Protein-Packed White Chocolate Raspberry Cake
An indulgent yet nutritious white chocolate raspberry cake, perfect for gatherings or a sweet treat without the guilt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: High Protein, Vegetarian
Ingredients
Scale
- 1 cup Greek yogurt (or cottage cheese)
- 1 cup protein powder (vanilla or unflavored)
- 2 cups light flour alternative (almond flour or oat flour)
- 1 cup reduced-fat dairy (skim milk or light cream cheese)
- 1 cup white chocolate chips
- 1–2 cups fresh raspberries
- Powdered sugar (1-2 cups, to taste)
- Vanilla extract (splash, to taste)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare two 9-inch round cake pans by greasing and lining with parchment paper.
- Mix 1 cup of Greek yogurt, 1 cup of reduced-fat dairy, and 1 cup of protein powder until smooth.
- Add 2 cups of light flour alternative and 1 cup of white chocolate chips, mixing until the batter is thick yet spreadable.
- Fold in 1-2 cups of fresh raspberries gently.
- Bake the batter in prepared pans for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out to cool completely on a wire rack.
- Frost with a mixture of 1 cup light cream cheese and 1 cup Greek yogurt, adding powdered sugar and vanilla to taste.
- Assemble the cake by layering the frosting and fresh raspberries between the cooled layers, frosting the sides and top as desired.
Notes
For a gluten-free option, use almond flour. You can add mixed berries or nuts for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 15mg
Keywords: white chocolate, raspberry cake, protein cake, dessert recipe, healthy baking