Why You’ll Love Raspberry and White Chocolate Tray Cake Recipe
This tray cake combines the tartness of fresh raspberries with the sweetness of white chocolate in a fluffy sponge base. It’s simple to make, easily sliced into portions, and great for feeding a crowd. The contrast of textures—from soft berries to melty chocolate—makes each bite a delight. You don’t need any fancy equipment, and it keeps well, making it a perfect make-ahead option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flour
baking powder
unsalted butter
caster sugar
eggs
vanilla extract
milk
fresh or frozen raspberries
white chocolate (chopped or chips)
optional: icing sugar for dusting
Directions
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Preheat your oven to 180°C (160°C fan)/350°F. Grease and line a rectangular traybake tin (approximately 9×13 inches).
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In a large bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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In a separate bowl, mix the flour and baking powder. Gradually fold the dry ingredients into the wet mixture.
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Add the milk to loosen the batter slightly, stirring until smooth.
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Gently fold in most of the raspberries and white chocolate, saving a few to scatter on top.
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Pour the batter into the prepared tin and spread it evenly.
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Sprinkle the reserved raspberries and chocolate over the top.
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Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
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Allow to cool in the tin before slicing. Dust with icing sugar if desired.
Servings and timing
This recipe serves approximately 12–15 people.
Prep time: 15 minutes
Bake time: 30–35 minutes
Cooling time: 20 minutes
Variations
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Use dark or milk chocolate instead of white for a richer twist.
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Add a swirl of raspberry jam on top before baking for extra fruitiness.
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Substitute raspberries with blueberries or chopped strawberries for a different flavor.
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For a nutty crunch, add a handful of chopped pistachios or almonds to the batter.
Storage/Reheating
Store the tray cake in an airtight container at room temperature for up to 3 days.
If using fresh raspberries, it’s best stored in the fridge and brought to room temperature before serving.
To freeze, wrap individual slices in cling film and foil, then freeze for up to 2 months. Thaw at room temperature.
Reheating isn’t necessary, but if you prefer it warm, microwave slices for 10–15 seconds.
FAQs
How do I stop raspberries from sinking to the bottom?
Toss the raspberries in a little flour before folding them into the batter. This helps suspend them throughout the cake.
Can I use frozen raspberries?
Yes, you can use frozen raspberries straight from the freezer. Don’t thaw them first, as they may release too much liquid.
Can I make this cake gluten-free?
Yes, substitute the flour with a gluten-free self-raising blend. Make sure all other ingredients are gluten-free.
What type of white chocolate works best?
Chopped white chocolate bars or white chocolate chips both work well. Use a good-quality brand for the best flavor.
Can I bake this in a round tin?
Yes, but baking times may vary slightly. Use a deep 9-inch round tin and adjust baking time as needed.
Why is my cake dry?
Overbaking is the most common reason. Make sure to check it around the 30-minute mark and remove it once a skewer comes out clean.
How do I know when the cake is done?
The cake is ready when it’s golden on top, springs back when gently pressed, and a skewer inserted in the center comes out clean.
Can I make this recipe into cupcakes?
Yes, divide the batter into cupcake cases and bake for 18–22 minutes. Keep an eye on the bake time.
Do I need to refrigerate the cake?
Only if using fresh raspberries and especially in warm weather. Otherwise, it’s fine stored in a cool, dry place.
Can I add lemon zest?
Absolutely! Lemon zest pairs wonderfully with raspberries and adds a fresh zing to the cake.
Conclusion
This Raspberry and White Chocolate Tray Cake is a simple yet impressive bake that’s perfect for all occasions. With its soft sponge, bursts of raspberry, and creamy white chocolate, it’s a flavor combo everyone will love. Whether you’re serving it at a party or saving it for afternoon tea, it’s sure to become a go-to favorite.
