Now that Spring has sprung, it is time you try our fresh raspberry yogurt bundt cake recipe. It is such an easy dessert recipe and absolutely divine!
I’ve made this at home and found that it is quite dangerous because then we eat the whole thing so fast! So I try to make this for events so I can share the amazing cake without accidentally over indulging in this sweet and fruity cake.
Plus with the yogurt this is such a soft and moist bundt cake recipe, unlike a lot of other bundt cakes. And with fresh raspberries on top, this cake cannot be beat!
For more fun and tasty recipe ideas for raspberry desserts, try out our Raspberry Fluff Jello Salad, White Chocolate Raspberries, or the super popular Acai Smoothie Bowl Recipe.
Related Recipe: If you love raspberries, give this Raspberry Cream Cheese Pie a try!
Ingredients Needed For Our Fresh Raspberry Yogurt Bundt Cake Recipe:
- All-purpose flour
- Baking soda
- Salt
- Zest of lemon
- Butter
- Sugar
- Eggs
- Lemon juice
- Plain Greek yogurt
- Fresh raspberries
How To Make Our Fresh Raspberry Yogurt Bundt Cake Recipe:
Start by preheating the oven to 325 degrees.
Then prepare a bundt pan by greasing and flouring it, and then set it aside.
Now, in a large mixing bowl, mix together 2 ¼ cups of all purpose flour, baking soda, salt and lemon zest.
In another mixing bowl or bowl of a stand mixer, cream together the softened butter and sugar until it is well combined and has become light and fluffy.
Once that is done, add in the eggs and lemon juice and mix it together completely.
Next, add the wet ingredients into the flour mixture and then add the yogurt as well.
Mix everything until they are well combined.
In a small bowl, toss the fresh raspberries in flour to coat them.
NOTE: By coating the raspberries in flour it helps them from sinking to the bottom of the batter.
Then, carefully fold the fresh raspberries into the batter.
Once that is done, pour the batter into the prepared bundt pan and bake it for 50-60 minutes at 325.
You will know it is ready when you stick a toothpick into the center and it comes out clean.
When it is done, take the cake out and let it cool in the pan for about 15 minutes and then turn it onto a large plate or serving platter.
PRO TIP: Make sure to wait for it to cool otherwise it will fall apart. 🙁While the cake is cooling, make up the frosting by mixing together the softened cream cheese and raspberry jam.
Once you are done mixing those together, add in the milk and powdered sugar.
If you want to make the frosting more liquidy add in a little bit more milk. Or if it needs to be thicker add in a bit more powdered sugar.
After you have reached the consistency you like, drizzle it over top of the cooled cake.
Then, serve it and enjoy or cover it to eat later.
To Make This Fruit Dessert Recipe You Will Need:
- Bundt pan (THIS one works great!)
- Medium mixing bowl (2)
- Small mixing bowl
- Spatula
- Toothpicks
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Why Flour the Bundt Pan?
For this recipe we have you grease AND flour the pan. Are you wondering if this is completely necessary? If you are that is OKAY!
Since most times people just grease a pan and call it good, it is good to know why you SHOULD grease and flour the pan. Fine Cooking did a great article on why to flour a cake pan, if you want to know why you should not skip this step!
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Make Nothing Bundt Cakes With These Fun Recipes!
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Fresh Raspberry Yogurt Bundt Cake Recipe
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- zest if 1 lemon
- 1 cup butter , softened
- 1 cup sugar
- 3 eggs
- 2 Tablespoons lemon juice
- 6 ounces plain greek yogurt, 1 container, I used Chobani
- 2 cups fresh raspberries
- 3 Tablespoons flour
Raspberry Frosting
- 4 ounces cream cheese, (½ an 8 ounce package), softened
- ¼ cup seedless raspberry jam, or preserves
- 1 cup powdered sugar
- 3 Tablespoons milk
Instructions
- Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
- In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
- In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
- In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean – mine took about 55 minutes).
- Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.
Frosting Instructions
- In a small bowl, beat cream cheese and raspberry jam together. Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.
Notes
- Don’t skip coating the raspberries in flour. It helps them from sinking to the bottom of the batter.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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Oh yummy! This looks divine, I love all cakes using yoghurt so this is definitely on my ‘To Try’ List
Oh.My! This looks so wonderful!
This cake is breathtaking, and looks perfect for summer! Love all those raspberries and Greek yogurt is one of my favorite things to bake with. 🙂
Is it correct to say you add the eggs after the butter & sugar are creamed? That part is missing from the recipe. Thanks!
Thanks Julie for bringing that to our attention. We fixed the recipe directions! Yes, add the eggs after the butter and sugar are creamed.
Unfortunately, I made this cake before noticing the same issue with the directions…my eggs were still sitting on the counter! Also, just a note, Chobani only comes in a 5.3 oz – Fage brand Greek yogurt was the only one I could find that is the full six ounces.
5.3 ounces of yogurt will work fine!
Any thoughts for making this gluten free? I thought maybe almond or coconut flour? or maybe just an all-purpose GF blend?
This sounds delicious. Do you think I could use raspberries that I have frozen in place of the fresh berries? Would I need to make any other adaptations to the recipe?
Amazing! I used strawberries instead of raspberries. Lovely.
It should work. The frozen raspberries may be a little mushier when thawed than the fresh raspberries. But it should work fine!
I just made this today for a BBQ & it was delish! I may have added more raspberries but it was still loved by all! Thanks for an awesome recipe!
I was wondering the same thing. I just emailed Jules (GF JULES) and asked.
I made this last night for work today and was a little disappointed in it. I came out dry. Can I add a little milk or water to the cake for moisture?
You could add 8 ounces of yogurt to this recipe for a moister cake.
Hi, I just bake this today but have to substitute with strawberries since I don’t have raspberries at home. It tastes divine! I hope I can share my photos with all of you, but I don’t know how. Thanks a lot for the recipe though.
I love lemon and raspberries together, and then add yogurt, I’m IN. However, I was left a bit underwhelmed by the results. To be fair, I did use frozen berries which where thawed, but I’ve often substituted frozen berries in recipes with success. My result was kind of “pasty” tasting.
Hello ,
this looks and sounds yummy ! Can’t wait to try it. My question is : can you use regular plain yogurt instead of Greek? I’m not crazy over Greek yogurt.?
Regular yogurt will work great too!
Just wanted to comment that I make this for myself each year on my birthday and it’s my absolute favorite. Not a big fan of cake typically, but this one is so delicious that I have a hard time sharing with my family.😂
Hi Sarah! Thanks for your sweet comment. You just made our whole week! What a fun idea in place of regular birthday cake.