Mary Berry Honey Cake

I’ll be honest—this one nearly ended in a gloopy disaster.

The first time I tried Mary Berry’s honey cake, I misjudged just how runny the batter was supposed to be. I thought I’d done something horribly wrong. I almost threw it out. But I’m glad I didn’t—because once baked, it transformed into the most golden, sticky traybake with this deep, almost toffee-like flavour. It reminded me of the honey cake my nan used to make, only lighter and quicker.

If you’ve ever had a dry honey cake or one that tastes flat—this isn’t that. Let me show you how I fixed it and why this one’s earned a spot in my “make it when you’re knackered but still want cake” rotation.

THE SECRET BEHIND THIS BAKE

What makes this recipe quietly brilliant is how simple it is—but still incredibly soft and flavour-packed. Most honey cakes either go too heavy on spice or end up bland and rubbery. Not this one.

Here’s what surprised me:

• The use of margarine straight from the fridge. I raised an eyebrow too. But it melts beautifully into the honey and sugar without splitting or needing creaming.
• Muscovado sugar (light or dark) gives a deep, rounded sweetness that balances the honey perfectly. I tried it once with caster sugar, and honestly? It was sad and bland.
• And sprinkling just a few slivered almonds on top? Adds a delicate crunch without overwhelming.

INGREDIENTS + WHY THEY MATTER

• Margarine (140g) – Straight from the fridge. No softening needed. It melts into the honey for a moist, tender crumb. I used Stork and had fab results.
• Muscovado sugar (100g) – Adds a subtle molasses richness. I tested with both light and dark; dark gives a deeper flavour, light is more mellow.
• Clear honey (150ml) – The star. Use a decent runny honey, nothing too thick. I once used a raw, crystallised one and it didn’t melt properly.
• Milk (1 tbsp) – Loosens the mix. Don’t skip this—even that tablespoon makes a difference.
• Eggs (2 large) – Bind and lift. Room temperature works best so they don’t seize when added.
• Self-raising flour (200g) – Gives it that light, springy lift. I once used flour that had lost its oomph—flat as a pancake.
• Slivered almonds – Light crunch and a golden top. Skip them if you’re nut-free, but I love the texture contrast.

WANT TO CHANGE IT UP? HERE’S HOW

These swaps actually worked in testing:

• No eggs? Try 1 tbsp ground flax + 3 tbsp water per egg. The texture’s slightly denser but still holds well.
• Gluten-free? I swapped in Doves Farm GF self-raising flour. It was a tad crumblier but still tasty.
• Vegan? Use the flax egg and Flora Plant margarine. Worked a charm.
• Add citrus? A bit of orange zest in the batter brings a nice brightness. Don’t go overboard though.

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

What Went Wrong	Why It Happens	How to Fix It
Cake sunk in the middle	Added eggs before cooling mix	Let the honey mix cool 10 mins first
Edges too dry	Overbaked it	Pull it at 30 mins and check with skewer
Cake too dense	Used old self-raising flour	Always check your flour’s date

HOW TO MAKE MARY BERRY’S HONEY CAKE

1. Preheat your oven to 180°C / Fan 160°C / 350°F. Line a 30 x 23 cm traybake tin with baking paper.
2. Melt margarine, sugar, honey, and milk together in a saucepan over low heat. Stir until everything’s melted and smooth. Let it cool for 10 minutes (don’t skip this or you’ll scramble your eggs).
3. Beat in the eggs, one at a time, into the warm mixture. It should look glossy and loose.
4. Fold in the flour gently. Don’t overmix—it’s meant to be quite a runny batter.
5. Pour into your tin and smooth the top. Scatter a few slivered almonds across.
6. Bake for 30–35 minutes, or until golden and pulling slightly from the sides. A skewer should come out clean.
7. Cool in the tin for 5–10 minutes, then lift out and cool completely on a wire rack before slicing.

TIPS FROM MY KITCHEN

• I weigh my honey straight into the saucepan on the scale. Less mess, fewer dishes.
• My traybake tin is an old scratched one—it gives a slightly crisper edge which I love.
• If your muscovado sugar is lumpy, microwave it with a slice of bread overnight. Magic.

STORAGE + SERVING

• Keeps for 4–5 days in a tin or airtight container.
• Freezes beautifully—slice first, then freeze wrapped in parchment and foil.
• Serve with a bit of Greek yoghurt, fresh figs, or just a cuppa. Sometimes I drizzle it with warm honey when feeling fancy.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this in a loaf tin instead of a traybake?
A: Yes—but bake it longer (about 45–50 mins) and check with a skewer. You might also want to reduce the almonds so they don’t sink.

Q: Is margarine better than butter in this?
A: For this cake—yes. Butter made it a bit too firm and rich. Margarine keeps it softer, like a proper tea-time sponge.

Q: Why did my cake come out flat?
A: Likely one of two reasons: your flour wasn’t fresh or the eggs were added to a hot mixture and cooked early.

Q: Can I add spices like cinnamon or ginger?
A: You can, but keep it subtle. This isn’t meant to be a gingerbread—it’s more mellow.

Try More Recipes:

• Mary Berry Sultana Tea Loaf
• Mary Berry Lemon and Passion Fruit Cake
• Mary Berry Lemon Lime Traybake
• Mary Berry Confetti Traybake