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    Raspberry and white chocolate traybake

    Jump to Recipe

    This raspberry and white chocolate traybake, with succulent fruit and perfectly golden sponge takes just fifteen minutes to prepare for the oven. So it's as easy to make as it is delicious.

    A piece of raspberry and white chocolate traybake served on a white plate. A red cake fork sits beside it.

    The sponge is soft and fluffy, with bursts of gooey,  tangy raspberries, all dotted with sweet, creamy white chocolate chips.

    A slice of raspberry and white chocolate traybake held above a board with lots more slices on it.

    You'll make the white chocolate chip batter in a single bowl, and then spread it into the tin before scattering the raspberries on top, along with extra white chocolate chips.

    A piece of raspberry and white chocolate traybake served on a white plate. A red cake fork sits beside it. More slices are shown in the background.

    This traybake is perfect for school cake sales, family gatherings and more!

    In the recipe, I recommend cutting into 16 generous portions, but you could cut into 32 and still have decent sized pieces, so it's definitely a winner for your next big party.

    A wooden board with 16 pieces of raspberry and white chocolate traybake A hand reaches for a slice.

    And don't worry, you won't need any special equipment. You can cream the butter and sugar by hand or with an electric whisk, fold in the other ingredients with a spatula or wooden spoon, and then cook the batter in a standard roasting tin.

    A hand picking up a piece of raspberry and white chocolate traybake. Slices are arranged on a wooden board.

    Here's how to make this raspberry and white chocolate traybake.

    Ingredients

    • 350 g (3 sticks) salted butter plus some for greasing
    • 400 g (2¼ cups) white caster sugar (superfine sugar)
    • 6 medium free range eggs
    • 400 g (2⅔ cups) self-raising white flour (self rising flour)
    • 1 tsp vanilla extract
    • 175 g (1⅛ cups) fresh raspberries
    • 150 g (¾ cup) white chocolate chips

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Electric whisk
    • Metal mixing spoon
    • Medium roasting pan approx 30cm x 23cm (12" x 9”)
    • Parchment/baking paper

    Instructions

    Preheat the oven to 180C (160C fan, 350F). Beat the sugar and butter together until light and fluffy.

    Sugar and butter in a bowl.Surrounding the bowl are ingredients to make a raspberry and white chocolate traybake

    Beat in the eggs and vanilla until well combined.

    Butter and sugar beaten together in a bowl, topped with eggs and vanilla. Surrounding the bowl are ingredients to make a raspberry and white chocolate traybake
    Butter, sugar, eggs and vanilla beaten together in a bowl. Surrounding the bowl are ingredients to make a raspberry and white chocolate traybake

    Fold in the flour with a metal spoon.

    Butter, sugar, eggs and vanilla beaten together in a bowl. Flour on top. Surrounding the bowl are ingredients to make a raspberry and white chocolate traybake
    Cake batter in a bowl. Surrounding the bowl are ingredients to make a raspberry and white chocolate traybake

    Stir in 100g (3.5oz) of the chocolate chips.

    Cake batter in a bowl, topped with white chocolate chips. Surrounding the bowl are ingredients to make a raspberry and white chocolate traybake
    Cake batter with white chocolate chips in a bowl. Surrounding the bowl are ingredients to make a raspberry and white chocolate traybake

    Pour the batter into the greased medium roasting tray.

    Cake batter with white chocolate chips spread in a tray. Surrounding the tray are ingredients to make a raspberry and white chocolate traybake

    Sprinkle on the remaining white chocolate chips then the raspberries so that they're evenly distributed.

    Cake batter with spread in a tray with white chocolate chips scattered on top. Surrounding the tray are ingredients to make a raspberry and white chocolate traybake
    Cake batter with spread in a tray with white chocolate chips and fresh raspberries scattered on top. Surrounding the tray are ingredients to make a raspberry and white chocolate traybake

    Bake in the centre of the oven for 40-50 minute until golden and springy if pressed gently in the centre.

    A raspberry and white chocolate traybake in a white tray, baked and fresh from the oven.

    Allow to cool before cutting into 16 evenly sized pieces.

    A raspberry and white chocolate traybake in a white tray, baked and cooled on a wire rack and cut into 16 pieces.

    Tips for the perfect traybake

    Read on for hosts of tips on how to make, bake and store your traybake. Plus other tasty recipe ideas.

    What other ingredients can I put in my traybake?

