This straightforward White Chocolate Chip Raspberry Cake takes solely 20 minutes of prep and 1 hour of idle (baking) time. Made with Greek yogurt and vanilla, it has a light-weight and fluffy texture, with no frosting and no cake layers – good for the Summer season! Serve it heat, topped with further chocolate chips, contemporary berries, powdered sugar, and a scoop of ice cream.
White chocolate raspberry cake
This crowd-pleasing summer time cake is made fully from scratch utilizing contemporary raspberries, white chocolate chips, and different widespread components. The recipe makes use of minimal butter (4 oz) and 1 cup of Greek yogurt or kefir. There is no such thing as a want for frosting or a number of layers, as white chocolate and raspberries present ample taste and create an interesting presentation. This gentle, refreshing dessert will fulfill your candy cravings with out extreme energy. It is a great post-dinner deal with that may shortly develop into a household favourite! Or, serve it for breakfast or brunch; convey it to picnics, potlucks, cookouts, and different summer time festivities. Different summer time desserts you may get pleasure from are this pear almond cake and a luscious but gentle chocolate cherry cake. All of them are good for informal household meals and extra formal gatherings.
The Components
- Flour. I used common all-purpose flour, you too can go for a cake flour. For those who want a gluten-free choice, this cake has been efficiently examined with Bob’s Pink Mill Gluten-Free 1-to-1 Baking Flour or King Arthur’s gluten-free measure-for-measure flour.
- Baking powder. Guarantee your baking powder is contemporary to assist the cake rise correctly.
- Salted Butter. I used melted salted butter, without having for further salt. You will solely want about 4 oz (a stick) for this recipe.
- Greek Yogurt. Greek yogurt brings a refined tang and a moist texture to the cake, making it an amazing substitute for among the butter. Alternatively, plain kefir works splendidly on this recipe too.
- Sugar. Follow common granulated white sugar for the proper sweetness.
- Eggs assist make the cake gentle and moist.
- Pure Vanilla. Select the very best high quality vanilla extract for the perfect taste.
- Recent Raspberries. These juicy berries are the spotlight of the cake! You will want 12 or 16 oz of contemporary raspberries.
- White Chocolate. Use 12 oz of white chocolate chips.
Easy methods to make white chocolate chip raspberry cake
Listed here are step-by-step images and an summary of the directions. Scroll all the way down to the recipe card for the entire recipe (together with the quantities of components!).
1) Preheat oven to 350°F and put together the baking pan. Line the edges and the underside of the 9×3-inch springform pan with a single giant piece of parchment paper, with paper sides hanging exterior of the pan. No must grease the pan or parchment paper.
2) Make cake batter. In a medium bowl, combine flour and baking powder. In a big bowl, mix white sugar, melted butter, and eggs, and beat utilizing a whisk (or an electrical mixer) for about 1 or 2 minutes till gentle and fluffy. Combine in Greek yogurt and vanilla extract, and whisk till mixed. Add the flour combination progressively (1 cup at a time), and whisk it along with the moist components simply till mixed.
3) Fold half of the raspberries and ⅔ of the chocolate chips into the cake batter. Coat half of the raspberries with 1 tablespoon of flour (in the identical bowl you used for combining flour and baking powder), and fold them fastidiously into the cake batter along with ⅔ of white chocolate chips.
4) Add the cake batter (with folded raspberries and chocolate) into the parchment paper-lined springform pan.
5) High the cake batter with the remaining half of the raspberries.
6) Bake for about 45 or 60 minutes till the tester (or toothpick) inserted within the heart of the cake comes out clear.
7) Launch the cake from the springform pan as soon as it is cool (after about Half-hour). Use parchment paper to maneuver it to a cake platter or a big plate. High the cake with the remaining chocolate chips and optionally mud it with powdered sugar proper earlier than serving.
Easy methods to correctly measure flour utilizing measuring cups
Aerate the flour by fluffing it with a spoon and including it into your measuring cup with the spoon as an alternative of simply packing the flour into the cup. It will forestall the flour from overpacking. Utilizing an excessive amount of flour on account of overpacking will produce a denser cake texture.
Baking with contemporary vs frozen raspberries
- Recent. When baking this cake, I used contemporary raspberries, gently folding them into the batter. Since raspberries are delicate, a few of them break throughout this course of, however this really provides a stunning texture and shade to the cake.
- Frozen. Alternatively, frozen raspberries work nicely too! As a result of they’re firmer, they’re much less more likely to break when combined into the batter. For those who want the raspberries to remain intact, you’ll be able to both use frozen ones or freeze contemporary raspberries earlier than including them to the batter.
What can you utilize as an alternative of raspberries?
- Every other berries, corresponding to blueberries, blackberries, or strawberries.
- Recent cherries, pitted, are an amazing choice.
Baking dish choices and sizes
- 9×3-inch Spherical Springform Pan. That is the pan I used – it is supreme for a simple cake launch whereas sustaining an attractive form. Lining the pan with parchment paper ensures a fair cleaner launch, and in that case, you do not even must grease the pan or paper.
- 9×13-inch Rectangular Baking Pan. For a basic sheet cake, pour the batter right into a greased pan and bake for round 40 minutes, or till a toothpick inserted into the middle comes out clear.
