Yogurt Cake with Raspberry Swirl

My yogurt cake with raspberry swirl is the perfect sweet, homemade treat to bake up during berry season. Prepared by thick, creamy Greek yogurt in the batter, this moist-yet-dense yogurt cake recipe has a swirl of fresh, tangy raspberries throughout, plus a rich, sweet yogurt glaze for a touch of extra sweetness in each tender, delectable slice!

Yogurt Cake with a Swirl of Fresh Raspberries

I'm loving every moment of fresh, juicy berries coming back into our markets, and have them on my list every week to be added to my daily, afternoon fruit bowls.

Ruby-red, zingy raspberries are among my most beloved this season, as they have been so sweet and juicy, so aromatic, that I have to get at least two, maybe three packages to keep on hand!

One of my favorite ways to enjoy the flavor and aroma of fresh raspberries is in this delectable, seasonal yogurt cake with raspberry swirl, such a perfect pick for this sunny time of year.

This plush-yet-dense loaf cake is brimming with lots of thick, creamy Greek yogurt in place of sour cream or buttermilk, which gives it fantastic flavor plus tender texture.

It's also prepared with a subtle swirl of fresh, sweet raspberry puree marbled throughout, just the perfect little kiss of fruity flavor to awaken the tastebuds with a touch a zing.

And when topped with a sweet and creamy yogurt glaze to add more of that delicious yogurt flavor, I find that one slice is never enough!

My Recipe for Yogurt Cake with Raspberry Swirl

My yogurt cake recipe is truly and easy little spring and summer dessert to whip up when you have a package or two of raspberries on hand. Finding ways to incorporate fresh berries into my warm weather desserts is one of my favorite things to do!

The recipe is a pretty basic loaf cake recipe, using butter, flour, sugar, eggs, vanilla as staples, with the Greek yogurt added in place of sour cream or buttermilk. So delicious, and a bit extra nutritious!

And to give this sweet yogurt cake a bit of flair and added fruity flavor, I simple process some fresh raspberries with a touch of sugar until they becomes pureed, then strain of seeds and swirl that zingy puree throughout the yogurt cake for a kiss of something fresh and bright.

Here's a sneak peek at how I make my yogurt cake with raspberry swirl recipe: (or just jump to the full recipe...)

1. To get started, I prepare my fresh raspberry puree to have on hand and ready to swirl throughout the yogurt cake batter.
2. Next, I combine my dry ingredients and next my wet ingredients, then incorporate the two together just until well mixed.
3. I add about ⅓ of my batter to my prepared loaf pan, swirl in about ⅓ of my raspberry puree, then repeat a couple more times until all batter and raspberry puree is used.
4. I bake the yogurt cake until my skewer comes out clean, and while the cake bakes, I prepare my simple yogurt glaze to have ready.
5. Once my yogurt cake with raspberry swirl has cooled, I pour the yogurt over top, allow to set for a few moments, then enjoy slice...or two!

Recipe

Yogurt Cake with Raspberry Swirl

by Ingrid Beer

Print Recipe

This luscious yogurt cake with fresh raspberry swirl is the perfect treat fit for berry season, topped with a sweet, creamy yogurt glaze!

Category: Dessert
Cuisine: American

Yield: Serves 8

Nutrition Info: 455 calories per serving

Prep Time: 20 minutes
Cook time: 1 hour 5 minutes
Total time: 1 hour, 25 minutes

Yogurt Cake 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 temp
• 1 ¼ cup granulated sugar
• 3 large eggs, room temp
• 1 tablespoon pure vanilla extract
• 1 cup plain Greek yogurt (full fat)

Yogurt Glaze Ingredients:

• ¼ cup Greek Yogurt (full fat)
• 1 ¾ cups powdered sugar

Preparation:

