Yogurt Cake with Raspberry Swirl is a decadent dessert that combines the rich flavors of Greek yogurt with the tangy sweetness of fresh raspberries. This cake is a perfect treat for berry season, offering a moist, tender texture with a delightful swirl of raspberry puree. Topped with a creamy yogurt glaze, it’s an ideal dessert for any occasion, from casual family dinners to festive gatherings.
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Why This Yogurt Cake is a Must-Try
This yogurt cake stands out for its combination of simple ingredients and a sophisticated flavor profile. Using thick, creamy Greek yogurt instead of sour cream or buttermilk, the cake becomes incredibly moist and slightly tangy, perfectly complemented by the fresh raspberry swirl. Whether you’re a fan of Greek yogurt, berries, or simply love trying new dessert recipes, this cake promises to be a crowd-pleaser.
The added raspberry puree not only enhances the flavor but also creates a beautiful visual effect, making this cake as delightful to the eyes as it is to the palate. The yogurt glaze ties everything together, adding a touch of sweetness and smoothness that makes each bite heavenly.
Ingredients for Yogurt Cake with Raspberry Swirl
The ingredients for this yogurt cake are simple yet come together to create something extraordinary. Here’s a quick rundown of what you’ll need to bake this delicious cake:
• Fresh raspberries: Adds a burst of fruity flavor and vibrant color.
• Lemon juice: Enhances the tartness of the raspberries and balances the sweetness of the cake.
• All-purpose flour: The base for the cake, providing structure and lightness.
• Baking powder & salt: Essential for rising and flavor enhancement.
• Unsalted butter: Adds richness and moisture to the cake.
• Granulated sugar: Sweetens the cake and helps create a tender crumb.
• Eggs: Bind the ingredients together and contribute to the cake’s structure.
• Pure vanilla extract: Brings a warm, aromatic flavor to the cake.
• Plain Greek yogurt (full fat): The key ingredient for moisture, tang, and a smooth texture.
Alternative Ingredient Suggestions
• Greek yogurt alternatives: For a dairy-free option, substitute with coconut yogurt or almond milk-based yogurt.
• Flour substitutes: If you need a gluten-free option, try using almond flour or a gluten-free flour blend.
• Sweetener swap: You can replace granulated sugar with honey or maple syrup for a more natural sweetness.
Step-by-Step Instructions
Here’s how to prepare this irresistible yogurt cake with raspberry swirl:
- Prepare the raspberry puree: Combine fresh raspberries and lemon juice in a food processor. Blend until smooth, then strain to remove seeds.
- Preheat your oven to 350°F (175°C) and line an 8 ½ by 4 ½ inch loaf pan with parchment paper. Lightly spray the pan with cooking spray.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Prepare the cake batter: In a stand mixer, beat the softened butter until fluffy, then add sugar and continue mixing until light and airy. Add eggs one at a time, ensuring each is well incorporated before adding the next. Mix in vanilla extract.
- Incorporate the dry and wet ingredients: Add the flour mixture in three parts, alternating with Greek yogurt. Mix until just combined—do not overmix.
- Swirl in the raspberry puree: Pour one-third of the batter into the pan. Drizzle one-third of the raspberry puree on top and swirl using a skewer or butter knife. Repeat this with the remaining batter and raspberry puree.
- Bake the cake: Place the pan in the oven and bake for 1 hour and 5 minutes to 1 hour and 15 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the cake: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare the yogurt glaze: Whisk together Greek yogurt and powdered sugar until smooth. Drizzle the glaze over the cooled cake and allow it to set for 20-30 minutes before slicing.
Tips & Tricks for Perfect Yogurt Cake
- Room temperature ingredients: Ensure your butter, eggs, and yogurt are at room temperature for a smooth batter and better texture.
- Don’t overmix: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
- Check the cake’s doneness: If the cake starts to brown too quickly, loosely cover it with foil for the last 30 minutes of baking.
- Make ahead: This cake stores well for a day at room temperature or several days in the fridge. You can also freeze the cake for up to a month.
