White Chocolate Raspberry Traybake

This white chocolate raspberry traybake has become my signature dessert for gatherings, combining the sweetness of white chocolate with the tartness of fresh raspberries in a perfectly balanced cake that's always met with requests for seconds.

I first made this traybake for my sister's garden party three summers ago, and it was such a hit that I now bring it to almost every family function. The balance of sweet white chocolate and tart raspberries creates the most wonderful flavor combination.

Ingredients

• Unsalted butter: Creates a rich, tender crumb and allows you to control the salt content
• Caster sugar: Dissolves more easily than granulated for a smoother texture
• Medium eggs: Provides structure and moisture. Look for eggs at room temperature for better incorporation
• Self raising flour: Contains the perfect amount of raising agents for a light texture
• Fresh raspberries: Adds pockets of juicy tartness. Choose firm, bright berries for best results
• White chocolate chips: Provides sweet pockets throughout the cake. Use good quality chocolate for best flavor
• Icing sugar: Creates a smooth frosting without grittiness
• Freeze dried raspberries: For decoration. Intensifies the raspberry flavor and adds beautiful color

Step-by-Step Instructions

Prepare the baking tin:

Line your 9x13" traybake tin with parchment paper and preheat your oven to 160°C fan. Ensuring your oven is properly preheated helps achieve an even bake throughout the large cake.

Create the base mixture:

Beat the butter and sugar together until pale and fluffy, which takes about 3-4 minutes in a stand mixer or with electric beaters. This process incorporates air into the mixture which is essential for a light texture.

Add the structure:

Add the eggs and flour, mixing until just combined and smooth. Be careful not to overmix at this stage as this can develop the gluten and make your cake tough rather than tender.

Incorporate the flavor elements:

Gently fold through most of the raspberries and white chocolate chips using a spatula. Toss the raspberries in a little flour first which helps prevent them from sinking to the bottom during baking.

Prepare for baking:

Pour the cake mixture into your prepared tin, ensuring it's spread evenly to the corners. Sprinkle the remaining raspberries and white chocolate chips on top for an attractive finish.

Bake to perfection:

Bake in the preheated oven for 40-45 minutes until golden and a skewer inserted into the center comes out clean. Allow to cool completely in the tin before removing.

Create the frosting:

Beat the butter until smooth and creamy then gradually add the icing sugar. Finally mix in the melted and slightly cooled white chocolate until fully incorporated and smooth.

Decorate beautifully:

Spread the frosting evenly over the cooled cake and decorate with fresh raspberries, white chocolate pieces and freeze dried raspberries for a professional finish that tastes as good as it looks.

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The freeze dried raspberries are my secret weapon in this recipe. They add such an intense burst of flavor without the moisture of fresh berries, and they look absolutely stunning as a decoration. My husband used to think white chocolate desserts were too sweet until he tried this balanced combination.

Seasonal Variations

This traybake is wonderfully adaptable to different seasons. In summer when raspberries are at their peak, I use them generously both in the cake and decoration. During winter months when fresh berries are expensive and less flavorful, I often substitute with frozen raspberries in the cake batter. Just be sure to use them from frozen without thawing to prevent bleeding too much color.

Make It Your Own

The beauty of this traybake is how easily you can personalize it. For a more intense chocolate experience, try adding white chocolate extract to the batter. If you prefer a tangier flavor profile, add a teaspoon of lemon zest to the cake mixture. For special occasions, I sometimes replace the simple frosting with a white chocolate cream cheese frosting which adds another layer of complexity to the flavor.

Serving Suggestions

While this cake is delicious on its own, it reaches new heights when served slightly warm with a scoop of vanilla ice cream for dessert. For afternoon tea, cut into smaller pieces and dust with icing sugar instead of using the frosting for a lighter option. When serving at summer parties, I often accompany it with a raspberry coulis for guests to drizzle over as desired.

Troubleshooting Tips

If your cake seems to dome too much in the center, reduce your oven temperature by 10 degrees and bake for a slightly longer time. This happens because the outside cooks faster than the inside in larger cakes. When melting the white chocolate for the frosting, be very careful not to overheat it as it can seize easily. Using a bain marie or short intervals in the microwave with plenty of stirring between is best.

Frequently Asked Questions

→ How can I prevent raspberries from sinking in the traybake?

Coating raspberries in a light layer of flour before folding them into the batter will help prevent them from sinking to the bottom during baking.

→ Can I use frozen raspberries instead of fresh ones?

Yes, frozen raspberries can be used, but make sure they are thawed and patted dry before adding them to the batter to avoid excess moisture.

→ How should I store this traybake to keep it fresh?

Once made, store the traybake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

→ Can I freeze this traybake after decorating?

Yes, this traybake can be frozen with or without decoration for up to 3 months. Ensure it’s properly wrapped or stored in an airtight container before freezing.

→ What type of white chocolate is best for baking?

Use high-quality white chocolate chips or chopped white chocolate bars for the best flavor and melting consistency.