Raspberry and Chocolate Chip Cake

raspberry chocolate chip cake

I have always known that Raspberries and Chocolate are amazing together, but so far haven’t been able to grab raspberries at our local stores. Luckily, a friend at work handed me these beautiful candied raspberries the other day. I didn’t think twice about baking this delectable Raspberry and Chocolate Chip Cake.

Raspberry and Chocolate Chip Cake

Raspberry and Chocolate Chip Cake

The simple, no-mixer recipe yields a super-moist chocolate chip cake with bursts of raspberries in between. I have baked the Raspberry and Chocolate Chip Cake in a small bundt pan, but the recipe works fine in a loaf tin as well!

The recipe yields a buttery-moist Raspberry and Chocolate Chip Cake with a perfect golden brown crust and a uniformly soft texture. It tastes as good as a pound cake but with lesser calories. Traditional pound cakes contain a pound each of flour, butter, eggs and sugar. And that’s a tad too much to eat in today’s age. I have cut back on the butter and sugar in this recipe and compensated it with yogurt. The addition of yogurt helps maintain the buttery moist crumb of the cake.

Raspberry and Chocolate Chip Cake

Raspberry and Chocolate Chip Cake

The recipe is too simple and you can’t go wrong with it. Surprisingly, sometimes simple cakes like these pack so much flavour in them.

Raspberry and Chocolate Chip Cake

Rating: 41

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Raspberry and Chocolate Chip Cake


  • ¾ cup unsalted butter at room temperature
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup plain yogurt
  • 1 cup candied raspberries
  • ½ cup chocolate chips


  1. Preheat oven to 180°C or 350°F and butter and flour a small bundt pan or a loaf tin. In a large bowl, whisk together flour, baking powder, and salt. Mix in the raspberries and chocolate chips.
  2. In a large bowl, beat butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, and beat until combined. Alternate adding flour mixture and yogurt, starting with the flour mixture, until just combined.
  3. Transfer batter to prepared pan and bake until golden and a toothpick inserted into the center comes out with moist crumbs, 55 to 60 minutes. Let the cake cool for about an hour in the pan on a wire rack. Pop it out of the pan and let it cool completely.


When using a bundt, be sure to grease the tin well before adding the batter.

Raspberry and Chocolate Chip Cake

You can serve the Raspberry and Chocolate Chip Cake with coffee or as a dessert with some ice-cream. I enjoyed mine with my evening masala chai 🙂 !!

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