Name: Mary Berry Chocolate Traybake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 4 large eggs; 195g self-raising flour; 40g cocoa powder; 2 tsp baking powder; 3 tbsp milk; 175g unsalted butter, softened; 275g icing sugar, sifted; 50g cocoa powder, sifted; 2 tbsp milk; 25g milk or dark chocolate, grated or shaved

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This Mary Berry chocolate traybake recipe gives a deep, moist chocolate sponge with a fudgy chocolate icing that sets to a soft, glossy finish. The cake stays wonderfully moist for days, thanks to a simple all-in-one method that beginners can follow with confidence. It slices neatly into squares, making it perfect for lunchboxes, bake sales, or an afternoon treat with tea. From start to finish, it is ready in around 50 minutes.

Unlike a layered sponge, a traybake needs no stacking or filling, so there is little room for error. The batter comes together in one bowl, and the icing is spread straight over the cooled cake with a palette knife. It is a dependable bake for anyone new to chocolate cakes who wants a reliable result every time.

Ingredients

For the sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
195g self-raising flour
40g cocoa powder
2 tsp baking powder
3 tbsp milk

For the icing

175g unsalted butter, softened
275g icing sugar, sifted
50g cocoa powder, sifted
2 tbsp milk

To finish

25g milk or dark chocolate, grated or shaved

How to Make Mary Berry Chocolate Traybake

Prepare the tin: Grease a 30cm x 23cm traybake tin and line the base with baking paper. Set the oven to 180C (160C fan).
Mix the batter: Put the butter, caster sugar, eggs, flour, cocoa powder, baking powder, and milk into a large mixing bowl.
Beat until smooth: Beat with an electric mixer for around 2 minutes until the mixture is pale, smooth, and well combined. Scrape down the sides of the bowl halfway through so no dry pockets of flour remain.
Spread into the tin: Spoon the mixture into the prepared tin and level the surface with a spatula, pushing it slightly into the corners.
Bake the sponge: Bake for 30 to 35 minutes until well risen and firm to the touch. A skewer inserted into the centre should come out clean.
Cool completely: Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool fully before icing. Icing a warm sponge will cause the topping to slide off rather than set.
Make the icing: Beat the butter until soft, then gradually add the icing sugar and cocoa powder, beating well between additions.
Loosen with milk: Add the milk and beat again until the icing is smooth, glossy, and spreadable, with no stiff lumps left.
Ice the traybake: Spread the icing evenly over the cooled sponge using a palette knife, working from the centre outward.
Finish and slice: Scatter the grated chocolate over the top, then cut into squares once the icing has firmed slightly.

Tips for the Best Mary Berry Chocolate Traybake

Why did my traybake sink in the middle?

This usually happens if the oven door was opened too early or the baking powder was old. Wait until at least 25 minutes have passed before checking, and keep baking powder fresh.

How do I get an even rise across the whole tray?

Spread the batter right into the corners of the tin and level the top with a spatula before baking. An uneven layer of batter bakes unevenly, leaving some areas higher than others.

Why is my sponge dry instead of moist?

Overbaking is the most common cause, so start checking with a skewer from 28 minutes. Measuring the flour and cocoa by weight rather than volume also keeps the crumb moist.

Why did my icing turn out grainy?

This happens when the icing sugar is not properly sifted or the butter is too cold to cream smoothly. Sift the icing sugar and cocoa powder together and use softened butter at room temperature.

How do I stop the icing from sliding off the cake?

Make sure the sponge is completely cold before icing, as any residual warmth will melt the butter in the icing. Touch the centre of the cake with a clean finger, it should feel cool, not just cool at the edges.

Serving Suggestions

Serve at room temperature with a hot mug of tea or coffee
Add a spoonful of clotted cream on the side for an indulgent afternoon treat
Pack squares into a lunchbox as a midweek treat for children
Top with a few fresh raspberries for a contrast of tart fruit against rich chocolate
Warm a square slightly and serve with a scoop of vanilla ice cream for pudding

Storage

Room temperature

Store in an airtight container for up to 4 days, keeping it away from direct sunlight or heat.

Refrigerator

The traybake can be kept in an airtight container in the fridge for up to a week if the weather is warm. Bring slices back to room temperature before serving, as this softens the icing and brings out the full chocolate flavour.

Freezing

Wrap unsliced sponge tightly in cling film and foil before freezing for up to 2 months, ideally before icing. Defrost overnight at room temperature, then ice and finish once fully thawed.

Nutrition

Calories: 320 kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Sodium: 180mg

Nutrition values are approximate and can differ depending on the exact ingredients and portion sizes used.

FAQs

Can I use margarine instead of butter in this chocolate traybake?

Yes, baking spread can be used in place of butter and works well in an all-in-one sponge like this one. The flavour will be slightly less rich, but the texture stays soft and light.

Can I make this traybake ahead of time?

Yes, the sponge can be baked a day ahead and stored unwrapped once cool, then iced closer to serving. This also gives the flavour time to settle and deepen slightly.

Can I freeze this chocolate traybake?

Yes, the plain sponge freezes very well for up to 2 months if wrapped tightly in cling film and foil. It is best to freeze it before icing and add the icing after defrosting.

What size tin works best for this recipe?

A 30cm x 23cm traybake tin gives the right depth and bake time stated in this recipe. A slightly smaller tin will produce a thicker sponge and will need a longer baking time.

Can I double this recipe for a larger crowd?

Yes, the recipe doubles well if split across two tins rather than one deep tin, as this keeps the baking time accurate. Baking double the mixture in a single tin will need significantly longer in the oven and may bake unevenly.

Conclusion

This Mary Berry chocolate traybake recipe delivers a moist, deeply chocolatey sponge topped with a smooth, fudgy icing, all from one bowl and one tin. It is an easy bake to master, forgiving enough for beginners yet good enough to serve to guests without any last-minute stress.

This recipe yields around 15 to 18 squares, depending on how they are cut. Give it a try this week, and leave a comment below with how it turned out, or share a photo if you bake it. If you enjoyed this, you might also like mary berry buttercream icing for cupcakes recipe.