If you’re looking for a cake that’s both indulgent and a little bit lighter, this Raspberry and White Chocolate Greek Yogurt Cake is calling your name. The combination of tangy Greek yogurt, sweet raspberries, and creamy white chocolate is a match made in dessert heaven. It’s soft, moist, and bursting with fresh flavors—every bite feels like a little celebration. Plus, it’s not overly heavy, so you can enjoy it guilt-free (well, almost!). Get ready to wow your taste buds with this super easy, yet absolutely delicious cake.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Raspberry and White Chocolate Greek Yogurt Cake
Lush and Light: The Greek yogurt makes the cake unbelievably moist and tender without being too heavy. You’ll love how light and fluffy it feels when you dig in.
Perfectly Sweet: The sweetness of the white chocolate pairs beautifully with the tartness of the raspberries. It’s the perfect balance of flavors in every bite.
No-Fuss Recipe: Even if you’re not a seasoned baker, you’ll feel like a pro with this simple recipe. All the ingredients come together quickly, and the result is a showstopper.
Healthy Twist: With the addition of Greek yogurt, you get a bit of extra protein and creaminess without compromising on flavor. It’s a delicious way to sneak in a bit of good-for-you goodness.
Crowd-Pleasing: This cake is guaranteed to impress. Whether you’re making it for a special occasion or just treating yourself, everyone will rave about this delicious creation.
Ingredients
Here’s what you’ll need to make this light, fruity, and indulgent cake:
Greek Yogurt: The secret ingredient for moisture and tang. It keeps the cake tender and adds a richness without making it too heavy.
Raspberries: Fresh, juicy, and perfectly tart—these little bursts of flavor are the heart of the cake. Frozen raspberries will work too if fresh aren’t available.
White Chocolate Chips: These melt beautifully into the batter, creating pockets of creamy sweetness in every bite.
Flour: All-purpose flour works perfectly in this cake, giving it structure without being too dense.
Baking Powder: Helps the cake rise and stay light and fluffy.
Sugar: A little bit of sugar goes a long way in balancing the tanginess of the yogurt and the tartness of the raspberries.
Eggs: The binding agent that holds everything together while keeping the texture light and airy.
Vanilla Extract: Just a splash to enhance the flavor profile.
Butter: Adds richness to the batter, helping the cake stay moist and flavorful.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, sugar, eggs, melted butter, and vanilla extract until smooth and well-combined.
Combine Dry Ingredients: In another bowl, mix the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
Fold in the Good Stuff: Gently fold in the raspberries and white chocolate chips, making sure they’re evenly distributed without crushing the delicate berries.
Bake the Cake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve and Enjoy: Once the cake has cooled, slice it up and serve. Enjoy the bursts of tart raspberry and the sweet creaminess of white chocolate with every bite.
Nutrition Facts
Servings: 10
Calories per serving: 250
Preparation Time
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
How to Serve Raspberry and White Chocolate Greek Yogurt Cake
With Fresh Fruit: This cake pairs beautifully with extra raspberries or a handful of other fresh berries like blueberries or strawberries.
Topped with Whipped Cream: For an extra indulgent treat, top each slice with a dollop of fresh whipped cream.
As a Light Dessert: Serve this cake after a light meal, perhaps with a refreshing green salad or a fruit-based side dish to balance out the sweetness.
With a Hot Beverage: It’s perfect alongside a cup of tea or coffee. The combination of flavors makes it a cozy afternoon treat.
Additional Tips
Use Room Temperature Ingredients: For the best texture, make sure your eggs and butter are at room temperature before mixing. This helps everything come together smoothly.
Gently Fold the Raspberries: Raspberries are delicate, so fold them in carefully to avoid breaking them up too much. You want those little pops of tartness intact!
Customize the Flavor: If you’re not a fan of white chocolate, try swapping it out with dark chocolate or even a handful of chopped nuts for a different twist.
Store Leftovers: Keep any leftover cake covered at room temperature for up to 3 days. If you want to keep it fresh longer, store it in the fridge and enjoy within a week.
Make It Gluten-Free: You can easily make this cake gluten-free by swapping the all-purpose flour for a gluten-free flour blend.
FAQ Section
Q1: Can I use frozen raspberries?
