Introduction
This Creamy Yogurt Cake is a soft, delicate dessert with a beautifully golden top and a wonderfully moist, creamy center.
Made with eggs, yogurt, sugar, flour, and vanilla, this easy homemade cake uses simple ingredients while delivering an elegant bakery-style result.
The cake has a tender texture with a subtle tang from the yogurt and a lightly sweet flavor that pairs beautifully with fresh raspberries.
Finished with powdered sugar and fresh berries, it makes a lovely dessert for family gatherings, afternoon tea, holidays, birthdays, or weekend baking.
Recipe Overview
| Category | Details |
| Recipe | Creamy Yogurt Cake with Fresh Raspberries |
| Preparation Time | 15 minutes |
| Baking Time | 40–50 minutes |
| Cooling Time | 45 minutes |
| Total Time | About 1 hour 50 minutes |
| Servings | 8 |
| Pan Size | 9-inch (23 cm) round springform pan |
| Oven Temperature | 350°F (175°C) |
| Difficulty | Easy |
| Texture | Soft, moist, creamy |
| Method | Oven-baked |
Why You’ll Love This Recipe
This easy yogurt cake is perfect when you want a homemade dessert without complicated baking techniques. The batter comes together quickly and requires ingredients that are easy to find.
Yogurt gives the cake its soft and moist texture while adding a delicate tang that balances the sweetness.
The outside becomes beautifully golden during baking while the center remains tender and creamy. After cooling, the cake becomes easier to slice while keeping its soft texture.
Fresh raspberries add a naturally tart flavor that cuts through the richness of the cake. A light dusting of powdered sugar gives every slice a simple but elegant finish.
Ingredients
For the Cake
| Ingredient | Amount |
| Large eggs | 4 |
| Plain full-fat yogurt | 1½ cups (360 g) |
| Granulated sugar | ¾ cup (150 g) |
| All-purpose flour | 1 cup (125 g) |
| Baking powder | 1½ tsp |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
| Unsalted butter, melted | 3 tbsp |
| Lemon zest | 1 tsp, optional |
For the Topping
| Ingredient | Amount |
| Powdered sugar | 2–3 tbsp |
| Fresh raspberries | 1 cup |
| Fresh mint leaves | Optional |
| Additional raspberries | For serving |
Step-by-Step Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Place an oven rack in the center position so the cake bakes evenly.
2. Prepare the Pan
Grease a 9-inch (23 cm) round springform pan with softened butter.
Line the bottom with parchment paper and lightly grease the parchment as well.
The parchment will make it easier to remove the delicate cake after cooling.
3. Whisk the Eggs and Sugar
Place the eggs and granulated sugar in a large mixing bowl.
Whisk for approximately 2–3 minutes until the mixture becomes pale, smooth, and slightly foamy.
You do not need to whip the eggs to stiff peaks.
4. Add the Yogurt
Add the yogurt, melted butter, and vanilla extract.
Whisk gently until the mixture is smooth and evenly combined.
If using lemon zest, add it now.
5. Combine the Dry Ingredients
In a separate bowl, combine the flour, baking powder, and salt.
Whisk the dry ingredients together to distribute the baking powder evenly.
6. Make the Batter
Gradually add the dry ingredients to the yogurt mixture.
Whisk gently until the flour is incorporated and the batter is smooth.
Do not overmix. Stop as soon as you no longer see dry flour.
The finished batter should be smooth and fairly thick but still pourable.
7. Fill the Pan
Pour the batter into the prepared springform pan.
Gently smooth the surface with a spatula.
Tap the pan lightly on the counter once to remove any large air bubbles.
8. Bake the Cake
Place the pan in the center of the preheated oven.
Bake at 350°F (175°C) for approximately 40–50 minutes.
The top should become golden brown and the center should look set. A slight softness in the center is normal because the cake becomes firmer as it cools.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final part of baking.
9. Cool Completely
Remove the cake from the oven and place it on a cooling rack.
Allow it to cool in the pan for approximately 20–30 minutes.
Carefully remove the springform ring and allow the cake to cool completely.
For a firmer, creamier texture, refrigerate the cake for 1–2 hours before serving.
10. Decorate
Once completely cooled, transfer the cake to a serving plate.
Dust the top generously with powdered sugar.
Arrange fresh raspberries in the center and decorate with a few fresh mint leaves if desired.
Add a few extra raspberries around the plate for an elegant presentation.
11. Slice and Serve
Use a sharp knife to cut the cake into 8 even slices.
For especially clean cuts, chill the cake before slicing and wipe the knife between cuts.
Serve chilled or allow individual slices to sit at room temperature for several minutes before serving.
Best Tips
Use full-fat plain yogurt for the richest and creamiest texture. Greek yogurt can also be used, although it may produce a slightly denser cake.
Make sure the ingredients are close to room temperature before mixing. This helps create a smoother batter and more even baking.
Measure the flour carefully. Too much flour can make this delicate yogurt cake heavy and dry.
Do not overmix once the flour has been added. Gentle mixing helps maintain the tender texture.
Bake the cake on the center rack and avoid opening the oven door during the first 30 minutes of baking.
Allow the cake to cool completely before adding powdered sugar. Otherwise, the sugar can melt into the warm surface.
Best Ingredient Options
Full-fat plain yogurt gives the best results because its creamy consistency adds moisture and richness.
Greek yogurt is a good alternative when you want a slightly denser, richer cake.
Fresh lemon zest is optional but adds a bright flavor that works particularly well with yogurt and raspberries.
Pure vanilla extract provides a classic flavor, while vanilla bean paste can give the cake a more pronounced vanilla aroma.
