Description
This White Chocolate Chip Raspberry Cake is a delightful, moist dessert combining tart raspberries with sweet white chocolate chips in a tender, yogurt-infused cake. Perfect for gatherings or a special treat, this cake uses simple ingredients and a straightforward baking method to create a luscious flavor with a beautiful presentation.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or baking flour, sifted or aerated)
- 2 teaspoons baking powder
- 1 tablespoon flour (for tossing raspberries)
Wet Ingredients
- 1 cup granulated sugar
- 4 oz salted butter (melted; 1/2 cup or 1 stick)
- 2 medium eggs
- 1 cup plain Greek yogurt (low-fat)
- 1 teaspoon pure vanilla extract
Other Ingredients
- 12 oz raspberries (fresh or frozen)
- 12 oz white chocolate chips (divided as 2/3 in batter and remaining for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (use convection bake if available). Line the bottom and sides of a 9×3-inch springform pan with a large parchment paper piece extending outside the pan, eliminating the need for greasing.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder until well combined.
- Combine Sugar, Butter, and Eggs: In a large bowl, whisk granulated sugar, melted butter, and eggs for 1-2 minutes until the mixture is light-colored, smooth, and fluffy.
- Add Yogurt and Vanilla: Mix in the Greek yogurt and vanilla extract, whisking just until fully incorporated without over-mixing.
- Incorporate Dry Ingredients: Gradually whisk the flour mixture into the wet ingredients, one cup at a time, mixing until just combined to avoid overworking the batter.
- Coat Half the Raspberries: Toss half of the raspberries with 1 tablespoon of flour in the bowl used for the dry ingredients to prevent sinking.
- Fold in Raspberries and White Chocolate: Gently fold the flour-coated raspberries and two-thirds of the white chocolate chips into the batter, accepting some berry breakage.
- Assemble Cake: Pour the thick batter into the parchment-lined springform pan. Evenly arrange the remaining raspberries on top of the batter.
- Bake the Cake: Place the pan on the middle oven rack. Bake for about 45-50 minutes using convection or up to 1 hour in a regular oven. The cake is done when the center is set and a toothpick inserted away from berries comes out mostly clean.
- Cool and Release: Remove the cake from oven and cool on a wire rack for 20 minutes. Release the springform pan edges and transfer the cake using the parchment paper. For easier removal from parchment, cool an additional 20 minutes.
- Finish and Serve: Before serving, sprinkle the remaining white chocolate chips on top and dust with powdered sugar for a beautiful finishing touch.
- Optional Visual Guide: Refer to step-by-step photos for detailed visual instructions (not included here).
Notes
- Using baking flour that is sifted or aerated improves cake texture by providing lift.
- Fresh or frozen raspberries can be used; if frozen, do not thaw before adding to preserve texture.
- Coating raspberries in flour prevents them from sinking to the bottom during baking.
- Using parchment paper lining around the springform pan allows easy cake removal without greasing.
- The cake may need longer baking time if your oven does not have convection — monitor doneness carefully.
- Letting the cake cool longer before removing parchment paper helps keep it intact during transfer.