1. Begin by gathering and prepping all of your yogurt cake ingredients according to the ingredient list to have ready and organized for use.
2. To prepare the raspberry swirl, add the raspberries and the lemon juice to the bowl of a food processor, and processor until they become a puree. Strain the puree through a fine mesh strainer, pushing with the back of a spoon, and discard seeds, then set the puree aside for a moment.
3. Preheat your oven to 350°, and line a 8 ½ by 4 ½ inch loaf pan (or 9 by 5 inch pan) with parchment paper for easy removal, and lightly mist with cooking spray.
4. Prepare the dry ingredients by whisking together the flour, baking powder and salt, and set aside.
5. To prepare the cake batter, add the room temp butter to the bowl of a standing mixer fitted with a paddle attachment, and mix on medium-high for about 1 to 2 minutes until fluffy.
6. Add the sugar to the butter, and continue to mix for about 2 to 3 more minutes, until light and fluffy. Then, add in the eggs, one at a time, allowing each to fully incorporate before adding the next. Add in the vanilla extract and mix.
7. Reduce the speed of the mixer to low, and begin adding ⅓ of the dry ingredients into the batter. Once incorporated, add in half of the yogurt, and allow that to incorporate. Next, add in another ⅓ of the dry ingredients, then the remainder of the yogurt, finishing with the rest of the dry ingredients. Mix only until incorporated, taking care not to over mix.
8. Spoon ⅓ of the cake batter into the bottom of your prepared loaf pan, and smooth it slightly. Then, drizzle in about ⅓ of the raspberry puree over top, keeping a bit of a border around the edges, and swirl it into the batter using a skewer or small butter knife/off-set spatula. Repeat with another ⅓ of the batter, smooth it slightly, then the raspberry puree, and swirl. Finish with the remaining batter and raspberry puree on top, and swirl.
9. Tap the loaf pan on the countertop gently, to smooth the batter, and place into the oven to bake for about 1 hour 5 minutes to 1 hour 15 minutes (loosely covering with foil for the last 30 minutes of baking to prevent too much browning), or until a skewer/toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10-15 minutes, then carefully lift out to cool on a wire rack.
11. While the yogurt cake cools, gather and prep your yogurt glaze ingredients according to the ingredient list above to have ready and organized for use.
12. To prepare the glaze, whisk the ingredients together until completely blended, and use immediately, or, cover with plastic wrap.
13. Once the cake is cooled completely, top with the yogurt glaze and allow that to set up for about 20-30 minutes before slicing and serving.

Tips & Tidbits for my Yogurt Cake with Raspberry Swirl recipe:

• Plain, full-fat Greek yogurt: Opt for full-fat, plain Greek yogurt here, as you don't want added flavors or added sugar. This cake will also benefit from the fat in the full-fat version of the yogurt for richness and flavor.
• Fresh, juicy raspberries to puree for the swirl: Fresh, seasonal raspberries are just perfect for this yogurt cake, so if you have sweet ones available in the market, opt for those. Frozen will work in a pinch, of course. Simply combine them with a touch of sugar in a food processor to create your puree, then strain of seeds and voila! Fresh, sweet raspberry puree ready to swirl into your cake!
• 8 ½ by 4 ½ inch loaf pan: I used a slightly smaller loaf pan for this yogurt cake than the more traditional 9 by 5 inch pan, to allow it to rise a bit more taller. But feel free to use the 9 by 5 inch pan, just know the loaf cake may not get quite as tall.
• Prepare your yogurt cake ahead: You can prepare this yogurt cake recipe ahead, allow it to cool completely, then wrap tightly in plastic wrap and keep at room temp (for a day or so) or in the fridge. When ready to serve, prepare your yogurt glaze and glaze the cake, allow to set, then serve.

Craving more fruity sweet treats to cozy up with? Check out these Strawberry Oatmeal Bars, these Strawberry Lemonade Scones, this Cherry Cobbler, these Cherry Turnovers, this Peach Galette, or these Apricot Sugar Cookie Pies!

Cook's Note: This recipe was originally published in 2014, and has been updated with even more love!