- Total time
- 50 min
- Prep time
- 10 min
- Cook time
- 40 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
Yogurt, white chocolate, and raspberry cake is a winning combination that blends sweetness, indulgence, and freshness. A dessert that is both melt-in-your-mouth tender and lightly fruity.
Ingredients
Serves : 6 servings
- 1 container (pot) plain yogurt
- 3 eggs
- 1 container (pot) sugar
- 1 container (pot) almond flour
- 2 containers (pots) all-purpose flour
- 1 sachet/packet baking powder
- 1 pinch salt
- 1/2 container (pot) neutral oil
- 150 g white chocolate chips
- 125 g frozen raspberries (or fresh)
- to taste powdered sugar (for decoration)
Instructions
Step 1
Preheat your oven to 180°C (350°F). Grease and flour a round cake pan or a loaf tin.
Step 2
Pour the yogurt into a large mixing bowl. Use the empty container (pot) as a measuring tool for the other ingredients.
Step 3
Add the eggs and sugar, then whisk until the mixture is smooth and combined.
Step 4
Whisk in the flour, baking powder, almond flour, and a pinch of salt. Mix gently.
Step 5
Gradually pour in the oil while continuing to mix to obtain a smooth batter. (Incorporate the oil slowly to properly emulsify it into the batter.)
Step 6
Add the white chocolate chips, or melt the chocolate gently in a double boiler before folding it into the batter.
Step 7
Fold in the raspberries and bake for 35 to 40 minutes. Check for doneness with a knife blade. Don't worry, the knife might come out wet if it hits a raspberry.
Step 8
Let it cool slightly before removing from the pan.
Step 9
Dust the cake with powdered sugar for a beautiful finish, if desired.
Tips
- Frozen raspberries are often easier to handle because they don't get crushed when mixing.
- If using fresh raspberries, fold them in very gently at the very end.
- Using white chocolate chips allows for little melty pockets after baking.
Substitutions
- Almond flour → All-purpose flour (same quantity) — Adds more moisture, but can be replaced by standard flour.
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
Can I use frozen raspberries?
Yes, both options work perfectly! You can choose based on what you have on hand.
Can I replace the raspberries with other fruits?
Of course! This cake works very well with blueberries, chopped strawberries, or even pear chunks for a milder version.
How long does this cake keep?
It keeps for 2 to 3 days at room temperature under a cake dome or wrapped in foil. You can also keep it in the fridge, but remember to take it out 30 minutes before serving so it regains its softness.
Can I replace the plain yogurt with another ingredient?
Yes, you can use flavored yogurt (vanilla, coconut...) for an extra touch of flavor.
Reviews
My recipes
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Chocolate Yogurt Cake
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Useful articles
Which yogurt should you choose for a yogurt cake?
Yogurt cake is a timeless classic loved by all for its simplicity and moist texture. But which type of yogurt should you use to get the best result?
How to Make My Yogurt Cake Rise?
Discover the essential secrets and tips to make your yogurt cake rise and achieve a light, airy, and super moist texture every time.
Which Oil Should You Use for a Yogurt Cake?
Discover which oil to choose for a successful yogurt cake: sunflower, coconut, olive, or grapeseed? All our tips for a moist cake.