A1: Yes, frozen raspberries will work! Just be sure to thaw and drain them before using to avoid excess moisture in the batter.
Q2: Can I make this cake ahead of time?
A2: Absolutely! This cake actually tastes even better the next day, so feel free to make it in advance and let the flavors meld.
Q3: How do I store leftovers?
A3: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week.
Q4: Can I freeze this cake?
A4: Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months.
Q5: Can I use a different fruit in this cake?
A5: Definitely! You can swap raspberries for strawberries, blueberries, or even blackberries, depending on what’s in season or your personal preferences.
Q6: How can I make this cake less sweet?
A6: You can reduce the amount of sugar in the recipe by about ¼ cup if you prefer a less sweet cake.
Q7: Can I use non-dairy yogurt in this recipe?
A7: Yes, non-dairy yogurt like coconut or almond yogurt can be substituted for Greek yogurt if you’re looking for a dairy-free version.
Q8: How do I know when the cake is done baking?
A8: The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Q9: Can I make this cake in a different pan size?
A9: You can make this in a square pan or even a loaf pan. Just adjust the baking time based on the size and shape of the pan you choose.
Q10: Can I add a glaze to this cake?
A10: Absolutely! A simple glaze made with powdered sugar and a splash of milk or lemon juice would be a great addition.
Conclusion
This Raspberry and White Chocolate Greek Yogurt Cake is an absolute treat. It’s light, flavorful, and just the right amount of sweet. Whether you’re serving it for a special occasion or just indulging in a little self-care, this cake will not disappoint. So go ahead, give it a try—and prepare for your taste buds to fall in love!
Print
Raspberry and White Chocolate Greek Yogurt Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White Chocolate Chip Raspberry Cake is soft, moist, and bursting with fresh raspberries and creamy white chocolate! Made with Greek yogurt and vanilla, it has a light and fluffy texture without any frosting or layers. Perfect for summer gatherings, brunch, or a cozy dessert. Serve warm with extra chocolate chips, powdered sugar, or a scoop of ice cream!
Ingredients
Dry Ingredients:
-
2 cups all-purpose flour (sifted)
-
2 tsp baking powder
Wet Ingredients:
-
1 cup granulated sugar
-
4 oz salted butter, melted (1/2 cup)
-
2 medium eggs
-
1 cup plain Greek yogurt (low-fat)
-
1 tsp pure vanilla extract
Mix-ins & Toppings:
-
12 oz raspberries (fresh or frozen)
-
1 tbsp flour (for coating raspberries)
-
12 oz white chocolate chips
-
Powdered sugar (for dusting, optional)
Instructions
Prepare the Cake Batter:
-
Preheat oven to 350°F (use convection bake if available). Line the bottom and sides of a 9×3-inch springform pan with parchment paper.
-
In a medium bowl, whisk together flour and baking powder.
-
In a large bowl, beat sugar, melted butter, and eggs using a whisk or electric mixer for 1-2 minutes until light and fluffy.
-
Mix in Greek yogurt and vanilla extract just until combined.
-
Gradually add the flour mixture, whisking in 1 cup at a time until fully incorporated. Do not over-mix.
Fold in Raspberries & Chocolate Chips:
-
Toss half of the raspberries with 1 tbsp flour (to prevent sinking).
-
Carefully fold flour-coated raspberries and ⅔ of the white chocolate chips into the batter. Some berries may smudge—this is fine!
Bake the Cake:
-
Pour the thick batter into the lined springform pan. Arrange the remaining raspberries on top.
-
Bake for 45-50 minutes (if using convection) or up to 1 hour (for regular ovens), until a toothpick inserted in the center (away from berries) comes out mostly clean.
-
Remove from oven and let cool 20 minutes in the pan before releasing. Let cool fully (40 minutes total) before transferring to a platter.
Serve & Enjoy:
-
Top with remaining white chocolate chips and dust with powdered sugar before serving.
Notes
-
Storage: Store in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.
-
Serving Suggestion: Enjoy warm with ice cream or whipped cream.
-
Raspberry Tips: If using frozen raspberries, do not thaw before adding to batter.
Nutrition
- Serving Size: 1 slice
- Calories: 479 kcal
- Sugar: 38g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg