If you’re on the lookout for a dessert that combines the creamy sweetness of white chocolate with the tangy burst of fresh raspberries, you’ve found a treasure in this White Chocolate Raspberry Traybake Recipe. It’s a delightful treat that feels indulgent yet approachable, perfect for sharing at gatherings or savoring with your afternoon tea. This traybake is beautifully moist, studded with juicy raspberries and melty white chocolate, all topped with a luscious white chocolate frosting that makes every bite feel like a little celebration. I promise, once you try this recipe, it will quickly become your go-to for a crowd-pleasing dessert that’s as pretty as it is delicious.
Ingredients You’ll Need
Sometimes the simplest ingredients make the most extraordinary desserts, and this White Chocolate Raspberry Traybake Recipe is a perfect example. Each ingredient plays a crucial role: butter and sugar create a soft crumb and rich flavor, eggs bind everything together, and the raspberries add that irresistible pop of color and freshness. The white chocolate lends a creamy sweetness that perfectly balances the tartness of the berries, resulting in a harmonious bite every time.
- 325 g unsalted butter/baking spread: Use softened butter for better mixing and a tender crumb.
- 325 g caster sugar: Fine sugar that dissolves quickly, ensuring even sweetness.
- 6 medium eggs: These provide structure and moisture; room temperature is best for mixing.
- 325 g self-raising flour: The leavening helps the cake rise light and fluffy without extra baking powder.
- 200 g raspberries: Fresh or defrosted, for tart bursts of flavor and beautiful pink hues.
- 150 g white chocolate chips/chunks: Choose good-quality chocolate for the best melt and flavor.
- 150 g unsalted butter (for frosting): Softened to creamy perfection for smooth icing.
- 300 g icing sugar: Finely powdered sugar for that silky, sweet frosting texture.
- 150 g white chocolate (melted): Adds luxurious richness and depth to the frosting.
- Extra raspberries, white chocolate, freeze dried raspberries: For decorating and giving your traybake an inviting finish.
How to Make White Chocolate Raspberry Traybake Recipe
Step 1: Prepare Your Tin and Oven
Start by preheating your oven to 160ºC fan. Line a 9×13” traybake tin with parchment paper to ensure your cake doesn’t stick and comes out perfectly smooth. This step sets the stage for a flawless bake.
Step 2: Cream Butter and Sugar
Beat together the unsalted butter and caster sugar until the mixture is light and fluffy. This process aerates the batter, which is vital for that soft, tender crumb characteristic of the perfect traybake.
Step 3: Mix in Eggs and Flour
Next, add the eggs and self-raising flour to the creamed mixture and stir until you have a smooth batter. The eggs bring moisture and structure, while the flour adds body and the lift needed to make this traybake rise beautifully.
Step 4: Fold in Raspberries and White Chocolate
Gently fold in most of the raspberries and white chocolate chips. A helpful tip here is to toss the raspberries in a little flour before folding them in. This keeps them from sinking to the bottom during baking, ensuring even distribution of those juicy bursts.
Step 5: Bake to Perfection
Pour the batter evenly into the lined tin. Sprinkle the remaining raspberries and white chocolate chips on top to create a lovely decorated surface that looks as good as it tastes. Bake in the oven for 40-45 minutes until a skewer inserted comes out clean. Allow the traybake to cool fully before moving on to the frosting.
Step 6: Make the White Chocolate Frosting
Beat the softened butter alone until smooth, then gradually mix in the icing sugar. Finally, add the melted white chocolate and mix again until glossy and creamy. This frosting will add the perfect sweet, velvety layer that complements the fruity traybake marvelously.
Step 7: Decorate Your Traybake
Spread the luscious frosting evenly over the cooled sponge. Finish by decorating with fresh raspberries, chunks or curls of white chocolate, and some freeze-dried raspberries for a delightfully crunchy texture and bright color contrast. This step turns your traybake from delicious to absolutely spectacular.
How to Serve White Chocolate Raspberry Traybake Recipe
Garnishes
Adding fresh raspberries and white chocolate shavings on top not only enhances the flavor but also creates an irresistible visual appeal. A sprinkle of freeze-dried raspberries adds a pop of color and a subtle tangy crunch that lifts the entire dish.
Side Dishes
This traybake pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla ice cream. If you want a refreshing contrast, serve it alongside a simple raspberry coulis or a few fresh mint leaves for a bright finish.
Creative Ways to Present
For a crowd, cut the traybake into neat squares and arrange them on a rustic wooden board with extra raspberries and white chocolate chunks artistically scattered around. Alternatively, stack smaller slices with layers of frosting and fresh raspberries to create mini traybake towers that look stunning and are perfect for finger-food style dessert tables.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover traybake tightly in cling film or store in an airtight container. It will keep well at room temperature for up to 3 days, preserving its moist texture and fresh flavors.
