This Mary Berry Butterscotch Traybake is a moist and buttery recipe, which is made with light brown sugar and butter. It’s the perfect teatime treat, ready in about an hour.
Mary Berry Butterscotch Traybake Ingredients
For the Cake:
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) light soft brown sugar
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 4 large eggs
- 2 tablespoons milk
For the Butterscotch Icing:
- 75g (5 tbsp) butter
- 100g (½ cup) light soft brown sugar
- 2 tablespoons milk or double cream
- 175g (1 ½ cups) icing sugar, sifted
How To Make Mary Berry Butterscotch Traybake
- Prep the Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 30cm x 23cm (12in x 9in) traybake or roasting tin and line it with baking parchment.
- Make the Cake Batter: In a large bowl, place the softened butter, light brown sugar, self-raising flour, baking powder, and eggs. Using an electric mixer, beat all the ingredients together with the “all-in-one” method until the mixture is well blended and smooth. Fold in the milk.
- Bake and Cool: Pour the mixture into the prepared tin and level the surface with the back of a spatula. Bake in the preheated oven for 30–35 minutes, or until the cake is golden, well risen, and springs back when lightly touched. Let the traybake cool completely in the tin on a wire rack.
- Make the Butterscotch Icing: While the cake cools, make the icing. In a small saucepan, gently melt the butter and brown sugar together, stirring until the sugar has dissolved. Add the milk or cream and bring to a gentle simmer, then remove from the heat.
- Finish the Icing and Frost: Gradually beat the sifted icing sugar into the warm butterscotch mixture until you have a smooth, thick but spreadable icing.
- Frost and Serve: Pour the warm icing over the completely cooled cake and use a palette knife to spread it evenly. Let the icing set for at least 30 minutes before cutting into squares to serve.
Recipe Tips
- How to get a moist cake? The most important step is to not overbake it. A traybake is thinner than a round cake, so it cooks faster. Start checking for doneness at the 30-minute mark. Using room temperature ingredients also ensures a more even bake.
- How do you get a real butterscotch flavor? The secret is in the icing. By melting the butter and brown sugar together, you create the classic, rich, caramelized flavor that defines butterscotch.
- Can I make this ahead of time? Yes, this is a perfect make-ahead cake. The unfrosted traybake can be baked, cooled, and stored in an airtight container for up to 2 days before icing.
- How do I keep the icing from being grainy? For a perfectly smooth icing, make sure the brown sugar is completely dissolved in the melted butter before you begin to beat in the sifted icing sugar.
What To Serve With Butterscotch Traybake
This is a classic teatime cake that is perfectly delicious on its own. It is the ideal accompaniment to:
- A hot cup of coffee or a latte
- A simple cup of black tea
- A cold glass of milk for the kids
How To Store Butterscotch Traybake
- Room Temperature: Store the iced traybake in an airtight container. It will keep well at room temperature for 3 to 4 days.
- Freeze: This cake freezes very well, either iced or un-iced. Wrap the entire slab or individual squares in cling film and then a layer of foil for up to 3 months.
Butterscotch Traybake Nutrition Facts
- Serving: 1 square (1/16th of cake)
- Calories: 390 kcal
- Carbohydrates: 58g
- Protein: 4g
- Fat: 17g
- Saturated Fat: 10g
- Sugar: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The main difference is the type of sugar used. A classic butterscotch is made with brown sugar, which gives it a deeper, more molasses-like flavor. A classic caramel is made by cooking granulated white sugar until it melts and caramelizes.
A dry cake is usually the result of overbaking or measuring the flour incorrectly. Start checking for doneness at the 30-minute mark. Also, spoon your flour into the measuring cup and level it off rather than scooping directly from the bag to avoid a compacted, overly dry measurement.
Absolutely! A cup of chopped walnuts or pecans, or even some toffee bits, folded into the batter at the end would be a delicious addition.
Try More Recipes:
- Mary Berry Coconut Traybake Recipe
- Mary Berry Banana Traybake Recipe
- Mary Berry Coffee and Walnut Traybake Recipe
Mary Berry Butterscotch Traybake Recipe
Description
A classic, moist all-in-one brown sugar sponge cake made in a simple traybake form, all topped with a rich and sweet homemade butterscotch icing.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Prepare a 30x23cm (12x9in) traybake tin.
- Place the butter, brown sugar, flour, baking powder, and eggs in a large bowl. Beat with an electric mixer until the batter is smooth (the “all-in-one” method). Fold in the milk.
- Spread the batter into the prepared tin and bake for 30-35 minutes, until a skewer comes out clean. Let cool completely.
- Make the icing by melting the butter and brown sugar in a saucepan. Stir in the milk.
- Remove from the heat and gradually beat in the sifted icing sugar until smooth and spreadable.
- Pour the warm icing over the completely cooled cake.
Notes
- The most important tip for this easy cake is to not overmix the batter once it has just come together, as this can make the cake tough.
- You must let the cake cool completely before frosting it, otherwise the butter icing will melt and soak in, making it transparent.
- For the best results and a smooth batter, ensure your butter and eggs are at room temperature before you begin.
- Using light brown sugar in the cake batter itself is the secret to a lovely, subtle butterscotch flavor throughout the sponge.
