Few things say classic British teatime quite like a soft sponge covered in rich, glossy butterscotch icing, and this Mary Berry Butterscotch Traybake Recipe brings exactly that to your kitchen. It combines a buttery sponge studded with butterscotch chips with a smooth, homemade caramel icing poured over the top once cooled. The result is a moist, golden traybake with a deep caramel flavour in every square.
This is an approachable bake that suits both beginner and experienced bakers, with a handy make-ahead option for the sponge if you’re short on time. Ahead, you’ll find the full ingredient list and equipment needed, a clear step-by-step method covering the sponge and the cooked icing, along with serving ideas, storage instructions, answers to common baking questions, and the nutrition information per serving.
If you’re looking for more inspiration, explore our Mary Berry Traybake Recipes guide for more delicious traybake recipes from across the collection.
Equipment
Equipments for Mary Berry Butterscotch Traybake Recipe:
Using the right equipment helps you prepare the batter easily, bake the cake evenly, and achieve a smooth finish when adding the icing. These basic kitchen tools are all you need to make this traybake with confidence.
- Large bowl – For mixing all the cake ingredients together.
- Electric mixer – Creates a smooth, light cake batter quickly.
- Spatula – Helps fold the mixture and scrape the bowl clean.
- Small saucepan – Used for making the butterscotch icing.
- Palette knife – Spreads the icing evenly over the cooled cake.
- Baking parchment – Prevents the cake from sticking to the tin.
- Traybake tin – Gives the cake its traditional rectangular shape.
- Rectangular baking tin – A suitable alternative if a traybake tin is unavailable.
- Wire rack – Allows the cake to cool completely before icing.
- Skewer – Checks whether the centre of the cake is fully baked.
- Oven – Bakes the sponge until golden and cooked through.
Table of Contents
Ingredients
Ingredients for Mary Berry Butterscotch Traybake Recipe:
This recipe uses everyday baking ingredients to create a soft sponge with a rich butterscotch flavour and a smooth, creamy icing. Measuring each ingredient carefully helps produce a light cake with an even texture, while the butterscotch chips and homemade icing add extra sweetness and a delicious caramel finish.
| Ingredient | Quantity |
| Self-raising flour | 225g |
| Baking powder | 2 tsp |
| Unsalted butter, softened | 225g |
| Light soft brown sugar | 225g |
| Large eggs | 4 |
| Milk | 2 tbsp |
| Butterscotch chips | 100g |
| Butter (for the icing) | 75g |
| Light brown soft sugar | 100g |
| Double cream | 3 tbsp |
| Sifted icing sugar | 250g |
How to Make Mary Berry Butterscotch Traybake
- Preheat the oven to 180°C (160°C fan/Gas Mark 4). Grease the tin and line it with baking parchment to stop the cake from sticking.
- Prepare the traybake tin before mixing the batter. Place the self-raising flour, baking powder, softened butter, light soft brown sugar, eggs, and milk into a large bowl.
- Use the all-in-one method and beat everything together until the mixture becomes light, smooth, and well combined. Scrape down the sides of the bowl if needed to make sure everything is evenly mixed.
- Fold in the butterscotch chips using a spatula. Pour the batter into the prepared tin and level the surface with the back of a spoon.
- Bake on the centre shelf for 30–35 minutes. The cake is ready when it is golden, springs back lightly when touched, and a skewer comes out clean.
- Leave the cake in the tin for a few minutes before transferring it to a wire rack. Allow it to cool completely before making the icing.
- Melt the butter in a small saucepan over gentle heat. Add the light brown soft sugar and stir until the sugar has dissolved, then remove from the heat and stir in the double cream.
- Gradually beat in the sifted icing sugar until the icing is smooth. Pour the warm icing over the cooled cake and spread it evenly with a palette knife.
- Let the icing set before cutting the traybake into squares. Serve once the topping is firm enough to slice neatly.
Expert Tips for Mary Berry Butterscotch Traybake Recipe
A few simple techniques can make a noticeable difference when baking this traybake. I have found that careful mixing, accurate baking time, and patience while icing help create a softer sponge and a smoother finish with a rich butterscotch flavour.
