This simple White Chocolate Chip Raspberry Cake takes only 20 minutes of prep and 1 hour of idle (baking) time. Made with Greek yogurt and vanilla, it has a light and fluffy texture, with no frosting and no cake layers - perfect for the Summer! Serve it warm, topped with extra chocolate chips, fresh berries, powdered sugar, and a scoop of ice cream.
White chocolate raspberry cake
This crowd-pleasing summer cake is made entirely from scratch using fresh raspberries, white chocolate chips, and other common ingredients. The recipe uses minimal butter (4 oz) and 1 cup of Greek yogurt or kefir. There is no need for frosting or multiple layers, as white chocolate and raspberries provide ample flavor and create an appealing presentation. This light, refreshing dessert will satisfy your sweet cravings without excessive calories. It's an ideal post-dinner treat that will quickly become a family favorite! Or, serve it for breakfast or brunch; bring it to picnics, potlucks, cookouts, and other summer festivities. Other summer cakes you might enjoy are this pear almond cake and a luscious yet light chocolate cherry cake. All of them are perfect for casual family meals and more formal gatherings.
The Ingredients
- Flour. I used regular all-purpose flour, you can also opt for a cake flour. If you need a gluten-free option, this cake has been successfully tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur's gluten-free measure-for-measure flour.
- Baking powder. Ensure your baking powder is fresh to help the cake rise properly.
- Salted Butter. I used melted salted butter, with no need for extra salt. You'll only need about 4 oz (a stick) for this recipe.
- Greek Yogurt. Greek yogurt brings a subtle tang and a moist texture to the cake, making it a great substitute for some of the butter. Alternatively, plain kefir works wonderfully in this recipe too.
- Sugar. Stick to regular granulated white sugar for the perfect sweetness.
- Eggs help make the cake light and moist.
- Pure Vanilla. Choose the highest quality vanilla extract for the best flavor.
- Fresh Raspberries. These juicy berries are the highlight of the cake! You'll need 12 or 16 oz of fresh raspberries.
- White Chocolate. Use 12 oz of white chocolate chips.
How to make white chocolate chip raspberry cake
Here are step-by-step photos and an overview of the instructions. Scroll down to the recipe card for the complete recipe (including the amounts of ingredients!).
1) Preheat oven to 350°F and prepare the baking pan. Line the sides and the bottom of the 9x3-inch springform pan with a single large piece of parchment paper, with paper sides hanging outside of the pan. No need to grease the pan or parchment paper.
2) Make cake batter. In a medium bowl, mix flour and baking powder. In a large bowl, combine white sugar, melted butter, and eggs, and beat using a whisk (or an electric mixer) for about 1 or 2 minutes until light and fluffy. Mix in Greek yogurt and vanilla extract, and whisk until combined. Add the flour mixture gradually (1 cup at a time), and whisk it together with the wet ingredients just until combined.
3) Fold half of the raspberries and ⅔ of the chocolate chips into the cake batter. Coat half of the raspberries with 1 tablespoon of flour (in the same bowl you used for combining flour and baking powder), and fold them carefully into the cake batter together with ⅔ of white chocolate chips.
4) Add the cake batter (with folded raspberries and chocolate) into the parchment paper-lined springform pan.
5) Top the cake batter with the remaining half of the raspberries.
6) Bake for about 45 or 60 minutes until the tester (or toothpick) inserted in the center of the cake comes out clean.
7) Release the cake from the springform pan once it's cool (after about 30 minutes). Use parchment paper to move it to a cake platter or a large plate. Top the cake with the remaining chocolate chips and optionally dust it with powdered sugar right before serving.
How to properly measure flour using measuring cups
Aerate the flour by fluffing it with a spoon and adding it into your measuring cup with the spoon instead of just packing the flour into the cup. This will prevent the flour from overpacking. Using too much flour as a result of overpacking will produce a denser cake texture.
Baking with fresh vs frozen raspberries
- Fresh. When baking this cake, I used fresh raspberries, gently folding them into the batter. Since raspberries are delicate, some of them break during this process, but this actually adds a lovely texture and color to the cake.
- Frozen. Alternatively, frozen raspberries work well too! Because they’re firmer, they’re less likely to break when mixed into the batter. If you prefer the raspberries to stay intact, you can either use frozen ones or freeze fresh raspberries before adding them to the batter.
What can you use instead of raspberries?
- Any other berries, such as blueberries, blackberries, or strawberries.
- Fresh cherries, pitted, are a great option.
Baking dish options and sizes
- 9x3-inch Round Springform Pan. This is the pan I used - it's ideal for an easy cake release while maintaining a beautiful shape. Lining the pan with parchment paper ensures an even cleaner release, and in that case, you don't even need to grease the pan or paper.
- 9x13-inch Rectangular Baking Pan. For a classic sheet cake, pour the batter into a greased pan and bake for around 40 minutes, or until a toothpick inserted into the center comes out clean.
- 12-Cup Muffin Pan. To transform this cake into muffins or cupcakes, fill each cup about ⅔ full and bake for 20-30 minutes, until a toothpick comes out clean.
- 10-inch or 12-inch Round High-Sided Cast-Iron Skillet. Baking this cake in a cast-iron skillet results in crispy, golden-brown edges with a soft and moist center. The skillet’s even heat distribution ensures a consistently beautiful texture.
