Mixed Berry Yogurt Cake

If you’ve been coming to the site for any amount of time, you guys know that I love using yogurt as an ingredient in baked goods. It adds a ton of moisture, without a ton of of calories. In the past I’d only done Bundt or loaf cakes, so I thought it was high time I made a traditional layer cake using yogurt.

I took a recipe I’d found on Pinterest and modified it to make a larger cake. I added blueberries and raspberries, because I happened to have them both on hand. Then covered it in a delicious lemon-cream cheese frosting. Aren’t the flavors of lemon and berries just divine when paired together? The lemon really sets off the flavor of the berries, I think!

I cut my cake layers in half, to make a super-impressive four layer cake – but just two layers would be just as delicious, and less work. The whole family enjoyed it’s summery flavors, and the fact that it was rich – without being too heavy, if that makes sense…

Not to mention it was beautiful when cut into, with gorgeous bursts of color from the berries baked inside. A perfect cake to bake for a cookout or potluck this summer!

Source: adapted from Kitchen Trial & Error


  1. Posted May 16, 2014 at 5:49 AM | Permalink

    What a gorgeous cake! It looks fantastic!

  2. Kim in MD
    Posted May 16, 2014 at 7:39 AM | Permalink

    What a gorgeous cake! I love everything about it- the berries, lemon cream cheese frosting…yum! I can’t to wait to make this beautiful cake!

  3. Missy
    Posted May 16, 2014 at 10:06 AM | Permalink

    This is beautiful…I think I just found my Memorial Day barbecue dessert 🙂 thank you for sharing!

  4. Susan Laber
    Posted May 16, 2014 at 3:33 PM | Permalink

    Hubbie’s B-day is next weekend. I know now what to make! Thanks so much!

  5. Posted May 18, 2014 at 12:44 PM | Permalink

    I would be leaping around the kitchen if I made a layer cake that looked this look visually. I wouldn’t care if it even tasted good. Well—maybe. I love using yogurt in bake goods too, but boy howdy I was surprised how much yogurt you actually used! So I am intrigued. Throwing in the fresh berries makes it sooooo summmery.

  6. Adalberto
    Posted May 28, 2014 at 10:07 PM | Permalink

    I made it !!! Fantastic…. Since I couldnt find fresh berries I used frozen instead.
    Not a single piece for tomorrow….

    Greetings from Brazil

  7. Posted July 2, 2014 at 4:42 AM | Permalink

    I just tried this cake and it’s a great summer dessert, i love it. Actually i made my own buttermilk and i think is better, i only use 1/2 tbsp of lemon juice and the rest (to complete the 1/2 cup of buttermilk) of 2% milk. Maybe can be useful.

    Greetings from Mexico.

  8. Tessa Wilson
    Posted April 22, 2015 at 1:12 PM | Permalink

    The quantities for this recipe are utterly bonkers for the tin sizes – I shall halve the quantities for next time (I’m watching my oven turn into a clean-up disaster zone!!!) Hope the taste will be worth it 🙁 🙁 🙁

    • Posted April 22, 2015 at 5:26 PM | Permalink

      I’m sorry you had an issue. The amount of batter worked out for other folks, so I’m not sure why you had a problem. No matter what a recipe says, I never fill a cake pan more than 2/3 way full. Any extra batter I’ll use for cupcakes.

  9. naomi
    Posted June 24, 2015 at 2:27 PM | Permalink

    Most amazing cake I have ever made!! I just made it for a party and added blueberries and lemon zest instead of mixed berries – it was a huge hit.

One Trackback

  1. By My First Pinterest Fail & WIAW #47 | Amy M4gic on June 3, 2015 at 12:47 PM

    […] the link to the Pinterest cake that I based my recipe off of. I modified with goat’s milk yogurt, in […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.