Mary Berry’s Vanilla Tray Bake is a simple yet delicious cake that’s perfect for any occasion. This tray bake is soft, fluffy, and infused with the sweet flavor of vanilla. It’s ideal for feeding a crowd, making it a go-to choice for parties, family gatherings, or just as a sweet treat to enjoy with a cup of tea.
The best part?
It’s easy to make and can be decorated to suit any event.
What Is Mary Berry Vanilla Tray Bake?
Mary Berry Vanilla Tray Bake is a classic British cake made in a rectangular tin, making it easy to cut into squares or slices. The cake is light and tender, flavored with vanilla extract, and topped with a simple icing. It’s a versatile bake that can be left plain, decorated with sprinkles, or customized with your favorite toppings.
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Why You Should Try This Recipe
- Easy to Make: With straightforward steps, this recipe is perfect for bakers of all levels.
- Versatile: Ideal for casual get-togethers, birthdays, or afternoon tea.
- Feeds a Crowd: The tray bake format makes it easy to serve multiple people.
- Simple Ingredients: Uses basic pantry staples that are easy to find.
- Customizable: Can be decorated in various ways to suit different occasions.
Ingredients Needed to Make Mary Berry Vanilla Tray Bake
For the Cake:
- 225g (8 oz) self-raising flour: Provides the structure and lift for the cake.
- 225g (8 oz) caster sugar: Sweetens the cake and creates a tender crumb.
- 225g (8 oz) unsalted butter, softened: Adds richness and moisture to the cake.
- 4 large eggs: Binds the ingredients together and helps the cake rise.
- 2 tsp baking powder: Ensures the cake rises well.
- 2 tsp vanilla extract: Adds a sweet, aromatic flavor to the cake.
- 2 tbsp milk: Helps to achieve the perfect batter consistency.
For the Icing:
- 300g (10.5 oz) icing sugar: Sweetens and thickens the icing.
- 3-4 tbsp water: Used to adjust the consistency of the icing.
- 1 tsp vanilla extract: Infuse the icing with vanilla flavor.
- Sprinkles or decorations (optional): Add a festive touch to the tray bake.
Equipment
- Rectangular baking tin (about 12×9 inches)
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
Instructions to Make Mary Berry Vanilla Tray Bake
For the Cake:
- Preheat the Oven: Preheat your oven to 180°C (350°F) and grease and line the baking tin with parchment paper.
- Mix the Cake Batter: In a large mixing bowl, beat together the softened butter and caster sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: Sift the self-raising flour and baking powder together, then fold into the wet mixture until fully combined. Add the milk and mix until the batter is smooth.
- Bake the Cake: Pour the batter into the prepared baking tin and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes before turning it out onto a cooling rack to cool completely.
For the Icing:
- Make the Vanilla Icing: In a mixing bowl, sift the icing sugar, then gradually add the water and vanilla extract, mixing until you achieve a smooth, pourable consistency.
- Ice the Cake: Once the cake is completely cool, pour the icing over the top, spreading it evenly with a spatula. Add sprinkles or decorations if desired.
- Let the Icing Set: Allow the icing to set at room temperature before slicing the cake into squares or slices.
What Goes Well With Mary Berry Vanilla Tray Bake
- Fresh Berries: Serve with a side of strawberries, raspberries, or blueberries.
- Whipped Cream: A dollop of whipped cream complements the vanilla flavor.
- Tea or Coffee: This cake pairs perfectly with a hot cup of tea or coffee.
- Fruit Compote: A spoonful of fruit compote adds a tangy contrast to the sweet cake.
Expert Tips for Making the Best Mary Berry Vanilla Tray Bake
- Use Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for easier mixing and a smoother batter.
- Don’t Overmix: Fold the dry ingredients into the wet mixture just until combined to avoid a dense cake.
- Test for Doneness: Check the cake with a skewer to ensure it’s fully baked before removing it from the oven.
- Customize the Icing: Adjust the thickness of the icing by adding more or less water to suit your preference.
Easy Variations of Mary Berry Vanilla Tray Bake
- Chocolate Vanilla Tray Bake: Add a layer of melted chocolate on top of the icing or swirl some chocolate into the batter.
- Fruit-Filled Tray Bake: Fold in fresh or dried fruits like berries or raisins for added flavor.
- Lemon Vanilla Tray Bake: Substitute some of the vanilla extract with lemon zest for a citrusy twist.
- Almond Vanilla Tray Bake: Add a few drops of almond extract to the batter and sprinkle slivered almonds on top before baking.
