Description
The White Chocolate Raspberry Traybake is a sweet, tangy, and creamy dessert combining velvety white chocolate with fresh, juicy raspberries baked into a soft and chewy traybake. Easy to prepare and quick to bake, it offers the perfect balance between tartness and sweetness, making it ideal for sharing or enjoying anytime as a special treat.
Ingredients
Units
Scale
Main 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
- 1/4 tsp salt
Instructions
- Prepare Your Ingredients: Gather all ingredients at room temperature. Preheat the oven to 350°F (175°C). Grease or line a rectangular baking tray with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy to create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them. Mix in the vanilla extract to deepen the flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture gently to avoid overmixing and keep the traybake soft.
- Fold in White Chocolate and Raspberries: Gently fold in the white chocolate chunks and fresh raspberries, which will create creamy pockets and bursts of freshness during baking.
- Bake: Pour the batter evenly into the prepared tray and smooth the surface. Bake for 25-30 minutes or until the top is golden and a toothpick comes out with a few moist crumbs.
- Cool and Serve: Allow the traybake to cool in the pan for at least 15 minutes to set and enhance flavor before slicing into portions.
Notes
- Use room temperature ingredients to ensure even mixing and proper rising.
- Do not overmix the batter; folding flour gently preserves a tender texture.
- Lining the tray with parchment paper makes removing the traybake easier without breaking.
- If using frozen raspberries, thaw and drain well to avoid excess moisture.
- Check doneness by ensuring the top is lightly golden and a toothpick inserted shows moist crumbs, not wet batter.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of traybake)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg