This golden traybake is 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.
Here’s how to make this raspberry and white chocolate traybake.
Ingredients
- 350 g (12.3 oz) slightly salted butter plus some for greasing
- 400 g (14.1 oz) caster sugar
- 6 eggs medium
- 400 g (14.1 oz) self raising flour
- 1 tsp vanilla extract
- 200 g (7 oz) fresh raspberries
- 100 g (3.5 oz) white chocolate chips
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.
- Pour the batter into the greased and lined 12″ x 9″ greaseproof baking tray (External dimensions 34.5 x 24 x 4cm / 13½” x 9½” x 1½”).
- Sprinkle on the white chocolate chips then the raspberries so that they’re evenly distributed.
- Tap the tray on the counter top a couple of times to make the batter entirely level.
- Bake in the centre of the oven for 40-50 minutes until golden and springy if pressed gently in the centre.
- Allow to cool before cutting into 12 evenly sized pieces.
Here’s the recipe for this delicious raspberry and white chocolate traybake again in a printable format.
Raspberry and white chocolate traybake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 slices
This gorgeous raspberry and white chocolate traybake is gorgeous - soft, light sponge, ever so slightly gooey around the edges of the tangy raspberries, and all dotted with sweet, creamy white chocolate chips. Heavenly.
Print Recipe
Pin RecipeIngredients
- 350 g slightly salted butter plus some for greasing
- 400 g caster sugar
- 6 eggs medium
- 400 g self raising flour
- 1 tsp vanilla extract
- 200 g fresh raspberries
- 100 g white chocolate chips
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.
- Pour the batter into the greased and lined 12" x 9" greaseproof baking tray (External dimensions 34.5 x 24 x 4cm / 13½" x 9½" x 1½").
- Sprinkle on the white chocolate chips then the raspberries so that they're evenly distributed.
- Tap the tray on the counter top a couple of times to make the batter entirely level.
- 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 12 evenly sized pieces.
Nutrition
Calories: 544kcal | Carbohydrates: 64g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 146mg | Sodium: 248mg | Potassium: 119mg | Fiber: 1g | Sugar: 39g | Vitamin A: 17.1% | Vitamin C: 5.3% | Calcium: 4.5% | Iron: 4.6%
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!
Are you tempted to bake this traybake for your next party or celebration?
For another sweet traybake recipe, try this carrot cake traybake with cream cheese frosting.
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Jackie. Joyce says
Made the tray bake in a 12” x 9” tin but a lot of it overflowed as it does not say in the recipe the depth of the tin, my tin is only 1” depth …alas what overflowed wasn’t wasted as it was caught in the tin at the bottom of the oven . But when cut up was very nice.
Emily Leary says
Hi. I’m sorry to hear that. Yes sounds like you used a swiss roll tray as opposed to a tin. I’m glad what remained was tasty.
Kin Duff says
Tray bake was excellent! Would like to know if I can freeze this?
Emily Leary says
Glad you like it! Yes, it freezes well in my experience. Just make sure it’s well wrapped and in a sealed container so that it doesn’t frost up.
Yet Another Blogging Mummy!!! says
This looks really yummy. I love tray bakes and need to try a few new recipes out as I’m going to organise a Macmillan cake sale in Sept #recipeoftheweek
Julie's Family Kitchen says
This traybake looks totally delicious. I have the tin so I can make it too. Fab recipe Emily.
Hay In A Day says
I’m Loving anything with berries in at the moment! this looks yummy, love the white chocolate addition
Kirsty Hijacked By Twins says
Mmmm these look so good! Bet they are perfect afternoon treat x #recipeoftheweek
Emily Leary says
They really are a bit too yummy.
dina says
it looks delicious!
Emily Leary says
Thanks – it was!
chantelle hazelden says
I’m not the biggest fan of raspberries but this recipe sounds fab, would be tempted to swap to strawberries, thanks for the inspiration x #recipeoftheweek
Emily Leary says
Ooh yes, I think strawberries would work great. Thanks :)
Otilia says
Oh my it looks delicious.do you think it will work if i use frozen raspberries?
Emily Leary says
Thank you :) yes I think frozen raspberries would work fine!
Sophie at Franglaise Cooking says
I’d never heard of traybakes before this week, but now they seem to be popping up everywhere! This looks lovely. I love the raspberry and white chocolate combo – Ben does an amazing muffin with these two, got a blog post coming up on it at some point x
Emily Leary says
It was all the traybakes in last week’s #recipeoftheweek that inspired me! The best thing about them is you can make a huge amount of cake that’s quicker to prepare and quicker to bake. In conclusion…CAKE ;) x