My cherry bakewell traybake cake is a quick, easy alternative to bakewell tart and it's perfect for beginner bakers. This traybake is made without pastry; just an almond and cherry-flavoured sheet cake with icing and cherries on top!
Love the flavour of a classic bakewell tart but fancy something a little different? Then my cherry bakewell traybake cake is the perfect dessert for you! It's a light and fluffy sponge with all the lovely cherry and almond flavours you'd expect, just without the pastry.
It's finished with a layer of that classic old-school glace icing, which ties everything together perfectly and gives it that nostalgic traybake feel.
This is one of those desserts that looks really impressive but is actually so simple to make. It comes together in under an hour from start to finish, and there's no need to worry about blind baking pastry or making frangipane. It's easy, fuss-free, and perfect for when you want something that feels a bit special without too much effort. I can't wait for you to try it at home!
Below you'll find my baking notes, top tips, step-by-step photos and answers to FAQs. If you have any questions I haven't covered here, feel free to leave a comment and I'll get back to you as soon as I can. Enjoy!
Ingredients
- Butter: Use softened butter or baking spread to ensure that it creams in nicely with the sugar. This will prevent a lumpy sponge.
- Sugar: Caster sugar is best for baking due to its finer texture.
- Almond extract: For that classic bakewell flavour.
- Eggs: 4 medium eggs for binding and to help lift the batter.
- Flour: Use self-raising flour if you can, as this already contains all the raising agent you'll need. If plain/all-purpose flour is all you have, add 2 teaspoons of baking powder to the recipe at the same time as the flour.
- Milk: A few tablespoons to help loosen the cake batter.
- Cherry conserve: Or cherry jam, whatever floats your boat! If you fancy a raspberry bakewell traybake, use raspberry jam instead.
- Flaked almonds: I added these on top of the batter just before baking, to create that bakewell tart look and flavour.
- Icing sugar: Plus some more milk, for the glace icing.
- Glace cherries: For decoration. You can also add another handful of flaked almonds on top if you like.
Kitchen stuff
- Baking tin: I used an 8x10-inch tin but you can use my cake pan converter to adjust the recipe to fit your tin size. Note that baking time will vary depending on your tin size, so keep an eye out while it's in the oven.
- Baking paper: For lining the tin.
- Mixing bowls: A large one for the batter and a smaller one for the icing.
- Wire rack: To cool the cake on.
- Utensils: A wooden spoon for mixing, a teaspoon and tablespoon for measuring, a toothpick for swirling, a palette knife, spatula or metal spoon for the icing, and a sharp knife for cutting.
- Food scale: I test all of my recipes in grams using a food scale. I highly recommend you do this too, for accurate results.
How To Make Cherry Bakewell Traybake Cake
Step 1: Line an 8x10-inch tin with baking paper and preheat your oven to 160°C (140°C for fan ovens).
Step 2: In a large bowl, cream 250g soft butter and 225g caster sugar together until pale and fluffy. Then stir in 2 teaspoons of almond extract.
Step 3: Add 250g of self-raising flour, 4 eggs, and 3 tablespoons of milk, a little bit at a time, until you have a smooth cake batter.
Step 4: Transfer ⅓ of the batter into your lined tin then swirl 1+½ tablespoons of cherry conserve into it. Then add another ⅓ of the cake batter on top and swirl another 1+½ tablespoons of conserve into that.
Step 5: Top with the remaining batter then sprinkle 40g of flaked almonds on top and lightly press them down.
Step 6: Bake the cake for around 30 minutes, until a toothpick comes out clean. Let it cool in the tin for about 10 minutes, then gently flip it out onto a wire rack to cool completely.
Step 7: Prepare the icing by mixing 200g of icing sugar and 2 tablespoons of milk together until smooth. Spread it over the cake and top with 2 glace cherries and some more flaked almonds.
Step 8: Let the cake sit until the icing is firm, then cut into slices and enjoy.
Top tips
- If you're using a different tin size than my recipe recommends, note that you may need to adjust the baking time and temperature. A larger tin will require slightly higher heat with less baking time, while a smaller tin will require a slightly lower temperature with a longer baking time.
- Avoid using too much conserve in the cake batter, as the extra moisture and sugar can cause your cake to sink.
- If your icing is too thick to spread easily, add more milk or water, a teaspoon at a time, until it reaches a smooth, spreadable consistency. You want it thick enough to stay put but runny enough to avoid tearing the cake.
FAQs
Yes, if you want a raspberry bakewell traybake instead, you can swap the cherry conserve for an equal amount of raspberry conserve or jam.
This will keep well at room temperature in an airtight container for around 3 days. Cake would usually last longer but the moisture from the conserve will cause it to go soggy a bit faster.
Yes, the slices can be frozen in an airtight container for up to 3 months. You can also freeze the entire cake, iced or un-iced. To defrost, transfer it to a wire rack or plate and let it thaw for an hour or so.
More traybake cakes
- Chocolate traybake cake
- School dinner sponge
- Jam & coconut sponge
- Date & walnut traybake
- Lemon drizzle traybake
- Orange drizzle traybake
I hope you have fun making my cherry bakewell traybake! If you have any comments or feedback, please leave a comment and rating below to let me know. Enjoy!
Cherry Bakewell Traybake Cake (No Pastry)
Ingredients
Traybake cake
- 250 g Softened butter
- 225 g Caster sugar
- 2 Teaspoons Almond extract
- 4 Medium Eggs
- 250 g Self-raising flour
- 3 Tablespoons Milk
- 3 Tablespoons Cherry conserve or jam
- 40 g Flaked almonds
Topping
- 200 g Icing sugar
- 2 Tablespoons Milk
- 12 Glace Cherries
- Handful Flaked almonds
Instructions
- Preheat your oven to 160℃ (140℃ for fan ovens) and line an 8x10-inch baking tin.
- In a large bowl, cream together the butter and sugar then stir in the almond extract.
- Mix in the eggs, flour and milk, a little bit at a time, until you have a smooth cake batter.
- Transfer ⅓ of the batter to your lined tin and swirl in half the cherry conserve. Top with another ⅓ of the cake mix and swirl the rest of the conserve into that.
- Top with the remaining batter then sprinkle the flaked almonds on top. Gently press them down to help them stick.
- Bake for around 30 minutes, until a toothpick comes out clean.
- Let the cake cool in the tin for around 10 minutes then flip it out onto a wire rack and leave to cool completely.
Topping
- Mix the icing sugar and milk together to make a smooth, thick icing. To make it thinner, add more milk, or add more icing sugar to make it thicker.
- Spread the icing on top of the cake then top with glace cherries and flaked almonds.
Notes
- Store in an airtight container for up to 3 days.
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