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.
The sponge is soft and fluffy, with bursts of gooey, tangy raspberries, all dotted with sweet, creamy white chocolate chips.
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.
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.
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.
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
- Medium roasting pan approx 30cm x 23cm (12" x 9”)
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.
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?
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.
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?
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.
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?
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?
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.
Raspberry and White Chocolate Traybake Recipe
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
- Medium roasting pan approx 30cm x 23cm (12" x 9”)
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
Nutrition
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Dorothy stanley says
Made this today ..ooh it’s lovely Thankyou . I also , when cold , drizzled some runny icing over the top too . Takes it to another level . Shame we can’t add photos to show you .
Emily Leary says
Oh wonderful! Do please send me a pic on social media and I will share :)
An bolyn says
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.
Emily Leary says
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.
LIZ reape says
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 !!
Cath says
2 sizes of baking tray mentioned, which size is correct please?
Emily Leary says
Sorry about that anywhere from 30cmx23cm (12" x 9”) up to 35x25cm (14"x10") should be fine.
Zoe says
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
Kath says
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
Emily Leary says
I'm so pleased. Thank you!
Olivia says
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.
Emily Leary says
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?