Imagine the scent of ripe peaches and juicy raspberries swirling together in your kitchen, baked into a soft, golden cake with the tangy richness of Greek yogurt. This Raspberry Peach Greek Yogurt Cake is everything a summer dessert should be—bright, moist, fruity, and just sweet enough to let the natural flavors shine. Each forkful melts on the tongue with tender crumb and bursts of fruit, making it a treat that feels both indulgent and refreshing.

Behind the Recipe

This cake was born from a craving for something fresh and light, yet comforting. I remember a late summer afternoon, the sun pouring through the kitchen window, a basket of peaches on the counter and raspberries from the farmer’s market threatening to over-ripen. Greek yogurt sat in the fridge—thick, tangy, perfect for a bit of body and richness. So I did what any baker would do: I brought them together into a single cake that quickly became a staple. It’s now the one I pull out for picnics, brunches, and those “just because” baking days.

Recipe Origin or Trivia

While the concept of yogurt cakes is popular in many parts of the world—especially in Mediterranean and Middle Eastern cuisines—this particular cake draws inspiration from the French gâteau au yaourt, a yogurt-based cake often made without scales or measuring cups. Greek yogurt adds a creamy tang and protein boost, while the use of fresh summer fruit like peaches and raspberries celebrates the bounty of warmer months. It’s a fusion of simple traditions, fresh produce, and wholesome ingredients.

Why You’ll Love Raspberry Peach Greek Yogurt Cake

Let me tell you, it’s worth every bite. Here’s what makes it irresistible:

Versatile: Perfect for breakfast, dessert, or tea time.

Budget-Friendly: Made with pantry staples and seasonal fruits.

Quick and Easy: Comes together in one bowl with minimal prep.

Customizable: Swap in your favorite berries or stone fruits.

Crowd-Pleasing: Light, fruity, and visually stunning—everyone wants seconds.

Make-Ahead Friendly: Stays moist for days, even better the next day.

Great for Leftovers: Delicious cold, room temp, or lightly toasted.

Chef’s Pro Tips for Perfect Results

To get the best texture and flavor from this cake, here are a few golden tips:

Don’t Overmix: Stir the batter gently until just combined to keep the cake tender.
Toss the Fruit in Flour: Lightly coating the fruit prevents it from sinking.
Use Full-Fat Greek Yogurt: It adds richness and better moisture retention.
Cool Completely Before Slicing: The cake firms up as it cools, making cleaner slices.
Room Temperature Ingredients: They mix better and create a more uniform crumb.

Kitchen Tools You’ll Need

This cake keeps things beautifully simple in both flavor and tools:

Mixing Bowls: For combining wet and dry ingredients separately.

Hand or Stand Mixer (Optional): Speeds things up but a whisk works too.

Measuring Cups and Spoons: For accuracy in baking.

Rubber Spatula: Great for folding and scraping the bowl.

9-inch Round Cake Pan or Springform Pan: Ensures even baking and easy removal.

Parchment Paper: Prevents sticking and aids in clean release.

Ingredients in Raspberry Peach Greek Yogurt Cake

This cake is all about the balance of creamy, sweet, and fruity. Each ingredient plays a role in that harmony.

All-Purpose Flour: 1 1/2 cups – Provides the structure and body for the cake.
Baking Powder: 2 teaspoons – Helps the cake rise to fluffy perfection.
Baking Soda: 1/2 teaspoon – Enhances lift and reacts with the yogurt’s acidity.
Salt: 1/4 teaspoon – Balances sweetness and intensifies flavors.
Granulated Sugar: 3/4 cup – Sweetens the cake and contributes to a tender crumb.
Greek Yogurt (full-fat): 1 cup – Adds moisture, tang, and a lovely dense texture.
Eggs: 2 large – Bind everything together while adding richness.
Vanilla Extract: 2 teaspoons – Rounds out flavors with a floral warmth.
Vegetable Oil: 1/2 cup – Keeps the crumb soft and moist without overpowering.
Fresh Peaches: 1 1/2 cups, peeled and diced – Juicy and sweet, they melt into the cake.
Fresh Raspberries: 3/4 cup – Tart bursts of flavor that contrast the sweet peach.
All-Purpose Flour (for fruit): 1 tablespoon – Helps suspend fruit in the batter.

Ingredient Substitutions

Baking should flex with what you have—these swaps keep the flavor while changing the details.

Greek Yogurt: Sour cream or plain yogurt.
Vegetable Oil: Melted butter or coconut oil.
Peaches: Nectarines, plums, or apricots.
Raspberries: Blueberries or blackberries.
All-Purpose Flour: Whole wheat pastry flour for a nuttier flavor.

Ingredient Spotlight

Greek Yogurt: Its creamy consistency and gentle tang give the cake both lift and lusciousness without heaviness.

Raspberries: Their vibrant color and sharpness cut through the sweetness, adding pockets of juicy tartness.

