Name: Raspberry Peach Greek Yogurt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups All-purpose flour; 1 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt; 2 Eggs; 3/4 cup Granulated sugar; 1 cup Greek yogurt (plain or vanilla); 1/3 cup Vegetable oil or melted butter; 1 tsp Vanilla extract; 1 cup Fresh or frozen raspberries; 1 cup Fresh or frozen peaches, peeled and diced; Optional: Powdered sugar for dusting

Jump to Recipe·Leave a Review

Raspberry Peach Greek Yogurt Cake is a soft, moist, and fruity dessert that I love baking when I want something sweet yet slightly tangy and refreshing. The Greek yogurt gives it a rich texture while keeping it light, and the juicy bursts of raspberries and peaches make every bite feel like summer. It’s perfect for brunch, tea time, or a simple dessert that doesn’t need any fuss.

Why You’ll Love This Recipe

I like this cake because it’s not overly sweet, and the yogurt makes it incredibly tender and satisfying without feeling heavy. It’s a great way to use fresh or frozen fruit, and I can make it any time of year. The combination of raspberry and peach is one of my favorites—they balance each other so well. Plus, the recipe is easy to throw together with simple ingredients I usually have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Eggs
Granulated sugar
Greek yogurt (plain or vanilla)
Vegetable oil or melted butter
Vanilla extract
Fresh or frozen raspberries
Fresh or frozen peaches (peeled and diced)
Optional: powdered sugar for dusting

Directions

I preheat the oven to 350°F (175°C) and grease a round or loaf cake pan, then line the bottom with parchment paper for easy removal.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another large bowl, I beat the eggs and sugar until light and fluffy.
I mix in the Greek yogurt, oil, and vanilla extract until smooth.
I fold the dry ingredients into the wet mixture just until combined.
I gently fold in the raspberries and peaches, being careful not to overmix so the fruit stays intact.
I pour the batter into the prepared pan and smooth the top.
I bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Before serving, I sometimes dust the top with powdered sugar for a simple, elegant touch.

Servings and timing

This cake makes about 8–10 slices. It takes around 15 minutes to prepare and 40–50 minutes to bake. In just about an hour, I have a beautiful fruit-filled cake ready to serve.

Variations

Sometimes I swap the raspberries with blueberries or blackberries, or I use nectarines instead of peaches. If I want extra richness, I replace half the oil with softened cream cheese or use flavored Greek yogurt like honey or vanilla. A lemon glaze made with powdered sugar and lemon juice is also a great finishing touch for a citrusy twist.

Storage/reheating

I store leftovers in an airtight container at room temperature for 2 days, or in the fridge for up to 4–5 days. It stays moist thanks to the yogurt. I don’t usually reheat it, but if I want to warm a slice, I pop it in the microwave for a few seconds. This cake also freezes well—just wrap individual slices tightly and freeze for up to 2 months.

FAQs

Can I use frozen fruit in this cake?

Yes, I often use frozen raspberries and peaches. I don’t thaw them before adding—they bake perfectly straight from the freezer without making the batter too wet.

Can I make this cake gluten-free?

I swap the flour with a 1:1 gluten-free baking blend, and it works well. The Greek yogurt helps keep the texture soft and tender.

What type of Greek yogurt is best?

I usually use plain full-fat Greek yogurt for richness, but low-fat works too. Flavored yogurt can be used if I want a slightly sweeter or fruitier cake.

Can I make this in a loaf pan?

Yes, I often bake this cake in a loaf pan—just adjust the baking time as it may take a little longer. I check for doneness with a toothpick around the 50-minute mark.

Is this cake good for breakfast or brunch?

Absolutely. It’s not overly sweet, and the fruit and yogurt make it feel wholesome enough for a morning treat.

Conclusion

Raspberry Peach Greek Yogurt Cake is one of my favorite ways to use seasonal fruit in a simple, delicious dessert. I love how moist and flavorful it is, with just the right balance of sweet and tangy. Whether I serve it with coffee, bring it to a brunch, or enjoy it as a light dessert, this cake always gets rave reviews and never lasts long in my kitchen.

Raspberry Peach Greek Yogurt Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Raspberry Peach Greek Yogurt Cake is a tender, moist, and fruity dessert featuring the bright flavors of raspberry and peach, balanced with the tang of Greek yogurt. It’s simple to make and perfect for brunch, tea time, or a light dessert.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8–10 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/2 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
2 Eggs
3/4 cup Granulated sugar
1 cup Greek yogurt (plain or vanilla)
1/3 cup Vegetable oil or melted butter
1 tsp Vanilla extract
1 cup Fresh or frozen raspberries
1 cup Fresh or frozen peaches, peeled and diced
Optional: Powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease and line the bottom of a round or loaf cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the eggs and sugar until light and fluffy.
Mix in the Greek yogurt, oil, and vanilla extract until smooth.
Gently fold in the dry ingredients until just combined—do not overmix.
Carefully fold in the raspberries and peaches.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.