I can never resist a cake that looks this stunning yet stays tender, tangy, and rippled with ruby raspberry swirls. One slice of this Greek yogurt beauty makes every dessert table feel instantly more tempting.

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I’m obsessed with this Yogurt Cake With Raspberry Swirl because it hits that sweet spot between plush and tangy without getting fussy. The Greek yogurt gives the crumb this soft, slightly dense bite I keep going back for, and the raspberries cut through with a bright, jammy streak that makes every slice look wild in the best way.

But honestly, it’s the contrast I love most. Creamy cake, sharp berry swirl, clean tart lift, no heavy frosting trying to steal the show.

And yes, I absolutely eat a sliver, then come back for the thicker piece. Every single time again.

Ingredients

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Greek yogurt keeps the cake super moist, with a little tang that feels fresh.
Sugar sweetens things up and helps the top bake with that golden edge.
Eggs give the cake structure, so it slices clean instead of crumbling.
Neutral oil makes it soft for days, and you won’t taste anything weird.
Vanilla adds cozy bakery flavor without trying too hard.
Lemon zest brightens the whole cake, especially with the raspberries.
Flour holds everything together, basically the backbone of this tender cake.
Baking powder and soda help it rise without getting heavy.
Salt keeps the sweetness in check.
Tiny thing, big difference.
Raspberries bring tart, jammy pockets that make each bite way more fun.
Plus, lemon juice makes the raspberry swirl taste brighter and less flat.
Cornstarch thickens the swirl if your berries are extra juicy.

Ingredient Quantities

1 cup plain Greek yogurt (full fat)

1 cup granulated sugar

3 large eggs

1/2 cup neutral oil (vegetable or canola)

1 teaspoon vanilla extract

Zest of 1 lemon

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh or frozen raspberries

2 to 3 tablespoons granulated sugar for the raspberry swirl

1 teaspoon lemon juice for the raspberry swirl

1 teaspoon cornstarch (optional, to thicken raspberry puree)

How to Make this

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1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan or line with parchment.

2. In a large bowl whisk together 1 cup plain Greek yogurt and 1 cup granulated sugar until smooth.

3. Add 3 large eggs one at a time, whisking until incorporated, then whisk in 1/2 cup neutral oil, 1 teaspoon vanilla extract, and the zest of 1 lemon.

4. In a separate bowl sift or whisk together 1 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

5. Fold the dry ingredients into the wet mixture gently until just combined; do not overmix.

6. Pour batter into the prepared pan and smooth the top.

7. Make the raspberry swirl by mashing or pureeing 1 cup fresh or frozen raspberries with 2 to 3 tablespoons granulated sugar and 1 teaspoon lemon juice. If you prefer a thicker swirl, stir 1 teaspoon cornstarch into a teaspoon of cold water, add to the puree, and gently heat or microwave the mixture until it thickens slightly, then cool briefly.

8. Spoon dollops of the raspberry mixture over the batter and use a skewer or knife to swirl the puree through the top of the batter to create a marbled effect.

9. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment Needed

1. Oven
2. 9 inch round cake pan or springform pan lined with parchment
3. Mixing bowls (large and medium)
4. Whisk
5. Rubber spatula or spoon for folding and smoothing
6. Measuring cups and spoons
7. Fine mesh sieve or sifter
8. Blender, food processor, or fork for pureeing raspberries
9. Skewer, toothpick, or knife for swirling the puree
10. Wire cooling rack

FAQ

Q: Can I use low fat or nonfat yogurt instead of full fat Greek yogurt?

A: Yes. Texture will be slightly less rich and the crumb a bit drier. To add moisture, consider increasing oil by 1 to 2 tablespoons or adding 1 extra egg yolk.

Q: Can I use frozen raspberries for the swirl?

A: Yes. Do not thaw fully; warm them briefly in a saucepan with the 2 to 3 tablespoons sugar and lemon juice until they break down, then cool slightly before swirling. If the puree seems thin, stir in the optional 1 teaspoon cornstarch and heat briefly to thicken, then cool.

Q: What oven temperature and bake time should I use?

A: Preheat oven to 350°F (175°C). Bake in a greased 9-inch loaf or 8-inch round pan for about 40 to 55 minutes, until a toothpick in the center comes out with a few moist crumbs but not raw batter. Check at the earlier end to avoid overbaking.

Q: How do I make a defined raspberry swirl?

