There’s something deeply comforting about a traybake that fills the kitchen with the smell of warm spices, black treacle, and golden syrup — and this Mary Berry Gingerbread Traybake Recipe delivers exactly that. Inspired by old-fashioned granny-style gingerbread, this bake brings together ground ginger, mixed spice, and a rich combination of treacle and syrup to create a soft, moist cake with a gently sticky finish. It’s the kind of traybake that feels equally at home on a Bonfire Night table, a Christmas dessert spread, or simply alongside a cup of tea for afternoon tea.
What makes this recipe especially appealing is how straightforward it is to put together, using simple pantry ingredients and a single traybake tin. Below, you’ll find the full ingredient list and equipment needed, a clear step-by-step method for getting that lump-free batter just right, plus serving ideas, storage advice for keeping it fresh (or freezer-friendly for later), 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
Equipment for Mary Berry Gingerbread Traybake Recipe:
Having the right equipment makes this Mary Berry Gingerbread Traybake Recipe simple and enjoyable to prepare. These basic baking tools help you mix the batter smoothly, bake it evenly, and cool the cake properly for the best results.
- Large bowl – For mixing all the ingredients together.
- Small saucepan – Ideal for gently heating syrup and butter.
- Saucepan – Useful if a slightly larger pan is preferred.
- Wooden spoon – Helps stir the mixture without overmixing.
- Spatula – Scrapes every bit of batter from the bowl and smooths the top.
- Traybake tin – Creates the classic traybake shape.
- 23 x 30cm traybake tin – The recommended size for even baking.
- 30 x 23 x 4cm traybake tin – An alternative tin size used for the recipe.
- 32 x 20cm baking tray – Another suitable baking option.
- Roasting tin – Can be used if it matches the required dimensions.
- Baking paper – Prevents the cake from sticking.
- Non-stick paper – An alternative lining option.
- Baking parchment – Makes lifting the finished cake easy.
- Measuring spoon – Ensures accurate spice and raising agent measurements.
- Skewer – Checks whether the cake is fully baked.
- Wire rack – Allows the cake to cool evenly after baking.
- Oven – Bakes the traybake until perfectly cooked.
Table of Contents
Ingredients
Ingredients for Mary Berry Gingerbread Traybake Recipe:
This Mary Berry Gingerbread Traybake Recipe uses simple pantry ingredients to create a rich, soft, and lightly spiced bake. The combination of black treacle, golden syrup, warming spices, and self-raising flour gives the cake its classic flavour and moist texture. Use the exact quantities below for the best results.
| Ingredient | Quantity |
| Self-raising flour | 350g |
| Butter | 125g |
| Black treacle | 175g |
| Golden syrup | 175g |
| Light muscovado sugar | 125g |
| Ground ginger | 2 tsp |
| Mixed spice | 2 tsp |
| Bicarbonate of soda | 2 tsp |
| Free-range egg, beaten | 1 large |
| Full-fat milk | 250ml |
How to Make Mary Berry Gingerbread Traybake
1. Prepare the oven and tin
Preheat oven to 160°C fan (180°C/350°F). Line the tin with baking parchment and lightly grease the tin so the cake releases easily after baking.
2. Mix the dry ingredients
Sift the flour into a large bowl and measure ingredients carefully before you begin. Add the sugar, ground ginger, mixed spice, and bicarbonate of soda, then combine dry ingredients until evenly mixed.
3. Heat the syrup mixture
Place the butter, black treacle, and golden syrup in a saucepan. Heat gently until everything has melted together, then melt the butter completely without letting the mixture boil.
4. Make the batter
Pour the warm syrup mixture into the dry ingredients. Add beaten egg, then pour in the milk and beat until combined until you have a smooth batter with a lump-free batter consistency.
5. Fill the tin
Pour into prepared tin and use a spatula to spread evenly into the corners. Tap the tin gently on the worktop to level the batter.
6. Bake the cake
Place the tin in the oven and bake for about 35–40 minutes. The cake should be dark golden, springy to the touch, and a skewer comes out clean when inserted into the centre.
7. Cool and serve
Remove from the oven and cool slightly in the tin for a few minutes. Leave to cool completely on a wire rack before you cut into pieces or slice to serve.
Expert Tips for Mary Berry Gingerbread Traybake Recipe
A few small baking tricks can make a big difference to your gingerbread traybake. I always find that gentle mixing and careful baking produce the softest crumb with the richest flavour, while allowing the cake to rest before slicing improves both texture and taste.
