Whole Wheat Raspberry Cake
Delightfully wholesome and bursting with fruity flavor, this Whole Wheat Raspberry Cake combines the hearty goodness of whole wheat flour with the natural sweetness of honey and juicy fresh raspberries. Perfectly moist thanks to creamy Greek yogurt, this cake is a healthier twist on traditional desserts without sacrificing indulgence. Easy to make in under an hour, it features a tender crumb and vibrant berries folded gently into the batter for a gorgeous pop of color and flavor in every bite. Finished with a light dusting of powdered sugar, this cake makes for an elegant treat that’s ideal for brunches, tea parties, or a guilt-free dessert. Keywords like "whole wheat", "raspberry", "Greek yogurt cake", and "healthy dessert recipe" ensure this recipe captures attention from those seeking wholesome and delicious baked goods.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Honey
- 0.25 cups Brown sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Greek yogurt (plain, full-fat or low-fat)
- 1.5 cups Fresh raspberries
- 2 tablespoons Powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, honey, and brown sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gently mix in the Greek yogurt until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to ensure a tender cake texture.
Fold in the fresh raspberries gently using a spatula, being careful not to crush them.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 310.7 g | 113% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 162.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 357 mg | 27% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1471 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