Instructions for Making Raspberry Peach Greek Yogurt Cake

Now let’s get to the fun part—baking this beauty step by step.

Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with parchment paper and grease the sides.
Combine Ingredients:
In one bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, beat together sugar, yogurt, eggs, vanilla, and oil until smooth.
Prepare Your Cooking Vessel:
Slowly add dry ingredients into wet, mixing until just combined. Toss diced peaches and raspberries in 1 tablespoon flour and gently fold into the batter.
Assemble the Dish:
Pour the batter into your prepared pan. Smooth the top with a spatula and tap the pan gently on the counter to release air bubbles.
Cook to Perfection:
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden with slightly crisp edges.
Finishing Touches:
Let cool in pan for 10 minutes, then run a knife around the edge and invert onto a wire rack to cool completely.
Serve and Enjoy:
Slice and serve as-is, or with a dusting of powdered sugar, a dollop of whipped cream, or even a scoop of vanilla ice cream.

Texture & Flavor Secrets

This cake hits all the right notes: soft, tender crumb from the yogurt, juicy bites of peach, bright pops of raspberry, and a gentle tang to balance the sweetness. The texture is like a pound cake and a coffee cake had a summer fling.

Cooking Tips & Tricks

A few helpful tricks to elevate your baking game:

Grease and flour the pan well to ensure clean release.
Don’t skip the flour dusting on fruit—it’s a small trick that makes a big difference.
Add a sprinkle of turbinado sugar on top before baking for a crisp crust.

What to Avoid

Avoid these missteps to get the cake just right:

Overmixing the batter: Leads to a dense, chewy texture instead of soft and airy.
Skipping room temperature ingredients: Cold eggs or yogurt can cause curdling or uneven mixing.
Using overripe fruit: It adds too much moisture and can make the cake soggy.

Nutrition Facts

Servings: 10
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

This cake is a dream for prep-ahead bakers. You can bake it a day in advance and store it tightly wrapped at room temperature. It stays moist for up to 3 days. Refrigeration can extend its shelf life to 5 days. To freeze, wrap slices individually and store in an airtight container for up to 2 months. Reheat gently or enjoy straight from the fridge.

How to Serve Raspberry Peach Greek Yogurt Cake

This cake is charming on its own, but even better with a drizzle of honey, a spoonful of whipped cream, or topped with vanilla yogurt for breakfast. Serve it alongside fresh mint, lemon zest, or even a peach compote for added flair.

Creative Leftover Transformations

If you’ve got extra slices, try this:

French Toast Style: Dip in egg mixture and griddle for a fruit-filled breakfast treat.
Cake Trifles: Layer with yogurt and berries for a quick dessert cup.
Toasted Dessert: Warm in a toaster oven and serve with ice cream.

Additional Tips

Use a serrated knife for cleaner slices.
Store with a piece of bread or apple slice to keep it moist.
Sift dry ingredients for a fluffier cake texture.

Make It a Showstopper

Want it to wow your guests? Add thin peach slices in a spiral on top before baking. Dust with powdered sugar just before serving. Garnish with a sprig of mint or edible flowers for an elegant touch.

Variations to Try

Lemon Raspberry Cake: Add lemon zest and juice for a citrusy kick.
Gluten-Free Version: Use a gluten-free baking blend and adjust moisture as needed.
Berry Medley: Mix blueberries, raspberries, and strawberries for a triple-berry delight.
Spiced Peach Cake: Add cinnamon or cardamom for cozy, warm undertones.
Coconut Yogurt Cake: Swap yogurt with coconut yogurt and add shredded coconut for tropical vibes.

FAQ’s

Q1: Can I use frozen fruit?

Yes, but thaw and drain them well to avoid excess moisture.

Q2: Can I make this in a loaf pan?

You can, but adjust baking time to 55–60 minutes and check for doneness with a skewer.

Q3: Is it okay to skip the raspberries?

Absolutely, just use all peaches or substitute with another berry.

Q4: Can I make this dairy-free?

Yes, use a plant-based yogurt and oil instead of butter.

Q5: What type of yogurt is best?

Full-fat Greek yogurt gives the best texture and moisture.

Q6: How do I know it’s baked through?

A toothpick inserted in the center should come out clean with no wet batter.

Q7: Can I reduce the sugar?

Yes, reduce by up to 1/4 cup, but it may affect the cake’s texture slightly.

Q8: Can I use almond flour?

Not entirely—best used as part of a blend with all-purpose flour.

Q9: How should I store it?

Tightly wrapped at room temp for 3 days, or refrigerate up to 5.

Q10: Is this cake freezer-friendly?

Yes! Wrap slices individually and freeze for up to 2 months.

Conclusion

There’s something magical about this Raspberry Peach Greek Yogurt Cake. Maybe it’s the way the fruit caramelizes just a little, or how the yogurt makes it unbelievably moist. Maybe it’s because it feels like summer in every bite. Whatever it is, it’s one of those bakes you’ll keep coming back to—simple, stunning, and always satisfying.