Mary Berry Old School Traybake Recipe – Easy Nostalgic Sponge Cake

There’s a certain kind of cake that instantly brings back memories of school dinners, and the Mary Berry Old School Traybake is exactly that. A soft vanilla sponge sits under a layer of smooth glacé icing, finished with a scatter of colourful sprinkles — simple, familiar, and the kind of bake that feels like a treat from childhood.

This easy traybake comes together with an all-in-one mixing method, making it a great choice for beginner bakers, and it’s ready in about an hour from start to finish. Below you’ll find the full ingredient list and equipment needed, a clear step-by-step method for the sponge and icing, along with serving ideas, storage tips, and answers to the questions bakers ask most about getting that glossy, evenly set icing.

If you’re looking for more inspiration, explore our Mary Berry Traybake Recipes guide for more delicious traybake recipes from across the collection.

Equipment

Equipment for Mary Berry Old School Traybake Recipe:

You only need a few basic kitchen tools to make this Mary Berry Old School Traybake successfully. Using the right equipment helps create an even bake, smooth icing, and a light sponge with very little effort.

• 30cm x 23cm traybake tin – Gives the cake the correct thickness and shape.
• 12in x 9in roasting tin – A suitable alternative if you do not have the recommended traybake tin.
• Baking parchment – Prevents the cake from sticking and makes lifting it out easy.
• Large bowl – Used for mixing the cake batter.
• Medium bowl – Ideal for preparing the glacé icing.
• Electric mixer – Helps combine the ingredients into a smooth, fluffy mixture.
• Spatula – Useful for scraping every bit of batter from the bowl.
• Palette knife – Spreads the icing evenly over the cooled cake.
• Wire rack – Allows the cake to cool completely before icing.
• Oven – Bakes the traybake until golden and perfectly risen.

Ingredients

Ingredients for Mary Berry Old School Traybake Recipe:

This Mary Berry Old School Traybake Recipe uses simple baking staples that come together to create a soft sponge and sweet icing. Using softened butter, fresh eggs, and quality vanilla gives the cake its rich flavour, while colourful sprinkles provide the classic school cake finish everyone remembers.

Ingredient	Quantity
Butter (softened)	225g
Caster sugar	225g
Self-raising flour	275g
Baking powder	2 tsp
Large eggs	4
Vanilla extract	1 tsp
Milk	4 tbsp
Icing sugar (sifted)	225g
Warm water	2–3 tbsp
Pink food colouring	A few drops
Multi-coloured sprinkles (hundreds and thousands)	2–3 tbsp

How to Make Mary Berry Old School Traybake

1. Preheat oven to 180°C, 160°C Fan, or Gas Mark 4. Grease tin thoroughly and line with baking parchment so the cake releases easily after baking.
2. Place the butter, caster sugar, self-raising flour, baking powder, eggs, vanilla extract, and milk into a large mixing bowl. Use the all-in-one method to beat ingredients until you have a smooth batter that is well blended.
3. Pour mixture into the prepared tin and gently level surface with a spatula. Spread the batter evenly so the cake bakes to an even thickness.
4. Bake for 30–35 minutes until the sponge is golden, well risen, and springs back lightly when pressed in the centre.
5. Remove the traybake from the oven and leave it in the tin for a few minutes. Transfer it to a wire rack and let it cool completely before adding the icing.
6. To make icing, place the sifted icing sugar into a bowl and gradually add warm water until you have a thick spreadable icing. Stir food colouring into the icing until the colour is evenly mixed.
7. Spread icing evenly over the cooled cake using a palette knife. Immediately scatter sprinkles over the top before the icing sets.
8. Once the icing has fully set, cut into squares and serve with a cup of tea or your favourite hot drink.

Expert Tips for Mary Berry Old School Traybake

A few small baking habits can make a big difference when making this classic traybake. I have found that paying attention to the icing texture and baking time helps produce a soft sponge with a neat, colourful finish every time.

• Aim for the perfect icing consistency by mixing until it is smooth but not too thin.
• A thick icing should spread easily while still covering the cake evenly with an opaque icing finish.
• Add warm water slowly to the sifted icing sugar because a little extra water can quickly create runny icing.
• The all-in-one method works best when you avoid mixing for too long, as it is easy to overmix batter.
• Using room temperature ingredients helps create a lighter sponge and a more reliable bake.
• For an even bake, place the tin in the centre of the oven and start checking at 30-minute mark.
• Do not overbake or the sponge may lose its soft texture instead of becoming a tender cake with a moist cake crumb.
• Always let the cake cool completely before icing to prevent transparent icing that melts into the sponge.
• If making the cake ahead, store it in an airtight container and add generous sprinkles immediately after icing for the best appearance.

Serving Suggestions

How to serve Mary Berry Old School Traybake:

This classic teatime favourite is delicious served fresh with a warm drink or packed as a sweet treat for later. Its soft sponge and colourful icing make it a wonderful school dinner cake that brings back happy memories and is perfect for sharing with family and friends.

• Enjoy with a cup of tea for a traditional afternoon treat.
• Serve alongside a cold glass of milk for a classic combination.
• Pair with freshly brewed coffee for a simple dessert.
• Cut into squares for parties, picnics, or bake sales.
• Pack a slice into a lunchbox for an easy homemade snack.
• Serve as a nostalgic treat at family gatherings or celebrations.
• Add a few fresh berries on the side for a colourful finishing touch.

Storage

How to store Mary Berry Old School Traybake:

Room Temperature

• Store the iced traybake in an airtight container once it has cool completely.
• It keeps well at room temperature for 3 to 4 days.
• Keep it away from direct sunlight or heat.

Refrigerator

• Refrigerate only if your kitchen is very warm.
• Store in an airtight container for up to 5 days.
• Let the cake sit at room temperature for 20–30 minutes before serving for the best texture.

Freezer

• Freeze the unfrosted traybake for up to 3 months.
• Wrap the cake well with baking paper and foil before freezing.
• Thaw overnight at room temperature, then add fresh icing before serving.
• You can bake ahead and freeze the sponge up to 2 days before icing if preparing for an event.

FAQs

Q: Can I use plain flour instead of self-raising flour?

Yes. Replace the self-raising flour with plain flour (or all-purpose flour) and add the correct amount of baking powder. This helps the sponge rise properly.

Q: Why did my icing turn thin and transparent?

A thin icing usually happens when too much water is added. Add the water slowly until you have a thick mixture. It should dry into an opaque icing, not transparent icing.

Q: Can I ice the cake while it is still warm?

No. Always let the cake become a completely cool cake before adding the glacé icing. A warm cake will melt the icing and make it run.

Q: Can I change the topping?

Absolutely. Traditional sprinkles create the classic finish, but desiccated coconut is another popular option. Both work well with the sweet icing.

Q: Can I make this traybake in advance?

Yes. Bake the sponge one or two days before serving and store it in an airtight container. Ice it on the day you plan to serve for the freshest appearance.

Q: Can I freeze this cake?

Yes. The sponge freezes very well before icing. Wrap it carefully, freeze for up to three months, then thaw completely before decorating.

Q: How should I serve this traybake?

Serve it at room temperature after the icing has fully set. It is delicious with tea, coffee, or a glass of milk and is ideal for parties, picnics, and afternoon tea.

Nutrition

The following nutrition information is an estimate for 1 square (approximately 1/16th of cake). Actual values may vary depending on the exact ingredients and portion size used.

Nutrient	Amount Per Serving
Calories	350 kcal
Protein	4g
Carbohydrates	55g
Sugars	40g
Fat	14g
Saturated Fat	8g
Fibre	1g
Sodium	180mg