Best Raspberry Yogurt Cake Recipes

RASPBERRY FROZEN YOGURT CAKE WITH RASPBERRY AMARETTO SAUCE

Steps:

• Preheat oven to 350°F. Line bottom of a buttered 9- by 2-inch springform pan with a round of wax paper or parchment and butter paper. Dust pan with flour, knocking out excess.
• To make cake layer:
• In a bowl whisk together whole eggs and yolk. Into another bowl sift together flour, baking powder, and salt. In a glass measuring cup stir together milk and Amaretto. In a bowl with an electric mixer on medium speed beat butter 1 minute and beat in sugar in a steady stream, scraping bowl occasionally, until light and fluffy, about 4 minutes. Beat in egg, a little at a time, beating well after each addition, until pale and fluffy. Stir in flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and stirring until smooth after each addition.
• Turn batter into pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 25 minutes. Cool cake layer in pan on a rack 10 minutes. Run a thin knife around edge of pan and remove side of pan. Invert cake layer onto rack. Remove paper carefully and cool cake completely. With a long serrated knife halve cake horizontally. Clean springform pan and line with 2 sheets plastic wrap, leaving at least a 1-inch overhang. Put bottom half of cake, cut side up, in pan.
• Make raspberry frozen yogurt:
• In a food processor purée raspberries with sugar and water and force through a fine sieve into a large bowl. Add frozen yogurt and stir until purée is well incorporated.
• Working quickly, spoon about half of frozen yogurt over cake in pan, spreading evenly. Top with other half of cake layer, cut side down, and spoon remaining frozen yogurt on top, spreading evenly.
• Arrange raspberries decoratively on top of cake, pushing slightly into frozen yogurt, and sprinkle almonds over top of cake. Freeze cake, covered, at least until frozen hard, about 6 hours, and up to 1 week.
• Let cake soften in refrigerator at least 30 minutes and up to 45 minutes before serving. Remove cake from pan, discarding plastic wrap. Serve cake with sauce.
• To make the sauce:
• In a food processor purée raspberries with sugar and Amaretto and force through a fine sieve into a bowl. Sauce may be made 3 days ahead and chilled, covered. Makes about 1 1/2 cups.

PEACH-RASPBERRY GREEK YOGURT ICEBOX CAKE

Steps:

• Line a 9-by-5-inch loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. Peel 2 of the peaches with a sharp paring knife or vegetable peeler (a serrated peeler works great). Cut each peach in half and remove the pit. Slice into 1/4-inch thick wedges and set aside.
• Combine the yogurt, cream, 3 tablespoons of the sugar, vanilla and a pinch of salt in a large bowl and beat with an electric mixer until thick, about 2 minutes.
• Combine 1/2 cup of the raspberries and the remaining 2 teaspoons sugar in a small bowl. Mash together with a fork until the berries form a thick sauce. Lightly stir the raspberry sauce into the yogurt cream.
• Spread 1 cup of the yogurt cream in the bottom of the prepared loaf pan. Place a double layer of graham crackers on top; break some of the crackers into smaller pieces to cover any gaps. Next, arrange all the peach slices on top in a single layer. Top with another cup of yogurt cream, a double layer of graham crackers, and 1 cup of raspberries. Cover the raspberries with the remaining yogurt cream, followed by a single layer of graham crackers.
• Cover the loaf pan with plastic wrap and refrigerate for at least 6 hours and up to 12 hours to allow the crackers to soften and the yogurt cream to set.
• When ready to serve, unwrap the plastic wrap and invert the loaf pan onto a platter. Remove the pan and the plastic wrap. Peel, pit and slice the remaining peach. Decorate the top of the cake with the peach slices and the remaining 1/2 cup raspberries. Cut into slices with a serrated knife.

RASPBERRY-YOGURT CAKE

Steps:

• Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
• Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.
• Add dry ingredients to batter and beat just until blended.
• Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.
• Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.
• Invert cake onto plate and cool.
• DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
• Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl. Add more water by 1/2 teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.

RASPBERRY YOGURT BREAKFAST CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with nonstick cooking spray.
• For the crumble: Combine the melted butter, granulated sugar, brown sugar, salt and cinnamon in a medium bowl and stir until smooth. Stir in the flour and rolled oats, working the mixture to a crumbly texture. Set aside.
• For the cake: Melt the butter and pour into a liquid measuring cup. Set aside.
• Put the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Whisk to combine, breaking up any lumps of sugar. Set aside.
• Add the vanilla, citrus zest, yogurt, egg and oil to the measuring cup of butter. Mix with a whisk or a fork to break up the egg.
• Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir with a rubber spatula until the flour is almost incorporated. Gently fold about half of the raspberries into the batter.
• Transfer the batter to the prepared springform pan and spread to smooth the top. Arrange the remaining berries on top of the batter and then sprinkle the crumble on top.
• Place the springform pan on a rimmed baking sheet to prevent overbrowning the bottom of the cake. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let cool completely on a wire rack before serving.

YOGURT CAKE WITH CURRANT RASPBERRY SAUCE

Steps:

• Make cake:
• Preheat oven to 350°F with rack in middle. Butter cake pan, then line bottom with a rectangle of parchment paper and butter parchment. Dust with flour, knocking out excess.
• Sift together cake flour, baking powder, baking soda, and salt.
• Beat together butter, sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, at medium speed. At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined. Spread batter evenly in pan and rap pan on counter several times to eliminate air bubbles.
• Bake until cake pulls away from sides of pan and a wooden pick inserted in center comes out clean, 35 to 45 minutes. Cool in pan 10 minutes, then run a knife around edge. Invert onto a rack and discard parchment. Cool completely, about 1 hour.
• Make sauce while cake bakes:
• Stir together currants, 2 cups raspberries, sugar, and 1/8 teaspoon salt in a medium saucepan and let stand until juicy, about 15 minutes. Simmer, stirring occasionally, until fruit breaks down, about 8 minutes. Force through a fine-mesh sieve into a bowl, discarding solids. Cool sauce.
• Make icing and Assemble cake:
• Stir together confectioners sugar, corn syrup, cream, and vanilla until smooth.
• Put cake on a platter and spread icing on top in a thick layer, letting it run down sides. Let icing set at least 15 minutes. Serve with sauce and remaining 2 cups raspberries on the side.

RASPBERRY YOGURT COFFEE CAKE

Steps:

• 1. Place butter, and brown sugar in a mixing bowl and beat with an electric mixer until creamy. Add the egg and beat well.
• 2. In another bowl, sift together the baking soda, baking powder, salt, and flour.
• 3. Add dry ingredients to the butter/sugar mixture, alternating with the raspberry yogurt.
• 4. Mix well. Spoon batter, evenly, into a well greased and floured 9 inch tube pan and bake at 350 degrees F for about 50 minutes. Cool, then sprinkle with icing sugar, drizzle with glaze, or top with fresh fruit.

RASPBERRY YOGURT CAKE

Steps:

• Preheat oven to 350ËšF. Coat a 9-inch springform pan with cooking spray; set aside Thaw raspberries, if frozen, at room temperature for 15 minutes. Drain thawed berries.
• In a bowl combine 1 cup flour, 1/2 cup sugar, and baking powder. Add melted butter, 1 egg, and 1 tsp of vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
• In another bowl combine yogurt, the remaining 1/2 cup sugar, 1 egg, 2 tbs flour, lemon zest, and remaining 1 tsp vanilla. Stir until smooth; pour over berries.
• Bake in a 350ËšF oven about 35 minutes, or until center appears set when shaken gently. Cool in pan on wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill 2-24 hours before serving.

RASPBERRY YOGURT CAKE

Steps:

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