White Chocolate Raspberry Traybake Recipe

If you have a craving for something that bursts with vibrant flavor and melts in your mouth, the White Chocolate Raspberry Traybake Recipe is going to be your new obsession. This decadent yet simple traybake combines luscious white chocolate with tart, fresh raspberries, all nestled in a soft, buttery sponge. It’s perfect for sharing at afternoon tea, a cozy dessert after dinner, or any time you want to impress friends without fussing over complicated baking. Every bite feels like a little slice of heaven!

Ingredients You’ll Need

This White Chocolate Raspberry Traybake Recipe uses a handful of straightforward ingredients that each play an essential role. From the buttery softness of the sponge to the sweet-tart contrast of the raspberries and the creamy white chocolate topping, every component brings balance, texture, and gorgeous color to the finished treat.

• All-purpose flour: The foundation of our soft and tender sponge that keeps it light without crumbling.
• Caster sugar: Fine sugar that dissolves quickly to give even sweetness and a delicate crumb.
• Unsalted butter, softened: Adds richness and moisture, creating a melt-in-the-mouth texture.
• Large eggs: Provide structure and help the sponge rise beautifully.
• Vanilla extract: Enhances the flavor with warm, aromatic undertones.
• Milk: Keeps the batter smooth and light while adding extra tenderness.
• Baking powder: The leavening agent that ensures an airy sponge.
• Salt: A tiny pinch balances sweetness and intensifies flavor.
• Fresh raspberries: Bursting with juicy tartness, they bring color and freshness in every bite.
• White chocolate: The star of the topping, providing creamy sweetness that complements the berries.
• Double cream: Creates a smooth, glossy white chocolate ganache for the perfect finish.
• Optional powdered sugar: For a pretty dusting that adds a touch of elegance.

How to Make White Chocolate Raspberry Traybake Recipe

Step 1: Prepare Your Oven and Pan

Start by heating your oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper. This simple prep makes sure your traybake comes out clean and intact every time.

Step 2: Cream Butter and Sugar

In a large bowl, beat together the softened butter and caster sugar until the mixture is light and fluffy. This step is key for creating a sponge that’s airy and tender, so don’t rush it—about three minutes should do the trick.

Step 3: Add Eggs and Vanilla

Add your eggs one at a time, mixing well between additions to keep the batter smooth. Then stir in the vanilla extract, which will weave a subtle sweetness throughout the cake.

Step 4: Combine Dry Ingredients and Milk

Whisk together flour, baking powder, and salt in a separate bowl. Gradually add these dry ingredients to your wet mixture, alternating with the milk. This careful combining keeps the batter smooth and prevents lumps, ensuring your sponge is just right.

Step 5: Fold in Raspberries and Bake

Gently fold the fresh raspberries into the batter, taking care not to break them too much—you want those juicy bursts in every bite. Pour the batter into your prepared pan, spread it evenly, and pop it in the oven to bake for 20 to 25 minutes. You’ll know it’s done when a toothpick comes out clean.

Step 6: Cool the Sponge

Once baked, allow the traybake to cool in its pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling fully is essential so the white chocolate topping sets beautifully rather than melting away.

Step 7: Make the White Chocolate Ganache

Place chopped white chocolate in a heatproof bowl. Warm the double cream gently in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for a couple of minutes to soften the chocolate, then stir until smooth and glossy. This ganache is what makes the White Chocolate Raspberry Traybake Recipe stand out with creamy luxury.

Step 8: Top and Decorate

Pour the ganache evenly over the cooled sponge and smooth it out with a spatula. Press fresh raspberries gently into the warm chocolate to help them stick and add enticing pops of color.

Step 9: Optional Finishing Touch

For an extra special touch, dust the top lightly with powdered sugar. This adds a delicate sweetness and makes your traybake look as stunning as it tastes.

Step 10: Let it Set and Serve

Allow the white chocolate to set for 30 minutes to an hour at room temperature. This resting time balances the creamy topping with the soft sponge below, perfect for slicing into delicious squares.

How to Serve White Chocolate Raspberry Traybake Recipe

Garnishes

Fresh raspberries on top add beauty and a bright tartness that cuts through the sweet white chocolate. A sprinkle of powdered sugar makes each square look like a little work of art. For added texture, try a few toasted almond slivers or edible flowers to wow your guests.

Side Dishes

This traybake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to add cool creaminess. For a beverage match, serve with a cup of freshly brewed tea or a sparkling raspberry lemonade to keep the flavors in perfect harmony.

Creative Ways to Present

Try arranging the traybake squares on a rustic wooden board surrounded by fresh raspberries and mint leaves for a festive look. Individual servings can be placed in pretty paper cupcake liners or on colorful plates to elevate your presentation. It’s also fantastic when broken into bite-sized pieces for sharing at parties or teatime.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover squares in an airtight container at room temperature for up to two days, or in the fridge for up to five days. Keep the container covered well to prevent the white chocolate topping from drying out or picking up fridge odors.

Freezing

This traybake freezes beautifully! Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe container. They’ll keep for about two months. When ready to enjoy, thaw overnight in the fridge to preserve texture and flavor.

Reheating

If you want a slightly warm treat, thaw frozen squares and gently warm them in the oven for five to seven minutes at 300°F (150°C). Avoid using the microwave as it can melt the white chocolate unevenly and make the texture less pleasant.

FAQs

Can I use frozen raspberries instead of fresh?

While fresh raspberries are ideal for texture and appearance, you can use frozen ones if fresh aren’t available. Just make sure to thaw and drain them well to avoid adding too much moisture to the batter.

Is it possible to make this traybake dairy-free?

Yes! Substitute the butter with a non-dairy margarine and use a dairy-free cream alternative for the ganache. Keep the white chocolate in mind, as many brands contain milk solids, so look for a dairy-free white chocolate option.

How do I prevent the raspberries from sinking during baking?

Gently fold the raspberries into the batter rather than stirring vigorously. You can also toss them lightly in flour before folding to help suspend them evenly throughout the sponge.

Can I use regular chocolate instead of white chocolate?

Absolutely. Dark or milk chocolate can be used to make the ganache, giving a richer, less sweet contrast to the raspberries. Adjust the amount of cream slightly to get the perfect melting consistency.

How thick should the ganache layer be?

A thin, even layer about a quarter of an inch thick is perfect. Too thick and it may be overwhelming; too thin and it won’t coat the sponge properly. The key is to spread it smoothly right after pouring for the best finish.

Final Thoughts

If you’re looking for a show-stopping yet easy dessert to brighten any occasion, this White Chocolate Raspberry Traybake Recipe is an absolute must-try. It’s that perfect balance of fruity tartness and creamy indulgence, wrapped up in a delightfully soft cake. Trust me, once you’ve tasted it, it will become your go-to traybake that everyone asks you to make again and again!

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