Fresh raspberries are ideal for topping, but strawberries, blueberries, blackberries, or mixed berries can also be used.
Recipe Variations
Lemon Yogurt Cake
Add 1 tablespoon of fresh lemon juice and 1–2 teaspoons of finely grated lemon zest for a bright citrus flavor.
Berry Yogurt Cake
Fold ½ cup of fresh blueberries or raspberries into the batter before pouring it into the pan.
Vanilla Yogurt Cake
Increase the vanilla extract to 2 teaspoons for a stronger vanilla flavor.
Orange Yogurt Cake
Replace the lemon zest with finely grated orange zest and add 1 tablespoon of fresh orange juice.
Chocolate Yogurt Cake
Replace 2 tablespoons of the flour with 2 tablespoons of unsweetened cocoa powder for a chocolate version.
Coconut Yogurt Cake
Add ½ cup of unsweetened shredded coconut to the batter and sprinkle toasted coconut over the finished cake.
What to Serve With
Fresh raspberries are a natural pairing for this creamy yogurt cake. Their slight tartness balances the sweetness of the dessert.
A spoonful of lightly sweetened whipped cream makes the cake even more indulgent.
For a simple dessert sauce, serve each slice with raspberry sauce, strawberry sauce, or a small drizzle of honey.
The cake is also wonderful with coffee, black tea, green tea, or espresso.
For a special occasion, add fresh berries, mint leaves, powdered sugar, and a small amount of whipped cream just before serving.
Make-Ahead Instructions
This cake is an excellent make-ahead dessert.
Bake it up to one day before serving, allow it to cool completely, and refrigerate it in an airtight container or tightly covered with plastic wrap.
Chilling overnight helps the cake develop a firmer, creamier texture and makes slicing easier.
Add the powdered sugar and fresh raspberries shortly before serving for the freshest presentation.
Storage
Store leftover cake in an airtight container in the refrigerator.
It will keep well for approximately 3–4 days.
If the cake is decorated with fresh raspberries, remove any berries that begin to soften before storing the remaining cake.
Reheating
This cake is delicious chilled or at room temperature, so reheating is not necessary.
If you prefer a slightly warm slice, microwave one portion for approximately 10–15 seconds.
Do not overheat it because excessive heat can affect the soft yogurt-based texture.
Freezing
The cake can be frozen without the fresh raspberry topping.
Allow it to cool completely before freezing.
Wrap the whole cake or individual slices tightly in plastic wrap, then place them in a freezer-safe container or freezer bag.
Freeze for up to 2 months.
Thaw overnight in the refrigerator and add fresh powdered sugar and berries after thawing.
Common Mistakes to Avoid
Adding too much flour is one of the easiest ways to make a yogurt cake dense. Use accurate measurements and avoid packing flour tightly into the measuring cup.
Overmixing the batter after adding flour can make the cake heavier. Mix only until the ingredients are combined.
Baking at too high a temperature can cause the top to brown before the creamy center has finished cooking.
Removing the cake from the oven too early can leave the center excessively loose. Look for a set center with a slight softness rather than a completely liquid appearance.
Trying to slice the cake while it is still hot can cause the soft center to collapse. Allow it to cool completely first.
Adding powdered sugar while the cake is warm can cause it to disappear into the surface. Wait until the cake is fully cooled.
Nutrition Estimate
| Nutrient | Approximate Amount Per Serving |
| Calories | 275 kcal |
| Protein | 7 g |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 37 g |
| Fiber | 2 g |
| Sugar | 23 g |
| Sodium | 175 mg |
Nutrition information is an estimate and can vary depending on the yogurt, serving size, toppings, and brands used.
Frequently Asked Questions
Can I use Greek yogurt instead of plain yogurt?
Yes. Greek yogurt works very well, although the finished cake may be slightly denser because Greek yogurt contains less liquid.
Can I use low-fat yogurt?
Yes, but full-fat yogurt gives the cake a richer and creamier texture.
Why is the center of my yogurt cake soft?
The center is naturally moist and creamy. It will become firmer as the cake cools. Refrigerating it for 1–2 hours can make the texture even more stable.
Can I make this cake without butter?
Yes. Replace the melted butter with approximately 2 tablespoons of neutral-flavored vegetable oil. The flavor will be slightly different but the cake will still be moist.
Can I add raspberries to the batter?
Yes. Gently fold a small amount of fresh raspberries into the batter, but avoid adding too many because their moisture can affect the structure of the cake.
Can I make this recipe gluten-free?
Yes. Replace the all-purpose flour with a quality gluten-free all-purpose baking blend. Choose a blend designed as a 1:1 replacement when possible.
How do I know when the cake is finished?
The top should be golden brown and the center should look set with only a slight softness. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
Should I refrigerate the cake before serving?
Refrigeration is recommended if you want a firmer, cleaner slice. The cake can also be served at room temperature after it has cooled completely.
Can I make this cake the day before?
Absolutely. Preparing it the day before is actually an excellent option. Keep it refrigerated and decorate it with fresh berries shortly before serving.
Final Thoughts
This Creamy Yogurt Cake with Fresh Raspberries is a simple homemade dessert that combines a golden exterior with a soft, moist, creamy center.
The yogurt creates a delicate texture, while vanilla and optional lemon zest add a beautiful depth of flavor.
Finished with powdered sugar and fresh raspberries, this easy cake looks elegant enough for a celebration while remaining simple enough for everyday baking.
Whether you enjoy it chilled with fresh berries or served with whipped cream and a cup of coffee, this creamy yogurt cake is a delicious recipe to keep in your collection.