Name: White Chocolate Raspberry Traybake
Prep time: 15 min
Cook time: PT-485753H58M29S
Total time: PT-485753H58M29S
Cuisine: British
Ingredients: 200g white chocolate chips or chunks; 150g fresh raspberries; 125g unsalted butter, softened; 150g granulated sugar; 2 large eggs, at room temperature; 180g all-purpose flour; 1 tsp vanilla extract; 1 tsp baking powder; ¼ tsp salt

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If you’re searching for a dessert that’s sweet, tangy, and creamy, the White Chocolate Raspberry Traybake is exactly what your taste buds need. This delightful treat combines velvety white chocolate with juicy raspberries, all baked into a soft and chewy traybake that’s perfect for sharing or enjoying any time you crave something special. Easy to make yet impressively delicious, the White Chocolate Raspberry Traybake is sure to become your go-to dessert for every occasion.

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Why You’ll Love This Recipe

Perfect flavor combo: The natural tartness of raspberries balances beautifully with the rich sweetness of white chocolate.
Simple ingredients: Uses everyday pantry staples, making it easy to whip up anytime.
Quick to bake: Ready in under an hour, perfect for last-minute cravings or unexpected guests.
Versatile dessert: Serves as an elegant dessert or a comforting snack with tea or coffee.
Great for sharing: Made in a traybake format, it’s easy to cut into portions and share with friends and family.

Ingredients You’ll Need

Each ingredient in this White Chocolate Raspberry Traybake plays its part in creating the perfect balance of taste, texture, and color. From the creamy white chocolate to the fruity raspberries, you don’t need much, but every item counts.

White chocolate chips or chunks: Provides a smooth, creamy sweetness that melts into the batter.
Fresh raspberries: Adds a vibrant pop of color and a fresh tangy flavor contrast.
Butter: Adds richness and helps keep the traybake moist.
Granulated sugar: Sweetens the dessert without overpowering the tartness of raspberries.
Eggs: Bind all the ingredients together and add structure.
Flour: Gives the traybake its chewy texture.
Vanilla extract: Enhances the overall flavor and complements the sweetness.
Baking powder: Helps the traybake rise lightly for a soft crumb.
Salt: Balances sweetness and intensifies flavors.

Variations for White Chocolate Raspberry Traybake

Don’t hesitate to make this White Chocolate Raspberry Traybake your own. There are plenty of easy ways to tailor it to your taste or dietary needs without losing the essence of what makes it so delicious.

Use frozen raspberries: A convenient swap when fresh berries aren’t in season, just thaw and drain excess liquid.
Swap white chocolate for dark chocolate: For a deeper, less sweet treat while keeping the fruity balance.
Gluten-free version: Replace regular flour with a gluten-free flour blend for a celiac-friendly dessert.
Add lemon zest: Infuses a fresh, zesty note that pairs wonderfully with raspberry.
Include nuts: Chopped pistachios or almonds add a crunchy texture contrast.

White Chocolate Raspberry Traybake Dessert

How to Make White Chocolate Raspberry Traybake

Step 1: Prepare Your Ingredients

Gather all your ingredients at room temperature. Preheat your oven to 350°F (175°C) and grease or line a rectangular baking tray with parchment paper to prevent sticking.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender texture.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time to ensure they incorporate fully, then mix in the vanilla extract to deepen the flavor profile.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together flour, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture to avoid overmixing, which could toughen the traybake.

Step 5: Fold in White Chocolate and Raspberries

Gently fold in the white chocolate chunks and fresh raspberries. The berries will add bursts of freshness, and the white chocolate will melt during baking, creating pockets of creamy sweetness.

Step 6: Bake

Pour the batter evenly into the prepared tray and smooth the surface. Bake in the preheated oven for about 25-30 minutes, or until the top is golden and a toothpick inserted comes out with a few moist crumbs.

Step 7: Cool and Serve

Allow the traybake to cool in the pan for at least 15 minutes before slicing. This setting time helps the traybake hold together when cut and improves the flavor.

Pro Tips for Making White Chocolate Raspberry Traybake

Use room temperature ingredients: This ensures the batter mixes evenly and rises properly.
Don’t overmix: Fold the flour in gently to keep the texture soft and tender.
Parchment paper lining: Makes it easier to remove the traybake from the pan without breaking.
Fresh vs frozen raspberries: If using frozen, thaw and drain well to prevent excess moisture.
Test for doneness: The top should be just set and lightly golden, with a toothpick showing moist crumbs rather than wet batter.

How to Serve White Chocolate Raspberry Traybake

Garnishes

Sprinkle powdered sugar or add a drizzle of melted white chocolate on top for extra elegance. Fresh whole raspberries also make a beautiful and tasty garnish, enhancing the fruity appeal.

Side Dishes

This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to add some creaminess on the side. Fresh mint leaves also provide a refreshing contrast.

Creative Ways to Present

Serve cut traybake squares on a wooden board for a rustic look, or arrange them neatly on decorative plates for a more refined presentation. Adding edible flowers or a light berry coulis can take your dessert to the next level visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

Keep your White Chocolate Raspberry Traybake in an airtight container at room temperature for up to three days to maintain softness and flavor.

Freezing

You can freeze cut portions by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to three months. Thaw at room temperature before serving for best texture.

Reheating

Warm individual servings gently in the microwave for 10-15 seconds to bring back that freshly baked softness and melt the white chocolate slightly.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well; just thaw them first and drain excess liquid to prevent the batter from becoming too wet.

Is it possible to make this gluten-free?

Absolutely! Substitute the regular flour with a gluten-free all-purpose blend measured cup-for-cup for similar results.

Can I substitute white chocolate with milk chocolate?

Yes, using milk chocolate creates a different but still delicious flavor, though it will be less sweet and creamy compared to white chocolate.

How long does the White Chocolate Raspberry Traybake last?

Stored properly in an airtight container, it stays fresh for up to three days at room temperature or up to a week refrigerated.

Can I double the recipe?

Yes, doubling the ingredients and using a larger baking tray works well; just adjust the baking time slightly and check frequently.

Final Thoughts

The White Chocolate Raspberry Traybake is a dessert that feels both special and comfortingly familiar. Its simple ingredients turn into a luscious treat that’s perfect for sharing with loved ones or indulging yourself. Whether you’re baking for a casual afternoon tea or a festive gathering, this traybake promises to deliver smiles and satisfaction in every bite—so go ahead and give it a try!