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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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