We are falling in love with snack cakes. They are so easy! Our berry white yogurt cake is so moist and easily one of our favorite summer desserts.
Can Yogurt Cake be Frozen?
If you don’t add the whipped cream and berries, you can wrap it airtight and freeze it for up to 2 months.
Thaw and top with whipped cream and berries.
There’s nothing better in the world than fresh berries. I’m always looking for a new way to serve berries which is why we have so many berry recipes. There’s Cade’s favorite salad, a berry spinach salad with lemon dressing. That’s a classic. The brown sugar almonds are our favorite part.
Oh, and deep fried strawberry shortcakes. My golly I love those. Cade is a light weight and usually only makes it through half but I’m totally willing to unbutton the pants to make room for more.
Of course we can’t leave out our reader favorite, berry cheesecake fruit salad. That recipe goes nuts all spring and summer. And strangely enough it pops back up at Thanksgiving. I want to be at whoever’s dinner where fruit salad is being served. Berries are harder to find here in Utah during the winter.
Is Greek Yogurt and Plain Yogurt the Same?
The reason that Greek yogurt is so much thicker and creamier than regular yogurt is because the whey is strained off of it.
Removing that liquid is what gives Greek yogurt its denser consistency.
Greek yogurt has more protein than regular yogurt.
But on to the cake. It’s easy and yes, it’s got Greek yogurt in it but just to be safe we’ve tested it with dairy free and regular yogurt and all turn out beautifully. This is a cake that is easy to make substitutes so feel free to use butter, shortening, oil, or even margarine though I’ll be honest, the recipe listed is in our humble opinion, our favorite version for the best flavor and texture.
Berry White Yogurt Cake
Berry White Yogurt Cake
- 1/2 Cup Butter, softened
- 1/2 Cup Canola Oil
- 1 Cup Water
- 2 Cups Sugar
- 2 Large Eggs, slightly beaten
- 1/2 Cup Plain Greek Yogurt
- 1 Teaspoon Vanilla
- 2 Cups Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Cups Heavy Cream
- 1/2 Cup Powdered Sugar, plus more to taste
- 1 Pint Strawberries, chopped
- 2 Pints Raspberries
- 1 Pint Blueberries
- 1 Tablespoon Sugar
- Preheat the oven to 375 degrees.
- Spray a 9x13" baking pan with nonstick spray.
- In the bowl of a standing mixer, add the butter, oil, water and sugar and mix on low until combined.
- Add the eggs one at a time.
- Add the yogurt and vanilla and mix again.
- Finally, add the flour, baking powder and salt and mix until smooth.
- Pour into prepared pan and bake for 30 minutes or until a toothpick comes out clean.
- Meanwhile, in a large bowl, using a handheld mixer, beat the cream until soft peaks form.
- Add the powdered sugar and beat until peaks form when you lift out the beater.
- In another bowl, gently fold the berries and sugar.
- Store the cream and berries in the fridge until you're ready for serving.
- Remove the cake from the oven to cool completely.
- Spread the whipped cream over the top, slice and serve with berries.