Mary Berry Salted Caramel Traybake

I’ll be honest — the first time I tried to make a salted caramel traybake, I ended up with a sugar-crusted brick. The caramel sank. The sponge dried out like old toast. And I accidentally used rock salt instead of flakes, so biting into it was like chewing gravel.

But then I came across Mary Berry’s version, and things finally clicked. It’s sweet but not cloying, buttery without being greasy, and the caramel actually stays put. Bless her. It’s the kind of bake you bring to a friend’s house, and someone always asks, “Did you buy this?” (Which is both flattering and mildly offensive.)

Anyway, this is my take on it — with some hard-earned wisdom baked in.

Ingredients List

For the sponge:

• 180g unsalted butter — soft but not melting. If it’s shiny, you’ve gone too far.
• 1 cup brown sugar — for that deep, fudgy note. Light or dark works.
• 1/4 cup caster sugar
• 2 medium eggs
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup sour cream (or Greek yoghurt if you’re raiding the fridge)
• ½ tsp fine salt
• ¾ cup thick caramel sauce — the kind you spoon, not pour.
• ¾ tsp flaky sea salt — Maldon works beautifully.

For the icing:

• 100g butter, room temp
• 1⅓ cups icing sugar
• ½ cup caramel sauce
• A pinch of sea salt flakes

Note: You can add chopped pecans or walnuts if you’re feeling fancy. I usually don’t bother, but they’re lovely.

How To Make It

1. Line the tin.
   Preheat the oven to 180°C (fan 160°C). Line an 18x25cm tray with baking paper. If you skip this, you’ll be chiselling caramel off the corners later.
2. Cream the butter and sugars.
   Use a mixer or strong arms. You want it fluffy, not gritty. Takes about 3–4 minutes.
3. Add the eggs one by one.
   Don’t dump them in all at once. Beat well after each. If it looks like it’s curdling — keep going, it’ll be fine.
4. Stir in the vanilla.
   It smells brilliant already. At this point, my dog usually appears like, “You baking again?”
5. Gently fold in flour, sour cream, and salt.
   Just until combined. No overbeating — this isn’t a boxing match.
6. Spoon into the tin.
   Level it out gently. Dollop in half your caramel and swirl it through. Think marbled, not mixed.
7. Bake.
   40–45 mins, or until a skewer comes out clean. If you forgot to set a timer… I’ve been there.
8. Cool completely.
   No icing until it’s cool — unless you want a buttery slip-n-slide.
9. Make the icing.
   Beat butter and icing sugar until pale and smooth. Add ½ cup of the caramel sauce, a pinch of salt, and beat again. Taste it. Add more salt if needed (or don’t — your bake, your rules).
10. Frost and finish.
    Spread over the cake. Drizzle the last of the caramel on top. Add a few sea salt flakes if you’re dramatic like me.
11. Cut into squares.
    Or eat straight from the tin. Again — no judgment.

Common Mistakes

Why is my caramel sinking?
It’s too runny. Use a thick sauce. Or cheat like I did: toss it in a bit of flour before swirling.

My sponge turned out dense. Help?
You overmixed. Fold gently and stop once it’s just combined. Seriously — walk away.

Icing too thin?
Either your caramel was runny or the butter too soft. Pop it in the fridge for 10 mins and re-whip.

Too salty?
It happens. Use less sea salt next time. And definitely don’t use table salt. Trust me. That’s how my mum’s birthday traybake got renamed “The Salt Lick.”

Forgot the vanilla. Should I start over?
No. It’ll still be good. Not transcendent, but very edible.

Storage & Reheating

Room temp:
Airtight container, 2–3 days. After that, it starts going a bit stale unless you toast it (yes, really).

Fridge:
Lasts 5–6 days. The icing firms up but still softens quickly at room temp.

Freezer:
Wrap individual slices in baking paper, freeze for up to 3 months. Defrost overnight or zap for 30 secs in the microwave.

To reheat:

• Microwave: 20–30 secs. Careful — icing gets hot fast.
• Oven: 150°C for 10 minutes. Wrap in foil if needed.

What To Serve With It

• Vanilla bean ice cream. You need that cold-cream-hot-caramel combo.
• Berries. Something tart like raspberries or blackberries cuts the sweetness.
• A cup of builder’s tea or flat white. Because you’re not an animal.

FAQs

Can I make it gluten-free?
Yes. Use a gluten-free self-raising flour blend and a tiny bit of xanthan gum if needed.

Is Greek yoghurt really okay instead of sour cream?
Absolutely. Full-fat only. None of that watery 0% nonsense.

Can I make this ahead of time?
Yes — bake it a day before and ice the next day. The flavour actually improves.

Can I add chocolate chips or nuts?
Sure. About ½ cup of either works fine. I tried both once… wouldn’t recommend. Too much chaos.

Try More Recipes:

• Mary Berry Peppermint Slice
• Mary Berry Jam And Coconut Sponge
• Mary Berry Lemon And Lime Cheesecake