There is something utterly magical about the combination of creamy white chocolate and vibrant, tart raspberries in a single, indulgent dessert. The White Chocolate Raspberry Traybake Recipe is a delightful treat that offers a perfect balance of sweet and fruity notes, all wrapped up in a moist, tender sponge. It’s the kind of dessert that feels both simple and special—ideal for sharing with friends or enjoying a cozy moment alone. Every bite brings a lovely contrast of textures and flavors that will surely become a favorite in your baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t worry—this recipe relies on everyday staples alongside the fresh raspberries and white chocolate to create a dessert that’s both luscious and visually stunning. Each component plays a crucial role in building the texture, depth, and vibrant look of this traybake.
- All-purpose flour: The foundation of the sponge providing structure and fluffiness.
- Caster sugar: Adds the perfect level of sweetness and helps create a tender crumb.
- Unsalted butter: Softened butter contributes to moistness and rich flavor.
- Large eggs: Bind the ingredients together and add lift to the sponge.
- Vanilla extract: Enhances the sweetness with a fragrant, warm note.
- Milk: Keeps the batter smooth and softens the final texture.
- Baking powder: The rising agent that ensures a light, airy traybake.
- Salt: Balances the sweetness and enhances all flavors.
- Fresh raspberries: Both in the batter and on top, they add brightness and freshness.
- White chocolate: Melted and swirled on top for creamy, sweet decadence.
- Double cream: Used to melt the white chocolate smoothly for a glossy finish.
- Optional powdered sugar: For a delicate dusting that makes the traybake look extra special.
How to Make White Chocolate Raspberry Traybake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s ready to go once your batter is mixed. Grease and line a 9×9-inch square baking pan with parchment paper—this makes removing the traybake a breeze and ensures a clean edge.
Step 2: Cream Butter and Sugar
In a large bowl, cream together softened butter and caster sugar until light and fluffy. This step incorporates air, which helps make the sponge tender and gives it a lovely rise—a true key to the perfect texture in this White Chocolate Raspberry Traybake Recipe.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing thoroughly after each addition so the batter stays smooth and even. Then stir in the vanilla extract, which adds that subtle warmth and sweetness that complements the raspberries beautifully.
Step 4: Combine Dry Ingredients and Milk
Whisk together the flour, baking powder, and salt in a separate bowl. Gradually fold these dry ingredients into the wet mixture, alternating with the milk. This method keeps the batter smooth but not overmixed, ensuring a tender crumb.
Step 5: Fold in Raspberries and Bake
Gently fold the fresh raspberries into the batter, taking care not to crush them so they keep their shape and juicy bursts. Pour the batter into your prepared pan, spreading it evenly. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Let it cool slightly in the pan before transferring to a wire rack.
Step 6: Prepare the White Chocolate Topping
Place chopped white chocolate in a heatproof bowl. Warm the double cream until just simmering, then pour it over the chocolate. Let it rest for a minute or two, then stir gently until smooth and glossy. This creamy topping is what makes this traybake truly irresistible.
Step 7: Decorate and Set
Once your sponge is completely cool, pour the white chocolate mixture evenly over the top. Scatter fresh raspberries on the surface, pressing them gently into the glossy topping so they stick. For an elegant touch, dust with powdered sugar if you like. Allow the topping to set for 30 minutes to an hour before slicing into squares.
How to Serve White Chocolate Raspberry Traybake Recipe
Garnishes
Fresh raspberries scattered on top create a stunning visual and add a fresh tart contrast to the creamy chocolate. A light dusting of powdered sugar not only looks beautiful but adds a hint of sweetness on the first bite. For an extra-special touch, consider a few edible flowers or a sprig of mint.
Side Dishes
This traybake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the flavors. A simple cup of hot tea or coffee perfectly complements the white chocolate and berry notes, making this an ideal treat for afternoon gatherings or teatime indulgence.
Creative Ways to Present
Try cutting the traybake into bite-sized squares for a party platter, or arrange the slices on a rustic wooden board with fresh berries and a drizzle of raspberry coulis. For a casual picnic, wrap the squares in parchment paper and tie with a ribbon—that personal touch will wow your friends!
