Raspberry Yogurt Cake

Simply the wet ingredients mixed into the dry, this cake is bomb proof. You will need a 20cm spring form cake tin. This cake is best of all eaten cold and will keep well for several days in an airtight tin or container.

raspberry yogurt cake recipe


  • 360g yogurt
  • 160ml oil
  • 200g caster sugar + another tbsp
  • 3 eggs
  • 300g flour, plus more for sprinkling
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 200g raspberries – or any soft fruit – fresh or frozen


  1. Step 1


    Preheat the oven to 180°C/gas mark 4

  2. Step 2

    Grease and line a 20cm round cake tin with baking parchment, lightly oil the surface and sprinkle with flour

  3. Step 3

    In a bowl whisk the eggs, oil, yogurt and sugar together.

  4. Step 4

    Whisk together the flour, baking powder and baking soda, then mix into the yoghurt mix with a whisk to combine with no lumps.

  5. Step 5

    Pour half of the mix into the prepared tin.

  6. Step 6

    Spread berries in an even layer.

  7. Step 7

    Cover with the remaining batter and sprinkle with extra sugar.

  8. Step 8

    Put in the oven and bake for 45-60 minutes.  The top should be firm and beginning to turn golden brown in places, cover with foil if it is going too brown.

  9. Step 9

    Leave to cool in the tin for 10 minutes and turn out onto a wire rack.