Berry Yogurt Cake
This Berry Yogurt Cake is soft, moist, and bursting with fresh berries in every bite. Baked in a sheet pan and topped with a creamy fruity frosting and extra berries, it's a beautiful dessert for summer parties, birthdays, and special occasions.
Servings: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup salted butter very soft at room temperature
- 1/2 cup neutral oil such as canola or vegetable
- 1 1/2 cups granulated sugar
- 4 large whole eggs
- 3/4 cup milk whole preferred
- 1 tablespoon pure vanilla extract
- 2/3 cup vanilla Greek yogurt
Frosting
- 1/2 cup salted butter softened at room temperature
- 1 1/2-2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons strawberry jam
- 2-3 tablespoon milk
Topping
- 1/2 cup fresh strawberries; diced or sliced divided
- 1/2 cup fresh blueberries divided
- 1/2 cup fresh raspberries divided
Instructions
To make the cake
- Preheat oven to 350 degrees F and grease a 13x9 inch baking sheet. In a medium bowl, whisk the flour, baking powder, baking soda and salt together until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter, oil, and sugar together on medium speed until smooth.
- Add in eggs, milk, vanilla extract and yogurt. Continue to beat together until combined.
- Add the flour mixture in 3 increments. Scrape down the sides of the bowl after each addition.
- Pour the cake batter into the prepared cake pan and smooth the top with a spatula. Add 1/4 cup of each berry all over the top of the cake. Bake for 30-35 minutes or when a toothpick inserted comes out clean. The tops should be a light golden brown.
- Let the cake cool for about 10 minutes, then run a butter knife along the edge of the cake pan and carefully flip it over on a cooling rack to cool for another 10-15 minutes or until cooled.
To make the frosting
- In a separate bowl, beat together the softened butter with an electric mixer or stand mixer until light and fluffy. Mix on low speed and gradually increase the speed when adding the powdered sugar.
- Add in the extract, strawberry jam and milk and continue to beat on high speed until creamy and fluffy, about 1-2 minutes. Be sure to scrape the sides of the bowl with a rubber spatula. Add more powdered sugar if frosting is too thin, and more milk if frosting is too thick.
Assemble cake
- Spread frosting all over the top of the cooled cake. Make the frosting smooth or make swirls with a spoon. Top with remaining berries, serve and enjoy!