Baking Tips
- If you have a convection setting in your oven, use that for baking this cake.
- If you don't have a convection setting, bake the cake on the middle rack or a rack right above the middle one.
- Ensure the oven is fully preheated to 350 F before placing the cake in the oven.
Storage Tips
- Room Temperature. Keep the cake loosely covered with parchment paper or foil for up to 48 hours at room temperature to maintain its texture.
- Fridge. After 48 hours, store it in an airtight container (or covered/wrapped with foil or plastic wrap) in the fridge for up to 4 days.
- Freezing. Freeze the cooled cake within 2 days of baking by wrapping it tightly and placing it in a freezer bag or container. Store for up to 2 months.
- Reheating. Enjoy cold or warm a slice in the microwave for 30 seconds.
Other Summer cakes you'll love
- Apple Blueberry Cake
- Plum Cake
- Pear Almond Cake
- Fresh Cherry Cake
- Blueberry Peach Cake
- Strawberry Peach Cake
White Chocolate Chip Raspberry Cake
Ingredients
- 2 cups all-purpose flour or baking flour, sifted or aerated (see note below)
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 4 oz salted butter melted (½ cup or 1 stick)
- 2 medium eggs
- 1 cup plain Greek yogurt low-fat
- 1 teaspoon pure vanilla extract
- 12 oz raspberries fresh or frozen (see notes below)
- 1 tablespoon flour
- 12 oz white chocolate chips
Instructions
- Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line both the bottom AND the sides of the 9x3-inch springform pan with a single, large piece of parchment paper (with parchment paper hanging outside of the pan - see photos above for reference). This way, you don't need to grease the springform pan or parchment paper.
- In a medium bowl, mix flour and baking powder.
- In a large bowl, combine granulated sugar, melted butter, and eggs, and beat using a whisk (or an electric mixer) for about 1 or 2 minutes until the mixture turns light in color, smooth (not grainy), and fluffy.
- Mix in Greek yogurt and vanilla extract, and whisk just until combined.
- Add the flour mixture gradually to the bowl with wet ingredients, whisking 1 cup of flour mixture at a time, until combined. Do not over-mix.
- In the same bowl where you mixed the dry ingredients, toss half of the raspberries with 1 tablespoon of flour.
- Carefully fold in the flour-coated raspberries and ⅔ of white chocolate chips into the batter. It's OK if most of the berries smudge or break.
- Add the cake batter to the parchment paper-lined springform pan. The cake batter would be thick. Arrange the remaining half of the raspberries on top of the cake batter.
- Place the springform baking pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 45 or 50 minutes if using the convection bake setting. If you use a regular oven, the cake could take longer (up to about 1 hour) to bake at 350 F. The cake is done when the center is not wobbly, and the tester (or toothpick) inserted in the center of the cake (away from the berries) comes out mostly clean.
- Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 20 minutes, release the cake from the springform pan. You can move it to a cake platter or a large plate by holding the edges of parchment paper. To remove the cake from the parchment paper, I would let it cool longer (about 40 minutes total) so that the cake doesn't fall apart when you move it.
- When serving, top with the remaining white chocolate chips and dust with powdered sugar.
- I provide helpful step-by-step photos above the recipe card (scroll up).
Notes
What can I use instead of Greek yogurt?
Greek yogurt can be replaced with plain Kefir, regular yogurt, buttermilk, or sour cream. I highly recommend using plain Kefir or Greek yogurt - they are light and provide a nice tang.Can you make it gluten-free?
Yes! This recipe has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour. If using these flours, the cake batter is too thick, you might have to add extra Greek yogurt (about ¼ cup more).How to make it dairy-free
Use ½ cup of light olive or other vegetable oil instead of ½ cup of butter (4 oz). Use vegetable oil with a neutral flavor, such as light olive oil, avocado, or canola oil. Use 1 cup of dairy-free yogurt, such as unsweetened almond milk yogurt or unsweetened cashew milk yogurt, instead of plain, low-fat Greek yogurt. Or, use 1 cup of light olive oil or other cooking oil instead of yogurt. Don't pack the flour into measuring cups!!Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Hi Julia
Made the Raspberry white chocolate chip cake and had a problem with it. Followed the directions carefully and had it in the oven for 1 hour, tested it and left in it another 20 minutes. The edges were getting really brown and the toothpick came out nearly clean but once it cooled and I cut into the cake the center was still uncooked. The flavor is awesome and I would love to make this again. Could this recipe also work in a 9 X 13 pan, not a springform pam???? Any input would be appreciated. Thanks
Hi Dawn, I'm so sorry to hear about that! The only thing I can think of is that the cake batter was perhaps too wet, so next time, I would add 1/4 cup more flour. Yes, you can bake this in a 9x13-inch Rectangular Baking Pan - that should take about 40 minutes.
You can also use a 10-inch or 12-inch Round High-Sided Cast-Iron Skillet. Baking this cake in a cast-iron skillet results in crispy, golden-brown edges with a soft and moist center. It's unlikely the cake center would be wet in a cast iron skillet. The skillet’s even heat distribution ensures a consistently beautiful texture.