Mary Berry Chocolate Traybake Recipe

Name: Mary Berry Chocolate Traybake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 225g unsalted butter, softened (for the cake); 225g caster sugar; 4 large eggs; 200g self-raising flour; 50g unsweetened cocoa powder; 1 tsp baking powder; 3 tbsp milk (about 45ml); 1 tsp vanilla extract; Pinch of fine salt; 150g unsalted butter, softened (for the icing); 300g icing sugar, sifted; 25g unsweetened cocoa powder, sifted; 2–3 tbsp milk (30–45ml); 1 tsp vanilla extract (for the icing)

This Mary Berry chocolate traybake is the kind of dependable, everyday chocolate cake you can bake without fuss, then cut into neat squares for sharing. The sponge is soft, light, and deeply chocolaty, finished with a smooth cocoa icing that sets just enough to slice cleanly. It’s an easy, beginner-friendly bake that suits school lunches, afternoon tea, and parties alike. From start to finish (including cooling and icing), set aside about 1 hour 15 minutes.

Ingredients

For the chocolate sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
200g self-raising flour
50g unsweetened cocoa powder
1 tsp baking powder
3 tbsp milk (about 45ml)
1 tsp vanilla extract
Pinch of fine salt

For the chocolate icing

150g unsalted butter, softened
300g icing sugar, sifted
25g unsweetened cocoa powder, sifted
2 to 3 tbsp milk (30 to 45ml)
1 tsp vanilla extract

Optional finishing touches

Chocolate sprinkles, curls, or grated chocolate
A pinch of flaky salt (excellent if you like a grown-up finish)

How to Make Mary Berry Chocolate Traybake Recipe

Oven preparation

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

Mixing the sponge

Add everything to the bowl: Put the softened butter, caster sugar, eggs, self-raising flour, cocoa powder, baking powder, milk, vanilla, and salt into a large mixing bowl.
Beat until smooth: Beat with an electric mixer (or a wooden spoon with a bit of elbow grease) for 1 to 2 minutes, until the mixture is glossy and well combined.
Check the consistency: The batter should drop easily from a spoon. If it feels stiff, beat in an extra tablespoon of milk.

Baking

Fill the tin: Spoon the mixture into the lined tin and level the top with the back of a spoon.
Bake: Bake for 23 to 28 minutes, until the sponge is risen and a skewer inserted into the centre comes out clean (a few moist crumbs are fine, wet batter is not).

Cooling

Cool in the tin briefly: Leave the sponge in the tin for 10 minutes to firm up.
Lift out and cool completely: Use the parchment overhang to lift the cake out onto a wire rack. Let it cool fully before icing.

Icing and slicing

Make the icing: Beat the softened butter until creamy. Gradually beat in the sifted icing sugar and cocoa powder.
Adjust the texture: Beat in the vanilla and 2 tablespoons of milk. Add a little more milk, a teaspoon at a time, until the icing is smooth and spreadable.
Ice the traybake: Spread the icing over the cooled sponge in an even layer. Add sprinkles or grated chocolate if you like.
Slice neatly: For clean edges, let the icing set for 20 minutes, then cut into squares with a sharp knife (wipe the blade between cuts).

How to Make Mary Berry Chocolate Traybake Recipe

Tips

Why is my traybake dry?

Overbaking is usually the culprit. Start checking at 23 minutes, and take it out as soon as a skewer comes out clean. Also make sure you measure flour accurately and do not pack it into the measuring cup if you are converting.

How do I stop the cake from sinking in the middle?

Make sure your oven is fully preheated, avoid opening the door early, and check your baking powder is in date. Beating just until smooth also helps, as overbeating can knock the structure about.

How do I get a smooth, lump-free icing?

Sift the icing sugar and cocoa. If you still get tiny lumps, beat the icing for an extra 30 seconds and add a splash more milk. Softened butter makes a big difference here too.

Can I make it extra chocolatey without changing the texture?

Yes. Add 50g melted, cooled dark chocolate to the icing once it’s mixed, or swap 1 tablespoon of milk in the sponge for strong coffee to deepen the cocoa flavour.

Serving Suggestions

Serve with a mug of tea or coffee for a simple afternoon treat.
Add fresh raspberries or strawberries on the side for a sharper contrast.
Warm a square for 10 seconds in the microwave and serve with vanilla ice cream.
Cut into smaller bites for a party platter.

Storage

Room temperature

Store in an airtight container for up to 4 days. If your kitchen is warm, keep it in the coolest spot so the icing stays firm.

Refrigerator

You can refrigerate it for up to 6 days, tightly covered. Bring to room temperature for 20 to 30 minutes before serving so the sponge softens again.

Freezing

Freeze the un-iced sponge (best texture) for up to 3 months. Wrap well in cling film and a freezer bag. Defrost at room temperature, then ice and slice. You can freeze iced squares too, but the icing may lose a little of its smooth finish.

Nutrition

Calories: 310 kcal
Carbohydrates: 41g
Protein: 4g
Fat: 15g
Saturated fat: 9g
Sodium: 170mg

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

FAQs

What size tin should I use for a chocolate traybake?

A 23 x 30cm traybake tin (about 9 x 12 inches) gives the ideal depth. If your tin is larger, the cake will bake faster and be thinner, so start checking a few minutes earlier.

Can I make Mary Berry chocolate traybake without self-raising flour?

Yes. Use 200g plain flour plus 2 tsp baking powder. Whisk them together before adding so the raising agent is evenly distributed.

How do I know when a chocolate traybake is baked?

The sponge should look set, spring back lightly when pressed in the centre, and a skewer inserted into the middle should come out clean or with a few moist crumbs. Wet batter means it needs longer.

Can I freeze chocolate traybake?

Yes. Freeze the un-iced sponge well wrapped for up to 3 months, then defrost and ice. You can freeze iced squares too, but the icing may not look quite as smooth after thawing.

Why is my icing runny?

This usually happens if the butter is too warm or you add too much milk at once. Beat in more sifted icing sugar to thicken it, and chill for 10 minutes before spreading if needed.