Raspberry Peach Greek Yogurt Cake

This Raspberry Peach Greek Yogurt Cake is soft, moist, and bursting with fruity flavor in every bite. I combine juicy peaches, tart raspberries, and creamy Greek yogurt to create a light yet indulgent dessert that’s perfect for summer or any time I want something bright and refreshing.

Why You’ll Love This Recipe

I love how this cake comes together with simple ingredients but delivers such a beautiful result. The Greek yogurt keeps the texture rich and tender without being heavy, and the raspberries and peaches add natural sweetness and vibrant color. It’s great for brunch, afternoon tea, or even as a not-too-sweet dessert. Best of all, I don’t need any fancy tools or techniques to make it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
unsalted butter (softened)
granulated sugar
eggs
plain Greek yogurt
vanilla extract
fresh or frozen raspberries
fresh or canned peaches (peeled and sliced)
optional: powdered sugar for dusting

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan (or line it with parchment paper).

2. In a bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In another large bowl, I cream the butter and sugar until light and fluffy.

4. I add the eggs one at a time, then mix in the Greek yogurt and vanilla extract.

5. I gradually add the dry ingredients to the wet, mixing until just combined — I avoid overmixing to keep the cake tender.

6. I gently fold in most of the raspberries and peaches, reserving a few to place on top for a pretty finish.

7. I pour the batter into the prepared pan and smooth the top, then add the remaining fruit on top.

8. I bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

10. Once cooled, I dust it lightly with powdered sugar if I want a simple finish.

Servings and timing

This cake serves 8–10 slices. It takes about 15 minutes to prep and 40–50 minutes to bake, so I usually have it ready in about an hour total.

Variations

• I swap the raspberries for blueberries or blackberries depending on what I have.

• For a citrusy twist, I add a little lemon or orange zest to the batter.

• If I want a dairy-free version, I use plant-based yogurt and dairy-free butter.

• I sometimes drizzle a light glaze made of powdered sugar and lemon juice for extra sweetness.

Storage/Reheating

I store this cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. It stays moist thanks to the yogurt. To serve warm, I microwave individual slices for about 10–15 seconds. It also freezes well — I wrap slices tightly and freeze them for up to 2 months.

FAQs

Can I use frozen fruit?

Yes, I use frozen raspberries or peaches when fresh ones aren’t in season. I add them straight from the freezer without thawing to avoid extra moisture in the batter.

Can I make this cake gluten-free?

I’ve made it successfully with a 1:1 gluten-free flour blend — I just make sure it includes xanthan gum for structure.

What kind of yogurt works best?

I use plain full-fat Greek yogurt for the creamiest texture, but low-fat also works. I avoid flavored yogurts so the fruit flavor shines.

Can I make it ahead of time?

Yes, I bake it a day in advance and store it covered — the flavors deepen, and the texture stays soft.

Do I need to peel the peaches?

If I use fresh peaches, I prefer to peel them for a smoother texture, but it’s totally optional. If the skin is thin and tender, I sometimes leave it on.

Conclusion

Raspberry Peach Greek Yogurt Cake is one of my favorite ways to enjoy fresh, seasonal fruit in a simple, delicious dessert. It’s light, moist, and just sweet enough — perfect for any occasion. Whether I’m baking for guests or just treating myself, this cake always brings a touch of sunshine to the table.

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