Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chocolate Raspberry Traybake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 59 reviews

  • Author: admin
  • 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

Scale

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

  1. Preheat and Prepare Tin: Preheat your oven to 160ºC fan and line a 9×13-inch traybake tin with parchment paper to prevent sticking.
  2. Mix Butter and Sugar: Beat together the butter and caster sugar until the mixture becomes light and fluffy, ensuring a good cake texture.
  3. 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.
  4. 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.
  5. Prevent Sinking: To avoid raspberries sinking to the bottom during baking, coat them lightly in flour before folding them into the batter.
  6. Pour Batter into Tin: Transfer the prepared batter into the lined traybake tin, smoothing the top with a spatula for even baking.
  7. Add Remaining Toppings: Sprinkle the remaining raspberries and white chocolate chips evenly over the top of the batter.
  8. 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.
  9. Prepare Buttercream: Beat the unsalted butter alone until smooth and creamy. Gradually add the icing sugar and continue mixing until fully combined.
  10. Add Melted White Chocolate: Fold in the melted white chocolate into the buttercream mixture and beat until smooth and fluffy.
  11. Frost the Cake: Once the traybake has completely cooled, spread the white chocolate buttercream evenly over the top.
  12. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://restaurantrecipesbook.com/white-chocolate-raspberry-traybake-recipe/