Why You’ll Love White Chocolate Raspberry Traybake
Sweet, tart, creamy, and utterly indulgent—this White Chocolate Raspberry Traybake is a true crowd-pleaser. Imagine a tender, moist cake loaded with juicy raspberries, generously swirled with creamy white chocolate, and finished with a luscious glaze that takes it from ordinary to extraordinary. It’s the perfect balance of sweetness and fruitiness, with just the right amount of richness from the white chocolate. Whether you’re hosting a gathering, enjoying a mid-afternoon treat with tea, or craving something a little extra for dessert, this traybake is your new go-to.
Here’s why you’re going to love it:
- Decadent Yet Light: The white chocolate adds a creamy richness, while the fresh raspberries bring a delightful tartness. This combination makes it indulgent, but not overwhelming—just perfect!
- Super Easy to Make: No fancy techniques or complicated steps required here. This traybake is all about simple ingredients and straightforward instructions. Just mix, bake, and enjoy!
- Great for Sharing: The beauty of a traybake is that it’s easy to slice into perfect squares for sharing. It’s ideal for a family gathering, party, or bake sale!
- Moist and Flavorful: Thanks to the raspberries and the white chocolate, the cake stays moist and flavorful. Every bite is a perfect balance of soft, sweet cake and fruity goodness.
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Ingredients
Gather these goodies for your White Chocolate Raspberry Traybake:
- Butter: The foundation for a soft, rich cake. Unsalted butter works best so you can control the saltiness of the final product.
- Sugar: Granulated sugar adds sweetness and helps create that perfectly tender crumb.
- Eggs: Two large eggs to help bind the ingredients and create a soft, fluffy texture.
- Self-Raising Flour: This keeps the cake light and airy, helping it rise perfectly as it bakes.
- White Chocolate: The star of the show! Chopped into small pieces or chips, the white chocolate melts into the cake, giving it that creamy richness. You’ll want to add a bit to the batter and some to sprinkle on top.
- Fresh Raspberries: The tartness of fresh raspberries balances out the sweetness of the cake and chocolate, creating a beautiful contrast of flavors and colors.
- Baking Powder: A little extra boost to help the cake rise perfectly, though this is optional if you’re using self-raising flour.
- Vanilla Extract: Adds a lovely warmth and depth to the overall flavor.
- Milk: To create a smooth, pourable batter. Full-fat milk works best for that rich taste.
- Icing Sugar: For the glaze on top, giving the traybake a sweet, finishing touch.
Instructions
Let’s get baking! Here’s how you can create this mouthwatering White Chocolate Raspberry Traybake:
1. Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch or 8×8-inch square baking tin with parchment paper, making sure it covers the sides for easy removal later.
2. Cream the Butter and Sugar
In a large bowl, beat together the softened butter and sugar until light and fluffy. This step is key to ensuring your cake has a soft, airy texture.
3. Add the Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract for that warm, aromatic touch.
4. Mix in the Dry Ingredients
Sift the self-raising flour (and baking powder if needed) into the mixture, and fold gently until combined. Be careful not to overmix, as this can lead to a dense cake. Add the milk to loosen the batter if it feels too thick.
5. Fold in the White Chocolate and Raspberries
Gently fold in half of the white chocolate (reserve some for sprinkling on top) and the fresh raspberries. Be careful when mixing, as the raspberries can break apart and turn the batter pink. You want to keep them as intact as possible for a beautiful swirled effect.
6. Bake the Traybake
Pour the batter into the prepared baking tin, smoothing it out with a spatula. Sprinkle the remaining white chocolate on top. Bake in the preheated oven for about 25-30 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
7. Cool the Cake
Allow the traybake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set before cutting.
8. Glaze the Cake
Once the cake has cooled, whisk the icing sugar with a tiny bit of water or milk to create a thick but pourable glaze. Drizzle it generously over the top of the cake.
9. Slice and Serve
Once the glaze has set, slice the traybake into squares or bars, and get ready to enjoy this indulgent treat!
How to Serve White Chocolate Raspberry Traybake
- With Tea or Coffee: This traybake is perfect for an afternoon tea or coffee break. Its light, moist texture pairs beautifully with a hot beverage.
- As a Dessert: Serve it as a sweet dessert after dinner, with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- For a Party or Picnic: Cut the traybake into bite-sized pieces for easy serving at parties, picnics, or bake sales. It’s the kind of treat everyone will want to grab and go!
- With Fresh Cream or Yogurt: For a fresh contrast to the sweetness of the cake, serve with a side of lightly whipped cream or Greek yogurt.
Additional Tips
- Use Frozen Raspberries: If fresh raspberries aren’t in season, frozen ones work just as well. Just be sure to fold them in gently, as frozen raspberries can break apart more easily.
