Mum’s Favourite Raspberry & Yoghurt Cake

Just in time for Mother’s Day this recipe is simple and a sure hit!

Raspberry & Yoghurt Cake Slice


  • 1.5 cups Caster Sugar
  • 1 cup Vegetable Oil
  • 2 Eggs
  • 1 cups Plain Vanilla Yoghurt
  • 2 cups Self-Raising Flour
  • 1.5 cups Raspberries, frozen
  • Icing: Light and Fluffy Cream Cheese Icing



  1. Preheat oven to 170 degrees celcius. Lightly oil and line the bottom of a 23cm round cake tin with baking paper.
  2. Beat oil and sugar using an electric mixer until well-combined. Add eggs, one at a time.
  3. Fold through yoghurt, followed by flour.
  4. Dust frozen raspberries lightly with flour to avoid sinking during cooking. Then fold through mixture.
  5. Place mixture in lined tin and bake for 70 minutes, or until a skewer inserted comes out clean. (If cooking multiple cakes allow for additional cooking time and rotate 2/3 of the way through cooking).
  6. Place on a rack to cool then ice with Light and Fluffy Cream Cheese Icing.

Makes 1 Cake


One thought on “Mum’s Favourite Raspberry & Yoghurt Cake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s