RASPBERRY YOGURT CAKE

Fluffy, fruity, and foolproof! This raspberry cake is one of those no-fail recipes you’ll want to make again and again. It comes together quickly with simple ingredients you probably already have in your kitchen. Juicy raspberries add a perfect tart contrast to the soft, sweet sponge. Whether you're baking for guests or just need a sweet fix – this one's a keeper.

Raspberry cake

Ingredients

  • 4 eggs

  • 3 cups sugar

  • ½ cup oil

  • 1 cup plain yogurt

  • 1 packet baking powder (approx. 10 g)

  • Around 2 cups flour (enough to form a thick batter)

  • 150–200 g fresh or frozen raspberries

  • (Optional: 1 sachet vanilla sugar, pinch of salt)

Instructions

  1. Preheat oven to 180°C (350°F), top and bottom heat.

  2. In a large bowl, beat the eggs and sugar until pale and fluffy.

  3. Add the oil and yogurt. Mix until smooth.

  4. In a separate bowl, combine the flour with baking powder (add vanilla sugar and a pinch of salt if using).

  5. Gradually mix the dry ingredients into the wet mixture until you get a thick, lump-free batter.

  6. Grease a 20x30 cm baking dish and pour in half the batter.

  7. Scatter half of the raspberries on top, then pour in the remaining batter and top with the rest of the raspberries.

  8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  9. Let it cool before slicing. Optional: dust with powdered sugar or serve with whipped cream.

đź“ť Tips & Variations

  • You can replace yogurt with sour cream, buttermilk, or even milk in a pinch.

  • Try it with mixed berries, cherries, or plums for a twist.

  • Add lemon zest for a citrus kick.


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