Hello, lovely bakers! Let’s have a proper catch-up. Is there anything better than the smell of something sweet baking in the oven? I’ve been craving something that strikes that perfect balance between indulgent and fresh, and I think I’ve found the answer.
If you’re looking for a crowd-pleaser that is honestly impossible to mess up, this White Chocolate and Raspberry Traybake is going to become your new best friend. It’s got that soft, buttery sponge we all love, pockets of tart raspberries that burst with flavour, and a silky white chocolate buttercream that brings it all together. It’s perfect for a rainy afternoon with a cuppa, or for bringing into the office when you want to be the favourite person of the day!
What You’ll Need
For the Cake:
225g baking spread or butter: Make sure it’s nice and soft so it creams together with the sugar like a dream.
225g caster sugar: For that fine, even crumb.
225g self-raising flour: The secret to a nice lift.
4 large eggs: To bind everything together.
1 tsp vanilla extract: Because, really, is it even baking without a dash of vanilla?
2 tbsp milk: Just to loosen the batter slightly.
150g fresh raspberries: Give these a little light coating in flour before they go in—it stops them from sinking to the bottom!
100g white chocolate chips: For those lovely little pockets of sweetness.
For the Buttercream & Topping:
150g butter: Softened, for the base.
300g icing sugar: Sift this if you want that super smooth finish.
50g melted white chocolate: This is the magic ingredient that makes the frosting extra luxurious.
A splash of milk: Add this slowly until you reach your perfect piping consistency.
The finishing touches: Fresh raspberries, a scattering of white chocolate chips, and some crushed freeze-dried raspberries for that gorgeous pop of colour.
The Method (Let’s Get Baking!)
1. Prep is Key: Get your oven warming up to 160°C Fan / 180°C / Gas Mark 4. Grab your 12″ x 9″ tin and make sure it’s well-lined with baking parchment—it makes washing up so much easier later!
2. Creaming: In a big mixing bowl, beat your butter and sugar together until the mix looks pale and really fluffy. This usually takes about 2-3 minutes; if you have an electric mixer, let it do the hard work for you.
3. The Wet Ingredients: Crack in those eggs, add your vanilla and the milk, and give it all a good mix until it’s silky smooth.
4. Folding: Gently fold in your flour. Once it’s just combined, tip in your flour-dusted raspberries and white chocolate chips. Be gentle here—we want to keep the fruit intact!
5. Bake: Pour the batter into your tin, level it off, and pop it in the oven for about 25-30 minutes. You’re looking for a lovely golden top and a skewer that comes out clean.
6. The Frosting: While the cake is cooling, whip your butter until it’s light, then slowly add the icing sugar and milk. Finally, pour in that melted white chocolate. If it feels a bit stiff, just add a tiny splash more milk until it’s smooth enough to spread.
7. Decorate: Once the cake is completely cool (don’t rush this, or the icing will melt!), spread that beautiful buttercream all over the top. Add your raspberries and chocolate chips, and sprinkle over the freeze-dried raspberries to make it look like a bakery-standard treat.
Slice it up, put the kettle on, and enjoy every single bite. If you have any left over, just keep it in an airtight container, and it should stay delicious for up to 3 days ..if it lasts that long which I doubt !
Happy baking, everyone! Let me know in the comments how yours turned out!
LCChaosandhome 