Mary Berry Butterscotch Traybake Recipe

This butterscotch traybake is a soft, golden brown-sugar sponge topped with a glossy, fudge-like butterscotch icing that sets into the dreamiest slice. It tastes deeply caramelised, buttery, and just sweet enough, with a texture that stays tender for days. It’s an easy, no-fuss bake that suits beginners, but still feels special on a cake plate. Total time is about 1 hour 15 minutes, including cooling and icing.

Ingredients

For the butterscotch sponge

• 225g unsalted butter, softened
• 225g light muscovado sugar (or soft light brown sugar)
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• Pinch of fine salt

For the butterscotch icing

• 100g unsalted butter
• 200g light muscovado sugar
• 75ml double cream
• 250g icing sugar, sifted
• 1/2 tsp vanilla extract
• Pinch of salt

To finish (optional)

• 2 to 3 tbsp toffee bits or 60g pecans, finely chopped
• A small pinch of flaky sea salt

How to Make Mary Berry Butterscotch Traybake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 33cm traybake tin (about 9 x 13 inches), leaving a little overhang of baking paper so you can lift the cake out easily.
• Mix the sponge: Cream the softened butter and light muscovado sugar together until pale and fluffy. Beat in the eggs one at a time. If the mixture looks like it might split, add 1 tablespoon of the flour with the next egg and carry on.
• Finish the batter: Sift in the self-raising flour and baking powder, add the salt, then fold gently until you can no longer see dry flour. Stir in the milk and vanilla just until smooth.
• Bake: Spread the batter evenly into the tin and level the top. Bake for 22 to 28 minutes, until risen, golden, and springy in the centre. A skewer should come out clean or with a few soft crumbs.
• Cool properly: Leave the sponge in the tin for 10 minutes, then lift it out using the baking paper and cool completely on a wire rack. Do not rush this, the icing needs a cool sponge.
• Make the butterscotch icing: In a small saucepan, melt the butter over low heat. Stir in the muscovado sugar and cream. Bring to a gentle simmer and cook for 1 minute, stirring constantly, until glossy and smooth. Take off the heat and cool for 10 to 15 minutes so it is lukewarm, not hot.
• Beat and spread: Pour the lukewarm butterscotch into a bowl. Beat in the sifted icing sugar, vanilla, and salt until thick, smooth, and spreadable. Spread over the cooled sponge using a palette knife.
• Set and slice: Sprinkle with toffee bits or chopped pecans if you like, plus a tiny pinch of flaky sea salt. Leave for 20 to 30 minutes to set, then slice into squares with a sharp knife.

Tips

Why is my traybake dry?

Dryness usually comes from baking a little too long. Start checking at 22 minutes and take it out as soon as the centre feels springy and a skewer comes out clean. Also measure flour accurately, and avoid packing it into the measuring cup.

How do I stop the icing from turning grainy?

Keep the heat low and stir constantly while the sugar dissolves into the butter and cream. If you boil it hard, the sugar can catch and feel gritty. Using light muscovado also helps because it melts smoothly.

My sponge sank in the middle. What happened?

This is often a sign the cake was underbaked, or the oven door was opened too early. Bake until the centre springs back, and keep the oven door shut for at least the first 20 minutes.

How do I get neat, bakery-style slices?

Let the icing set, then use a long sharp knife. Wipe the blade between cuts for clean edges, especially if the icing is soft.

Serving Suggestions

• Serve with a cup of tea or coffee, as-is.
• Add a spoon of lightly whipped cream for a dessert-style slice.
• Pair with sliced bananas for a banoffee feel.
• Warm a square for 8 to 10 seconds in the microwave for a softer, fudgier bite.

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 holds its shape.

Refrigerator

Keep refrigerated for up to 5 to 6 days, tightly covered. Let slices sit at room temperature for 20 minutes before serving so the sponge softens and the icing tastes richer.

Freezing

Freeze the un-iced sponge (best option) for up to 2 months. Wrap well in cling film and a layer of foil. Defrost at room temperature, then make the icing fresh and finish. You can freeze iced squares too, but the icing may lose a little shine after thawing.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 44g
• Protein: 3g
• Fat: 15g
• Saturated Fat: 9g
• Sodium: 180mg

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

FAQs

Mary Berry Butterscotch Traybake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

16

squares

Prep time

20

minutes

Cooking time

25

minutes

Total time

75

minutes

Calories

320

kcal

45

minutes

A soft brown-sugar sponge baked in a tray and finished with a rich, fudge-like butterscotch icing. Easy, classic, and perfect for slicing into neat squares.

Ingredients

• 225g unsalted butter, softened (for the sponge)

• 225g light muscovado sugar (or soft light brown sugar)

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 1 tsp vanilla extract

• Pinch of fine salt

• 100g unsalted butter (for the icing)

• 200g light muscovado sugar (for the icing)

• 75ml double cream

• 1/2 tsp vanilla extract (for the icing)

• 250g icing sugar, sifted

• Pinch of salt (for the icing)

• Toffee bits or chopped pecans, to finish (optional)

• Flaky sea salt, to finish (optional)

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a 23 x 33cm traybake tin with baking paper.
• Cream the softened butter and sugar until lighter in colour and fluffy.
• Beat in the eggs one at a time, adding a spoonful of flour if needed to prevent curdling.
• Fold in the self-raising flour, baking powder, and salt, then mix in the milk and vanilla.
• Spread into the tin and bake for 22 to 28 minutes, until springy and a skewer comes out clean.
• Cool in the tin for 10 minutes, then lift out and cool completely on a wire rack.
• For the icing, melt butter and muscovado sugar, stir in cream, simmer briefly, then cool to lukewarm. Beat in icing sugar, vanilla, and salt until thick and spreadable.
• Spread the icing over the cooled sponge. Add optional toffee bits, pecans, or a pinch of flaky salt. Slice into squares once set.

Notes

• Line the tin with an overhang so you can lift the cake out neatly for clean slices.
• Let the sponge cool fully before icing, or the icing can melt and turn greasy.
• If the icing thickens too much, warm it for a few seconds or add 1 tsp cream at a time.
• For extra depth, finish with a tiny pinch of flaky sea salt.