Easy Raspberry Yogurt Cake – VIDEO RECIPE

I am so excited to share with you the absolute deliciousness that is the Easy Raspberry Yogurt Cake!

This incredible dessert is a perfect blend of sweetness and tanginess, all wrapped up in a moist and fluffy cake.

This simple step-by-step recipe will guide you in preparing this tasty sweet pastry in no time.

With just a few simple ingredients, you can create a masterpiece that will impress even the pickiest eaters.

This fluffy cake will surely become a favorite go-to dessert for any occasion, leaving you craving another slice from its irresistible allure!

Easy Raspberry Yogurt Cake - VIDEO RECIPE

The star of this recipe is vibrant, juicy raspberries that provide bursts of fruity goodness in every bite.

The fragrant raspberries add a special juiciness and unique taste to the semolina cake.

For an extra burst of flavor, try layering half of the dough in a baking dish, followed by a generous amount of raspberries, and then top it off with the remaining dough.

This creates a delicious berry layer that will leave you craving for more.

The best part is that frozen berries can be used all year round, retaining their benefits and taste.

Easy Raspberry Yogurt Cake - VIDEO RECIPE

The secret to the airy texture of this baking masterpiece lies in the combination of yogurt and baking powder.

This is truly a stunning semolina cake infused with the delicate flavors of vanilla and raspberries.

The perfect balance of fermented milk products and baking powder gives the dough a delicate texture and a delightful taste.

Treat your loved ones to this magically Easy Raspberry Yogurt Cake, and watch as every piece disappears from the table within minutes.

Easy Raspberry Yogurt Cake - VIDEO RECIPE

Looking to add a touch of elegance to your semolina cake?

Here’s a quick and easy way to decorate it with berries.

Simply take some whipped cream and place it in the center of the cake.

Then, generously scatter frozen raspberries on top.

As the berries begin to melt, they will create beautiful curls and spirals of raspberry color on the heavenly white cream.

The stunning contrast of colors will make this simple cake the star of any festive occasion.

So why wait? Indulge in the irresistible flavors of Easy Raspberry Yogurt Cake and let your taste buds embark on a delightful journey.

Easy Raspberry Yogurt Cake – VIDEO RECIPE

Easy Raspberry Yogurt Cake - VIDEO RECIPE

how to cook Easy Raspberry Yogurt Cake?


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To start, preheat your oven to 180°C (350⁰F). Take slightly thawed raspberries and roll them in 1 tablespoon of flour to prevent excess liquid from seeping into the dough.

TIPS: Frozen raspberries can be substituted for fresh ones, removing the need to coat them in flour.


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In a medium bowl, combine the remaining flour, semolina, baking powder, and salt. Mix them all together.


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In a large bowl, crack an egg and add sugar and vanilla sugar. Use a mixer to beat them until you get a fluffy and pale mixture.


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Gradually add half of the flour mixture to the egg-sugar mixture. Then, pour in some yogurt and add the remaining half of the flour mixture. Finally, pour in the melted butter and mix everything with a mixer at low speed until you achieve a smooth consistency.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well! But keep in mind that margarine contains salt. So, you might want to reduce the amount of salt in the recipe. Just a little heads up!

TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.


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Grease a 20cm round springform baking pan with butter and sprinkle it with flour. Pour half of the dough into the prepared pan.

TIPS: If you don’t have a springform pan, don’t worry! There are 4 alternative ways to replace it when baking.

TIPS: For added texture and flavor, sprinkle semolina on the buttered baking tin instead of flour.


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Place the raspberries, coated in flour, on top of the dough. Then, spread the remaining dough over the raspberries.


Easy Raspberry Yogurt Cake - VIDEO RECIPE

Use a spatula to smooth the top of the dough and sprinkle it with almond flakes.


Easy Raspberry Yogurt Cake - VIDEO RECIPE

Put the pan with the dough into the preheated oven at 180°C (350⁰F) and bake for 40 minutes until it turns golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.


Easy Raspberry Yogurt Cake - VIDEO RECIPE

After baking, leave the cake in the pan for 10 minutes. This will make it easier to remove the baked goods.


Easy Raspberry Yogurt Cake - VIDEO RECIPE

Once the cake has cooled slightly, remove it from the pan, turn it over, and let it cool completely on a wire rack.

TIPS: Wondering if your cake is ready? Stick a wooden stick or toothpick into the center – if it comes out clean, your cake is done.


Easy Raspberry Yogurt Cake - VIDEO RECIPE

To finish, sprinkle the cake with powdered sugar and decorate it with whipped cream and raspberries.


Easy Raspberry Yogurt Cake - VIDEO RECIPE

Cut Easy Raspberry Yogurt Cake into equal pieces and serve it with tea. Enjoy your meal!

Easy Raspberry Yogurt Cake


  • Flour – 1/2 cup (80 g)
  • Semolina – 1/2 cup (100 g)
  • Sugar – 1/3 cup (65 g)
  • Baking powder – 1 tsp. (5 g)
  • Salt – 1/6 tsp. (1 g)
  • Eggs – 1 pc. (50 g)
  • Greek yogurt – 1/2 cup (125 g)
  • Vanilla sugar – 1 sachet (10 g)
  • Frozen raspberries – 1/2 cup (100 g)
  • Melted butter – 1/3 cup (80 g)


  • Almond flakes
  • Raspberries
  • Powdered sugar
  • Whipped cream

Cooking steps:

  1. Roll slightly thawed raspberries in 1 tbsp. (9 g) of flour.
  2. Pour the remaining flour, semolina, baking powder and salt into a medium bowl and mix.
  3. Place the egg in a large bowl, add sugar and vanilla sugar, beat with a mixer into a fluffy pale mass.
  4. Gradually add half of the flour mixture to the egg-sugar mixture, then pour in yogurt, add the remaining half of the flour mixture. Pour in the melted butter, mix with a mixer at low speed until smooth.
  5. Pour half of the dough into a 20cm round baking pan, pre-greased with butter and sprinkled with flour. Place the raspberries rolled in flour on top, then lay out the remaining dough. Smooth the top with a spatula and sprinkle with almond flakes.
  6. Bake in a preheated oven at 180°C (350⁰F) for 40 minutes. Leave the finished cake in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.
  7. Decorate the finished cake with whipped cream and raspberries, sprinkle with powdered sugar.


  1. Yesterday I made this cake according to your recipe. Tender, tasty and most importantly, not dry. But I added raisins instead of raspberries. Thanks for the recipe.

    1. You’re welcome! I always encourage my readers to make experiments on their kitchen!

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