Dessert

Raspberry Peach Greek Yogurt Cake: A Simple and Moist Summer Treat Recipe

Bymia larkspur January 14, 2026January 14, 2026

Introduction

This Raspberry Peach Greek Yogurt Cake is a simple, moist treat perfect for summer gatherings. The combination of juicy peaches and tart raspberries makes every bite refreshing and delicious.

A round, golden-brown cake sits on a black plate, with a single thick layer topped by fresh raspberry and peach slices arranged in a spiral pattern. The peach slices are light orange with reddish edges and are placed slanted, while the raspberries are bright red, plump, and nestled between the peach slices. The cake's surface is dusted lightly with white powdered sugar, adding a soft contrast to the warm tones of the fruit and cake. The scene includes loose raspberries and peach halves scattered around, all set on a rustic wooden table with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 eggs
1 cup Greek yogurt (full-fat or 2%)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 ripe peaches, sliced
3/4 cup fresh raspberries

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: In a large bowl, cream the softened butter and sugar together until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition. Then mix in the Greek yogurt and vanilla extract until combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Step 5: Pour the batter into the prepared pan. Arrange the peach slices on top in a fan pattern, then tuck the raspberries into the batter around the peaches.
Step 6: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the cake starts to brown too quickly, cover it loosely with foil halfway through baking.
Step 7: Let the cake cool in the pan for 10–15 minutes. Remove the springform ring and allow the cake to cool completely before serving.

Tips & Variations

Use ripe, fragrant peaches for the best flavor and sweetness.
Swap raspberries for blueberries or blackberries if preferred.
For a dairy-free option, try substituting coconut yogurt and vegan butter.
Adding a sprinkle of cinnamon or nutmeg to the batter adds a warm spice note.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. You can also freeze individual slices wrapped tightly for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

A round cake with a golden brown crust, topped with peach slices and whole raspberries arranged in concentric circles, dusted lightly with white powdered sugar. The cake sits on a white plate, which rests on a white marbled textured surface. Fresh raspberries and peaches are placed around the plate, adding a natural, fresh look to the scene. The texture of the cake looks soft and moist, with the fruit pieces slightly sunken into the top layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

Yes, a regular 9-inch round cake pan works fine. Grease and line it with parchment paper to prevent sticking.

Is it okay to use non-fat Greek yogurt?

Full-fat or 2% Greek yogurt is recommended for moisture and richness, but non-fat can be used if you prefer a lighter cake. The texture may be slightly less moist.