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Member recipe
Raspberry yogurt cake
Member recipes are not tested in the GoodFood kitchen.

Raspberry yogurt cake

By mazzyb (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • Plus cooling time
  • Easy
  • Serves 12
A very fresh, summery cake to make


  • 175ml raspberry yogurt
  • 125g butter
  • 150g caster sugar
  • 3 large eggs
  • 275g self-raising flour
  • 1 tsp vanilla extract


  • handful whole raspberries
  • icing sugar
  • 150ml double cream
  • 75g halved raspberries


  • STEP 1
    Preheat the oven to gas mark5/180C. Line and grease a large round baking tin.
  • STEP 2
    Mix the butter and sugar together in a bowl until creamy, then mix in the eggs, one at a time.
  • STEP 3
    Beat in the yogurt and vanilla.
  • STEP 4
    Fold in the flour.
  • STEP 5
    Pour into the tin and bake for 40-55 minutes or until a skewer inserted in the middle comes out clean.
  • STEP 6
    While leaving to cool, whip the cream and fold in the halved raspberries once, so there's a marbled effect.
  • STEP 7
    Cut the cake in half when completely cool, and pour the filling, then sandwich together, carefully.
  • STEP 8
    Dust the cake with icing sugar and top with a few raspberries.
  • STEP 9

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