If you’re on the lookout for a dessert that marries creamy sweetness with a burst of fruity tang, this White Chocolate Raspberry Traybake Recipe is going to be your new best friend. Picture a soft, buttery sponge bursting with juicy raspberries, topped with a luscious, silky white chocolate ganache and crowned with fresh raspberries for that perfect pop of color and flavor. It’s the kind of treat that feels indulgent yet homey, perfect for sharing or savoring on your own. Simple ingredients come together beautifully here to create a stunning traybake that’s as delightful to eat as it is to look at.
Ingredients You’ll Need
Every amazing bake starts with straightforward, quality ingredients that each play an important role in bringing the White Chocolate Raspberry Traybake Recipe to life. From the tender crumb in the sponge to the creamy topping and fresh fruit, these components balance texture and flavor effortlessly.
- All-purpose flour: Provides the structure and lightness essential for a soft sponge texture.
- Caster sugar: Adds the perfect level of sweetness and helps with moisture retention in the cake.
- Unsalted butter, softened: Brings richness and delicacy, ensuring the sponge is tender and flavorful.
- Large eggs: Bind everything together while adding moisture and helping the cake rise.
- Vanilla extract: Enhances all the flavors with its warm, aromatic notes.
- Milk: Keeps the sponge moist and light, blending the dry and wet ingredients perfectly.
- Baking powder: Gives the sponge its gentle rise and fluffy texture.
- Salt: Balances the sweetness and amplifies the other flavors.
- Fresh raspberries: Added inside and on top for juicy bursts of tartness and beautiful color.
- White chocolate, chopped: Melts into the perfect creamy topping that complements the tanginess of raspberries.
- Double cream: Smooths the white chocolate into a luscious ganache finish.
- Optional powdered sugar: A light dusting for an elegant and festive touch.
How to Make White Chocolate Raspberry Traybake Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 350°F (175°C) and greasing a 9×9-inch square baking pan. Line it with parchment paper to make sure your traybake comes out with ease and a clean edge—this little prep step pays off big time later.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and caster sugar until the mixture is pale and fluffy. This process is key to a light and tender crumb, so take your time and enjoy watching the transformation.
Step 3: Add Eggs and Vanilla
Add eggs one by one, mixing well after each addition to keep the batter airy. Stir in vanilla extract for that warm, inviting flavor that sets the tone for the whole bake.
Step 4: Combine Dry and Wet Ingredients
Whisk together the flour, baking powder, and salt in a separate bowl. Gradually fold these dry ingredients into the wet mixture, alternating with milk, until the batter is smooth and silky.
Step 5: Fold in Fresh Raspberries
Gently fold the fresh raspberries into your batter, careful not to squash them. These pockets of fruit will bring a juicy surprise in every bite and a gorgeous speckled look to your sponge.
Step 6: Bake Your Sponge
Pour the batter into your prepared pan and spread evenly. Pop it into the oven for 20 to 25 minutes. Test with a toothpick to ensure it comes out clean—then let the sponge cool first in the pan before transferring to a wire rack.
Step 7: Make the White Chocolate Topping
Place chopped white chocolate in a heatproof bowl. Warm the double cream in a small saucepan just until it simmers, then pour over the chocolate. Let it sit briefly, then stir until gorgeously smooth and glossy. This velvety ganache is the crowning glory of our White Chocolate Raspberry Traybake Recipe.
Step 8: Spread the Topping
Once your cake is completely cooled, pour the white chocolate mixture over the top. Use a spatula to spread it evenly and generously, creating a luxurious layer that pairs perfectly with the tart berries underneath.
Step 9: Decorate with Fresh Raspberries
Sprinkle fresh raspberries over the ganache, pressing them gently so they stick. This not only looks stunning but adds bursts of fresh flavor in every square you slice.
Step 10: Optional Finishing Touch
If you want to add a delicate, festive look to your traybake, a light dusting of powdered sugar gives a delicate and elegant finish—totally optional but highly recommended.
Step 11: Let It Set
Give the traybake about 30 minutes to an hour for the white chocolate topping to set firmly. Then slice into perfect squares and prepare to delight in each bite!
How to Serve White Chocolate Raspberry Traybake Recipe
Garnishes
A few fresh raspberries scattered on top right before serving add a vibrant touch of color and refresh the palate. For extra flair, sprinkle edible flowers or edible gold dust to impress your guests.
