Raspberry White Chocolate Traybake

This raspberry and white chocolate traybake combines the tartness of fresh berries with creamy white chocolate chunks for a dessert that balances sweetness perfectly. The golden sponge provides the ideal canvas for these flavors, creating a treat that's impressive yet wonderfully simple to make.

I first made this traybake for my daughter's birthday when I was short on time but wanted something homemade. The combination of raspberries and white chocolate was such a hit that it's now requested for nearly every family celebration.

Ingredients

• Salted butter: 350g provides richness and that perfect tender crumb structure in the cake
• White caster sugar: 400g gives sweetness and helps create that light texture when creamed with butter
• Six medium free range eggs: bind everything together and give structure to your cake
• Self raising flour: 400g ensures a good rise without having to add additional leavening agents
• Vanilla extract: 1 tsp enhances all the flavors and adds that classic warmth to the sponge
• Fresh raspberries: 175g offer bursts of tartness that cut through the sweetness beautifully
• White chocolate chips: 150g melt slightly during baking creating pockets of creamy sweetness

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 180C (160C fan, 350F) and grease your baking tray generously with butter to prevent sticking. Line with parchment paper for extra insurance against sticking and easier removal later.

Create The Base:

Beat the sugar and butter together using an electric whisk until the mixture becomes noticeably lighter in color and fluffy in texture. This takes about 3 to 5 minutes of continuous beating and incorporates air for a lighter sponge.

Add Moisture:

Beat in the eggs one at a time allowing each to fully incorporate before adding the next. This prevents curdling. Add the vanilla extract with the final egg. The mixture should look smooth and glossy when done.

Incorporate The Flour:

Gently fold in the flour using a metal spoon with a cutting motion rather than stirring. This preserves the air bubbles you created earlier. Continue until no dry flour pockets remain but avoid overmixing.

Add Texture:

Stir in 100g of the white chocolate chips until evenly distributed throughout the batter. The remaining 50g will be used for topping later creating different textures in the finished cake.

Transfer To Baking Tray:

Pour the prepared batter into your greased tray smoothing it to the corners with your spoon. The surface should be relatively even for uniform baking.

Add Toppings:

Sprinkle the remaining white chocolate chips evenly across the surface then distribute the raspberries across the top. Press them in very slightly so they stay in place during baking.

Bake To Perfection:

Bake in the center of your preheated oven for 40 to 50 minutes until the top is golden and springs back when gently pressed in the center. A toothpick inserted should come out clean except for melted chocolate.

Pin it

Storing Your Traybake

This traybake keeps beautifully in an airtight container at room temperature for 2 to 3 days. The moisture from the raspberries will gradually soften the cake which many people actually prefer. If your kitchen is particularly warm, refrigeration might be better to prevent the white chocolate from becoming too soft. Just bring slices back to room temperature before serving for the best flavor experience.

Seasonal Variations

While raspberries create a classic pairing with white chocolate, this versatile recipe works wonderfully with other berries depending on what's in season. Try blackberries in late summer for a more intense flavor, or strawberries in early summer for a sweeter profile. For autumn baking, diced apples tossed with a little cinnamon make a wonderful alternative. The base recipe remains exactly the same whatever fruit you choose to top it with.

Serving Suggestions

For an everyday treat, serve squares of this traybake as is with afternoon tea or coffee. For more special occasions, transform it into a proper dessert by warming slices slightly and serving with a scoop of good vanilla ice cream or lightly whipped cream. A drizzle of raspberry sauce takes it to another level for dinner parties. For children's parties, a dusting of powdered sugar creates a simple but effective finishing touch.

Frequently Asked Questions

→ How long does this traybake take to cook?

It takes around 40-50 minutes to bake in the oven at 180C (160C fan, 350F).

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Do not defrost them beforehand to prevent the batter from becoming too wet.

→ How should I store the traybake?

Store the traybake in an airtight container at room temperature. Consume within 2-3 days, checking for any signs of spoilage due to the fresh fruit.

→ Can I use other types of chocolate chips?

Yes, you can substitute white chocolate chips with milk or dark chocolate chips if preferred.

→ How do I know when the traybake is ready?

The traybake is ready when it is golden and springs back lightly when pressed in the center.