Best Practices to Store Mary Berry Vanilla Tray Bake
- Store at Room Temperature: Keep the cake covered at room temperature for up to 3 days.
- Refrigerate for Longer Storage: If you need to store it longer, place the cake in an airtight container and refrigerate for up to 5 days.
- Freeze the Cake: You can freeze the tray bake for up to 1 month. Thaw it at room temperature before serving.
Nutrition Value (per serving)
- Calories: 300
- Protein: 4g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 1g
- Sugar: 35g
How Can I Make Mary Berry Vanilla Tray Bake Healthier?
- Use Whole Wheat Flour: Replace half of the self-raising flour with whole wheat flour for added fiber.
- Reduce Sugar: Decrease the amount of sugar in the cake batter and icing to reduce overall sweetness.
- Use Low-Fat Butter or Margarine: Substitute the butter with a lower-fat option to reduce calorie content.
- Incorporate Greek Yogurt: Replace some of the butter with Greek yogurt for a lighter texture and added protein.
FAQs
How do I know when the vanilla tray bake is done?
The vanilla tray bake is done when a skewer or toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The top should be golden brown, and the edges will slightly pull away from the sides of the tin.
Can I freeze Mary Berry Vanilla Tray Bake?
Yes, you can freeze Mary Berry Vanilla Tray Bake. Once the cake is completely cool, wrap it tightly in cling film and then in foil, or place it in an airtight container. It can be frozen for up to 1 month. Thaw the cake at room temperature before serving.
How do I prevent the icing from being too runny?
To prevent the icing from being too runny, add the water gradually to the icing sugar until you reach the desired consistency. The icing should be thick enough to spread smoothly over the cake without running off the sides. If it’s too thin, add a little more icing sugar to thicken it.
Can I make this tray bake without eggs?
Yes, you can make this tray bake without eggs by using an egg substitute such as applesauce, mashed bananas, or a commercial egg replacer. These alternatives will still help bind the ingredients together while keeping the cake moist.
Final Words
Mary Berry’s Vanilla Tray Bake is a classic, versatile cake that’s easy to make and sure to please any crowd. With its soft, fluffy texture and sweet vanilla flavor, it’s perfect for everything from casual gatherings to special celebrations. Try this recipe, and enjoy a slice of simple yet delicious cake that everyone will love!
More By British Baking Recipes
- Mary Berry No Bake Lemon Cheesecake
- Mary Berry Lemon Cake With Lemon Curd
- Mary Berry Lemon Curd Cake
Mary Berry Vanilla Tray Bake Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry Vanilla Tray Bake is a classic British cake made in a rectangular tin, making it easy to cut into squares or slices. The cake is light and tender, flavored with vanilla extract, and topped with a simple icing. It’s a versatile bake that can be left plain, decorated with sprinkles, or customized with your favorite toppings.
Ingredients
For the Cake:
- 225g (8 oz) self-raising flour: Provides the structure and lift for the cake.
- 225g (8 oz) caster sugar: Sweetens the cake and creates a tender crumb.
- 225g (8 oz) unsalted butter, softened: Adds richness and moisture to the cake.
- 4 large eggs: Binds the ingredients together and helps the cake rise.
- 2 tsp baking powder: Ensures the cake rises well.
- 2 tsp vanilla extract: Adds a sweet, aromatic flavor to the cake.
- 2 tbsp milk: Helps to achieve the perfect batter consistency.
For the Icing:
- 300g (10.5 oz) icing sugar: Sweetens and thickens the icing.
- 3–4 tbsp water: Used to adjust the consistency of the icing.
- 1 tsp vanilla extract: Infuse the icing with vanilla flavor.
- Sprinkles or decorations (optional): Add a festive touch to the tray bake.
Instructions
For the Cake:
- Preheat the Oven: Preheat your oven to 180°C (350°F) and grease and line the baking tin with parchment paper.
- Mix the Cake Batter: In a large mixing bowl, beat together the softened butter and caster sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: Sift the self-raising flour and baking powder together, then fold into the wet mixture until fully combined. Add the milk and mix until the batter is smooth.
- Bake the Cake: Pour the batter into the prepared baking tin and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes before turning it out onto a cooling rack to cool completely.
For the Icing:
- Make the Vanilla Icing: In a mixing bowl, sift the icing sugar, then gradually add the water and vanilla extract, mixing until you achieve a smooth, pourable consistency.
- Ice the Cake: Once the cake is completely cool, pour the icing over the top, spreading it evenly with a spatula. Add sprinkles or decorations if desired.
- Let the Icing Set: Allow the icing to set at room temperature before slicing the cake into squares or slices.
