If you’re searching for a crowd-pleasing treat that combines the luscious creaminess of white chocolate with the tart burst of fresh raspberries, look no further than this White Chocolate Raspberry Traybake Recipe. It’s a delightful bake that balances sweet and tangy flavors in a soft, moist cake, perfect for afternoon tea, a special dessert, or even just a cozy snack. What makes this traybake stand out is its simplicity and elegance, showcasing how a few carefully chosen ingredients come together to create pure magic in every bite.
Ingredients You’ll Need
The ingredients for this White Chocolate Raspberry Traybake Recipe are straightforward but essential to achieving the perfect texture and flavor contrast. Each one plays a special role, from the richness of the unsalted butter to the pop of fresh raspberries and the melting delight of white chocolate chunks.
- 200g unsalted butter, softened: Provides a creamy base that keeps the cake moist and tender.
- 200g caster sugar: Sweetens the batter evenly for a smooth, balanced taste.
- 4 large eggs: Bind everything together and add richness to the cake.
- 1 teaspoon vanilla extract: Enhances the sweet flavors with a warm, aromatic note.
- 200g self-raising flour: Gives the traybake its light and fluffy structure.
- 100g white chocolate chips or chunks: Melt beautifully to add pockets of indulgence throughout.
- 150g fresh raspberries: Provide a fresh and tangy burst of flavor that cuts through the sweetness.
- Pinch of salt: Balances the sweetness and elevates the overall flavor.
- Optional: extra white chocolate and raspberries for topping: Adds a decorative and tasty finishing touch.
How to Make White Chocolate Raspberry Traybake Recipe
Step 1: Prepare Your Baking Tray
Begin by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking tray with parchment paper. This step ensures your traybake doesn’t stick and comes out easily once baked.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and caster sugar together until the mixture is light and fluffy. This process incorporates air that helps the traybake rise beautifully during baking.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Follow with the vanilla extract to infuse the batter with fragrant warmth.
Step 4: Fold in Dry Ingredients
Sift the self-raising flour and salt together, then gently fold them into the wet mixture. Be careful not to overmix; you want the batter combined but still tender enough to rise well.
Step 5: Incorporate Chocolate and Raspberries
Stir in the white chocolate chips, then gently fold in the fresh raspberries. Gently does it here to keep the raspberries from breaking up too much, preserving their juicy texture in the bake.
Step 6: Bake Until Golden
Pour the batter into your prepared tray and smooth the top with a spatula. Bake for 30 to 35 minutes, or until the traybake is golden on top and a toothpick inserted in the center comes out clean. Let it cool completely in the tray to set perfectly.
Step 7: Add Optional Toppings
Once cooled, drizzle melted white chocolate over the top and scatter extra fresh raspberries for an eye-catching presentation and added bursts of flavor.
How to Serve White Chocolate Raspberry Traybake Recipe
Garnishes
Fresh raspberries and a drizzle of white chocolate not only make this traybake look irresistible but also enhance the moist, sweet-tart eating experience. A light dusting of powdered sugar just before serving adds a delicate sweetness and vintage charm.
Side Dishes
This traybake shines beautifully on its own but pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch of luxury, serve alongside a hot cup of English breakfast tea or a cappuccino for a cozy, satisfying teatime combo.
Creative Ways to Present
Cut the traybake into different shapes like squares or triangles, or use cookie cutters for festive occasions. Alternatively, serve slices layered with cream and fresh raspberries for an easy, deconstructed trifle-like dessert everyone will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover White Chocolate Raspberry Traybake Recipe covered at room temperature in an airtight container for up to three days. It stays moist and flavorful, ready for a snack or a sweet treat anytime.
Freezing
This traybake freezes wonderfully. Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to three months. Thaw at room temperature when you’re ready to enjoy a slice of this delightful dessert.
Reheating
For a freshly baked feel, warm the slice in the microwave for about 15 to 20 seconds. This softens the white chocolate pockets again and makes the raspberries release their wonderful aroma, reviving that just-baked goodness.
FAQs
Can I use frozen raspberries for this White Chocolate Raspberry Traybake Recipe?
Yes, you can! Just be sure to fold the raspberries into the batter while still frozen to prevent them from bleeding into the mixture and turning the batter purple.
Is it possible to make this traybake gluten-free?
Definitely! Substitute the self-raising flour with a gluten-free self-raising blend and ensure your baking powder is gluten-free. The texture may be slightly different but it will still be delicious.
Can I substitute white chocolate chips with regular chocolate?
You can, but keep in mind that using milk or dark chocolate will change the flavor profile, offering more richness and less sweetness than white chocolate provides in this recipe.
How long will this traybake stay fresh?
When stored in an airtight container at room temperature, it will stay fresh for three days. After that, it’s best to freeze any leftovers to maintain its moisture and flavor.
Can I add nuts to the White Chocolate Raspberry Traybake Recipe?
Absolutely! Chopped almonds or hazelnuts add a lovely crunch that complements the softness and sweetness of the bake. Just sprinkle some on top or fold them into the batter before baking.
Final Thoughts
This White Chocolate Raspberry Traybake Recipe is an absolute joy to make and even more delightful to eat. It captures the perfect balance of sweet and tart, with a rich, buttery crumb that melts in your mouth. Whether you’re treating family, impressing friends, or just indulging yourself, it’s a recipe worth having in your baking repertoire. Go ahead, give it a try—you won’t regret sharing this heavenly traybake with those you love.
Print
White Chocolate Raspberry Traybake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: Dessert, Snack
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
A deliciously moist and tender White Chocolate Raspberry Traybake combining the sweetness of white chocolate with fresh raspberries, perfect for a dessert or snack option with a light vanilla aroma and a golden baked finish.
Ingredients
Traybake Base
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 200g self-raising flour
- pinch of salt
Add-ins
- 100g white chocolate chips or chunks
- 150g fresh raspberries
Optional Toppings
- Extra white chocolate (for drizzling)
- Extra fresh raspberries (for scattering)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking tray with parchment paper for easy removal and cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with caster sugar until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even mixing, then add the vanilla extract to infuse a subtle sweet flavor throughout the batter.
- Incorporate Dry Ingredients: Sift the self-raising flour and a pinch of salt together to avoid lumps, then gently fold this into the wet mixture just until combined to keep the batter light.
- Add Chocolate and Raspberries: Fold in the white chocolate chips carefully, followed by the raspberries, taking care not to break them up to retain fresh bursts of flavor.
- Bake the Traybake: Pour the batter evenly into the prepared baking tray and smooth the surface with a spatula. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Decorate: Allow the traybake to cool completely in the tray to set. Optionally, melt extra white chocolate and drizzle over the cooled traybake, then scatter some additional fresh raspberries on top for an attractive finish.
- Serve: Slice into 12 squares and serve as a delightful dessert or snack.
Notes
- Frozen raspberries can be used as a substitute; do not thaw them before folding in to prevent the batter from becoming watery.
- For an extra touch of sweetness and presentation, dust the traybake with powdered sugar just before serving.
