Raspberry Yogurt Cake
Prep time
Cook time
Total time
Recipe type: Dessert
  • ¾ cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 container (5.3 ounces) Raspberry Chocolate Chip Yogurt
  • ½ cup fresh raspberries, diced
  • powdered sugar
  • 1 cup fresh raspberries, whole
  1. Preheat oven to 375 degrees F.
  2. Grease and flour your Bundt pan.
  3. Combine flour, baking soda and salt. Set aside.
  4. With an electric mixer, cream together the butter and sugar until light and fluffy. Add eggs in one at a time.
  5. Alternate adding in the flour mixture and the yogurt, mixing just until combined.
  6. Gently fold in diced raspberries.
  7. Pour the batter into the Bundt pan.
  8. Place in the oven and reduce the temperature to 325 degrees F.
  9. Bake for 60 minutes or until toothpick check comes out clean.
  10. Allow to cool at 10 minutes in the pan, then flip onto cooling rack or plate to cool completely.
  11. Sprinkle with powdered sugar and fill the middle with whole raspberries.
Recipe by The Shirley Journey at https://theshirleyjourney.com/have-a-me-moment-with-raspberry-yogurt-cake/