Mary Berry’s Tottenham Cake Recipe
by Mary Berry
What is Mary Berry’s Tottenham Cake?
Picture this: a sunshine-bright pink traybake, fluffy as a cloud, topped with a snowfall of coconut—this is Mary Berry’s Tottenham Cake, the retro British treat that’s stolen hearts since the 1800s. More than just a sponge cake, it’s a slice of edible history with a quirky backstory…
Why the Pink Icing? (And That Funny Name!)
Born in Tottenham, London, this cake started as a Victorian charity fundraiser by a clever baker named Henry Chalkley. His genius twist? A raspberry-jam glaze (hence the iconic pink hue!) that made it stand out in crowded bakeries.
Fun fact: The original version was sliced into penny portions for hungry schoolkids!
Why You’ll Like It
- Mary Berry’s trademark
—no fuss, just a perfectly squidgy sponge and that nostalgic coconut crunch. - Nostalgia in Every Bite
– That pink glaze + coconut crunch tastes like 1980s British school dinners (but fancier, thanks to Mary Berry’s touch). -
Foolproof for Beginners
– No fancy skills needed! Mary’s cold-butter trick guarantees a fluffy crumb (even if you’ve burned toast before).
Tips for Perfect Tottenham Cake
-
Butter Matters
-
Use cold butter straight from the fridge (Mary’s secret for extra lift)
-
Cube it small for easier creaming
-
-
Flour Hack
-
For featherlight texture: sieve flour + baking powder twice
-
-
Pink Perfection
-
Natural option: 1 tbsp beetroot juice instead of food colouring
-
For shine: add ½ tsp glycerin to icing
-
-
Bake Watch
-
Rotate the tin at 25 mins to prevent uneven browning
-
Test with a skewer – it should come out with moist crumbs (not wet)
-
Mary Berry’s Tottenham Cake: Ingredients
For the Sponge:
- 8 oz (225g) cold butter, cubed
Substitutes: Margarine (for dairy-free) or 7 oz (200g) Greek yoghurt (lighter option) - 8 oz (225g) caster sugar
Substitutes: Granulated sugar (texture will be slightly denser) - 10 oz (280g) self-raising flour
Substitutes: 10 oz (280g) all-purpose flour + 2 tsp baking powder - 1 tsp baking powder (skip if using self-raising flour substitute)
- 4 large eggs (~50g each)
Substitutes: 4 flax eggs (4 tbsp ground flaxseed + 12 tbsp water) for vegan> - 4 tbsp (60ml) milk
Substitutes: Almond milk or pineapple juice (adds moisture) - 1 tsp vanilla extract
For the Icing & Topping:
- 10.5 oz (300g) icing sugar (powdered sugar)
- 3 tbsp (45ml) boiling water
- Pink food colouring (or 1 tbsp raspberry jam, sieved)
- 2 tbsp (15g) hundreds & thousands OR desiccated coconut
Step-by-Step Instructions
1. Prep the Oven & Tin
- Preheat oven to 180°C (350°F) or 160°C (320°F) fan.
- Grease and line a 12×9-inch (30x23cm) traybake tin with baking paper.
2. Make the Batter
- Dry ingredients: In a large bowl, sieve together flour + baking powder. Mix in caster sugar.
- Add wet ingredients: Toss in cubed cold butter, eggs, milk, and vanilla extract.
- Beat: Use an electric mixer on medium until light and fluffy (~3 minutes). Don’t overmix!
3. Bake
- Spread batter evenly into the tin.
- Bake 30-35 minutes until golden and the centre springs back when pressed.
- Cool completely in the tin.
4. Ice & Decorate
- Icing: Mix icing sugar + boiling water until smooth. Add pink colouring (or raspberry jam).
- Spread: Pour over the cooled cake, tilting the tin to coat evenly.
- Top: Immediately sprinkle with hundreds & thousands or shredded coconut.
- Cut: Slice into 20 squares once set (about 15 minutes).
Variations
- Confetti Cake: Smother white icing with 100s & 1000s for a playful party vibe.
- Old-School Version: Top with desiccated coconut instead for nostalgic dinner lady charm.
- Lemon Zest: Add 1 tbsp lemon zest to batter for a citrusy kick.
