Raspberry Peach Greek Yogurt Cake Recipe

If you are looking for a delightful treat that feels both wholesome and indulgently fruity, the Raspberry Peach Greek Yogurt Cake is a perfect pick. This cake beautifully balances the tang of Greek yogurt with the juicy sweetness of fresh peaches and raspberries, creating a moist, tender crumb that’s bursting with vibrant flavors. Whether you’re baking for a casual afternoon gathering or a special occasion, this Raspberry Peach Greek Yogurt Cake brings a splash of summer to your table with its gorgeous color and irresistible taste.

Ingredients You’ll Need

Gathering the right ingredients for this cake is surprisingly straightforward, but each one plays an essential role in making sure your cake comes out perfectly textured, flavorful, and visually stunning. From the richness of full-fat Greek yogurt to the bright zing of lemon zest, these components work together like a dream.

• All-purpose flour: The sturdy base that gives the cake its structure and soft crumb.
• Baking powder: Helps the cake rise beautifully and stay light.
• Baking soda: Works alongside baking powder to provide a perfect lift and tenderness.
• Salt: Enhances all the flavors without standing out on its own.
• Sugar: Sweetens the cake while helping with moisture retention for softness.
• Lemon zest: Adds a subtle citrus brightness that livens up the fruit and cake.
• Eggs: Provide richness and help bind the batter.
• Greek yogurt (full-fat): The star ingredient giving the cake its tender, moist texture and slight tang.
• Vegetable oil or melted butter: Adds moisture and richness, ensuring the cake stays soft even the next day.
• Vanilla extract: Brings warmth and depth of flavor.
• Fresh or canned peaches: Bring juicy sweetness and a lovely fruitiness.
• Fresh or frozen raspberries: Add that lovely tart pop and vibrant color.
• Flour (for tossing fruit): Prevents fruit from sinking to the bottom of the cake during baking.

How to Make Raspberry Peach Greek Yogurt Cake

Step 1: Prep Your Pan and Oven

Start by heating your oven to 175°C (350°F). Grease your favorite 9-inch round or square cake pan and line it with parchment paper. This little prep step ensures your cake won’t stick and comes out of the pan with ease, setting you up for picture-perfect slices later.

Step 2: Whisk Together Dry Ingredients

In a medium bowl, whisk the all-purpose flour with baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and salt through the flour, which is key to an even rise and balanced flavor in your cake.

Step 3: Combine Wet Ingredients

In a separate large bowl, beat the sugar together with lemon zest and eggs until the mixture looks pale and has slightly thickened—this is where the magic of lightness begins. Then whisk in the creamy Greek yogurt, oil or melted butter, and vanilla extract for a luxuriously smooth batter.

Step 4: Gently Fold Dry Ingredients into Wet

Carefully fold your dry ingredients into the wet mixture. It’s important not to overmix here; the goal is to combine everything just until you no longer see flour. Overmixing can make the cake tough instead of tender and moist.

Step 5: Toss and Fold in the Fruit

Toss the diced peaches and raspberries with a tablespoon of flour. This simple step prevents the fruit from sinking to the bottom during baking. Gently fold the coated fruit into your batter, distributing those vibrant berries and peaches evenly for every bite.

Step 6: Bake the Raspberry Peach Greek Yogurt Cake

Pour your batter into the prepared pan and smooth the top with a spatula. Pop it into the oven for about 40 to 45 minutes until it turns a gorgeous golden color and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack—this keeps it from breaking apart and lets it finish setting beautifully.

How to Serve Raspberry Peach Greek Yogurt Cake

Garnishes

A dusting of powdered sugar is all you need to add a delicate sweetness and an elegant touch right before serving. For extra indulgence, dollop on freshly whipped cream or a scoop of vanilla yogurt—both complement the fruity flavors and create a lovely creamy contrast.

Side Dishes

This cake pairs wonderfully with a simple fruit salad or a scoop of homemade ice cream for a refreshing combo. A cup of your favorite herbal tea or freshly brewed coffee also balances the richness and bright fruitiness of the cake perfectly.

Creative Ways to Present

For a stunning dessert plate, slice the Raspberry Peach Greek Yogurt Cake into wedges and arrange on a platter with fresh raspberry and peach slices fanned around. You can drizzle a little honey or a berry coulis on top for added flair and sweetness. For brunch, serve alongside Greek yogurt and granola for a truly Mediterranean-inspired spread.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Raspberry Peach Greek Yogurt Cake covered tightly at room temperature for up to two days, or refrigerate to extend freshness for up to five days. Using an airtight container helps prevent the cake from drying out while preserving that moist, tender crumb you love.

Freezing

To freeze, wrap the cake tightly in plastic wrap and then foil, or place slices in a freezer-safe container with parchment paper between each layer. Frozen cake stays delicious for up to three months. Thaw slowly in the refrigerator overnight for the best texture.

Reheating

Warm slices gently in the microwave for about 15–20 seconds or in a low oven (about 150°C/300°F) wrapped in foil to revive its moist texture without drying it out. Reheating enhances the flavors, especially when topped with a bit of yogurt or cream.

FAQs

Can I use low-fat Greek yogurt instead of full-fat?

Yes, you can substitute low-fat Greek yogurt, but keep in mind the cake may be slightly less moist and rich. Full-fat yogurt provides that wonderful tender crumb and deeper tang, so if you can, opt for the full-fat version for best results.

Is it possible to make this cake vegan?

While this recipe relies on eggs and dairy yogurt for structure and moisture, you could try swapping the eggs with flax eggs and using a plant-based yogurt. However, this will alter the texture and flavor, so some experimentation may be needed to get it just right.

Can I use frozen raspberries and peaches?

Absolutely! Frozen fruit works well here. Just make sure to thaw and drain peaches thoroughly to avoid extra moisture in the batter. Tossing the fruit in flour is especially important with frozen berries to keep them from sinking.

How long can I store the Raspberry Peach Greek Yogurt Cake before it goes stale?

Stored properly in an airtight container, the cake stays fresh for about five days in the fridge. Beyond that, it might start to dry out, so freezing is a great option if you want to keep it longer.

Can I double the recipe to make a larger cake?

Yes, doubling the recipe works well! Use a larger pan or two pans to bake. Baking time might need to be adjusted slightly—keep an eye on the cake and do the toothpick test as your best guide.

Final Thoughts

This Raspberry Peach Greek Yogurt Cake is truly one of those recipes to keep close to your heart. It’s wonderfully straightforward, delightfully moist, and packed full of fresh fruit flavors that make every bite feel like a little celebration. I can’t wait for you to try it and share it with friends and family—once you do, it might just become a favorite you return to again and again!