This no butter white chocolate raspberry cake is based on a French yogurt cake and is easy to whip up at short notice. It’s simple to prepare, quickly stirred together and makes an excellent satisfying cake with little effort.
I say “whip up” but actually, because the yogurt cake mixture uses oil rather than butter, there’s no creaming or heavy beating required. As fuss free as making muffins, with the added advantage of containing less saturated fat than a butter-based cake.
Updated 2026.
White Chocolate Raspberry Cake – From Snacks to Cake Sales
You’ll find this white chocolate raspberry cake perfect for cutting into squares. Softly textured, it’s the kind of easy weekday bake French mothers might serve as after school goûter snack.
The whole thing can be weighed out, prepped and baked in less than one hour. In fact, I’d go as far to say, gâteau au yaourt is the perfect starter cake to bake with young bakers. It’s a reliable formula you can throw together, a family cake, rather than professional patisserie, something you’ll bake often rather than saving for special occasions.
By baking the cake in rectangular foil baking trays, you’ve got a convenient offering for a cake sale. The foil trays are cheap enough to be donated with the cake and sturdy enough to aid transportation. At home, you can get a few uses out of them.
Yogurt Cake Flavour Combinations
Some ingredients in this white chocolate raspberry cake can be switched around for other flavour combinations. I used the ingredient ratios from the apple prune yogurt cake I’d previously made at a yogurt brand’s promotional event.
Ways you might ring the changes with this yogurt-based cake would be to change the fruit type, swap the yogurt flavour, vary the flour to almonds ratio, drizzle over different toppings. I have already made a lemon and blueberry version for my husband’s work colleagues and published chocolate cherry yogurt cake – but I can see endless more possibilities!
Tips making White Chocolate Raspberry Cake
For convenience, you can use 2 x 125g pots of yogurt – so that’s one thing you don’t need to measure.
The microwave is not the best way to melt white chocolate; it seizes too easily and you don’t want a grainy lump. For white chocolate, you do best to either use a double boiler or a heatproof bowl over a saucepan of simmering water. Just make sure the boiling water doesn’t touch the base of the bowl.
Our raspberries were frozen ones from our homegrown glut in the summer – I still have a freezer drawer stuffed with them. Obviously you can use fresh raspberries if you have them.
This white chocolate raspberry cake should keep in a tin for 48 hours. After that, be mindful that moist raspberries may spoil quickly. You could keep the cake in the fridge but it’s best served a room temperature.
Here are the ingredients you need for raspberry yogurt cake (detailed list in the recipe below).
Mix the eggs, sugar, pots of yogurt and oil together lightly with a whisk, until just combined.
Sieve over the dry ingredients; flour, baking powder and almonds.
Lightly mix these in too. You can stir in 2/3 of the raspberries but keep a handful back to scatter on the top.
Like this – it just looks pretty that way!
Bake in the oven at 180c / Gas 4 for around 40 minutes until golden brown and a cocktail stick comes out cleanly. Once the yogurt cake is cooled, drizzle over some molten white chocolate. Allow the chocolate to set again before cutting into squares to serve.
White Chocolate Raspberry Yogurt Cake
Equipment
- 1 24cm metal rectangular baking tin lined with baking parchment paper
Ingredients
- 250 g raspberry yogurt (use 2 x 125g pots)
- 2 large eggs
- 250 g caster sugar
- 90 ml sunflower oil
- 225 g plain flour
- 3 tsp baking powder
- 75 g ground almonds
- 100 g raspberries fresh or frozen
- 150 g white chocolate broken into squares
Instructions
- Preheat the oven to 180c / Gas 4. Cut the parchment paper to fit the baking tin leaving the sides around 5-6cm high.
- In a medium size mixing bowl lightly whisk together the Activia yogurt, eggs, caster sugar and oil.
- Sieve in the flour, baking powder and almonds and fold in until just mixed. Fold in 2/3 of the raspberries.
- Pour the mixture into the lined baking tin and coax towards the edges with a spatula. Scatter the remaining raspberries over the top.
- Bake for around 40 minutes until the top is golden and a cocktail stick or wooden skewer inserted into the cake comes out clean. Remove from the oven and allow to cool in the tin for a few minutes before lifting by the paper and placing on a wire cooling rack to cool completely.
- Using a double boiler or a heatproof bowl over a saucepan filled with 3-4cm water, melt the white chocolate gently. When molten use a fork to drizzle white chocolate in diagonal stripes across the surface of the cake. Allow the chocolate to cool and harden again. Cut into squares to serve.
I’m a fan of those foil trays from the supermarket too – having less to clean up at the end is always a plus! This traybake looks delicious, can’t wait to give it a go myself .
It looks so tasty and a lovely recipe for sharing, it’s always lovely to have an alternative to mince pies etc at this time of the year.
loe the addition of yoghurt here but most of all LOVE the messy icing… so cool!
Thanks – it was very satisfying!