the middle. A clean skewer inserted into the centre confirms it is done.
- Cool completely by leaving the cake in the tin for 10 minutes, then lifting it out using the parchment and transferring it to a wire rack. The sponge must be fully cool before icing.
- Make the glacé icing by sifting the icing sugar into a bowl and gradually adding warm water, one tablespoon at a time, stirring until you get a smooth, thick, pourable consistency. Add pink food colouring at this stage if using.
- Ice the traybake by pouring the icing over the cooled sponge and spreading it gently to the edges with a palette knife. Scatter hundreds and thousands over the top straight away while the icing is still wet, then leave to set for around 30 minutes before slicing into squares.
Tips
Why Is My Traybake Dry?
Overbaking is almost always the culprit. Because a traybake is thinner than a round cake, it cooks faster. Start checking at the 30-minute mark. The moment the sponge springs back to the touch and a skewer comes out clean, take it out. Even five extra minutes in the oven can dry out the crumb significantly. Using room temperature ingredients also helps the batter come together evenly, which produces a more consistently moist result.
How Do I Get an Even Sponge?
After spooning the batter into the tin, take a moment to spread it right to the corners using a spatula. The batter is fairly thick, so it will not self-level the way a thinner mixture would. Rotating the tin halfway through baking can also help if your oven has hot spots. Avoid opening the oven door before 30 minutes are up, as the sudden drop in temperature can cause the centre to sink.
Can I Add Flavourings?
Absolutely. The vanilla sponge base works well with several variations:
- Lemon: Replace vanilla with the zest of two lemons and add a tablespoon of lemon juice to the icing instead of water.
- Chocolate glacé icing: Sift two tablespoons of cocoa powder into the icing sugar before adding warm water for a chocolate finish.
- Almond: Swap out the vanilla extract for half a teaspoon of almond extract for a marzipan-adjacent flavour.
- Orange: Add the zest of one large orange to the batter and use orange juice in the icing.
Serving Suggestions
This traybake is a sociable cake. It cuts into 15 to 20 neat squares, making it ideal for sharing. Here are some ways to serve it:
- With a cup of tea: A builder’s brew and a square of old school traybake is a British classic that never needs improving.
- With pink custard: For the full school dinner experience, warm up some pink custard and pour it alongside. This is pure nostalgia on a plate.
- With fresh berries: Strawberries or raspberries cut through the sweetness beautifully and make it feel a little more special for guests.
- With ice cream: A scoop of vanilla ice cream turns a simple slice into a proper pudding.
- In a lunchbox: This traybake travels well and holds its shape, making it a reliable bake sale or school trip option.
Storage
Room Temperature
Once iced and fully set, store the traybake in an airtight container at room temperature. It will keep well for 3 to 4 days without losing its softness. If your kitchen runs warm, consume within 3 days.
Refrigerator
You can refrigerate the traybake in an airtight container for up to 5 days. Take individual slices out and allow them to come back to room temperature for 20 to 30 minutes before eating. Cold sponge straight from the fridge can taste a little dense compared to room-temperature cake.
Freezing
The un-iced sponge freezes exceptionally well. Once completely cool, wrap it tightly in cling film and then a layer of foil, or place it in a freezer-safe bag. It will keep for up to 3 months. Defrost fully at room temperature before adding the glacé icing and sprinkles. Freezing the iced cake is not recommended as the icing can become sticky and discoloured when thawed.
Nutrition
The following values are estimates per square, based on cutting the traybake into 15 portions:
| Nutrient | Per Square (approx.) |
| Calories | 290 kcal |
| Carbohydrates | 42g |
| Sugar | 30g |
| Fat | 12g |
| Saturated Fat | 7g |
| Protein | 3g |
| Fibre | 0.5g |
Nutritional values will vary depending on the exact ingredients and brands used. These figures are a guide only.
FAQ’s
Can I use plain flour instead of self-raising flour?
Yes. Use 275g plain flour and add 4 level teaspoons of baking powder to it before mixing.
Can I use margarine instead of butter?
Yes, a baking spread with at least 70% fat content works very well in this all-in-one method and often gives a slightly softer crumb.
Why is my icing runny?
The cake was likely still warm when you iced it, or too much water was added to the icing sugar. The sponge must be completely cool. Add water to the icing sugar very gradually to control the consistency.
Can I make this traybake ahead of time?
Yes. Bake and cool the sponge up to two days ahead and store in an airtight container. Ice on the day you plan to serve it.
Can I make this recipe without an electric mixer?
Yes, but it takes more effort. Beat vigorously with a wooden spoon until the batter is smooth and pale, which may take 4 to 5 minutes of sustained mixing.
How many squares does this traybake make?
It typically cuts into 15 to 20 squares depending on portion size. For parties or bake sales, 20 smaller squares are perfectly adequate.
Can I colour the icing a different shade?
Absolutely. Pink is traditional, but yellow, blue, or white icing all work. Use gel food colouring for a deeper, more vibrant result with less liquid.
Final Thoughts
The Mary Berry old school traybake is one of those recipes that earns its place in every baker’s collection. It is simple enough for a weeknight bake but cheerful enough to take to any gathering. The all-in-one method removes any stress from the process, and the soft vanilla sponge with its sweet glacé icing is the kind of thing people genuinely get excited about.
Once you have the base recipe down, it becomes a versatile canvas. Add lemon zest, change the icing colour, or serve it with custard for a full nostalgic experience. However you choose to serve it, this traybake does exactly what a great cake should: it brings people together and disappears from the tin fast.
