White Chocolate Raspberry Traybake

A deliciously simple white chocolate raspberry traybake cake with a white chocolate raspberry sponge and delicious decoration on top!

A simple traybake cake, topped with a chocolate buttercream frosting, filled and topped with raspberry and white chocolate… what more could you want from such an easy bake?!

White chocolate bakes

So we all know how much I adore a white chocolate bake right?! I have such an intense addiction to all things sweet, so this is the sort of thing for me. I adore it, and I just can’t get enough of it either. 

My milkybar cheesecake has always been insanely popular since posting with thousands of versions made from it, and it’s the epitome of white chocolate for me. Of course, you can use any white chocolate in baking, but milky bar is a particular one for me. 

My white chocolate drip cake is such a ridiculous showstopper, along with my white chocolate blondies being a sweet but simple traybake that hits different – all of these bakes can use either supermarket own basic white chocolate, white cooking chocolate, or even a branded white chocolate; they all work. 

Raspberry bakes

When it comes to raspberry, my lord… it’s good. The sweet, sharp delicious nature of a raspberry is just incredibly delicious. I have, again, quite a few recipes featuring one of my favourite things on the planet (the raspberry) from my raspberry brownies, to my raspberry ripple cake, to my raspberry Prosecco trifle. 

When it comes to fruit being in season, and as I post this in September, they really are coming to the end of the season but you still have a chance to bake this beauty now before they really do go out. I adore using fruits in season, but the wonderful part is that you can use frozen raspberries a lot of the time in baking, especially raspberries. 

I always like to use fresh raspberries in my raspberry crumble bars as they are so easy to press down and use in a bake, but if you don’t want to use fresh, don’t want to use frozen, you can use freeze dried raspberries in a bake as well – they’re amazing. 

White chocolate & raspberry 

Now, after all of the love for white chocolate, and all of the love for raspberries, can we avoid how much I adore them combined together?! No, we really can’t. The sweetness of the white chocolate, the sharpness of the raspberry, it is so utterly scrumptious. 

I’ve had an adoration for these two combined for so long that I wanted to do a traybake cake version after ENDLESS requests for one, so here you go. After the success of my white chocolate & raspberry loaf cake, my white chocolate & raspberry cheesecake, and even my white chocolate & raspberry cookies… why not have a traybake cake to go too?! 

Traybake cakes

Traybake cakes are one of those bakes, that are just the easiest of the cake world. You basically whack all of the cake mix into a 9×13″ traybake tin and then bake. They take usually about 40-45 minutes in an oven at 160ºc fan, and it really is that simple. Because it’s one tray, you don’t need to layer everything and have an awkward time decorating. 

My traybake cake addiction is really with my chocolate fudge traybake, my gin & tonic traybake cake and all sorts – and I tend to find traybake cakes as my absolute go-to. I know they are quite large, but the wonderful part is that you can freeze traybake cakes super easily. They are great for parties, celebrations and all sorts, and you can really easily customise the size of the cake slice. 

Sponge mix

The sponge mix is a super simple classic cake mix, which uses the base four ingredients of butter, sugar, flour and eggs. I beat my butter and sugar together until light and fluffy, and then add in eggs and flour and mix. I fold through the white chocolate and raspberries – and one good tip, if you don’t want your raspberries to sink, you can coat them in an extra little flour to help stop them sinking.

• Butter – I use either a baking spread, or a room temperature unsalted block butter. 
• Sugar – caster sugar is the classic to use in a cake mix like this as it’s colourless, but also adds the sweetness you are after
• Eggs – I always use medium eggs in my baking so I use 6 in this recipe 
• Flour – self raising flour is the key here as it has the perfect amount of raising agent in the flour 
• Raspberries – I use fresh raspberries, because they taste absolutely and utterly glorious
• White chocolate – large white chocolate chips, for me. You can use a chopped up bar of chocolate though – the tiny chocolate chips you can buy in the supermarket may likely melt into the cake mix

Decoration

For the decoration I went for a simple American buttercream frosting, with a chocolate twist. I adore using simple ingredients because I love my recipes being accessible to everyone. This is a thick and spreadable but also pipe bale frosting that is just utterly wonderful 

• Butter – a block of butter is best, and a spread should be avoided. A margarine is too soft and will create a ‘wet’ frosting
• Sugar – always use icing sugar as you want a smooth frosting 
• Chocolate – I use any old white chocolate that I can melt down smooth before mixing into the frosting 

For the rest of the decoration, I went probably more simple than usual but it’s a simple sprinkle of some extra fresh raspberries, some extra white chocolate chips and then some freeze dried raspberries. You could of course swap this up, but I went simple.  

Tips & Tricks 

• This cake will last for 3+ days once made 
• You can freeze this cake for 3+ months with or without decoration
• I use these freeze dried raspberries
• I use this 9×13″ traybake tin
• I use this White chocolate in my baking  

White Chocolate Raspberry Traybake

A deliciously simple white chocolate raspberry traybake cake with a white chocolate raspberry sponge and delicious decoration on top!

Print Pin Rate

Category: Cake

Type: Cake

Keyword: Raspberry, White Chocolate

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Cooling & Decorating: 2 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 15 slices

Author: Jane's Patisserie

Ingredients

Cake

• 325 g unsalted butter/baking spread
• 325 g caster sugar
• 6 medium eggs
• 325 g self raising flour
• 200 g raspberries
• 150 g white chocolate chips/chunks

Frosting

• 150 g unsalted butter
• 300 g icing sugar
• 150 g white chocolate (melted)

Decoration

• raspberries
• white chocolate
• freeze dried raspberries

Grams - Ounces

Instructions

• Preheat the oven to 160ºc fan and line a 9x13” traybake tin
• Beat together the butter and sugar until fluffy 
• Add the eggs, flour and mix until smooth
• Fold through most of the raspberries and white chocolate chips
• Top tip - coat the raspberries in flour to stop them sinking 
• Pour the cake mix into the tin
• Sprinkle over the last few raspberries and white chocolate chips
• Bake in the oven for 40-45 minutes and then cool fully 
• Beat the butter on its own until smooth 
• Add the icing sugar and mix, and then add the white chocolate and mix again
• Spread over the sponge and then decorate with the raspberries, chocolate and freeze dried raspberries 

Notes

• This cake will last for 3+ days once made 
• You can freeze this cake for 3+ months with or without decoration
• I use these freeze dried raspberries
• I use this 9x13" traybake tin
• I use this White chocolate in my baking  

ENJOY!

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