White Chocolate Chip Raspberry Cake

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, this cake 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, powdered sugar, and a scoop of ice cream.

Course Dessert

Cuisine American

Keyword raspberry white chocolate cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 479kcal

Author Julia

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

US Customary - Metric

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

Fresh or frozen raspberries?

When folded into cake batter, fresh raspberries will break. If you prefer to keep them intact, use frozen ones or freeze the fresh ones before adding them to the cake.

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!!

Using measuring cups, the proper way to measure flour is to sift it or aerate it first. This is done either by sifting flour using a fine mesh sifter or aerating it by fluffing it up and whisking it well, then spooning it (with the spoon or ¼ measuring cup) into the big measuring cup (not sticking a cup into the bag of flour) and carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than you bargained for. Do aerate the flour, or you will end up with a dry cake batter!

Nutrition