White Chocolate Raspberry Traybake Recipe

Introduction

This White Chocolate Raspberry Traybake is a delightful treat combining sweet white chocolate and fresh raspberries in a moist, fluffy cake. Perfect for sharing at gatherings or enjoying with a cup of tea, it’s a simple yet impressive bake.

Ingredients

• 325 g unsalted butter or baking spread
• 325 g caster sugar
• 6 medium eggs
• 325 g self-raising flour
• 200 g raspberries
• 150 g white chocolate chips or chunks
• 150 g unsalted butter (for icing)
• 300 g icing sugar
• 150 g white chocolate (melted)
• Additional raspberries, white chocolate, and freeze-dried raspberries for decoration

Instructions

1. Step 1: Preheat the oven to 160ºC fan and line a 9×13” traybake tin with baking parchment.
2. Step 2: Beat together the 325 g butter and caster sugar until the mixture is light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then fold in the self-raising flour until smooth.
4. Step 4: Coat most of the raspberries in a little flour to prevent sinking, then gently fold them along with the white chocolate chips into the batter.
5. Step 5: Pour the cake mix into the prepared tin, then sprinkle the remaining raspberries and white chocolate chips evenly over the top.
6. Step 6: Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin.
7. Step 7: For the icing, beat the remaining 150 g butter until smooth, then gradually add the icing sugar and mix until combined.
8. Step 8: Stir in the melted white chocolate and mix until well incorporated.
9. Step 9: Spread the icing evenly over the cooled cake, then decorate with additional raspberries, white chocolate pieces, and freeze-dried raspberries as desired.

Tips & Variations

• Coating raspberries in flour before folding them into the batter helps prevent them from sinking to the bottom of the cake.
• For a different twist, try swapping raspberries with blueberries or blackberries.
• Use white chocolate chunks instead of chips for a more pronounced chocolate texture.
• Freeze-dried raspberries add a lovely crunch and tangy flavor when sprinkled on top.

Storage

Store the traybake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze individual slices wrapped well for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries, but be sure to thaw and drain them well to reduce excess moisture that could affect the cake’s texture.

What if I don’t have self-raising flour?

You can make your own by mixing 1 teaspoon of baking powder with 125 g of plain flour for each 125 g of self-raising flour needed.

White Chocolate Raspberry Traybake Recipe

Print Recipe

★★★★★

4.5 from 67 reviews

This White Chocolate Raspberry Traybake is a moist and fluffy cake bursting with fresh raspberries and creamy white chocolate chunks. Topped with a luscious white chocolate buttercream frosting and decorated with fresh and freeze-dried raspberries, this traybake is perfect for afternoon tea or dessert occasions.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Cake:

• 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

Frosting:

• 150 g unsalted butter
• 300 g icing sugar
• 150 g white chocolate, melted

Decoration:

• fresh raspberries
• white chocolate pieces
• freeze dried raspberries

Instructions

1. Preheat and Prepare: Preheat your oven to 160ºC fan and line a 9×13-inch (23×33 cm) traybake tin with baking parchment to prevent sticking.
2. Beat Butter and Sugar: In a large bowl, beat together the butter and caster sugar until the mixture is light and fluffy, which helps create a tender cake texture.
3. Add Eggs and Flour: Gradually add the eggs and self-raising flour to the butter and sugar mixture. Mix gently until the batter is smooth and well combined.
4. Fold in Fruit and Chocolate: Fold through most of the raspberries and white chocolate chips carefully to distribute them evenly without breaking the fruit.
5. Prevent Sinking: To prevent raspberries from sinking to the bottom of the cake, coat them lightly in flour before folding them in.
6. Fill the Tin: Pour the prepared cake batter into the lined traybake tin, spreading it evenly to ensure uniform cooking.
7. Top with Remaining Ingredients: Sprinkle the remaining raspberries and white chocolate chips over the top of the cake batter for an attractive and flavorful finish.
8. Bake: Bake the traybake in the preheated oven for 40-45 minutes. Check doneness by inserting a skewer into the center; it should come out clean. Allow the cake to cool completely in the tin.
9. Prepare Frosting: Beat the butter alone in a bowl until smooth and creamy. Gradually add the icing sugar and continue mixing until fully incorporated and fluffy.
10. Add Melted Chocolate: Slowly mix the melted white chocolate into the buttercream until well blended and smooth, creating a rich frosting.
11. Frost the Cake: Spread the white chocolate buttercream evenly over the cooled sponge to cover the entire surface.
12. Decorate: Finish by decorating the traybake with fresh raspberries, white chocolate pieces, and freeze-dried raspberries for texture and vibrant color.

Notes

• Coating raspberries in flour before folding them into the batter helps prevent them from sinking during baking.
• Ensure the butter and eggs are at room temperature for smoother mixing and better cake texture.
• The traybake should be completely cool before frosting to avoid melting the buttercream.
• Use a gentle folding technique to avoid breaking the raspberries and to keep the batter airy.
• Freeze-dried raspberries add a lovely crunch and a pop of concentrated raspberry flavor for decoration.

Keywords: White Chocolate Raspberry Traybake, berry traybake, white chocolate cake, raspberry dessert, buttery traybake, homemade traybake