- 12-Cup Muffin Pan. To remodel this cake into muffins or cupcakes, fill every cup about ⅔ full and bake for 20-Half-hour, till a toothpick comes out clear.
- 10-inch or 12-inch Spherical Excessive-Sided Forged-Iron Skillet. Baking this cake in a cast-iron skillet ends in crispy, golden-brown edges with a delicate and moist heart. The skillet’s even warmth distribution ensures a persistently stunning texture.
Baking Suggestions
- When you’ve got a convection setting in your oven, use that for baking this cake.
- If you do not have a convection setting, bake the cake on the center rack or a rack proper above the center one.
- Make sure the oven is absolutely preheated to 350 F earlier than inserting the cake within the oven.
Storage Suggestions
- Room Temperature. Hold the cake loosely coated with parchment paper or foil for as much as 48 hours at room temperature to keep up its texture.
- Fridge. After 48 hours, retailer it in an hermetic container (or coated/wrapped with foil or plastic wrap) within the fridge for as much as 4 days.
- Freezing. Freeze the cooled cake inside 2 days of baking by wrapping it tightly and inserting it in a freezer bag or container. Retailer for as much as 2 months.
- Reheating. Take pleasure in chilly or heat a slice within the microwave for 30 seconds.
Different Summer season desserts you will love
- Apple Blueberry Cake
- Plum Cake
- Pear Almond Cake
- Recent Cherry Cake
- Blueberry Peach Cake
- Strawberry Peach Cake
White Chocolate Chip Raspberry Cake
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Components
- 2 cups all-purpose flour or baking flour, sifted or aerated (see notice under)
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 4 oz salted butter melted (½ cup or 1 stick)
- 2 medium eggs
- 1 cup plain Greek yogurt low-fat
- 1 teaspoon pure vanilla extract
- 12 oz raspberries contemporary or frozen (see notes under)
- 1 tablespoon flour
- 12 oz white chocolate chips
Directions
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Preheat oven to 350°F. In case your oven has a convection setting, use a convection bake setting. Line each the underside AND the edges of the 9×3-inch springform pan with a single, giant piece of parchment paper (with parchment paper hanging exterior of the pan – see images above for reference). This fashion, you need not grease the springform pan or parchment paper.
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In a medium bowl, combine flour and baking powder.
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In a big bowl, mix granulated sugar, melted butter, and eggs, and beat utilizing a whisk (or an electrical mixer) for about 1 or 2 minutes till the combination turns gentle in shade, easy (not grainy), and fluffy.
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Combine in Greek yogurt and vanilla extract, and whisk simply till mixed.
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Add the flour combination progressively to the bowl with moist components, whisking 1 cup of flour combination at a time, till mixed. Don’t over-mix.
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In the identical bowl the place you combined the dry components, toss half of the raspberries with 1 tablespoon of flour.
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Rigorously fold within the flour-coated raspberries and ⅔ of white chocolate chips into the batter. It is OK if a lot of the berries smudge or break.
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Add the cake batter to the parchment paper-lined springform pan. The cake batter could be thick. Prepare the remaining half of the raspberries on prime of the cake batter.
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Place the springform baking pan with the cake batter on the center rack (that is particularly necessary for non-convection ovens). Bake for about 45 or 50 minutes if utilizing the convection bake setting. For those who use a daily oven, the cake may take longer (as much as about 1 hour) to bake at 350 F. The cake is finished when the middle shouldn’t be wobbly, and the tester (or toothpick) inserted within the heart of the cake (away from the berries) comes out principally clear.
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Take away the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 20 minutes, launch the cake from the springform pan. You’ll be able to transfer it to a cake platter or a big plate by holding the perimeters of parchment paper. To take away the cake from the parchment paper, I might let it cool longer (about 40 minutes complete) in order that the cake does not crumble whenever you transfer it.
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When serving, prime with the remaining white chocolate chips and dirt with powdered sugar.
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I present useful step-by-step images above the recipe card (scroll up).
Notes
When folded into cake batter, contemporary raspberries will break. For those who want to maintain them intact, use frozen ones or freeze the contemporary ones earlier than including them to the cake.
What can I take advantage of as an alternative of Greek yogurt?
Greek yogurt might be changed with plain Kefir, common yogurt, buttermilk, or bitter cream. I extremely suggest utilizing plain Kefir or Greek yogurt – they’re gentle and supply a pleasant tang.
Are you able to make it gluten-free?
Sure! This recipe has been examined with Bob’s Pink Mill Gluten-Free 1-to-1 Baking Flour. You too can use King Arthur gluten-free measure-for-measure flour. If utilizing these flours, the cake batter is just too thick, you may need so as to add further Greek yogurt (about ¼ cup extra).
Easy methods to make it dairy-free
Use ½ cup of sunshine olive or different vegetable oil as an alternative of ½ cup of butter (4 oz). Use vegetable oil with a impartial taste, corresponding to gentle olive oil, avocado, or canola oil.
Use 1 cup of dairy-free yogurt, corresponding to unsweetened almond milk yogurt or unsweetened cashew milk yogurt, as an alternative of plain, low-fat Greek yogurt. Or, use 1 cup of sunshine olive oil or different cooking oil as an alternative of yogurt.
Do not pack the flour into measuring cups!!
Vitamin