- Use low heat when melting the syrup and butter to prevent burning and keep the flavour smooth.
- Stir until you have a smooth mixture, but avoid overmixing once the flour is added.
- A room temperature egg and full-fat milk blend more easily into the batter.
- For a fluffy texture with a moist texture, measure ingredients accurately instead of estimating.
- The cake develops its classic sticky texture and light texture after it has cooled completely.
- Adjust the sweetness by using black treacle or molasses and golden syrup or honey, depending on the flavour you prefer.
- If needed, use a pumpkin spice substitute or mixed spice substitute, but keep the ginger as the main flavour.
- You can bake in loaf tin if preferred, but the baking time may need to be increased slightly.
- For a decorative finish, decorate with icing or decorate with dried nuts after the cake has cooled.
- Freeze before icing, as freezing improves the taste and helps the cake stay wonderfully moist after thawing.
Serving Suggestions
How to serve Mary Berry Gingerbread Traybake:
This traybake is delicious served as a sweet treat with a hot cup of tea during afternoon tea. It is perfect for the festive season, including Bonfire Night, Christmas, or any family gathering, and can be cut into 15–20 slices, 24 pieces, or 28 slices depending on the occasion.
- Serve each slice warm or at room temperature with a hot cup of tea.
- Add a light dusting of icing sugar for a simple finish.
- Enjoy with whipped cream or a spoonful of crème fraîche for an easy dessert.
- Pair with vanilla ice cream for a comforting winter pudding.
- Serve on a festive dessert table during Christmas celebrations.
- Cut into smaller squares for parties, bake sales, or a family gathering.
- Enjoy as part of an afternoon tea spread with sandwiches and scones.
Storage
How to store Mary Berry Gingerbread Traybake:
Room Temperature
- Leave to cool completely before storing.
- Wrap tightly or place in an airtight container.
- It keeps for up to a week in a cool, dry place.
- This cake is ideal to make a day ahead, as the flavour develops over time.
Refrigerator
- Store in an airtight container for up to 10 days.
- Refrigeration is helpful during warm weather.
- Allow the cake to come to room temperature before serving for the best texture.
Freezer
- This recipe freezes well for up to 3 months.
- Freeze un-iced or freeze before adding the icing for the best results.
- Thaw in the fridge overnight, then bring to room temperature before serving.
- If preferred, warm a slice for a few seconds in the microwave before enjoying.
FAQs
Q: Can ginger cake be frozen?
Yes, this ginger cake freezes very well. Wrap it well, freeze it for up to 3 months, and thaw in the fridge overnight before serving.
Q: Is ginger cake and gingerbread cake the same thing?
A gingerbread cake is usually softer and more moist than gingerbread cookies. Both contain warming spices, but cakes have a tender crumb instead of a crispy texture.
Q: Can I make this recipe ahead of time?
Yes, this recipe is perfect to make ahead. In fact, the flavour often improves after a day, making it ideal for parties or holiday baking.
Q: Why is my gingerbread dry instead of soft?
Overbaking is the most common reason. Remove the cake as soon as it is cooked to keep its soft cakey texture and moist crumb.
Q: How should I store leftover gingerbread?
Proper storage is simple. Keep the cake in an airtight container at room temperature or refrigerate it if your kitchen is very warm.
Q: Is this recipe freezer friendly?
Yes, it is completely freezer friendly. Freeze the whole cake or individual slices for easy homemade treats whenever you need them.
Q: Can I serve this cake warm?
Yes. A slightly warm slice is delicious with tea, custard, or vanilla ice cream, although it is equally tasty at room temperature.
Nutrition
The values below are approximate and based on one serving when the traybake is divided into around 20 portions. Actual nutrition may vary depending on the exact ingredients and serving size used.
| Nutrient | Amount Per Serving |
| Calories | 265 kcal |
| Protein | 4 g |
| Carbohydrates | 43 g |
| Sugars | 25 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Polyunsaturated Fat | 0.5 g |
| Monounsaturated Fat | 2.5 g |
| Trans Fat | 0 g |
| Cholesterol | 22 mg |
| Sodium | 240 mg |
| Potassium | 145 mg |
| Fiber | 1.5 g |
| Vitamin A | 260 IU |
| Vitamin C | 0 mg |
| Calcium | 48 mg |
| Iron | 1.6 mg |
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