Pairing Ideas and Variations
This yogurt cake with raspberry swirl pairs wonderfully with a variety of accompaniments. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. For a twist, you can swap the raspberries for other berries such as blueberries or blackberries.
For a more festive touch, sprinkle powdered sugar or fresh mint leaves on top of the glazed cake. If you’re looking for a more vibrant variation, consider using a mix of raspberries and strawberries for the swirl, adding a hint of extra sweetness.
Conclusion
This Yogurt Cake with Raspberry Swirl is not just a treat for the taste buds but also a feast for the eyes. The tangy Greek yogurt blends beautifully with the sweet, fresh raspberries to create a moist, dense cake that’s perfect for any occasion. Whether you’re baking for a family dinner, a special celebration, or just treating yourself to a cozy dessert, this cake will surely impress. Its simple yet delicious flavors combined with the creamy yogurt glaze elevate this cake to a new level of indulgence. Enjoy each bite and savor the taste of seasonal berries in every swirl.
FAQs
1. Can I use frozen raspberries for this yogurt cake?
Yes, you can substitute fresh raspberries with frozen ones if they’re not in season. Just make sure to thaw and drain them to avoid excess moisture in the batter.
2. How long will the yogurt cake with raspberry swirl last?
When stored in an airtight container, this cake will stay fresh for up to 3-4 days at room temperature. If you want to keep it longer, you can store it in the fridge for up to a week or freeze it for up to a month.
Can I make this cake ahead of time?
Yes, you can make the cake a day or two ahead. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Add the yogurt glaze just before serving.
More Relevant Recipes
PrintYogurt Cake with Raspberry Swirl
Yogurt Cake with Raspberry Swirl is a moist and flavorful dessert made with creamy Greek yogurt and fresh raspberries. The cake is topped with a sweet yogurt glaze, making it the perfect treat for any occasion. The tangy yogurt and vibrant raspberry swirl create a delightful combination that will leave you craving more.
Ingredients
- ¾ cup fresh raspberries
- 1 tablespoon fresh lemon juice
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened at room temperature
- 1 ¼ cup granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup plain Greek yogurt (full fat)
- ¼ cup Greek yogurt (for glaze)
- 1 ¾ cups powdered sugar
Instructions
- Prepare the raspberry puree by combining fresh raspberries and lemon juice in a food processor. Strain the mixture to remove seeds and set aside.
- Preheat the oven to 350°F (175°C). Line an 8 ½ by 4 ½ inch loaf pan with parchment paper and lightly spray with cooking spray.
- Mix the dry ingredients by whisking together the flour, baking powder, and salt in a bowl.
- In a stand mixer, beat softened butter until fluffy. Add sugar and continue mixing until light and airy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix well.
- Reduce the mixer speed and alternate adding the dry ingredients and Greek yogurt, beginning with one-third of the dry ingredients, then half of the yogurt, then another third of the dry ingredients, followed by the remaining yogurt and finally the last of the dry ingredients. Mix until just combined.
- Pour ⅓ of the cake batter into the prepared loaf pan. Drizzle ⅓ of the raspberry puree over the batter and swirl it using a skewer or butter knife. Repeat with the remaining batter and raspberry puree until fully incorporated.
- Tap the loaf pan gently on the countertop to smooth the batter. Place the pan in the oven and bake for 1 hour 5 minutes to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. If the cake begins to brown too much, cover loosely with foil during the last 30 minutes of baking.
- Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the yogurt glaze by whisking together the Greek yogurt and powdered sugar until smooth. Drizzle the glaze over the cooled cake and let it set for 20-30 minutes before slicing and serving.
Notes
- For a dairy-free version, substitute Greek yogurt with coconut yogurt.
- Frozen raspberries can be used in place of fresh ones if necessary; just thaw and drain them before use.
- Allow the cake to cool completely before adding the glaze to avoid it melting off.
- This cake can be made ahead of time and stored at room temperature for up to 3 days or in the fridge for up to a week.