- Make It Your Own: Add a handful of chopped white chocolate to the batter for extra pockets of chocolate throughout the cake. You can also sprinkle some sliced almonds on top for added crunch.
- Store Leftovers: Store the traybake in an airtight container at room temperature for up to 4 days. It also freezes well for up to 2 months. Just wrap it tightly before freezing and thaw it out when you’re ready for a treat!
- Make the Cake Even Richer: For a richer, fudgier texture, add a couple of tablespoons of sour cream or Greek yogurt to the batter.
FAQ Section
Q1: Can I use dark chocolate instead of white chocolate?
A1: Absolutely! Dark chocolate will give the traybake a deeper, more intense flavor. Just be aware that it won’t be as sweet as the white chocolate.
Q2: Can I use frozen raspberries instead of fresh?
A2: Yes, frozen raspberries will work just fine. Just make sure to fold them in gently to prevent the batter from turning too pink.
Q3: How long will this traybake last?
A3: It’ll stay fresh for about 3-4 days if stored in an airtight container at room temperature. For longer storage, you can freeze it!
Q4: Can I make this without the glaze?
A4: Definitely! The cake is delicious enough on its own, but the glaze adds a sweet finishing touch. If you prefer a simpler version, feel free to skip it.
Q5: Can I use a different fruit?
A5: Yes! You could use strawberries, blueberries, or blackberries instead of raspberries. Just make sure the fruit isn’t too juicy, as it could affect the texture of the cake.
Q6: Can I make this gluten-free?
A6: Yes, you can swap the self-raising flour for a gluten-free flour blend. Just be sure to also add a little xanthan gum for structure.
Q7: Is it possible to add more white chocolate?
A7: Of course! If you’re a white chocolate lover, feel free to add extra chopped chocolate or even a white chocolate ganache drizzle.
Q8: Can I make this recipe in a different size tin?
A8: Yes, you can! Just adjust the baking time if you use a different-sized tin. A larger tin will require a shorter baking time, while a smaller tin will need more time.
Q9: How do I know when the cake is done?
A9: The cake should be golden brown on top, and a skewer inserted into the center should come out clean. If the top is browning too quickly, cover it loosely with foil.
Q10: Can I serve this traybake warm?
A10: Yes! It’s delicious served warm, but I recommend letting it cool slightly before glazing, so the glaze doesn’t melt too quickly.
Conclusion
This White Chocolate Raspberry Traybake is a little slice of heaven—perfectly sweet, with just the right amount of tartness from the raspberries, and a rich, creamy texture from the white chocolate. It’s easy to make, easy to share, and sure to impress. Whether you’re serving it for a special occasion or enjoying it with a cup of tea, it’s a treat that will definitely satisfy your sweet tooth. Enjoy!
Print
White Chocolate Raspberry Traybake
- Total Time: 1 hour 40 minutes (including cooling time)
- Yield: 16 squares
- Diet: Vegetarian
Description
This White Chocolate Raspberry Traybake is a sweet, indulgent dessert that combines the rich creaminess of white chocolate with the tartness of fresh raspberries. The moist sponge is baked to perfection and topped with a decadent layer of white chocolate and fresh berries. It’s a show-stopping dessert perfect for any occasion, from family gatherings to afternoon tea.
Ingredients
- For the sponge:
- 1 1/2 cups all-purpose flour
- 1/2 cup caster sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries
- For the topping:
- 6 oz white chocolate, chopped
- 1/4 cup double cream
- 1/2 cup fresh raspberries (for decoration)
- Optional: Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper.
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth and well combined.
- Gently fold in the fresh raspberries, being careful not to break them up too much. Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the sponge cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the topping: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the double cream over low heat until it just begins to simmer, then pour it over the white chocolate. Let it sit for 1-2 minutes, then stir until smooth and the chocolate has fully melted.
- Once the sponge is fully cooled, pour the white chocolate mixture over the top of the cake, spreading it evenly with a spatula.
- Top with fresh raspberries, gently pressing them into the white chocolate to help them stick.
- Optional: Dust with powdered sugar for an elegant finish.
- Allow the white chocolate to set for 30 minutes to an hour before slicing into squares. Serve and enjoy your White Chocolate Raspberry Traybake!
Notes
- For an extra burst of raspberry flavor, you can swirl some raspberry jam into the batter before baking.
- This traybake can be stored in an airtight container for up to 3 days. If you have leftovers, refrigerate them to keep the white chocolate topping firm.
- If you don’t have fresh raspberries, you can use frozen raspberries—just be sure to thaw and drain them before using.
- You can also add a handful of chopped white chocolate into the sponge for an extra white chocolate crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 220 kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg