The Raspberry Peach Greek Yogurt Cake is a celebration of all things bright, juicy, and wonderfully moist—bursting with the sunniest fruits of the season and grounded by the gentle tang of creamy Greek yogurt. Every forkful offers a perfect balance: golden crumb, slices of sweet peaches, and flashes of ruby raspberries, all held together in a cake so tender you’ll want to bake it again and again. Whether served at brunch, as a dinner dessert, or sneaked as an afternoon treat, this cake is sheer joy on a plate.
Ingredients You’ll Need
You’ll love how straightforward the ingredients for Raspberry Peach Greek Yogurt Cake are—each brings something unique to the table, from dreamy texture to pop-of-color flair. Many of them are pantry staples, and together they create a cake that’s as gorgeous as it is delicious.
- All-purpose flour: The backbone of the cake, ensuring a sturdy yet tender crumb that supports all that juicy fruit.
- Baking soda: Just the right lift to keep the cake light and help it rise.
- Baking powder: Combines with the soda for even fluffier results and maximum rise.
- Salt: Boosts flavors and balances out the sweetness.
- Unsalted butter, softened: Gives the cake a rich flavor base and moist texture.
- Granulated sugar: Sweetens the batter just enough to complement the fruit’s natural tang.
- Eggs: Bind the cake together and add that essential structure while keeping it incredibly soft.
- Vanilla extract: Infuses the cake with warm, aromatic undertones.
- Plain Greek yogurt: The secret to a tangy flavor and ultra-moist crumb in this Raspberry Peach Greek Yogurt Cake.
- Fresh or frozen raspberries: Little jewels that melt into the batter, providing tart pops of flavor in every bite.
- Peeled and diced peaches (fresh or canned): Sweet, juicy chunks that make every forkful feel summery. Drain if using canned.
- Flour for tossing fruit: Tossing fruit in flour keeps it from sinking, so each slice is colorful and gorgeous.
How to Make Raspberry Peach Greek Yogurt Cake
Step 1: Get Ready and Preheat
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan or a regular cake pan with butter or nonstick spray—this is key to ensuring your Raspberry Peach Greek Yogurt Cake releases effortlessly later. A parchment paper round on the bottom adds extra nonstick insurance.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This quick step ensures all those leaveners and salt get evenly distributed throughout the batter, so you won’t have any bitter bites or uneven texture.
Step 3: Cream Butter and Sugar
In your largest mixing bowl, use a hand or stand mixer to cream the softened butter with the granulated sugar. Mix for 2-3 minutes, until the mixture is pale and fluffy—that’s the secret to a light, airy crumb in your cake.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Stir in that splash of vanilla next. This not only binds the batter but also elevates every fruity note in the Raspberry Peach Greek Yogurt Cake.
Step 5: Enrich with Greek Yogurt
Now blend in the Greek yogurt until the batter is creamy and smooth. Greek yogurt is what gives this cake its signature moisture and tender crumb, so don’t be shy about scraping the sides of the bowl.
Step 6: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into your wet mixture, stirring until just combined. Don’t overmix! The batter should look soft and thick, ready to cradle those peaches and raspberries.
Step 7: Prepare and Fold in the Fruit
Toss the raspberries and diced peaches with 1 tablespoon of flour (this little trick keeps them from sinking). Gently fold the fruit into the batter so it’s evenly dispersed—every slice should have a rainbow of fruit!
Step 8: Bake the Cake
Pour the batter into your prepared pan and smooth the top. For an even prettier look, sprinkle a bit of coarse sugar on top before baking. Bake for 45–50 minutes, or until a toothpick in the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then release it onto a wire rack to cool completely—though it’s tough to resist sneaking a warm sliver!
How to Serve Raspberry Peach Greek Yogurt Cake
Garnishes
For a picture-worthy finish, dust the cooled Raspberry Peach Greek Yogurt Cake with a generous shower of powdered sugar or add a dollop of freshly whipped cream right on top. Fresh raspberries and peach slices make the presentation pop, giving a little preview of the fruity flavors inside.
Side Dishes
This cake is lovely alongside a cup of hot tea, fresh-brewed coffee, or a glass of sparkling wine for something fancy. Pair with vanilla ice cream or a tangy lemon sorbet for desserts on warm days—the cool creaminess balances every rich bite.
Creative Ways to Present
Make an eye-catching trifle by layering cubes of Raspberry Peach Greek Yogurt Cake with whipped cream and extra fruit in glass jars. Or serve thin wedges at brunch, topped with a dollop of yogurt and a handful of granola for a playful twist. You can even pack slices for a picnic treat—the cake holds together beautifully!
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Peach Greek Yogurt Cake keeps perfectly when stored covered in the fridge. Place individual slices in an airtight container or wrap the whole cake—moisture from the fruit helps the cake stay delicious for up to 4 days, making it ideal for make-ahead entertaining.
Freezing
For longer storage, you can freeze the cake. Wrap individual slices tightly in plastic wrap and foil, or pop the entire cake (well wrapped) in a freezer-safe bag. Thaw overnight in the fridge when you’re ready to enjoy; the texture and fruit remain lovely even after freezing.
Reheating
While Raspberry Peach Greek Yogurt Cake is scrumptious at room temperature or chilled, a gentle reheat can revive its just-baked charm. Warm slices in a microwave for 10–15 seconds, or cover loosely with foil and heat in a 300°F oven until just warmed through.
FAQs
Can I use frozen fruit for Raspberry Peach Greek Yogurt Cake?
Absolutely! There’s no need to thaw frozen raspberries or peaches—just toss them in flour and fold straight into the batter. This keeps the cake from getting soggy and ensures the fruit stays evenly distributed.
What type Dessert
Plain whole milk Greek yogurt yields the richest flavor and moistest crumb, but low-fat versions can be used with great results. Avoid flavored yogurt so you don’t overpower the cake’s fruity stars.
How do I prevent the fruit from sinking?
Tossing the fruit in a little flour before folding it into the batter is key—it helps the pieces “cling” to the cake and stay suspended, giving every slice a burst of fruit.
Can I make Raspberry Peach Greek Yogurt Cake gluten-free?
You can! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The structure might be slightly softer, but the flavor and fruitiness will still shine.
What’s the best way to store the cake for optimal freshness?
Keep Raspberry Peach Greek Yogurt Cake tightly covered in the refrigerator, ideally in an airtight container. This preserves the cake’s natural moisture and keeps the fruit bright and tasty for several days.
Final Thoughts
There’s nothing like the joy of sharing a homemade Raspberry Peach Greek Yogurt Cake with those you love—each slice tastes of sunshine and celebration. Whether you bake it for a special brunch or as a sweet surprise, this cake is always a hit. I hope you’ll dive right in and discover just how irresistible it can be!
Print
Raspberry Peach Greek Yogurt Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Raspberry Peach Greek Yogurt Cake. Bursting with juicy raspberries and sweet peaches, this moist and tender cake is perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup plain Greek yogurt
Fruit:
- 1 cup fresh or frozen raspberries
- 1 cup peeled and diced peaches (fresh or canned, drained if using canned)
- 1 tbsp flour (for tossing fruit)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9-inch round springform pan or standard cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Prepare Batter: Cream butter and sugar, beat in eggs and vanilla, mix in Greek yogurt, then gradually add dry ingredients.
- Combine Fruit: Toss raspberries and peaches with flour, then fold into batter.
- Bake: Pour batter into pan and bake for 45–50 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cake cool before serving plain, dusted with sugar, or with whipped cream.
Notes
- Frozen fruit can be used without thawing.
- Sprinkle the top with coarse sugar for added sweetness and texture.
- Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
