Mary Berry Old School Traybake Recipe

The old school traybake is one of those things that exists in the memory of almost everyone who grew up in Britain. A soft, slightly dense vanilla sponge, a layer of pale pink or white buttercream, and a generous scattering of hundreds and thousands that bleed their colour slightly into the icing and give it that unmistakable, nostalgic look.

Served in squares from the dinner hall or at a school bake sale, always slightly too sweet, always completely irresistible.

Mary Berry’s version takes the same simple concept and makes it properly — a light, properly made all-in-one vanilla sponge rather than the occasionally leaden dinner hall version, and a vanilla buttercream that is actually smooth and well-flavoured rather than simply very sweet.

The hundreds and thousands on top are non-negotiable. This would be a completely different cake without them.

Ingredients for Mary Berry Old School Traybake

For the Vanilla Sponge

• 350g unsalted butter, softened
• 350g caster sugar
• 6 large eggs, at room temperature
• 350g self-raising flour, sifted
• 3 tsp baking powder
• 6 tbsp whole milk
• 2 tsp vanilla extract

For the Vanilla Buttercream

• 200g unsalted butter, softened
• 400g icing sugar, sifted twice
• 2–3 tbsp whole milk
• 2 tsp vanilla extract
• Pinch of fine salt
• Pink gel food colouring — just enough for the palest blush pink (optional — but traditional)

For the Top

• A generous scattering of hundreds and thousands
• A dusting of icing sugar (optional)

How to Make Mary Berry Old School Traybake

Step 1 — Preheat and Prepare

Preheat your oven to 180°C / 160°C fan / Gas 4. Grease a 33x23cm traybake tin generously and line with baking parchment, leaving overhang at both long sides.

Step 2 — Make the Sponge

Place the softened butter, caster sugar, eggs, sifted flour, baking powder, milk, and vanilla extract into a large mixing bowl. Beat with an electric hand whisk for two to three minutes until smooth, pale, and well combined. Scrape down the sides once during mixing.

Pour the batter into the prepared tin. Spread evenly to the corners with a palette knife — the batter is generous and needs a little encouragement to reach the edges.

Step 3 — Bake

Bake on the middle shelf for 28 to 32 minutes until the sponge is golden, risen, and springs back when pressed lightly in the centre. A skewer inserted into the very centre should come out clean.

Leave to cool completely in the tin — at least one hour. The sponge must be completely cold before the buttercream goes on.

Step 4 — Make the Vanilla Buttercream

Beat the softened butter alone on medium-high speed for four full minutes until very pale and genuinely fluffy. Add the double-sifted icing sugar in three batches, beating well after each. Add the vanilla extract, pinch of salt, and enough milk to bring the buttercream to a smooth, spreadable consistency. Beat for two more minutes.

If using the pink colouring — add the tiniest amount of gel food colouring, beat, and add a little more if needed. The traditional old school buttercream is the palest possible blush pink — barely pink, a hint of colour rather than an assertive shade.

Step 5 — Frost and Decorate

Lift the completely cooled sponge from the tin using the parchment overhang. Place on a board.

Spread the buttercream generously and evenly over the entire surface using a palette knife — go right to the edges. The buttercream layer should be generous — approximately 1cm thick — not a thin scraping.

Scatter hundreds and thousands immediately and very generously over the buttercream before it begins to set. Press them very lightly with the palm of your hand so they adhere.

Leave for fifteen minutes for the buttercream to firm slightly. Cut into 20 to 24 squares.

Tips For Perfect Old School Traybake

The palest possible pink for the buttercream. The traditional old school traybake has a very pale, barely-there pink buttercream — not bright pink, not white. Add the smallest possible amount of gel colouring, beat thoroughly, and repeat if needed until you have a delicate blush rather than a bold colour.

Be very generous with the hundreds and thousands. A light scattering looks mean and is not faithful to the original. A generous, thick covering that almost obscures the buttercream beneath is the correct amount. You need considerably more than feels reasonable.

