White Chocolate Raspberry Traybake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Fold in Fruit and Chocolate: Fold through most of the raspberries and white chocolate chips carefully to distribute them evenly without breaking the fruit.
- Prevent Sinking: To prevent raspberries from sinking to the bottom of the cake, coat them lightly in flour before folding them in.
- Fill the Tin: Pour the prepared cake batter into the lined traybake tin, spreading it evenly to ensure uniform cooking.
- 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.
- 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.
- 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.
- Add Melted Chocolate: Slowly mix the melted white chocolate into the buttercream until well blended and smooth, creating a rich frosting.
- Frost the Cake: Spread the white chocolate buttercream evenly over the cooled sponge to cover the entire surface.
- 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