- Use room temperature ingredients so the batter mixes evenly and bakes into a moist cake.
- Do not overmix the batter after everything is combined, as this can make the sponge less light and fluffy.
- Check the cake a few minutes before the suggested baking time to avoid overbaking.
- Make sure the brown sugar dissolves completely before adding the icing sugar to prevent a grainy icing.
- Allow the cake to cool completely before icing, otherwise the topping may become too runny.
- Spread the icing evenly while it is still warm for a smooth, professional-looking finish.
- If making the cake ahead, store the unfrosted cake in an airtight container and add the icing on the day you plan to serve it.
- For the best caramelized flavour, use good-quality light brown sugar and butterscotch chips.
Serving Suggestions
How to serve Mary Berry Butterscotch Traybake:
This butterscotch traybake is a wonderful choice for afternoon tea or as a simple homemade dessert. Its rich caramel flavour and soft sponge pair beautifully with hot drinks, making it a sweet treat that’s perfect for everyday baking or special family occasions.
- Serve in neat squares with a cup of black tea.
- Enjoy with freshly brewed coffee or a creamy latte.
- Pair with a glass of cold milk for a classic combination.
- Add a spoonful of whipped cream for an easy pudding.
- Serve with a scoop of vanilla ice cream for dessert.
- Drizzle with extra butterscotch sauce for added indulgence.
- Enjoy at family gatherings, tea parties, birthdays, or weekend teatime.
Storage
How to store Mary Berry Butterscotch Traybake:
Room Temperature
- Store the cake in an airtight container for 3 to 4 days.
- Keep it in a cool, dry place away from direct sunlight.
- If making ahead, the un-iced cake can be kept for up to 2 days before icing.
Refrigerator
- Store the iced cake in an airtight container for up to 5 days.
- Allow slices to come to room temperature before serving for the best flavour and texture.
- If preferred, warm an individual slice in the microwave for 10–15 seconds.
Freezer
- Freeze the iced or un-iced cake for up to 3 months.
- Wrap the cake or individual squares tightly in cling film and then foil before freezing.
- Thaw overnight in the refrigerator or at room temperature before serving.
- Avoid overheating when reheating, as the icing may soften too much.
FAQs
Q: Can I make this traybake ahead of time?
Yes. You can bake the cake one or two days in advance and store it in an airtight container. For the freshest finish, add the icing on the day you plan to serve it.
Q: How do I get a moist cake?
Avoid overbaking and measure the ingredients accurately. Remove the cake from the oven as soon as a skewer comes out clean.
Q: Why is my butterscotch icing grainy?
The brown sugar may not have fully dissolved before the icing sugar was added. Heat the mixture gently and stir until smooth before mixing in the icing sugar.
Q: Can I freeze the traybake?
Yes. Wrap the cake well in cling film and foil, then freeze for up to 3 months. Thaw completely before serving.
Q: Can I reheat a slice?
Yes. Warm a slice in the microwave for about 10–15 seconds if you prefer a softer texture. Avoid overheating to prevent the icing from melting too much.
Q: What is the best way to serve this cake?
It is delicious with tea, coffee, or a glass of milk. It also makes a lovely dessert with whipped cream or vanilla ice cream.
Q: Why did my cake turn out dry?
The most common reason is overbaking. Check the cake a few minutes before the recommended baking time and use room temperature ingredients for the best texture.
Q: Can I store the cake without icing?
Yes. An un-iced cake keeps well for up to 2 days in an airtight container, making it a great make-ahead option before decorating.
Nutrition
The values below are approximate and are based on one serving, which is about 1 square or 1/16th of the cake. Actual nutrition may vary depending on the ingredients and portion sizes used.
| Nutrient | Amount Per Serving |
| Calories | 390 kcal |
| Protein | 4 g |
| Carbohydrates | 52 g |
| Sugars | 37 g |
| Fat | 18 g |
| Saturated Fat | 11 g |
| Fibre | 1 g |
| Salt | 0.4 g |
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