White Chocolate Raspberry Traybake

There’s something irresistibly comforting about a traybake. The sweet aroma that fills the kitchen as it bakes, the golden crust that crackles ever so slightly when cut, and the burst of juicy raspberries paired with silky white chocolate make this White Chocolate Raspberry Traybake nothing short of heavenly. Each bite is a beautiful balance of tart fruit and creamy sweetness, making it a treat you’ll want to bake again and again.

Behind the Recipe

This recipe comes from my love for those nostalgic after-school snacks that always seemed to appear on the kitchen counter, waiting to be shared. Traybakes were a staple in my home growing up, and while chocolate brownies and flapjacks often stole the spotlight, I wanted to create something lighter, fruitier, and just as comforting. The combination of white chocolate and raspberries feels like a gentle hug — familiar, but still a little special.

Recipe Origin or Trivia

White chocolate may not technically be chocolate since it lacks cocoa solids, but it has its own fascinating history. First created in Switzerland in the 1930s, it was introduced as a way to use excess cocoa butter from chocolate production. Raspberries, meanwhile, are ancient fruits that were prized in medieval gardens for their jewel-like color and sweet-tart flavor. The pairing of the two has become a modern classic, bringing together richness and brightness in every bite.

Why You’ll Love White Chocolate Raspberry Traybake

This is more than just a sweet treat — it’s a versatile little wonder that works for any occasion. Trust me, you’re going to love this.

Versatile: Perfect for afternoon tea, lunchbox treats, or dressed up for a dinner party dessert.

Budget-Friendly: Uses pantry staples plus a handful of fresh or frozen raspberries.

Quick and Easy: Simple mixing, no complicated steps, and into the oven it goes.

Customizable: Swap fruits, add nuts, or drizzle with extra melted chocolate.

Crowd-Pleasing: The balance of sweet and tangy makes everyone reach for seconds.

Make-Ahead Friendly: Stays moist and flavorful for days, so you can bake in advance.

Great for Leftovers: Slice and freeze, ready for a sweet craving anytime.

Chef’s Pro Tips for Perfect Results

The secret to a flawless traybake lies in the details. Here are some tricks I’ve learned along the way:

1. Always toss raspberries lightly in flour before folding them in to prevent them from sinking.
2. Don’t overmix the batter — a gentle hand keeps the bake tender and soft.
3. Line your tray with parchment for easy removal and clean slicing.
4. Save a few chocolate chunks and raspberries for sprinkling on top for a bakery-style finish.

Kitchen Tools You’ll Need

Before we dive into baking, let’s make sure the kitchen is ready with the essentials.

Mixing Bowls: For combining wet and dry ingredients with ease.

Electric Mixer or Whisk: Helps cream butter and sugar to a fluffy texture.

Spatula: Ideal for folding in delicate raspberries without crushing them.

Baking Tray (9×13 inch): The perfect size for even baking and neat slices.

Parchment Paper: Prevents sticking and makes lifting the traybake effortless.

Ingredients in White Chocolate Raspberry Traybake

Every ingredient plays a role in creating the perfect balance of flavors and textures. Here’s what you’ll need:

1. Unsalted Butter: 200g, softened, brings richness and moisture.
2. Caster Sugar: 200g, for sweetness and a tender crumb.
3. Eggs: 3 large, binds the batter and adds structure.
4. Plain Flour: 250g, the foundation of the bake.
5. Baking Powder: 1 teaspoon, ensures a light rise.
6. Vanilla Extract: 1 teaspoon, enhances flavor depth.
7. White Chocolate: 200g, chopped into chunks, melts into creamy pockets.
8. Raspberries: 200g, fresh or frozen, adds juicy bursts of tartness.
9. Milk: 2 tablespoons, keeps the batter smooth and moist.

Ingredient Substitutions

Flexibility is part of the fun. Here are some easy swaps you can try:

Caster Sugar: Light brown sugar for a caramel note.
Plain Flour: Self-raising flour (skip baking powder).
White Chocolate: Milk or dark chocolate for a deeper flavor.
Raspberries: Blueberries, blackberries, or even cherries.
Butter: Margarine for a lighter option.

Ingredient Spotlight

Raspberries: Their tangy juiciness cuts through the sweetness, creating balance.

White Chocolate: Its creamy, mellow profile melts into pockets of sweetness, perfectly complementing the berries.