    Servings of the raspberry and white chocolate traybake

    Summer berries like strawberries and blackberries work particularly well with a white sponge such as this, as do apples and pears with a little cinnamon or allspice.

    You could swap out the white chocolate for chopped nuts, candied ginger, or drops of caramel.

    A raspberry and white chocolate traybake cut into 16 pieces. A hand holds a piece. Caption reads: raspberry and white chocolate traybake step-by-step recipe

    If you want to get more creative with the type of mixture you're using then how about a carrot cake traybake with cream cheese frosting, or using ground almonds in the sponge for a raspberry Bakewell traybake?

    Can I freeze raspberry and white chocolate traybake?

    Close up of a raspberry and white chocolate traybake cut into 16 pieces.

    Yes, just make sure to get them in the freezer within 2 hours of baking, they will freeze well for at least 1 month. Remember to store them in an airtight container or wrapped up in foil so they don't get freezer burn.

    Collage of images showing a raspberry and white chocolate traybake. Caption reads: white choc raspberry tray bake quick recipe step-by-step guide

    You can also cut the traybake into individual portions and wrap them separately so you only need to defrost what you want.

    If you pack a frozen one in a lunchbox in the morning it should be defrosted for a lunchtime treat.

    How long will raspberry and white chocolate traybake keep for?

    A raspberry and white chocolate traybake cut into 16 pieces. A hand holds a piece, showing the golden crumb inside.

    Stored in an airtight container, your traybake should keep for 2-3 days. As it has fresh fruit on top, take care to look out for any signs of mould.

    Can I use frozen fruit in my raspberry traybake?

    A raspberry and white chocolate traybake in a roasting tin, cut into 16 pieces. Caption reads: step-by-step recipe raspberry and white chocolate traybake easy and delicious

    Yes, you can, and it's a great choice when fruit is out of season. Just remember that frozen fruit will cool the batter down so it may make your cooking times longer.

    Print this raspberry and white chocolate traybake recipe

    Here's the recipe for this delicious raspberry and white chocolate traybake again in a printable format.

    Print Recipe
    5 from 17 votes

    Raspberry and White Chocolate Traybake Recipe

    This raspberry and white chocolate traybake, with succulent fruit and perfectly golden sponge takes just fifteen minutes to prepare for the oven. So it's as easy to make as it is delicious.
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Course: cakes and bakes
    Cuisine: British
    Diet: Vegetarian
    Servings: 16 slices
    Author: Emily Leary

    Ingredients

    • 350 g (3 sticks) salted butter plus some for greasing
    • 400 g (2¼ cups) white caster sugar (superfine sugar)
    • 6 medium free range eggs
    • 400 g (2⅔ cups) self-raising white flour (self rising flour)
    • 1 tsp vanilla extract
    • 175 g (1⅛ cups) fresh raspberries
    • 150 g (¾ cup) white chocolate chips

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Electric whisk
    • Metal mixing spoon
    • Medium roasting pan approx 30cm x 23cm (12" x 9”)
    • Parchment/baking paper

    Instructions

    • Preheat the oven to 180C (160C fan, 350F). Beat the sugar and butter together until light and fluffy.
    • Beat in the eggs and vanilla until well combined.
    • Fold in the flour with a metal spoon.
    • Stir in 100g (3.5oz) of the chocolate chips.
    • Pour the batter into the greased medium roasting tray.
    • Sprinkle on the remaining white chocolate chips then the raspberries so that they're evenly distributed.
    • Bake in the centre of the oven for 40-50 minute until golden and springy if pressed gently in the centre.
    • Allow to cool before cutting into 16 evenly sized pieces.

    Video

    Notes

    Stored in an airtight container, your traybake should keep for 2-3 days. As it has fresh fruit on top, take care to look out for any signs of mould.

