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Raspberry and white chocolate tray cake recipe
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
5-ingredient, 5-minute cake topped with a luscious cream dollop - ideal for a quick and delightful afternoon indulgence.
Ingredients:
  • 100g sour cream
  • 20.00 gm caster sugar
  • 470g pkt vanilla cake mix
  • 100g white chocolate melts
  • 250.00 ml frozen raspberries
  • Icing sugar, to serve
  • Icing sugar, to serve Dollop cream, to serve
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line a 18cm x 26cm slice pan with baking paper for a perfect bake.
  • Mix together the sour cream and caster sugar in a bowl, then set it aside.
  • Follow the instructions on the cake mix packet to prepare the batter. Pour the batter into your greased pan. Add dollops of sour cream mixture on top. Swirl the sour cream into the batter using a skewer. Sprinkle chocolate and top with raspberries. Bake for 35-40 minutes until a skewer comes out clean. Allow the cake to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Sprinkle cake with powdered sugar and enjoy with a dollop of cream.

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