- Gluten-Free: Use 10 oz (280g) gluten-free flour blend + 1 tsp xanthan gum.
Saving Tottenham Cake For Later
- Room Temp: 3 days in an airtight container (layer with parchment between slices)
- Fridge: 5 days (but icing may sweat – cover loosely)
- Freezer: Un-iced sponge wraps well for 1 month
🚫 Avoid: Plastic wrap directly on icing (use cake dome or greaseproof paper)
How To Serve Tottenham Cake
The best way to enjoy this cake is just like we did as kids:
-
Cut into generous squares—have one, two, or more!
-
Sandwich two slices with raspberry jam for a nostalgic twist.
-
Pair with an ice-cold strawberry milkshake—the perfect pink partner!
Or do as students have done for generations: dunk it straight into warm milk! The pink icing creates pretty swirls in your drink.
Serving it to adults?
Serve warm with custard for a comforting pudding, and don’t forget a cup of tea. A quick 10-second blast in the microwave makes it taste freshly baked.
Health Info
While Tottenham Cake is a beloved treat, we believe in enjoying sweets mindfully:
Occasional Indulgence - At ~255 calories per slice, it's perfect for special occasions or weekend baking with kids.
For Younger Bakers - The small portion size (20 pieces) helps with moderation. Consider using:
-
Natural pink color (beetroot/raspberry) instead of food dye
-
Reduced-sugar jam between layers
Dietary Adaptations:
-
Dairy-free: Use plant butter & milk (works beautifully)
-
Egg-free: Flax eggs bind well in this sponge
-
Lower-sugar: Reduce icing by 1/3 (still delicious!)
Allergy Alert: Contains gluten, dairy, eggs. For nut-free, ensure coconut is processed in a dedicated facility.
Note "This nostalgic bake is about joy first - we've included adaptations so everyone can enjoy a taste of childhood!"
Nutritional Facts
| Calories: | 254.85 |
| Sugar: | 27 |
| Sodium: | 210.63 |
| Fat: | 10.43 |
| Carbohydrates: | 38.17 |
| Fiber: | 0.38 |
| Protein: | 2.9 |
Mary Berry Tottenham Cake Recipe
Description
Ingredients
- 225 g (8oz) butter cold from fridge
- 225 g (8oz) caster sugar
- 280 g (10oz) self raising flour
- 1 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 1 tsp vanilla extract
To finish
- 300 g (10½oz) icing sugar
- 3 tbsp boiling water
- 2 tbsp hundreds and thousands or shredded coconut
- pink coloring
Instructions
- Preheat the oven to 180°C or 160°C with fan.
- Grease a trayback of roughly 12 x 9 inches and line with baking paper
- Mix the dried ingredients. Sieve the flour and baking powder, then mix with the caster sugar.
- Add the wet ingredients: the butter cut into pieces, eggs, milk and vanilla extract
- Beat with an electric mixer until light and fluffy.
- Bake for 30-35 minutes or until the cake springs back when pressed in the centre.
- Allow to cool in the traybake tin.
To finish
- Mix the icing sugar with the water adding pink coloring for the actual Tottenham cake finish
- Spread the smooth paste over the cake.
- Sprinkle with 100s and 1000s or coconut
- Cut into 20 pieces and serve.
Tottenham Cake FAQs
Mary Berry’s Tottenham Cake, often mistaken for a Tottenham Cake, is actually titled Confetti Traybake in her book.
The traditional Tottenham Cake is a soft vanilla sponge topped with a layer of pink water icing, traditionally coloured with berry juice, and sometimes finished with a sprinkle of desiccated coconut.
While all three are based on a simple sponge, they differ mainly in the topping:
– Tottenham Cake: Topped with pink icing (originally made with mulberry or berry juice) and sometimes desiccated coconut.
– Old-School Cake: Finished with white icing and a generous layer of desiccated coconut—nostalgic and simple.
– Confetti Cake: Uses the same white icing, but is scattered with colourful 100s and 1000s for a fun, party-style twist.
Yes—freeze un-iced for up to 1 month.
Originally from raspberries, but Mary Berry approves food coloring for ease (targets “why is Tottenham cake pink”).