Mary Berry Cherry Traybake

I’ll be honest—I didn’t expect to love this one as much as I did. I thought it might be a bit too simple, a bit too school-dinner vibes. But one bite of that soft sponge, sweet icing, and sticky cherry on top, and I was absolutely sold.

My first go was a mess, though. I let the butter for the icing melt too much and ended up with a slippery topping that wouldn’t set. The cake was fine, but the whole thing looked like it had been left out in the sun at a street party.

Once I nailed the texture—chilled margarine for the cake, softened butter for the icing—it turned into one of those bakes you pull out when people are “just popping round.” It’s got that old-school British bakery charm, and honestly? It never lasts more than a day in my kitchen.

WHY THIS ONE WORKS SO WELL

It’s the classic Mary Berry all-in-one sponge, which means it’s fast and reliable—as long as you use fridge-cold margarine. It gives the batter structure and helps the cake rise tall and even.

And the icing? It’s sweet, creamy, and easy to spread. Just make sure your cake’s completely cool or you’ll end up chasing puddles of icing around the tin.

Glacé cherries on top give it that nostalgic bake-sale finish, and cutting it into tidy squares makes it perfect for sharing (or pretending to share).

INGREDIENTS + WHY THEY MATTER

• Margarine (225g, from fridge) – Cold margarine makes for a lighter, airier sponge. Don’t use soft spread—it won’t hold up.
• Superfine Sugar (225g) – Dissolves quickly, keeping the crumb fine. Caster sugar also works.
• Self-Raising Flour (275g) – Built-in lift. No need to mess with plain flour and separate raising agents.
• Baking Powder (1 tsp) – Gives that little extra puff to keep it light and even.
• Eggs (4 large) – Room temperature helps them mix in smoothly.
• Milk (4 tbsp) – Loosens the batter just enough to spread easily in the tray.
• Butter (85g, softened) – For the icing. Needs to be soft but not melted.
• Icing Sugar (225g) – Sifted so you don’t get clumps in the icing.
• Milk (1–2 tbsp) – Adjust for the icing texture.
• Vanilla Extract (1 tsp) – Adds depth and soft sweetness to the icing.
• Glacé Cherries (16, halved) – For that shiny red topper. Use natural ones if you can find them—they’re less artificial tasting.

MAKING IT YOURS (WITHOUT RUINING IT)

• No glacé cherries? Try fresh berries or dried cranberries. Just add them after icing or they’ll bleed.
• Want it lemony? Add zest to the cake and a splash of lemon juice in the icing.
• Butter instead of margarine? You can—but it makes the sponge a bit denser. Still tasty, just different.
• Fancy it extra? Add a layer of cherry jam under the icing for a bakewell-ish twist.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Icing melted everywhere	Cake was still warm	Always cool completely before icing
Dense, flat sponge	Used soft margarine	Use chilled block margarine
Cherries bled into icing	Added too soon	Let icing set slightly before topping
Sponge cracked	Overbaked or dry mix	Measure milk carefully and don’t overmix

HOW TO MAKE MARY BERRY’S CHERRY TRAYBAKE

1. Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a 30 × 23 cm traybake tin with baking paper.
2. Make the batter: In a large bowl, add margarine, sugar, flour, baking powder, eggs, and milk. Beat it all together with an electric mixer for 3–4 minutes until smooth and light.
3. Bake: Pour into the tin, smooth the top, and bake for 30 minutes. You’ll know it’s done when it springs back in the centre and just pulls away from the edges.
4. Cool completely in the tin. Don’t be tempted to rush it—it’ll ruin your icing.
5. Make the icing: Beat softened butter, sifted icing sugar, milk, and vanilla until creamy and smooth. Adjust milk if it’s too thick.
6. Decorate: Spread the icing over the cooled cake. Slice into 16 squares and pop a cherry half on each one.

TIPS FROM MY KITCHEN

• I run my icing knife under hot water before spreading—it glides better.
• If your cherries are sticky, rinse and dry them before adding—they stay prettier.
• I cut the cake before decorating so the icing doesn’t drag when slicing.
• For cleaner squares, chill the whole thing for 10 minutes before cutting.

STORAGE + REHEATING

• Store in an airtight container at room temperature for up to 4 days.
• Freeze individual squares (without cherries if you prefer) for up to 3 months. Wrap well.
• Thaw at room temperature. The icing might sweat slightly, but it still tastes great.

FREQUENTLY ASKED QUESTIONS

Q: Can I use butter instead of margarine?
A: You can, but the cake will be slightly denser and a bit richer. Still delicious.

Q: How do I stop the icing from going too soft?
A: Don’t ice a warm cake. And use less milk to start—add more only if needed.

Q: Can I double this for a bigger crowd?
A: Yes—use two tins, or one large roasting tin. Adjust baking time as needed.

Q: My icing is lumpy—what happened?
A: Probably didn’t sift the icing sugar, or your butter was too cold. Beat it longer and strain if needed.

Q: Are natural glacé cherries worth it?
A: Yes. They’re less sticky-sweet and more fruity. Totally worth the extra few pence if you can find them.

Try More Recipes:

• Mary Berry Gingerbread Traybake
• Mary Berry Date And Walnut Traybake
• Mary Berry Carrot Cake Traybake