Berry White Yogurt Cake

3 from 13 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: 500+ Best Dessert Recipes

Keyword: berries, cake, dessert, yogurt

Servings:

Author: Sweet Basil

Ingredients

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

US Customary - Metric

Instructions

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.
1/2 Cup Butter, 1/2 Cup Canola Oil, 1 Cup Water, 2 Cups Sugar
Add the eggs one at a time.
2 Large Eggs
Add the yogurt and vanilla and mix again.
1/2 Cup Plain Greek Yogurt, 1 teaspoon Vanilla
Finally, add the flour, baking powder and salt and mix until smooth.
2 Cups Flour, 1 teaspoon Baking Powder, 1/2 teaspoon Salt
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.
2 Cups Heavy Cream
Add the powdered sugar and beat until peaks form when you lift out the beater.
1/2 Cup Powdered Sugar
In another bowl, gently fold the berries and sugar.
1 Pint Strawberries, 2 Pints Raspberries, 1 Pint Blueberries, 1 Tablespoon 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.

Notes

store covered for up to 4 days

Nutrition