Scatter hundreds and thousands immediately after spreading the buttercream. As the buttercream firms, the hundreds and thousands adhere less well. Scatter the moment the buttercream is spread and press very lightly.

Cool the sponge completely before frosting — always. Even slightly warm sponge melts the buttercream on contact. One hour in the tin is the minimum.

Cut into squares generously sized. Old school traybake squares are not dainty. Cut into twenty squares rather than twenty-four — the larger portions are faithful to the original and everyone prefers them.

Serving Suggestions

At a school or community bake sale — where it will be the first thing to sell. At a children’s party. At any occasion where you want to produce instant nostalgia and enormous happiness with minimum complexity.

How to Store

At room temperature: Store in an airtight container for up to 4 days. The sponge stays soft and the buttercream holds its shape.

In the freezer: Freeze unfrosted squares individually for up to 3 months. Add buttercream and hundreds and thousands fresh after defrosting.

Mary Berry Old School Traybake Recipe

Mary Berry's old school traybake is a soft, plain sponge with vanilla buttercream and hundreds and thousands — the school dinner classic, properly made.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cooling Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Servings: 20 Squares

Course: Dessert

Cuisine: British

Calories: 330

Ingredients Method Notes

Ingredients

  

• Vanilla Sponge:
• 350 g unsalted butter softened
• 350 g caster sugar
• 6 large eggs room temperature
• 350 g self-raising flour sifted
• 3 tsp baking powder
• 6 tbsp whole milk
• 2 tsp vanilla extract
• Vanilla Buttercream:
• 200 g unsalted butter softened
• 400 g icing sugar sifted twice
• 2 –3 tbsp whole milk
• 2 tsp vanilla extract
• Pinch of fine salt
• Pink gel food colouring — palest blush optional but traditional
• Decoration:
• Hundreds and thousands — very generous amount
• Icing sugar for dusting optional

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Method

 

1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 33x23cm tin with parchment overhang.
2. Place all sponge ingredients in a large bowl. Beat with electric whisk 2–3 minutes until smooth and pale. Pour into tin — spread evenly to corners.
3. Bake 28–32 minutes until golden, springy, and skewer comes out clean. Cool completely in tin — at least 1 hour.
4. Beat softened butter alone 4 minutes. Add icing sugar in 3 batches. Add vanilla, salt, and milk — beat 2 more minutes. Add the palest touch of pink gel colouring if using.
5. Lift sponge from tin. Spread buttercream generously and evenly — approximately 1cm thick — right to the edges. Scatter hundreds and thousands very generously immediately. Press very lightly. Leave 15 minutes. Cut into 20–24 squares.

Notes

The palest possible pink — add the smallest amount of gel colouring and build gradually.

Be very generous with hundreds and thousands — considerably more than feels reasonable.

Scatter immediately after spreading buttercream — it adheres less well as it firms.

Cool sponge completely before frosting — 1 hour minimum.

Cut into 20 squares not 24 — generous portions are faithful to the original.

Freeze unfrosted squares for up to 3 months.

Frequently Asked Questions

Can I use a different coloured buttercream?

Yes — pale yellow, pale blue, or white are all used in school traybake versions. The hundreds and thousands are the signature detail regardless of buttercream colour.

Can I add jam under the buttercream?

Yes — a thin layer of strawberry or raspberry jam spread over the cooled sponge before the buttercream gives an extra flavour layer that is completely traditional.

Can I use Smarties or sprinkles instead of hundreds and thousands?

Hundreds and thousands are the specific, traditional decoration for old school traybake. Other sprinkles work but the aesthetic is slightly different.

Why is my buttercream sliding off the sponge?

Either the sponge was still slightly warm, or the buttercream was too soft. Make sure both are at the right temperature — completely cold sponge, buttercream that holds a firm peak before spreading.