Instructions for Making White Chocolate Raspberry Traybake

Baking this traybake is as enjoyable as eating it. Here’s how to bring it together:

1. Preheat Your Equipment: Heat oven to 180°C (160°C fan) or 350°F and line your tray with parchment.
2. Combine Ingredients: Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.
3. Prepare Your Cooking Vessel: Sift flour with baking powder, then fold into the wet mixture gently with milk.
4. Assemble the Dish: Fold in most of the chocolate and raspberries, then spread batter evenly into the tray.
5. Cook to Perfection: Sprinkle the remaining chocolate and raspberries on top, then bake for 30–35 minutes until golden and a skewer comes out clean.
6. Finishing Touches: Allow to cool completely in the tray before lifting out and slicing.
7. Serve and Enjoy: Cut into neat squares and enjoy with tea, coffee, or a scoop of vanilla ice cream.

Texture & Flavor Secrets

What makes this traybake special is the interplay between textures. The edges bake up golden and slightly crisp, while the center stays soft and tender. Raspberries release their juices into the crumb, creating bursts of tartness, while the melted white chocolate adds creamy sweetness that lingers on the palate.

Cooking Tips & Tricks

Little adjustments can make a big difference:

• Always measure ingredients accurately for best results.
• Use room-temperature butter and eggs for smoother mixing.
• If using frozen raspberries, add them straight from the freezer to avoid excess liquid.

What to Avoid

Even the best bakers can stumble. Here’s how to steer clear of mishaps:

• Don’t overbake, as it will dry out the crumb.
• Avoid crushing raspberries when folding them in, or the batter may turn streaky.
• Don’t slice while warm, or it will crumble instead of cutting cleanly.

Nutrition Facts

Servings: 16 squares
Calories per serving: 250

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This traybake keeps beautifully, making it a baker’s dream. Bake it a day ahead for events, and it will still taste fresh. Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze individual slices wrapped in parchment and thaw as needed. Reheat gently in the microwave for a just-baked feel.

How to Serve White Chocolate Raspberry Traybake

This bake is lovely on its own with a cup of tea, but you can take it further. Pair it with a drizzle of raspberry coulis for a sophisticated touch, or serve warm with a scoop of vanilla or raspberry ripple ice cream for a decadent dessert.

Creative Leftover Transformations

If you find yourself with a few extra squares, here are fun ways to reinvent them:

• Crumble over yogurt or parfait for a sweet breakfast.
• Layer into trifles with custard and cream.
• Chop into chunks and mix into ice cream.

Additional Tips

For an extra layer of flavor, zest a little lemon into the batter. It will brighten the raspberries even more. You can also drizzle melted white chocolate over cooled slices for an eye-catching finish.

Make It a Showstopper

Presentation counts. Dust lightly with icing sugar just before serving for a snowy effect. Arrange slices on a tiered stand for parties, or stack neatly with parchment between for picnics.

Variations to Try

• Raspberry Almond: Add a handful of flaked almonds on top before baking.
• Triple Berry: Use a mix of raspberries, blueberries, and blackberries.
• Citrus Twist: Add orange zest and a splash of orange extract.
• Chocolate Lovers: Swirl in a few tablespoons of cocoa powder.
• Coconut Delight: Fold in shredded coconut for a tropical touch.

FAQ’s

1. Can I use frozen raspberries?

Yes, add them straight from the freezer to prevent excess moisture.

2. Can I bake this in a smaller tin?

You can, but adjust baking time as the batter will be thicker.

3. How do I know it’s baked?

A skewer should come out mostly clean, with a few moist crumbs.

4. Can I make this gluten-free?

Yes, use a gluten-free flour blend and check your baking powder.

5. Can I reduce the sugar?

Yes, you can cut it down slightly, though texture may change.

6. Can I use other fruits?

Absolutely, blueberries, cherries, or strawberries work well.

7. How do I freeze it?

Wrap slices individually and freeze up to 2 months.

8. Can I make this dairy-free?

Swap butter for dairy-free spread and chocolate for vegan white chocolate.

9. Do I need to refrigerate it?

No, store at room temperature in an airtight tin.

10. Can I double the recipe?

Yes, simply use a larger tray or two trays and adjust baking time.

Conclusion

White Chocolate Raspberry Traybake is the kind of bake that turns an ordinary day into something special. With its soft, buttery crumb, bursts of tangy raspberries, and pockets of melting white chocolate, it’s the perfect balance of indulgent and refreshing. Whether you bake it for a family gathering, a lunchbox treat, or simply because the kitchen feels a little too quiet, this recipe is worth every bite.

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