Nothing says summer like the sweet tang of ripe peaches and raspberries dancing together in a cake that’s as light as a breeze. I stumbled upon this recipe during a heatwave when I needed something refreshing, and let me tell you, the Greek yogurt is the secret. It keeps this cake so moist, you’d think it was made with twice the butter! Last July, I brought it to a picnic, and my cousin – who never eats dessert – went back for thirds. That’s when I knew this cake was special.

Why You’ll Love This Raspberry Peach Greek Yogurt Cake

• Effortless elegance: Simple ingredients, one bowl (okay, maybe two), and 50 minutes start to finish
• Magically moist: Greek yogurt creates a tender crumb that stays fresh for days
• Perfectly balanced: Tart raspberries cut through the peaches’ sweetness like nature’s perfect pairing

Ingredients for Raspberry Peach Greek Yogurt Cake

Gather these simple ingredients – I bet you already have most in your pantry! The magic happens when ordinary items come together just right. Trust me, using full-fat Greek yogurt makes all the difference for that rich, moist texture we’re after.

• 1 cup all-purpose flour (spooned and leveled, please!)
• 1/2 cup granulated sugar (or a tad less if your fruit is super sweet)
• 1 tsp baking powder + 1/2 tsp baking soda – our rising dream team
• 1/4 tsp salt to make flavors pop
• 1/2 cup Greek yogurt (I use whole milk for extra richness)
• 1/4 cup vegetable oil (or melted coconut oil for fun)
• 1 large egg at room temp – it blends smoother
• 1 tsp vanilla extract – the good stuff
• 1/2 cup diced peaches (ripe but firm, about 1 medium peach)
• 1/2 cup fresh raspberries (gently rinsed and patted dry)

How to Make Raspberry Peach Greek Yogurt Cake

Now comes the fun part – turning those simple ingredients into pure summer magic! Don’t be fooled by how easy this is; the key is in the gentle touches. I’ve ruined enough cakes by overmixing to know when to put the whisk down. Follow these steps, and you’ll have a tender, fruit-studded beauty that’ll make you look like a baking pro.

Step 1: Prep the Dry and Wet Mixtures

First, whisk together your flour, sugar, baking powder, baking soda, and salt in a large bowl. And I mean really whisk – no lazy stirring! We want those dry ingredients to become best friends. In another bowl, mix the Greek yogurt, oil, egg, and vanilla until smooth. Now the important part: add the wet to the dry and stir just until combined. A few lumps? Perfect! Overmixing is the enemy of tender cake. Gently fold in those gorgeous peaches and raspberries last – I use a rubber spatula and pretend I’m tucking them into bed.

Step 2: Bake to Perfection

Pour your beautiful batter into the prepared pan and pop it in the oven. Set your timer for 30 minutes, but don’t wander off! At 30 minutes, do the toothpick test – it should come out with moist crumbs, not wet batter. Mine usually needs 32-35 minutes. Let the cake cool in the pan for exactly 10 minutes (I set a timer because I’m impatient), then transfer to a rack. The hardest part? Waiting until it’s fully cooled before slicing – about an hour. But oh, that first bite of perfectly set, fruit-filled cake is worth every second!

Tips for the Best Raspberry Peach Greek Yogurt Cake

After baking this cake more times than I can count (okay, maybe twelve), here are my hard-earned secrets for absolute perfection:

• Temperature matters: Bring eggs and yogurt to room temp – cold ingredients don’t blend as smoothly and can make the cake dense.
• Fresh is best: Those slightly soft peaches and plump raspberries at the farmers’ market? Grab ’em! Frozen fruit releases too much water and turns the batter soggy.
• Gentle hands: When folding in fruit, pretend you’re handling butterfly wings – rough mixing bursts berries and turns the cake pink.
• Pan prep: Don’t just grease – dust the pan with flour after buttering to prevent any sticking disasters.

Raspberry Peach Greek Yogurt Cake Variations

This cake is like your favorite little black dress – endlessly adaptable! When peaches aren’t perfect, I swap in nectarines or even mango for a tropical twist. Once, I added a tablespoon of lemon zest to the batter, and wow – that citrus zing made the raspberries sing! For nut lovers, fold in 1/4 cup chopped almonds. Feeling fancy? Top with a honey-lemon glaze. The beauty is, no matter how you tweak it, that Greek yogurt keeps every version irresistibly moist.

Serving and Storing Raspberry Peach Greek Yogurt Cake

This cake shines brightest when served slightly warm with a dollop of freshly whipped cream – the way the cream melts into the warm crumb is pure magic! Store any leftovers (ha!) in an airtight container at room temp for up to 2 days, or refrigerate for 3. Pro tip: Microwave refrigerated slices for 10 seconds to bring back that just-baked tenderness. If it lasts that long!

Raspberry Peach Greek Yogurt Cake Nutrition

Here’s the beautiful part – this cake gives you a little nutrition boost along with all that deliciousness! While I’m no dietitian (just a baker who loves good food), here’s what one generous slice (about 1/8 of the cake) typically contains:

• 180 calories – lighter than most desserts!
• 7g fat (mostly good fats from the oil and yogurt)
• 25g carbs with 1g fiber from all that lovely fruit
• 4g protein – thank you, Greek yogurt!
• 12g sugar (mostly natural fruit sugars)
• 150mg sodium – not bad for a treat

Now, full disclosure – these numbers can vary depending on your exact ingredients. Use coconut oil instead of vegetable oil? The fat profile changes. Super juicy peaches? Might add a gram of sugar. But what matters most is that this cake feels like a celebration on a plate while still being one of the lighter dessert options in my recipe box!

FAQs About Raspberry Peach Greek Yogurt Cake

Can I use frozen fruit?
Oh honey, I’ve tried – and while you can, fresh really is best here. Frozen fruit releases too much liquid and makes the batter soggy. If you’re desperate, thaw first, pat dry with paper towels until no longer dripping, and maybe add an extra tablespoon of flour.

Can I make it gluten-free?
Absolutely! My friend Sarah swears by swapping the all-purpose flour for a 1:1 gluten-free blend (we love Bob’s Red Mill). Just know the texture might be slightly denser – still delicious though! Add an extra 1/4 tsp xanthan gum if your blend doesn’t include it.

How to prevent sinking fruit?
Toss those gorgeous berries and peach pieces in a spoonful of flour before folding them in! This light coating helps them “float” in the batter rather than sinking to the bottom. Also, don’t overmix after adding fruit – gentle folds only!

Share Your Raspberry Peach Greek Yogurt Cake Experience

Did you bake this sunshine-filled cake? I’d love to hear how it turned out! Snap a photo of your masterpiece (even if the raspberries sank – mine do that sometimes too!) and share your rating below. Your notes help other bakers just like Grandma’s recipe cards helped me!

Irresistible Raspberry Peach Greek Yogurt Cake in 50 Minutes

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• Author: ushinzomr
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Low Lactose

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Description

A light and refreshing cake combining raspberries, peaches, and Greek yogurt for a moist and flavorful dessert.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Greek yogurt
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup diced peaches
• 1/2 cup fresh raspberries

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk yogurt, oil, egg, and vanilla.
4. Combine wet and dry ingredients until just blended.
5. Fold in peaches and raspberries.
6. Pour batter into the pan and bake for 30-35 minutes.
7. Let cool before serving.

Notes

• Use fresh fruit for best results.
• Do not overmix the batter.
• Check doneness with a toothpick.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 25mg

Keywords: raspberry peach cake, Greek yogurt cake, easy dessert