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White Chocolate Raspberry Traybake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 203 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

White Chocolate Raspberry Traybake is a soft, buttery cake filled with bursts of fresh raspberries and chunks of creamy white chocolate. Baked in one pan and cut into squares, it’s the perfect dessert or teatime treat—easy to make, beautifully fruity, and totally crowd-pleasing.

Ingredients

Main Ingredients

  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup white chocolate chips or chopped white chocolate
  • 1 1/4 cups fresh raspberries
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking tray with parchment paper to prevent sticking and ensure easy removal.
  2. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the batter.
  3. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to incorporate air and maintain a smooth batter. Stir in the vanilla extract for enhanced flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  5. Mix Batter: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the batter, which can toughen the cake.
  6. Fold in White Chocolate and Raspberries: Carefully fold in the white chocolate chips and fresh raspberries, being gentle to prevent crushing the berries and maintaining their shape and texture.
  7. Bake: Spread the batter evenly into the prepared baking tray and smooth the surface. Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the traybake to cool completely in the pan. Lift it out using the parchment paper and cut into 16 squares. Dust with powdered sugar if desired before serving.

Notes

  • You can use frozen raspberries, but do not thaw before adding to the batter to prevent excess moisture.
  • Store the traybake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://slsrecipes.com/white-chocolate-raspberry-traybake-recipe/