Make Ahead and Storage
Storing Leftovers
Keep any leftover White Chocolate Raspberry Traybake in an airtight container at room temperature for up to three days. The flavors actually develop even more with a little rest, making it a perfect make-ahead dessert for busy days.
Freezing
If you want to store it longer, this traybake freezes beautifully. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe container for up to two months. Thaw overnight in the fridge before serving for optimal texture and taste.
Reheating
To enjoy the traybake warm, gently heat individual pieces in the microwave for 15 to 20 seconds. This warms the white chocolate topping slightly and revives the moist sponge without drying it out. Perfect for a cozy treat any time.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries are best for keeping that fresh burst and texture, frozen raspberries can be used if fresh aren’t available. Just make sure to thaw and drain them well to avoid excess moisture in your batter.
Is there a substitute for double cream in the topping?
If you don’t have double cream, heavy cream is a great alternative and works just as well for melting the white chocolate smoothly.
How do I prevent the white chocolate from seizing?
Be sure to heat the cream gently and pour it warm over the white chocolate rather than applying direct heat to the chocolate itself. Stir slowly to combine and avoid overheating for the smoothest ganache.
Can I make this traybake vegan?
This recipe uses butter, eggs, and cream, so it’s not vegan as is. However, you might experiment with vegan butter, egg replacers, and dairy-free cream alternatives, though the texture and flavor will vary.
What is the best way to cut neat squares?
Use a sharp, warm knife dipped in hot water and wiped dry between cuts. This keeps clean edges and prevents the white chocolate topping from cracking.
Final Thoughts
This White Chocolate Raspberry Traybake Recipe is such a joy to make and share. The blend of sweet white chocolate and tangy raspberries in a soft sponge is truly irresistible. Whether you bake it for a special occasion or a casual weekend treat, it promises smiles and delicious memories. Give it a try—you’re going to love how wonderfully simple and scrumptious this traybake turns out!
Print
White Chocolate Raspberry Traybake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
A deliciously moist and fruity White Chocolate Raspberry Traybake featuring a soft vanilla sponge studded with fresh raspberries, topped with a smooth white chocolate ganache and decorated with extra raspberries. Perfect for dessert or afternoon tea, this traybake combines the sweetness of white chocolate with the tartness of fresh raspberries for a delightful treat.
Ingredients
For the sponge:
- 1 1/2 cups all-purpose flour
- 1/2 cup caster sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries
For the topping:
- 6 oz white chocolate, chopped
- 1/4 cup double cream
- 1/2 cup fresh raspberries (for decoration)
- Optional: Powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper to ensure easy removal of the traybake after baking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy, which should take about 3 minutes, creating an aerated base that will help with the sponge’s texture.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the raising agent and salt throughout the flour.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth and well combined to form a batter with the right consistency.
- Fold in raspberries: Gently fold the fresh raspberries into the batter, taking care not to break them up too much to avoid turning the batter pink.
- Bake the sponge: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the sponge cool in the pan for 10 minutes.
- Cool completely: Transfer the sponge from the pan to a wire rack and allow it to cool completely to ensure the topping sets properly.
- Prepare white chocolate ganache: Place the chopped white chocolate in a heatproof bowl. Heat the double cream in a small saucepan over low heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes, then stir gently until smooth and fully melted.
- Apply ganache topping: Once the sponge is completely cooled, pour the white chocolate ganache over the top, spreading it evenly with a spatula to create a smooth, glossy surface.
- Decorate with raspberries: Top the ganache layer with fresh raspberries, gently pressing them into the chocolate to help them adhere.
- Optional dusting: For an elegant finish, dust the top of the traybake lightly with powdered sugar.
- Set and serve: Allow the white chocolate to set at room temperature for 30 minutes to an hour before slicing into 16 squares. Serve and enjoy your delicious White Chocolate Raspberry Traybake!
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may alter the batter’s consistency.
- Ensure the sponge is completely cooled before adding the ganache to prevent it from melting or becoming runny.
- The optional powdered sugar dust adds a lovely visual touch but can be omitted for a less sweet, cleaner look.
- To store, keep the traybake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Let the traybake come to room temperature before serving if refrigerated to enjoy the best texture and flavor.
