Raspberry & White Chocolate Traybake

This Raspberry & White Chocolate Traybake is a soft, buttery cake bursting with juicy raspberries and creamy white chocolate. The perfect balance of tart and sweet, this easy-to-make treat is ideal for afternoon tea, special occasions, or as a simple yet elegant dessert. With no need for frosting, it’s a fuss-free bake that delivers delicious results every time.

Why You’ll Love This Recipe

• Perfect texture – Soft, moist, and fluffy with a delicate crumb.
• Sweet and tangy balance – The tart raspberries contrast beautifully with the creamy white chocolate.
• Quick and easy – Simple ingredients and easy steps make this a great go-to recipe.
• Great for any occasion – Perfect for afternoon tea, picnics, or as a light dessert.
• No frosting needed – A naturally delicious cake that doesn’t require extra decoration.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 3/4 cup white chocolate chips
• 1 cup fresh raspberries

Directions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking tray with parchment paper.
2. Cream butter and sugar – In a large bowl, beat together the softened butter and sugar until light and fluffy.
3. Add eggs and vanilla – Beat in the eggs one at a time, then mix in the vanilla extract.
4. Combine dry ingredients – In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix batter – Gradually fold the dry ingredients into the wet mixture, alternating with the milk, until fully combined.
6. Add white chocolate and raspberries – Stir in the white chocolate chips, then gently fold in the raspberries, being careful not to crush them.
7. Bake – Pour the batter into the prepared tray and smooth the top. Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Cool and serve – Allow to cool in the tray before slicing into squares. Serve and enjoy!

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 12 squares
• Calories: 280 kcal per serving

Variations

• Lemon twist – Add a teaspoon of lemon zest for extra freshness.
• Nutty version – Mix in chopped almonds or macadamia nuts for added crunch.
• Dark chocolate option – Swap white chocolate for dark or milk chocolate for a richer flavor.
• Gluten-free adaptation – Use a 1:1 gluten-free flour blend for a gluten-free version.
• Extra fruity – Add blueberries or blackberries for a mixed berry version.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before eating.
• Reheating: Warm in the microwave for a few seconds to restore the soft texture.

FAQs

Can I use frozen raspberries?

Yes, but do not thaw them before adding to the batter to prevent excess moisture.

Can I substitute white chocolate chips with chocolate chunks?

Yes, chopped white chocolate works just as well for a more melty texture.

How do I prevent the raspberries from sinking?

Toss them in a little flour before folding them into the batter to help distribute them evenly.

Can I use buttermilk instead of whole milk?

Yes, buttermilk adds extra moisture and a slight tang that enhances the flavor.

What’s the best way to slice this traybake cleanly?

Use a sharp knife and wipe it clean between cuts for neat squares.

Can I make this recipe dairy-free?

Yes, substitute butter with dairy-free margarine and use almond or oat milk.

Why is my traybake too dense?

Overmixing the batter can result in a dense texture. Mix just until combined for a light, airy bake.

How can I make this sweeter?

Increase the sugar slightly or drizzle with white chocolate after baking.

Can I make this recipe in muffin form?

Yes, divide the batter into muffin tins and bake for 18-20 minutes.

Is this traybake best served warm or cold?

It’s delicious both ways, but warming it slightly enhances the white chocolate flavor.

Conclusion

This Raspberry & White Chocolate Traybake is a delightful balance of sweet and tart flavors, wrapped in a soft and buttery cake. Quick to make and perfect for any occasion, it’s an easy yet elegant treat that’s sure to impress. Whether you enjoy it fresh out of the oven or chilled with a cup of tea, this traybake is a simple way to add a touch of indulgence to your day.