Description
This Raspberry and White Chocolate Tray Cake is a soft, moist sponge filled with juicy raspberries and creamy white chocolate chunks. Perfect for gatherings or a cozy treat with tea or coffee.
Ingredients
- 250g plain flour
- 2 tsp baking powder
- 200g unsalted butter, softened
- 200g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 2–3 tbsp milk
- 200g fresh or frozen raspberries
- 150g white chocolate (chopped or chips)
- Optional: icing sugar for dusting
Instructions
- Preheat oven to 180°C (160°C fan)/350°F. Grease and line a 9×13-inch traybake tin.
- Cream together butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- In a separate bowl, mix flour and baking powder.
- Gradually fold dry ingredients into the wet mixture.
- Stir in the milk until the batter is smooth.
- Fold in most of the raspberries and white chocolate, saving some for the top.
- Spread the batter into the prepared tin and top with reserved raspberries and chocolate.
- Bake for 30–35 minutes or until a skewer inserted in the center comes out clean.
- Cool in the tin, then slice and dust with icing sugar if desired.
Notes
- For extra fruitiness, swirl raspberry jam on top before baking.
- Substitute raspberries with blueberries or strawberries for variety.
- Add chopped nuts for crunch.
- Toss raspberries in flour to prevent sinking.
- Use good-quality white chocolate for best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