A: Spoon half the batter into the pan, dollop small spoonfuls of the cooled raspberry puree over it, spread the remaining batter on top, then add more dollops and run a skewer through the batter in a figure eight pattern to create swirls. Less stirring yields more visible swirls.

Q: How should I store leftovers and how long will the cake keep?

A: Cool completely, then wrap tightly or store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Q: Can I make this recipe gluten free?

A: Yes. Replace the all purpose flour with a 1:1 gluten free baking blend that contains xanthan gum, and ensure the blend is suitable for baking. Baking time may need slight adjustment; watch for doneness as with the regular version.

Yogurt Cake With Raspberry Swirl Recipe Substitutions and Variations

Plain Greek yogurt: substitute equal amounts of sour cream or full fat crème fraîche, or use 3/4 cup buttermilk for a slightly looser, tangier batter (may thin batter slightly).
Neutral oil: use melted unsalted butter for richer flavor, light olive oil for a mild fruity note, or unsweetened applesauce 1:1 to reduce fat and keep moisture.
All purpose flour: swap with equal parts whole wheat pastry flour for a nuttier, tender crumb, or use cake flour (slightly lighter texture); for gluten free, use a 1:1 certified gluten free blend and add 1/4 teaspoon xanthan gum if not included.
Fresh raspberries: use frozen berries (do not thaw fully), mashed strawberries, or smooth raspberry jam thinned with a little lemon juice and water; add 1 teaspoon cornstarch if using very juicy fruit to prevent runniness.

Pro Tips

1) Bring eggs and yogurt to room temperature before you start. The batter will emulsify more easily, giving a lighter crumb and more even rise.

2) Be gentle when folding the dry ingredients into the wet. A few streaks of flour are okay. Overmixing makes the cake tough and dense.

3) If using frozen raspberries, thaw and drain them well, or briefly cook and strain the puree. Excess moisture can make the swirl sink and lengthen baking time. If you like a thicker ribbon, stir the cornstarch into cold water first, then heat the puree until just thickened and cool it before swirling.

4) Spoon small dollops of raspberry puree rather than a single large puddle, then use a skewer in short, confident motions to swirl. Too many passes blends the fruit into the batter instead of creating pretty marbling.

5) Watch the final 10 minutes of baking and test with a toothpick in the center. If the top is browning too fast, loosely tent with foil. Cool the cake in the pan for 10 to 15 minutes to settle the crumb, then transfer to a rack to finish cooling.

Yogurt Cake With Raspberry Swirl Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

253

kcal

Equipment: 1. Oven
2. 9 inch round cake pan or springform pan lined with parchment
3. Mixing bowls (large and medium)
4. Whisk
5. Rubber spatula or spoon for folding and smoothing
6. Measuring cups and spoons
7. Fine mesh sieve or sifter
8. Blender, food processor, or fork for pureeing raspberries
9. Skewer, toothpick, or knife for swirling the puree
10. Wire cooling rack

Ingredients

1 cup plain Greek yogurt (full fat)
1 cup granulated sugar
3 large eggs
1/2 cup neutral oil (vegetable or canola)
1 teaspoon vanilla extract
Zest of 1 lemon
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen raspberries
2 to 3 tablespoons granulated sugar for the raspberry swirl
1 teaspoon lemon juice for the raspberry swirl
1 teaspoon cornstarch (optional, to thicken raspberry puree)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan or line with parchment.
In a large bowl whisk together 1 cup plain Greek yogurt and 1 cup granulated sugar until smooth.
Add 3 large eggs one at a time, whisking until incorporated, then whisk in 1/2 cup neutral oil, 1 teaspoon vanilla extract, and the zest of 1 lemon.
In a separate bowl sift or whisk together 1 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
Fold the dry ingredients into the wet mixture gently until just combined; do not overmix.
Pour batter into the prepared pan and smooth the top.
Make the raspberry swirl by mashing or pureeing 1 cup fresh or frozen raspberries with 2 to 3 tablespoons granulated sugar and 1 teaspoon lemon juice. If you prefer a thicker swirl, stir 1 teaspoon cornstarch into a teaspoon of cold water, add to the puree, and gently heat or microwave the mixture until it thickens slightly, then cool briefly.
Spoon dollops of the raspberry mixture over the batter and use a skewer or knife to swirl the puree through the top of the batter to create a marbled effect.
Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.