{"id":31409,"date":"2024-09-08T08:00:21","date_gmt":"2024-09-08T07:00:21","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=31409"},"modified":"2024-09-03T12:53:41","modified_gmt":"2024-09-03T11:53:41","slug":"white-chocolate-raspberry-traybake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2024\/09\/08\/white-chocolate-raspberry-traybake\/","title":{"rendered":"White Chocolate Raspberry Traybake"},"content":{"rendered":"

A deliciously simple white chocolate raspberry traybake cake with a white chocolate raspberry sponge and delicious decoration on top!<\/h2>\n

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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?!<\/p>\n

White chocolate bakes<\/h3>\n

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. <\/p>\n

My milkybar cheesecake<\/a> 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. <\/p>\n

My white chocolate drip cake<\/a> is such a ridiculous showstopper, along with my white chocolate blondies<\/a> 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. <\/p>\n

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Raspberry bakes<\/h3>\n

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<\/a>, to my raspberry ripple cake<\/a>, to my raspberry Prosecco trifle<\/a>. <\/p>\n

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. <\/p>\n

I always like to use fresh raspberries in my raspberry crumble bars<\/a> 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<\/a> in a bake as well – they’re amazing. <\/p>\n

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White chocolate & raspberry <\/h3>\n

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. <\/p>\n

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<\/a>, my white chocolate & raspberry cheesecake<\/a>, and even my white chocolate & raspberry cookies<\/a>… why not have a traybake cake to go too?! <\/p>\n

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Traybake cakes<\/h3>\n

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<\/a> and then bake. They take usually about 40-45 minutes in an oven at 160\u00bac 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. <\/p>\n

My traybake cake addiction is really with my chocolate fudge traybake<\/a>, my gin & tonic traybake cake<\/a> 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. <\/p>\n

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Sponge mix<\/h3>\n

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.<\/p>\n