Mary Berry Tottenham Cake Recipe

The Mary Berry Tottenham Cake Recipe is a wonderfully nostalgic British traybake featuring a light, fluffy sponge topped with its signature pink icing. It’s the sort of classic bakery treat that feels perfect for afternoon tea, school bake sales or sharing with friends and family.

A good Tottenham Cake should have a soft, tender crumb with a moist texture and a delicate vanilla flavour. The vibrant pink icing should be sweet with a subtle fruity note, creating the perfect contrast to the simple sponge beneath. Light, colourful and comforting, this traditional London favourite remains a timeless teatime treat.

Ingredients

For the Cake

• 225g self-raising flour
• 225g caster sugar
• 225g unsalted butter, softened
• 4 large eggs
• 2 tbsp buttermilk
• 1 tsp vanilla extract
• 1/2 tsp salt

For the Icing

• 200g icing sugar
• 2 tbsp raspberry juice
• 1 tbsp water
• 2 tbsp pink sugar sprinkles
• 25g white chocolate, melted

How to Make Mary Berry Tottenham Cake Recipe

Prepare the Tin and Oven

Preheat the oven to 180°C (160°C fan) and line a 20 x 30cm baking tin with baking parchment.

Cream the Butter and Sugar

Beat the butter and caster sugar together until pale and fluffy.

Add the Eggs

Beat in the eggs one at a time, mixing well after each addition.

Add the Dry Ingredients

Sift together the self-raising flour and salt, then gently fold into the mixture.

Add the Buttermilk and Vanilla

Stir in the buttermilk and vanilla extract until just combined.

Bake the Cake

Pour the batter into the prepared tin and level the surface. Bake for 25–30 minutes until golden and springy to the touch.

Cool the Cake

Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool completely.

Make the Pink Icing

Mix the icing sugar with the raspberry juice and water until smooth and spreadable.

Ice the Cake

Spread the pink icing evenly over the cooled cake. Drizzle the melted white chocolate over the top and immediately scatter over the pink sugar sprinkles. Leave to set for 30 minutes before slicing.

Slice and Serve

Cut into squares and serve once the icing has set.

Final Touch

The finished Tottenham Cake should have a soft, fluffy sponge topped with smooth pink icing, delicate white chocolate drizzles and pink sugar sprinkles for a colourful bakery-style finish.

Recipe Tips

• Ensure the butter is softened for easy mixing and a smooth batter.
• Beat the sugar and butter until very pale — this step traps air for a lighter cake.
• Add eggs gradually to prevent curdling, which affects the texture.
• Fold flour gently to avoid knocking out air, keeping the cake light.
• Use buttermilk for a moist crumb — it reacts with baking agents to tenderize.
• Check the cake from 25 minutes to avoid overbaking, which dries it out.
• Let the icing set completely for clean slicing and a neat finish.

Healthy Alternatives / Variations

• Use lemon juice instead of raspberry for a citrus twist.
• Add a handful of fresh raspberries to the batter for extra fruitiness.
• Swap vanilla extract for almond extract for a different flavour profile.
• Top with desiccated coconut for added texture.
• Make a chocolate version by adding 2 tbsp cocoa powder to the batter.

Ingredient Substitutions

• Use margarine instead of butter for a dairy-free option.
• Replace buttermilk with plain yogurt if unavailable.
• Use strawberry juice instead of raspberry for a different pink hue.
• Substitute gluten-free flour for a gluten-free version.

How to Serve

Serve the Mary Berry Tottenham Cake Recipe as a delightful treat with a cup of tea. It’s perfect for afternoon gatherings or as a sweet snack during the day.

Pairing Ideas

Pair this cake with a light, floral tea such as Earl Grey or a fruity herbal infusion. The cake’s sweetness complements the tea’s subtle flavours beautifully.

How to Store Leftovers

Room Temperature

Store in an airtight container at room temperature for up to 3 days to keep it fresh and moist.

Freezer

Freeze slices in an airtight container for up to 2 months. Thaw at room temperature before serving.

Reheating

Briefly warm in a low oven to refresh the texture if needed.

Nutrition (per serving, approx.)

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 15g

FAQs

Can I use frozen raspberries for the icing?

Yes, you can use frozen raspberries. Thaw them first and strain to extract the juice for the icing.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice to 200ml of milk and letting it sit for 5 minutes.

How do I know when the cake is done?

The cake is done when it turns golden and springs back when lightly pressed. A skewer inserted should come out clean.

Can I make this cake in advance?

Yes, you can bake the cake a day ahead and ice it on the day of serving to keep it fresh.

Mary Berry Tottenham Cake Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

12

people

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Calories

320

kcal

50

minutes

The Mary Berry Tottenham Cake Recipe is a vibrant traybake with a soft sponge and fruity icing, perfect for afternoon tea.

Ingredients

• 225g self-raising flour

• 225g caster sugar

• 225g unsalted butter, softened

• 4 large eggs

• 2 tbsp buttermilk

• 1 tsp vanilla extract

• 1/2 tsp salt

• 200g icing sugar

• 2 tbsp raspberry juice

• 1 tbsp water

• 2 tbsp pink sugar sprinkles

• 25g white chocolate, melted

Directions

• Preheat the oven to 180°C (160°C fan) and line a 20x30cm baking tin with parchment paper.
• Beat the softened butter and caster sugar until pale and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Sift the self-raising flour and salt, then fold into the wet mixture gently.
• Stir in the buttermilk and vanilla extract until just combined.
• Pour the batter into the tin and bake for 25-30 minutes until golden and springy.
• Cool the cake in the tin for 10 minutes, then on a wire rack.
• Mix icing sugar with raspberry juice and water until smooth.
• Spread the pink icing evenly over the cooled cake. Drizzle the melted white chocolate over the top and immediately scatter over the pink sugar sprinkles. Leave to set for 30 minutes before slicing.
• Slice the cake into squares once the icing is set.

Notes

• Ensure the butter is softened for easy mixing and a smooth batter.
• Beat the sugar and butter until very pale — this step traps air for a lighter cake.
• Add eggs gradually to prevent curdling, which affects the texture.
• Fold flour gently to avoid knocking out air, keeping the cake light.
• Use buttermilk for a moist crumb — it reacts with baking agents to tenderize.
• Check the cake from 25 minutes to avoid overbaking, which dries it out.
• Let the icing set completely for clean slicing and a neat finish.