Side Dishes
This traybake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. If you prefer something lighter, a simple cup of freshly brewed tea or coffee complements the flavors perfectly.
Creative Ways to Present
Try serving the White Chocolate Raspberry Traybake Recipe in rustic wooden trays for a cozy, homey vibe or on elegant platters for special occasions. Cut smaller squares for party bites or stack layered squares with cream between for a stunning dessert tower.
Make Ahead and Storage
Storing Leftovers
Keep your leftover traybake covered in an airtight container at room temperature for up to three days. The flavor and texture hold up wonderfully, making it a perfect make-ahead treat.
Freezing
You can freeze individual squares wrapped tightly in plastic wrap and foil for up to two months. Thaw them gently at room temperature before serving to enjoy that freshly baked taste any time.
Reheating
Warm slices briefly in a microwave or oven if you prefer to serve the traybake slightly warmed. Just be careful not to overheat, especially with the white chocolate topping, to keep that luscious texture intact.
FAQs
Can I use frozen raspberries instead of fresh?
Frozen raspberries can work but are more delicate and may bleed their color into the batter. If you use frozen, do not thaw beforehand to avoid extra moisture making the sponge soggy.
Is there a substitute for double cream in the topping?
Heavy cream or whipping cream can be used as substitutes, but double cream’s higher fat content creates the smoothest and richest ganache, so it’s best if you can find it.
Can I make this recipe gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free blend that includes a binding agent like xanthan gum to maintain the texture of the sponge.
What if I don’t have a 9×9-inch baking pan?
You can use a similarly sized pan, such as an 8×8 or 9×13, but you may need to adjust the baking time slightly—check for doneness with a toothpick regularly.
How long does the white chocolate topping take to set?
Typically, it takes about 30 minutes to an hour at room temperature. You can speed this up by placing the traybake in the fridge, but watch closely to avoid condensation on the surface.
Final Thoughts
This White Chocolate Raspberry Traybake Recipe is a wonderful way to share a slice of joy with friends or indulge in a moment of homemade bliss. Its perfect balance of tender sponge, fresh fruit, and creamy topping makes it a truly memorable treat. I can’t wait for you to try it and see just how effortlessly it becomes a favorite in your baking repertoire!
Print
White Chocolate Raspberry Traybake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
A delicious White Chocolate Raspberry Traybake featuring a soft vanilla sponge studded with fresh raspberries, topped with luscious white chocolate ganache and more fresh raspberries. Perfect for a sweet treat or dessert, this traybake balances fruity freshness with creamy sweetness in every bite.
Ingredients
For the Sponge:
- 1 1/2 cups all-purpose flour
- 1/2 cup caster sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries
For the Topping:
- 6 oz white chocolate, chopped
- 1/4 cup double cream
- 1/2 cup fresh raspberries (for decoration)
- Optional: Powdered sugar (for dusting)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and caster sugar together until light and fluffy, which should take about 3 minutes for a smooth and airy base.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients and Milk: In a separate bowl, whisk the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with milk to maintain a smooth and well-mixed batter.
- Fold in Raspberries and Pour Batter: Gently fold in the fresh raspberries, taking care not to crush them, then pour the batter into the prepared pan, spreading evenly.
- Bake the Sponge: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before moving to a wire rack to cool completely.
- Prepare White Chocolate Ganache: Place chopped white chocolate in a heatproof bowl. Heat double cream in a small saucepan over low heat until it just simmers. Pour the cream over the chocolate, let sit for 1-2 minutes, then stir until smooth and fully melted.
- Apply Ganache on Cool Sponge: Once the sponge is completely cooled, spread the white chocolate ganache evenly over the top using a spatula.
- Decorate with Raspberries: Arrange fresh raspberries on top, gently pressing them into the white chocolate to help them stick securely.
- Optional Dusting: For an elegant finish, dust the traybake lightly with powdered sugar.
- Set and Serve: Allow the ganache to set for 30 minutes to an hour before slicing into 16 squares and serving.
Notes
- Be gentle when folding in raspberries to avoid making the batter too pink or watery.
- Use fresh raspberries for the best flavor and texture; frozen raspberries can make the batter soggy.
- Ensure the sponge is completely cooled before applying the ganache to prevent melting or sliding.
- Powdered sugar dusting is optional but adds a beautiful, professional touch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
