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For a simple and beautiful summer dessert cake, try this Berry Yogurt Cake made with Greek yogurt and sunflower oil. The cake is tender, moist, and lightly sweetened with honey and sugar. A hint of ginger adds just the right amount of warmth to balance the juicy bursts of raspberries and blackberries folded into the batter.
It’s topped with more fresh berries and served with a fluffy mascarpone whipped cream, turning this humble one-layer cake into something a little more elegant, but still wonderfully easy.
I like to bake this berry yogurt cake in the morning, let it cool while I prep the cream, and enjoy it slightly chilled or at room temperature. Keep it rustic with a generous spoonful of cream on each slice or swirl the topping across the top of the cake for a more finished look with berries and honey.
Key Ingredients & Test Notes
- All Purpose Flour with a protein content of 10-11% is all you need for this tender cake.
- Ground Ginger – Adds a subtle, warm spice that complements the berries and honey.
- Granulated Sugar – Sweetens the cake and helps create a golden crust.
- Greek Yogurt – The best ingredient for moisture and tang. Use full-fat for the best texture.
- Sunflower Seed Oil – A neutral oil that keeps the crumb soft and tender.
- Eggs – Add structure and richness to the batter.
- Honey – Lends natural sweetness and a floral note that pairs beautifully with the fruit.
- Lemon Juice and Lemon Zest – Compliments the fresh berries with a hint of citrus in the cake crumb.
- Vanilla Extract or Vanilla Bean Paste – Deepens the flavor with a floral, sweet aroma.
- Mixed Berries (Raspberries & Blackberries) – Add juicy pops of flavor and beautiful color contrast. Tossing some in a little flour prevents sinking during baking.
- Mascarpone – A rich, creamy cheese that whips up into a light spreadable cake topping.
- Heavy Cream – When whipped with mascarpone, it creates a silky and stable frosting.
Helpful Tips
- Berry Swap: Use any mix of fresh berries you have, blueberries and currants also work well.
- Frozen Berries: Don’t thaw them before adding to the batter, they’ll bleed less and hold their shape better that way. Keep in mind frozen berries may add a few extra minutes to the bake time due to added moisture content.
- Yogurt Matters: Full-fat Greek yogurt adds richness and moisture. Avoid low-fat or nonfat for the best texture.
- Let it Cool: Make sure the cake is fully cooled before adding the mascarpone cream to avoid melting.
- Make Ahead: The cake can be baked a day in advance and stored covered at room temperature. Add the cream and fresh berries just before serving.
Hot to Serve
Once the cake is cool, top with the mascarpone cream and scatter additional fresh berries across the top. Drizzle with honey and serve at room temp or chill until ready to enjoy.
The mascarpone cream is stable and will hold its shape during a party, but will always be at its best served the same day. The cake itself will keep well covered at room temperature for up to three days or in the fridge for 5 days.
Leftovers & Storage
- Cake (without cream or fresh berries): Can be stored, covered at room temperature, for up to 2 days.
- Fully assembled cake (with cream and berries): Store in the fridge in an airtight container for up to 5 days.
- Mascarpone cream (unused): Best whipped fresh, but can be stored in the fridge for up to 24 hours. Re-whip gently if needed before serving.
- For the best texture, I recommend assembling the cake with cream and berries just before serving.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Mixed Berry Yogurt Cake
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Equipment
Recipe Video
Ingredients
Yogurt Cake
- 250 grams (2 cups) all purpose flour , 10-11% protein
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 150 grams (¾ cup) granulated sugar
- 180 grams (¾ cup) full fat Greek yogurt , room temperature
- 112 grams (½ cup) sunflower seed oil
- 3 large eggs, room temperature
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 300 grams (1.5 cups) mixed berries, raspberries and blackberries
Mascarpone Cream
- 56 grams (¼ cup) mascarpone, cold
- 150 grams (½ cup plus 2 tablespoons) heavy cream , cold
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract or vanilla bean paste
Topping
- 300 grams (1.5 cups) mixed raspberries and blackberries
Instructions
Berry Yogurt Cake
- Preheat oven to 350℉ / 180℃ / 160℃ Fan (convection). Prepare a 9-inch round cake pan with a light butter and flour coating. (Flour and oil baking spray for cakes works too) Line the bottom of the cake pan with parchment paper.
- Place all purpose flour, baking powder, salt, and ginger in a medium mixing bowl. Hand whisk together to mix.250 grams all purpose flour, 1.5 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon ground ginger
- In a separate large bowl, combine the sugar, sunflower seed oil, honey, vanilla, eggs, lemon juice, and greek yogurt. Use a wire hand whisk to mix until smooth.150 grams granulated sugar, 180 grams full fat Greek yogurt, 112 grams sunflower seed oil, 3 large eggs, 2 tablespoons honey, 1 tablespoon lemon juice, 2 teaspoons pure vanilla extract or vanilla bean paste
- Spoon the flour mixture into the egg mixture 1/3 at a time. Gently whisking until flour is mixed and batter is formed.
- Use a rubber spatula to scrape the bottom and sides of the bowl.
- Toss 1 cup of the berries with 1 tablespoon of flour and fold into the batter to evenly distribute with a rubber spatula.300 grams mixed berries, raspberries and blackberries
- Scrape the batter into the prepared cake pan. Gently level the batter across the baking pan. Take the remaining berries and place them across the top of the cake batter, gently pressing with your finger tip.
- Place cake pan on the middle rack of the oven and bake for 35-40 minutes. A toothpick inserted into the center should come out clean or with only a few moist crumbs.
- Place the cake pan on a wire rack to completely cool before removing the cake. The cake is moist, so handle gently. I invert the cake onto a plate, peel off the parchment paper and then flip it right side up onto a serving dish.
Mascarpone Cream
- Place all ingredients in a large bowl. Using a hand mixer beat until stiff peaks form, about 2 minutes.
Assemble
- Once your cake is completely cool, remove it from the pan. Spread the vanilla mascarpone cream across the top. Decorate with additional bramble berries of your choice and a drizzle of honey.
Notes
- Berry Swap: Use any mix of fresh berries you have, blueberries and currants also work well. Frozen berries are great too!
- Yogurt Matters: Full-fat Greek yogurt adds richness and moisture. Avoid low-fat or nonfat for the best texture.
- Let it Cool: Make sure the cake is fully cooled before adding the mascarpone cream to avoid melting.
- Make Ahead: The cake can be baked a day in advance and stored covered at room temperature. Add the cream and fresh berries just before serving.
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