Freezing
If you want to make this White Chocolate Raspberry Traybake Recipe ahead of time, freeze it without frosting. Wrap the cooled cake tightly in cling film and then foil to prevent freezer burn. When ready to serve, thaw overnight in the fridge and add the frosting fresh for optimum taste and texture.
Reheating
This kind of traybake is delicious cold or at room temperature, but if you prefer it slightly warm, gently warm individual slices in the microwave for 15 seconds. Avoid heating the whole cake with frosting as it might melt the topping.
FAQs
Can I use frozen raspberries for this traybake?
Absolutely! Just make sure to thaw them and drain any excess juice before folding them into the batter to avoid making it too wet. Tossing the raspberries in flour still helps keep everything nicely distributed.
Is it possible to make this recipe dairy-free?
You can substitute the butter with a plant-based spread and use dairy-free white chocolate. Just keep in mind this might slightly affect the texture and firmness of your traybake and frosting but still results in a delicious treat.
How long does the traybake keep fresh?
Stored correctly in an airtight container, the traybake stays fresh for 3 to 4 days at room temperature. For best flavor, try to consume it within this timeframe.
Can I use regular flour instead of self-raising flour?
If you only have plain flour, add 2 teaspoons of baking powder per 325 g of flour to mimic self-raising flour. This will help the traybake rise as intended.
What’s the best way to melt the white chocolate?
Melting white chocolate gently is key; use a heatproof bowl over simmering water (double boiler method) or melt slowly in the microwave in short bursts, stirring frequently to avoid burning.
Final Thoughts
There is something utterly special about this White Chocolate Raspberry Traybake Recipe — it’s a beautiful combination of flavors and textures that feels like a warm hug in dessert form. I encourage you to give it a try, whether you’re baking for a special occasion or just treating yourself. It’s an easy-to-make crowd-pleaser that’s sure to become a cherished favorite in your baking repertoire.
Print
White Chocolate Raspberry Traybake Recipe
- Total Time: 3 hours 15 minutes (includes cooling and decorating time)
- Yield: 15 servings 1x
Description
This White Chocolate Raspberry Traybake is a delightful and indulgent bake combining the creamy sweetness of white chocolate with the tart freshness of raspberries. Perfect for gatherings or a treat anytime, it features a moist self-raising flour cake base studded with raspberries and white chocolate chips, topped with a luscious white chocolate buttercream and decorated with fresh and freeze-dried raspberries.
Ingredients
Cake Batter
- 325 g unsalted butter or baking spread
- 325 g caster sugar
- 6 medium eggs
- 325 g self-raising flour
- 200 g fresh raspberries
- 150 g white chocolate chips or chunks
White Chocolate Buttercream
- 150 g unsalted butter
- 300 g icing sugar
- 150 g white chocolate, melted
Decoration
- Fresh raspberries
- White chocolate (for grating or chunks)
- Freeze-dried raspberries
Instructions
- Preheat and Prepare Tin: Preheat your oven to 160ºC fan and line a 9×13-inch traybake tin with parchment paper to prevent sticking.
- Mix Butter and Sugar: Beat together the butter and caster sugar until the mixture becomes light and fluffy, ensuring a good cake texture.
- Add Eggs and Flour: Incorporate the eggs one at a time, then add the self-raising flour, mixing until you achieve a smooth batter without lumps.
- Fold in Raspberries and White Chocolate: Gently fold through most of the fresh raspberries and white chocolate chips, taking care not to break the raspberries.
- Prevent Sinking: To avoid raspberries sinking to the bottom during baking, coat them lightly in flour before folding them into the batter.
- Pour Batter into Tin: Transfer the prepared batter into the lined traybake tin, smoothing the top with a spatula for even baking.
- Add Remaining Toppings: Sprinkle the remaining raspberries and white chocolate chips evenly over the top of the batter.
- Bake the Traybake: Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean. Remove and allow to cool completely in the tin.
- Prepare Buttercream: Beat the unsalted butter alone until smooth and creamy. Gradually add the icing sugar and continue mixing until fully combined.
- Add Melted White Chocolate: Fold in the melted white chocolate into the buttercream mixture and beat until smooth and fluffy.
- Frost the Cake: Once the traybake has completely cooled, spread the white chocolate buttercream evenly over the top.
- Decorate: Garnish with fresh raspberries, additional white chocolate pieces or shavings, and sprinkle freeze-dried raspberries for an extra burst of flavor and visual appeal.
Notes
- Coating raspberries in flour before folding them into the batter helps prevent them from sinking during baking.
- Ensure the traybake is fully cooled before applying the buttercream to prevent melting.
- Use high-quality white chocolate for better flavor, especially for melting into the buttercream.
- Freeze-dried raspberries add a crunchy texture and tart contrast to the creamy sweetness.
- This traybake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
