White Chocolate and Raspberry Traybake

I baked this cake for a cousin’s birthday. The demographic ranged from 3 year olds to 80+ year olds and all approved of it. Perfect for a child’s birthday. This caked served approx. 16 slices (served in little cubes around 8cm x 8cm slices.)

R E C I P E

I N G R E D I E N T S

C a k e

• 325g unsalted butter

• 325g sugar (I used ‘panela’ - organic brown sugar

• 6 medium eggs

• 325g self raising flour

• 200g raspberries

• 150g white chocolate chips/chunks

• 1 tsp vanilla extract

F r o s t i n g

• 250g unsalted butter (room temp.)

• 500g icing sugar

• 250g white chocolate

D e c o r a t i o n

• 140g raspberries

E Q U I P M E N T

• icing spatula

• baking paper

• baking tray 9x13”

• whisk

• mixing bowl

I N S T R U C T I O N S

1. Preheat oven to 160°C and line your 9 x 13” tray with baking paper.

2. CAKE: Beat together the butter and sugar until it is well mixed.

3. Add the eggs, flour and vanilla and mix until smooth.

4. Fold through your raspberries and white chocolate chips/chopped chocolate.

5. Pour your cake mix into the baking paper-lined baking tray.

6. Bake in the oven for 40-45 mins.

7. FROSTING: smoothen out your butter with a spatula, then get your whisk and start to fluff it up, gradually add your icing sugar.

8. Melt your white chocolate and once melted, add this to your frosting mix.

9. When your cake is out, you must let it cool down before you add on your icing. If you do this overnight, make sure you place your icing in a tupperware and in a dark space. The cake can stay covered or in the fridge. If you do leave these overnight, when you are ready to ice your cake, place your icing in a bowl and re-whisk, to make it fluffy again.

10. When you are ready to ice your cake use your icing spatula to ice all parts of the cake. Then grab your raspberries and place these on top as you like!

For the full recipe: https://www.janespatisserie.com/2024/09/08/white-chocolate-raspberry-traybake/