White Chocolate Raspberry Traybake Recipe

If you’ve been searching for a dessert that combines the luscious sweetness of white chocolate with the tangy freshness of raspberries, this White Chocolate Raspberry Traybake Recipe is the perfect answer. Imagine soft, moist cake bars with juicy bursts of raspberries, topped with a creamy layer of melted white chocolate. Perfect for parties, afternoon tea, or simply indulging yourself, this dessert is as delightful to make as it is to eat.

Whether you’re a baking beginner or a seasoned pro, this recipe guarantees a treat that is visually stunning, flavor-packed, and irresistibly soft. Let’s dive into why this white chocolate raspberry traybake deserves a permanent spot in your dessert repertoire.

Why You’ll Love This White Chocolate Raspberry Traybake Recipe

  • Juicy Raspberry Flavor: Every bite bursts with fresh raspberry goodness that perfectly balances the creamy sweetness of white chocolate.

  • Moist and Tender Texture: Expertly balanced ingredients create a sponge that is light, soft, and melt-in-your-mouth delicious.

  • Quick and Easy: With simple mixing steps and minimal prep, you can have a gorgeous dessert ready in under an hour.

  • Party-Perfect: Slice it into squares or bars for instant wow-factor at gatherings or tea parties.

  • Customizable: Swap raspberries for other berries, or drizzle extra white chocolate for an elegant twist.

  • Budget-Friendly: Made with pantry staples, this dessert proves that homemade treats don’t need to break the bank.

  • Kid-Friendly: Sweet, soft, and fruity, it’s sure to be a hit with little ones.

  • Visually Stunning: Vibrant red raspberries against a glossy white chocolate topping make this traybake Instagram-worthy.

Ingredients for the White Chocolate Raspberry Traybake

For the Sponge:

  • 1 ½ cups all-purpose flour (for structure; can use gluten-free flour if needed)

  • ½ cup caster sugar (balances tartness; brown sugar gives subtle caramel notes)

  • ½ cup unsalted butter, softened (adds richness and tenderness)

  • 2 large eggs (provides binding and moisture)

  • 1 teaspoon vanilla extract (enhances the overall flavor)

  • ½ cup milk (keeps the sponge soft; can substitute almond or oat milk)

  • 1 teaspoon baking powder (ensures a light and fluffy texture)

  • ¼ teaspoon salt (enhances flavor and balances sweetness)

  • ½ cup fresh raspberries (for natural fruity bursts)

For the White Chocolate Topping:

  • 6 oz white chocolate, chopped (choose high-quality for creamy flavor)

  • ¼ cup double cream (creates smooth ganache)

  • ½ cup fresh raspberries (for decoration)

  • Optional: powdered sugar (for an elegant finish)

Tip: Always use fresh, ripe raspberries for maximum flavor, and high-quality white chocolate for a glossy, luscious topping.

Step-by-Step Instructions

1. Preheat & Prepare the Pan

Set your oven to 350°F (175°C). Grease a 9×9-inch square baking pan and line it with parchment paper to prevent sticking and allow easy removal.

2. Cream Butter and Sugar

In a large bowl, beat the softened butter with caster sugar until light and fluffy—about 3 minutes. This step incorporates air, essential for a tender sponge.

3. Add Eggs and Vanilla

Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to enhance depth of flavor.

4. Combine Dry Ingredients

Whisk together flour, baking powder, and salt in a separate bowl. This ensures even distribution of the raising agent.

5. Mix Batter

Gradually add dry ingredients to the butter mixture, alternating with milk. Mix until just combined to prevent a dense texture.

6. Fold in Raspberries

Gently fold in fresh raspberries, being careful not to break them. This prevents the sponge from turning pink and maintains distinct fruity bursts.

7. Bake

Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

8. Prepare White Chocolate Topping

Place chopped white chocolate in a heatproof bowl. Heat double cream gently until it simmers, pour over chocolate, wait 1–2 minutes, then stir until smooth and glossy.

9. Apply Topping

Once the sponge has cooled, pour ganache evenly over the top. Smooth with a spatula.

10. Decorate

Arrange fresh raspberries over the ganache and optionally dust with powdered sugar for a finishing touch. Let the topping set at room temperature for 30–60 minutes before slicing into squares.

Pro Tips for Perfect White Chocolate Raspberry Traybake

How do you make your traybake extra moist?

Use room-temperature eggs and butter, and fold ingredients gently to retain air. Avoid overbaking.

Can I use frozen raspberries?

Yes, but toss them lightly in flour to prevent sinking and extra moisture in the sponge.

How do I achieve a glossy white chocolate topping?

Heat cream gently and pour over chocolate; let sit before stirring. Avoid overheating, which can cause a grainy texture.

Best Ways to Serve

  • Slice into squares for afternoon tea or coffee breaks.

  • Serve with a dollop of whipped cream or vanilla ice cream.

  • Perfect for holiday dessert tables or party platters.

Nutrition (Per Serving, 1 Square)

  • Calories: 250 kcal

  • Fat: 14g (Saturated: 8g)

  • Carbohydrates: 28g (Sugar: 18g)

  • Protein: 3g

  • Fiber: 1g

Storage & Leftovers

  • Room Temperature: Store in an airtight container for 2 days.

  • Refrigerator: Lasts up to 5 days; keep ganache covered to prevent drying.

  • Freezer: Wrap tightly in foil, then place in a freezer bag for up to 2 months. Thaw overnight at room temperature.

FAQs

Q: Can I make this traybake vegan?
A: Substitute butter with vegan margarine, milk with plant-based milk, and use vegan white chocolate.

Q: Can this recipe be doubled?
A: Yes, use a larger pan and adjust baking time by 5–10 minutes.

Q: What other fruits work well?
A: Blueberries, chopped strawberries, or blackberries can be swapped for raspberries.

Variations

  • Moist White Chocolate Raspberry Blondies: Add a teaspoon of espresso powder for depth.

  • White Chocolate Raspberry Sheet Cake: Bake in a larger pan for a party-sized cake.

  • Raspberry White Chocolate Slices: Use marbled chocolate topping for visual appeal.

  • Gluten-Free Option: Replace all-purpose flour with almond or gluten-free flour blend.

Conclusion

This White Chocolate Raspberry Traybake Recipe is more than a dessert—it’s an experience. With the perfect balance of sweet and tart, creamy and fruity, it’s guaranteed to impress family, friends, and even yourself. Whether for a cozy night in or a celebratory event, these squares are the ultimate indulgence.

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