Mary Berry Tottenham Cake Recipe

Mary Berry’s Tottenham Cake is a simple, old-school British traybake topped with pink icing and coconut. It’s straightforward to make, wonderfully nostalgic, and honestly, it tastes better than it looks. Which is saying something, because it looks pretty great.

I stumbled onto this recipe after a rabbit hole of British baking history (don’t judge me), and I’ve made it three times since. It’s the kind of cake that makes your kitchen smell incredible and costs almost nothing to bake. What’s not to love?

What Is Tottenham Cake?

Tottenham Cake is a traditional English sponge traybake that dates back to the Quakers of north London in the early 1900s. It was originally made and sold cheaply to local children, which explains why the recipe is so unfussy, and the portions are so generously cut.

The signature look? Bright pink icing and a dusting of desiccated coconut. It’s immediately recognisable, and somehow that pop of pink makes it taste even more festive. FYI, the colour traditionally comes from mulberry juice, though most modern versions use food colouring.

Ingredients You’ll Need

For the sponge

• 225g self-raising flour
• 225g caster sugar
• 225g softened butter
• 4 large eggs
• 1 tsp vanilla extract
• 2–3 tbsp milk

For the pink icing

• 300g icing sugar
• 3–4 tbsp warm water
• Pink food colouring (a tiny drop goes a long way, trust me)
• Desiccated coconut to finish

How to Make Mary Berry’s Tottenham Cake

This is a one-bowl wonder, simple enough for a Sunday afternoon, impressive enough to bring to a bake sale.

1. Preheat your oven to 180°C / 160°C fan / Gas Mark 4. Grease and line a 30x20cm traybake tin with baking paper.
2. Beat together the butter and caster sugar until pale and fluffy. This usually takes about 3–4 minutes with an electric mixer; don’t skip it, it’s what makes the sponge light.
3. Add the eggs one at a time, mixing well between each. Stir in the vanilla extract.
4. Fold in the self-raising flour gently. Add milk a tablespoon at a time until the batter just drops from a spoon.
5. Pour into your prepared tin and bake for 25–30 minutes, until golden and a skewer comes out clean.
6. Leave the sponge to cool completely in the tin. Completely. Icing a warm cake is a disaster waiting to happen.
7. Mix the icing sugar with warm water to a thick but pourable consistency. Add one small drop of pink food colouring and stir.
8. Pour the icing over the cooled cake and spread it right to the edges. Scatter desiccated coconut generously over the top before the icing sets.
9. Leave to set for 30 minutes, then cut into squares.

Mary Berry tip: Don’t rush the icing stage. Let it firm up properly before slicing; you’ll get those clean, bakery-style edges that make all the difference.

Tips for Getting It Right

• Use room-temperature butter and eggs; cold ingredients make the batter curdle.
• The batter should be a soft dropping consistency. Too thick? Add a splash more milk.
• IMO, the coconut is non-negotiable. It adds texture and makes the cake look authentic.
• Store covered at room temperature for up to 3 days, though it rarely lasts that long.

Frequently Asked Questions

Can I make Tottenham Cake without coconut?

You can, but you probably shouldn’t. The coconut is part of what makes it a Tottenham Cake and not just a pink traybake. That said, if you’ve got an allergy, it still tastes great without it.

Can I freeze Tottenham Cake?

Yes, freeze the sponge without the icing. Wrap individual squares in cling film and freeze for up to a month. Ice them fresh when you’re ready to serve.

What makes Mary Berry’s version special?

Mary Berry’s approach keeps the sponge light and buttery while the icing stays glossy rather than grainy. It’s all in the technique, creaming the butter properly and not overworking the flour.

Final Thoughts

Tottenham Cake is one of those recipes that proves simple baking is often the best baking. No fancy equipment, no exotic ingredients, just a brilliant sponge, an unmistakably pink topping, and a whole lot of charm.

Give it a go this weekend. And if it disappears from the tin before you’ve even cut it properly, well, that’s how you know you nailed it.