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)

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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