There’s something about a warm cake that feels like a hug — and this Raspberry and White Chocolate Greek Yogurt Cake gives the coziest kind. I remember pulling a similar cake from the oven on rainy afternoons, the kitchen smelling of sweet white chocolate and bright lemon, while raspberries seeped into the crumb like tiny, tart surprises. Every time I make it now, neighbors wander over and friends start eyeing the pan before I even slice it. It’s simple, forgiving, and reliably homey: the crumb stays tender thanks to **Greek yogurt**, the white chocolate melts into pockets of creamy sweetness, and the raspberries add that pop of ruby color that makes people smile before they taste a bite.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Total Time: 60–70 minutes
Why This Recipe is Awesome
It’s moist, tangy, and slightly decadent without feeling heavy. The crumb stays tender thanks to the **Greek yogurt**, while melting ribbons of **white chocolate** create little clouds of sweetness. The raspberries give bright acidity and that juicy burst you want in dessert. It’s so easy even your oven can’t mess it up — and the aroma of butter, vanilla, and berries will have everyone hovering in the kitchen.
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (optional, but lovely)
- 4 oz white chocolate, chopped or white chocolate chips
- 1 1/2 cups fresh raspberries (or frozen, see notes)
For the Sauce / Garnish (optional):
- 3 oz white chocolate, chopped
- 2 tbsp heavy cream (or milk for a lighter drizzle)
- Extra raspberries and a dusting of powdered sugar to finish
How I Make It
Step 1:
Preheat the oven to 350°F. Grease an 8- or 9-inch round cake pan and line the bottom with parchment. In a bowl, whisk together the **flour**, **baking powder**, **baking soda**, and **salt**. I love how the flour smells clean and faintly nutty here — it feels like the promise of cake.
Step 2:
In a separate large bowl, whisk the **melted butter** and **sugar** until glossy. Add the **eggs** one at a time, then stir in the **Greek yogurt**, **vanilla**, and **lemon zest**. The batter gets luxuriously smooth and slightly tangy — that yogurt tang makes the whole cake lively.
Step 3:
Fold the dry ingredients into the wet until just combined. Gently fold in most of the **white chocolate** and half the **raspberries**. If you use frozen raspberries, toss them in a tablespoon of flour first so they don’t sink. The batter will be thick and pale; bright raspberry dots will peek through like little promises.
Step 4:
Pour the batter into the prepared pan and smooth the top. Scatter the remaining raspberries and white chocolate across the surface — they’ll sink a bit and caramelize at the edges. Bake at 350°F for 45–55 minutes, rotating halfway through. You’ll know the cake is done when the top turns golden with slightly darker, caramelized edges and a toothpick pushed into the center comes out with a few moist crumbs, not wet batter.
Step 5:
Let the cake rest in the pan for 10–15 minutes, then turn it out onto a wire rack to cool. For the optional drizzle, warm the **white chocolate** and **cream** in 20-second bursts, stirring until glossy, then drizzle over the cooled cake. Sprinkle with powdered sugar and the last raspberries. Slice and listen for that soft, tender crumb sigh as you cut — then dig in.
Pro Tips
- Bring eggs and yogurt to room temperature so the batter emulsifies smoothly and the cake rises evenly.
- Fold in raspberries gently to avoid turning the batter pink; a few streaks add character, but overmixing changes texture.
- Use a toothpick test around the center to check doneness; a little moist crumb is perfect — overbaking dries it out.
- If your white chocolate looks grainy when melting, add a splash of cream and stir off heat until smooth.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **butter** for coconut oil (1:1) for a dairy-free option; expect a slight coconut note. For the white chocolate, buy vegan white chocolate or omit the chips and add more raspberries.
- Use 1-to-1 gluten-free flour to make it gluten-free; the texture stays tender but the crumb feels a bit more delicate.
- Replace raspberries with blueberries or chopped strawberries — blueberries stay juicier, strawberries add more sweetness.
- Lower sugar by 2–3 tbsp if you prefer a less sweet cake; white chocolate adds a lot of sweetness, so adjust accordingly.
Variations & Tips
- Add 1/2 tsp almond extract for a nutty aroma that pairs beautifully with white chocolate.
- Stir in 1/2 cup toasted chopped almonds for crunchy contrast.
- Make mini muffins: bake at 350°F for 14–18 minutes for adorable, portable treats.
- Try brown butter instead of melted butter for a toasty, caramel-like depth.
- Top with a lemon glaze (powdered sugar + lemon juice) for extra brightness.
- For a brunch twist, serve warm slices with Greek yogurt and a drizzle of honey instead of the white chocolate.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, let it cool completely, then wrap in plastic and store at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat slices gently in the microwave for 10–15 seconds to refresh that soft crumb.
- Can I double the recipe?
- Sure thing. Use two 8- or 9-inch pans and shave 5–10 minutes off the bake time, checking with a toothpick. For one large pan or a bundt, add 10–15 minutes and test early.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different texture — more tender but less rich.
- How do I know it’s done?
- Look for a golden top with darker edges, and a toothpick that comes out with a few moist crumbs (not wet batter). The cake will pull slightly from the pan sides when ready.
- What if I don’t have ingredient X?
- If you don’t have fresh raspberries, use frozen (toss in a tablespoon of flour first). No white chocolate? Replace with chopped milk chocolate or an extra 1/3 cup of berries for a fruit-forward cake.
How I Like to Serve It
I slice this cake warm with a scoop of vanilla ice cream for dessert, or pair it with a pot of strong coffee for a relaxed weekend brunch. It fits casual picnics, potlucks, and small celebrations — and it beautifully dresses up with a dusting of powdered sugar and extra raspberries for a dinner party.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Reheat briefly before serving.
- If using frozen raspberries, no need to thaw; toss them in flour to prevent sinking. No meat temps needed here — just enjoy!
Final Thoughts
Closing: Now go impress someone — or just yourself — with this tender, tangy, and slightly indulgent Raspberry and White Chocolate Greek Yogurt Cake!