White Chocolate Chip Raspberry Cake

Light, Moist, and Bursting with Summer Flavor

This crowd-pleasing summer cake is made entirely from scratch with fresh raspberries, creamy white chocolate chips, and simple pantry staples. It uses just 4 oz of butter and a full cup of Greek yogurt or kefir for a moist, lighter texture—no frosting or layering required! The sweet-tart berries and melty white chocolate make every bite irresistible.

Perfect as a refreshing dessert, a brunch treat, or a lovely addition to summer potlucks, picnics, or cookouts. It’s a fuss-free yet elegant cake that’s sure to become a family favorite.

Ingredients

• 1½ cups (190 g) all-purpose flour (or cake flour; for gluten-free, use Bob’s Red Mill 1-to-1 or King Arthur’s GF flour)
• 2 teaspoons baking powder
• 4 oz (113 g) salted butter, melted
• 1 cup Greek yogurt or plain kefir
• ¾ cup granulated sugar
• 2 large eggs
• 1½ teaspoons pure vanilla extract
• 12–16 oz fresh raspberries
• 12 oz white chocolate chips
• 1 tablespoon flour, for dusting raspberries

Instructions

1. Preheat the Oven
   Preheat to 350°F (175°C). Line the bottom and sides of a 9×3-inch springform pan with a large sheet of parchment paper, allowing some to hang over the sides. No need to grease.
2. Mix Dry Ingredients
   In a medium bowl, whisk together flour and baking powder.
3. Prepare Wet Ingredients
   In a large bowl, whisk together the melted butter, sugar, and eggs for 1–2 minutes until light and fluffy. Add Greek yogurt and vanilla extract and whisk until well combined.
4. Combine Wet and Dry
   Gradually add the flour mixture to the wet ingredients (about 1 cup at a time), mixing just until incorporated. Do not overmix.
5. Fold in Chocolate and Raspberries
   In the bowl used for dry ingredients, toss half the raspberries with 1 tablespoon of flour. Gently fold the floured raspberries and ⅔ of the white chocolate chips into the batter.
6. Transfer to Pan
   Pour the batter into the prepared springform pan and smooth the top. Scatter the remaining raspberries and chocolate chips on top.
7. Bake
   Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil during the last 15 minutes.
8. Cool and Serve
   Let the cake cool in the pan for 10–15 minutes before releasing the sides. Serve warm or at room temperature. This cake is delicious on its own, or you can dust it with powdered sugar for a pretty finish.

Tips for Success

• Use fresh, firm raspberries for best results.
• Don’t overmix the batter—this keeps the cake tender.
• The cake keeps well refrigerated for 3–4 days and tastes even better the next day!