Mixed Berry Yogurt Cake

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This lemon and Berry Yogurt Cake is one of those anytime bakes, perfect for brunch, afternoon coffee, or a simple summer dessert. 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.

Single layer cake topped with cream and berries on a cake stand with a slice pulled out.

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.

Ingredients You Need & Why

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.

One layer cake topped with blackberries and currants on whipped cream.

Helpful Tips

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.

Serving

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.

Slice of cake topped with whipped cream and berries on a plate.

recipe faqs

Can I use frozen berries instead of fresh?

Yes, you can use frozen berries, but 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.

Can I substitute another oil for sunflower seed oil?

Absolutely. Any neutral oil like canola or grapeseed can be used. Try to avoid olive oil as it will give the cake more of a savory flavor. My go-to is sunflower oil for its clean, light taste that lets the berries shine.

What if I don’t have Greek yogurt?

You can substitute sour cream or plain full-fat yogurt. Avoid low-fat or nonfat options as they’ll change the texture and richness of the cake.

How do I know when the cake is done?

Look for a golden top and use the toothpick test by inserting into the center, it should come out clean or with a few moist crumbs, but not wet batter. The cake should also pull slightly away from the edges of the pan and the top should feel springy when pressed gently with your finger. You will see some cracks around where the top berries are baked in.

Storage & Leftovers

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.