Raspberry and Yoghurt Cake

  • Raspberry and Yoghurt Cake
  • Raspberry and Yoghurt Cake
  • Raspberry and Yoghurt Cake
  • Raspberry and Yoghurt Cake
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Rated 4.5 out of 5 based on 2 votes


  • 1 cup vegetable oil
  • 1 1/2 cup caster sugar
  • 2 x eggs
  • 1 cup full fat greek yoghurt
  • 2 cups self - raising flour
  • 1 x frozen raspberries
  • 100 g unsalted butter, softened
  • 250 g cream cheese, softened
  • 500 g icing sugar, sifted


Preheat oven to 170 degrees C. Grease and line a 23cm springform cake tin.

Whisk together the vegetable oil and caster sugar in a mixer or with a hand mixer. Add the eggs one at a time and whisk again. Then mix in the yoghurt. Fold through the flour like you would with a muffin mix – a little lumpy is OK so don’t over mix. Fold through the raspberries (covered in flour as I suggested) then pour into the prepared cake tin.

Bake for 1 hour and 10 minutes or until cooked through . Leave to cool in the tin. Once completely cooled ice with cream cheese icing. Put a generous amount of icing on top.

For the icing, cream the butter and cream cheese together until pale and smooth. Mix in the sifted icing sugar.

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  • this looks so good. i am going to make it for my children this weekend….such a simple recipe…let you know how i go


    by Susan Stitt on 19/04/2013, 07:37
    Susan Stitt
  • This looks so good!


    by Melissa Darr on 30/04/2013, 14:39
    Melissa Darr