Raspberry and White Chocolate Cake. You can’t go wrong with this SIMPLE cake recipe!

The most simple and the most delicious!

If you’re not the best baker in the family, then this recipe is for you! I once was the worst at baking and following measurements and everything I baked came out horrible and dry! I have to give credit to my amazing boss Alex, who shared this extremely simple cake recipe with me. No measuring or weighing ingredients! which I am SO BAD at doing. I prefer to cook and create my own 😉 This cake recipe is the foundation for any cake flavouring you want; vanilla, chocolate, lemon, berries you name it. The list is endless!

Ingredients for Raspberry and White Chocolate Cakemaggie-beer-fresh-raspberry-cake

  • 1 pot of all natural/greek/ or vanilla flavoured yoghurt (any brand you like)
  • 2 large eggs
  • 1 few drops of vanilla extract (optional)
  • 2-3 pots of sugar (I like to use brown sugar, but any type will do)
  • 2 pots of vegetable oil (do not use olive oil! The taste is too strong)
  • 3 pots of plain flour
  • 1 sachet of baking powder ( about 12g, 3 tsp)
  • One whole block (150g-200g) of quality white chocolate ( use your favourite chocolate!)
  • 2 box of raspberries (berries are usually sold in little containers weighing from 90g-150g)

Methods Using the yoghurt pot as your measuring guide. Preheat oven to 180°C.

  1. In a large bowl, whisk the yoghurt, sugar and eggs together ( and vanilla extract if you have some).
  2. Add to the mixture, flour and baking powder. While mixing, drizzle oil into the mixture
  3. In a small pot, melt half a block of your favourite white chocolate.
  4. Gently add into the mixture your melted chocolate and raspberries.
  5. Transfer mixture into a round baking tin (line the tin with some baking paper).
  6. Using the rest of the chocolate, roughly chop up the block into small chunks and place them into the cake mixture.
  7. Bake for 25-30mins, depending on the size of your baking tin. The wider the tin, the less time it will take to cook etc. Insert a toothpick or a wooden skewer into the centre of the cake, if the stick comes out dry then your cake is done.

Top Tip: Substitute the chocolate and raspberry for your favourites. Use the juice and zest of a lemon or lime, other types of berries, chocolate or fruits such as banana, pears, kiwis etc. You can play around and create your own flavours. Just use  1-2 servings, depending on how light or strong you want the taste to be, of your chosen ingredient and use the pot as your measuring guide. Have fun creating your favourite cake!

This cake recipe is vegetarian-friendly!

Sorry to all my vegan friends, this recipe contains eggs 😦

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