Berry Yogut Cake Recipe

Berry yogurt cake after setting up in the fridge overnight

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This berry yogurt cake is an absolute favorite and the perfect cake for spring birthdays! With its fluffy base, creamy Greek yogurt filling, and juicy berries, this yogurt cake is great for when you're craving something fresh and light.

This German cake recipe is a real showstopper, yet it's simple and quick to make. Yes, this Beerentorte (meaning 'berry cake' in German) may look intimidating, but is actually surprisingly easy to put together. It tastes like sunshine, feels like a celebration, and looks so pretty, you’ll want to show it off at your next Kaffee und Kuchen get-together.

Prep Time30

Cook Time1

Chill time3

Total Time4 30

Course: Afternoon Cake, cake, Dessert

Cuisine: German

Keyword: Authentic German Cake Recipe, Berry yogurt cake recipe, Easy German cake recipe, Kaffee und kuchen recipes, Yogurt cake recipe

Servings: servings

Calories: 337kcal

Author: Author: Sophie Sadler

Equipment

Ingredients

Cake:

50 grams unsalted butter room temperature
75 grams granulated sugar
1 teaspoon pure vanilla extract
2 eggs size US large
120 grams all-purpose flour
7 grams baking powder
50 milliiters milk

Cake Filling:

500 grams Greek yogurt full fat or 2%
65 grams granulated sugar
20 grams gelatin 3 pouches or 8 sheets
300 grams fresh strawberries
2 teaspoons pure vanilla extract
200 milliliters heavy whipping cream

Glaze:

200 milliliters cranberry juice
2 to 4 tablespoons granulated sugar
1 pouch gelatin 2 ½ sheets

Metric - US Customary

Instructions

Cake Batter Instructions:

For the batter, combine all ingredients in a bowl and mix together with an electric, hand-held mixer until smooth, about 3 minutes.
50 grams unsalted butter, 75 grams granulated sugar, 1 teaspoon pure vanilla extract, 2 eggs, 120 grams all-purpose flour, 7 grams baking powder, 50 milliiters milk
Cover the bottom of a springform with parchment paper and grease the sides, fill in the batter, and bake at 350 F (180 C) for about 30 minutes (depending on size of your springform) until cooked through. Allow to cool completely.

Cake Filling Instructions:

Whisk together the yogurt and sugar. Prepare the gelatin by adding it to ½ cup (120 ml) of boiling water to dissolve it. Whisk in one cup of the yogurt sugar mixture with the dissolved gelatin to help bring down the temperature and avoid clumping. Then add this mixture into the remaining yogurt and allow it to gel some at room temperature.
500 grams Greek yogurt, 20 grams gelatin, 65 grams granulated sugar
Remove the green parts of the strawberries, then half them longways.
300 grams fresh strawberries, 2 teaspoons pure vanilla extract
Beat the whipped cream and vanilla until stiff peaks form.
Secure a cake ring around the baked cake or simply reattach the cleaned springform ring.
Place the strawberries cut side facing out on the edge of the cake, then fill in the middle with cut up strawberries (or you can also add in other berries like I did).
As soon as the yogurt mixture starts to gel, fold in the whipping cream and spread the filling over the berries. Allow to set up in the fridge for at least 3 hours (or even better overnight).
200 milliliters heavy whipping cream

Glaze Instructions:

Bring the juice to a boil. Turn off the heat. Pour about ¼ cup (60 ml) into a small bowl, and whisk together with the gelatin until dissolved. Add back to the remaining juice and whisk together with the sugar until dissolved. Allow to cool for 20 minutes at room temperature, stirring occasionally.
Slowly and carefully, pour it over the top of the cake and allow to set up in the fridge for about 30 minutes.
2 to 4 tablespoons granulated sugar, 1 pouch gelatin, 200 milliliters cranberry juice
If desired, garnish the finished cake with berries, powdered sugar, fresh mint or basil and serve with plenty of coffee.

Notes

Choose Your Yogurt: If you use whole milk or 2 percent Greek yogurt, you will get a much smoother, less tart cake than if you use plain, nonfat yogurt.

For a cleaner look, use a cake ring. The cake will likely shrink a little during the cooling process, so it's best to use a cake ring for assembly for a neater look.

Make Ahead: For best results, make this cake the day before and allow to set up overnight in the fridge. The next day, make your glaze and decorate.

Storage: It's best to store this cake in the fridge with the cake ring or springform ring around it and to cover up the top, so it doesn't dry out. It's best enjoyed within 3 days.

Nutrition