Mary Berry Old School Traybake Recipe

This old school traybake is a classic vanilla sponge topped with a soft, sweet icing and a cheerful shower of sprinkles. The cake is light and buttery with that familiar school dinner flavour, and it slices neatly into generous squares. It’s an easy, reliable bake with simple ingredients and no tricky techniques. Total time is about 1 hour including cooling and icing.

Ingredients

For the sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
1 tsp vanilla extract
225g self-raising flour
2 tsp baking powder
Pinch of fine salt
2 tbsp milk

For the icing

300g icing sugar, sifted
80g unsalted butter, softened
3 to 4 tbsp milk
1 tsp vanilla extract (optional, but lovely)

To finish

2 to 3 tbsp sprinkles (hundreds and thousands)

You’ll also need

Butter, for greasing
Baking parchment, for lining
23 x 30cm (9 x 12 inch) traybake tin

How to Make Mary Berry Old School Traybake Recipe

Prepare the oven and tin

Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle of the oven so the cake bakes evenly and colours nicely.
Line the tin: Grease a 23 x 30cm traybake tin, then line the base and sides with baking parchment. Leave a little overhang so you can lift the cake out later.

Mix the sponge

Cream butter and sugar: Beat the softened butter and caster sugar together until very pale, fluffy, and well aerated. This takes about 3 to 5 minutes with an electric mixer.
Add the eggs: Beat in the eggs one at a time. If the mixture starts to look split, add 1 tablespoon of the flour and keep mixing until smooth.
Add vanilla: Stir in the vanilla extract.
Fold in dry ingredients: Sift in the self-raising flour, baking powder, and salt. Fold gently with a spatula until you can no longer see streaks of flour.
Loosen with milk: Fold in the milk to make a smooth batter with a soft dropping consistency. It should fall off the spoon easily without being runny.

Bake

Fill the tin: Spoon the batter into the prepared tin, then level the top with a palette knife or the back of a spoon.
Bake: Bake for 22 to 28 minutes, until golden, springy to the touch, and a skewer inserted into the centre comes out clean.

Cool completely

Cool in the tin: Leave the cake in the tin for 10 minutes so it firms up and is less likely to crack.
Lift and cool: Use the parchment overhang to lift the sponge out, then place it on a wire rack and cool completely before icing.

Ice and slice

Make the icing: Beat the sifted icing sugar and softened butter together. Add milk 1 tablespoon at a time until you have a thick, spreadable icing. If using vanilla in the icing, add it now.
Ice the cake: Spread the icing over the cold sponge in an even layer, right to the edges.
Add sprinkles: Scatter sprinkles over the top while the icing is still soft so they stick well.
Slice neatly: Cut into 16 squares. For the cleanest edges, chill the iced cake for 20 minutes first, then slice with a warm, dry knife.

How to Make Mary Berry Old School Traybake Recipe

Tips

Why did my traybake sink in the middle?

The most common causes are opening the oven door too early, underbaking, or overmixing after the flour goes in. Bake until the centre feels springy and a skewer comes out clean, and keep folding gentle once you add flour.

How do I keep the sponge soft, not dry?

Measure carefully, especially flour, and avoid overbaking. Start checking at 22 minutes. Also make sure your butter is properly softened so it creams well with the sugar, which helps the sponge rise and stay tender.

Why is my icing lumpy or too stiff to spread?

Sift the icing sugar and use genuinely softened butter. Add milk gradually and beat well. If it’s still stiff, add another teaspoon of milk; if it’s too loose, add a little more icing sugar.

How do I stop the sprinkles from bleeding into the icing?

Use good-quality sprinkles and add them right after icing. If your icing is very wet, it can draw colour out of the sprinkles, so keep the icing thick and spreadable rather than runny.

Serving Suggestions

Serve with a mug of tea or milky coffee for a proper old school treat.
Add fresh berries on the side for a lighter plate.
Pack into lunchboxes once the icing has set.
Cut smaller squares for children’s parties and bake sales.

Storage

Room temperature

Store in an airtight container for up to 3 days. If your kitchen is warm, keep it in the coolest spot so the icing stays neat.

Refrigerator

You can refrigerate it for up to 5 days in a sealed container. Bring to room temperature for 20 to 30 minutes before serving for the softest texture.

Freezing

Freeze the un-iced sponge for best results. Wrap well in cling film, then foil, and freeze for up to 3 months. Defrost at room temperature, then ice and decorate fresh. If you do freeze it iced, place squares on a tray to freeze solid first, then wrap, but expect the sprinkles to soften slightly.

Nutrition

Calories: 360 kcal
Carbohydrates: 50 g
Protein: 4 g
Fat: 16 g
Saturated Fat: 10 g
Sodium: 180 mg

Nutrition values are estimates and can vary depending on ingredients and portion size.

FAQs

Can I bake this as a loaf instead?

Yes. Divide the mixture between two 900g loaf tins (or bake one deeper loaf) and bake a little longer. Start checking at 35 minutes and use a skewer to test the centre.

What size tray bake tin works best?

A 23 x 30cm traybake tin gives the ideal depth for a soft sponge and an even bake. If your tin is larger, the cake will bake faster and be thinner.

Can I use wholemeal flour?

You can replace up to half the self-raising flour with wholemeal. The crumb will be slightly denser and the flavour a little nuttier, so keep the milk handy to loosen the batter if needed.

Is this cake suitable for children?

Yes. It’s a mild, simple vanilla sponge with a sweet icing topping, ideal for children’s parties and lunchboxes.

Can I make this old school traybake chocolate?

Yes. Replace 40g of the flour with 40g cocoa powder and add an extra tablespoon of milk. You can also flavour the icing with 1–2 tablespoons cocoa powder (sifted) for a chocolate topping.

How do I get clean slices without dragging the icing?

Let the icing set, then chill the cake for 15–20 minutes. Use a long sharp knife warmed under hot water and wiped dry between cuts.