    Nutrition

    Calories: 424.38kcal | Carbohydrates: 50.15g | Protein: 5.94g | Fat: 22.81g | Saturated Fat: 13.64g | Cholesterol: 110.38mg | Sodium: 188.94mg | Potassium: 96.35mg | Fiber: 1.33g | Sugar: 31.15g | Vitamin A: 639.37IU | Vitamin C: 2.87mg | Calcium: 39.63mg | Iron: 0.62mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this white chocolate and raspberry traybake

    A raspberry and white chocolate traybake cut into 16 pieces. A hand holds a piece. Caption reads: step-by-step recipe raspberry & white choc traybake
    A piece of raspberry and white chocolate traybake on a white plate. Caption reads: white chocolate & raspberry chocolate traybake
    A raspberry and white chocolate traybake cut into 16 pieces. A hand holds a piece. Caption reads: step-by-step recipe white chocolate & raspberry traybake

    Try these great traybake recipes

    Carrot Cake Tray Bake with Cream Cheese Frosting Recipe
    This carrot cake tray bake hits all the right notes in every single bite. It boasts a moist, sweet, decadently rich carrot cake sponge and the topping is cool, creamy, sweet cream cheese frosting. For a little extra taste and texture, I add a sprinkle of chopped walnuts. Perfection!
    Get the recipe
    Jaffa Cake Traybake Recipe
    This zingy Jaffa Cake traybake is made up of a super light base of vanilla sponge, an sweet and citrusy orange jelly layer, and an indulgent topping of dark chocolate to finish.
    Get the recipe
    Chocolate Chip Tray Bake Recipe
    Fancy a tasty, light chocolate chip tray bake with a chocolatey cream cheese topping? This recipe is easy to make, super tasty and just the sort of recipe that’s perfect for a bake sale.
    Get the recipe
    Apricot Oat Slice Recipe
    Almonds pair perfectly with apricot, and one of my favourite ways to combine them is in this soft, juicy apricot oat slice recipe.
    Get the recipe

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    Comments

      4.95 from 17 votes (13 ratings without comment)

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    1. Dorothy stanley says

      April 26, 2025 at 2:07 pm

      5 stars
      Made this today ..ooh itโ€™s lovely Thankyou . I also , when cold , drizzled some runny icing over the top too . Takes it to another level . Shame we canโ€™t add photos to show you .

      Reply
      • Emily Leary says

        April 27, 2025 at 8:33 pm

        Oh wonderful! Do please send me a pic on social media and I will share :)

        Reply
    2. An bolyn says

      March 05, 2025 at 2:28 am

      4 stars
      I followered this recipie to the letter using my kitchen aid mixer and digital scales and it sank in the middle. The taste is wonderful but having it sink as upsetting.

      Reply
      • Emily Leary says

        March 06, 2025 at 9:19 am

        Hi. That's a shame. Did it taste good?? It sounds like the cake wasn't fully baked to the centre when the oven door was opened, meaning it collapsed. An oven thermometer would be useful to see if your oven is struggling to get up to temperature and/or fluctuates.

        Reply
    3. LIZ reape says

      March 02, 2025 at 9:07 pm

      Reduced ingredients by a third and baked in a 20 cm x 20 cm square tin. Cake was still wobbly in the middle after an hour so I continued to bake cake and covered it in foil to avoid burning. However when I inserted skewer kept coming out wet . After 1hour and 15 minutes took cake out and realised that skewer was only coming out wet because it was going through the fresh raspberries which were moist. The cake tasted absolutely gorgeous but because I had left cake longer in the he oven the edges of the sponge were a little dry. But will be making this cake again and next time I am sure it will perfect !! Nice flavours !!

      Reply
    4. Cath says

      February 14, 2025 at 7:05 pm

      2 sizes of baking tray mentioned, which size is correct please?

      Reply
      • Emily Leary says

        February 14, 2025 at 10:31 pm

        Sorry about that anywhere from 30cmx23cm (12" x 9โ€) up to 35x25cm (14"x10") should be fine.

        Reply
    5. Zoe says

      July 22, 2023 at 9:54 am

      5 stars
      This is by far the best white chocolate and raspberry tray bake ever! My family go crazy for this when I make it. Thank you so much x

      Reply
    6. Kath says

      December 15, 2021 at 3:12 pm

      5 stars
      This is a very easy traybake to make. It is also very tasty. I h e made it a few times and each time it is delicious.
      Highly recommend

      Reply
      • Emily Leary says

        December 16, 2021 at 9:40 am

        I'm so pleased. Thank you!

        Reply
    7. Olivia says

      September 13, 2020 at 10:00 am

      Not sure what I did wrong here but it took a long time to cook and it was so greasy that when it was done it fell apart from being so oily.

      Reply
      • Emily Leary says

        September 13, 2020 at 7:08 pm

        Sorry to hear that. Sounds like you measured some of the ingredients wrong - either too much butter or too little flour. Alternatively, it could be that you used white chocolate that's very oily and not suitable for baking with - what kind did you use?

        Reply
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