More Sweet Things
Berry Yoghurt Traybake
Indulge in the delightful fusion of creamy yogurt and fresh berries with this Berry Yogurt Traybake. A perfect balance of tartness and sweetness, this cake is a refreshing treat for any time of day. The soft, moist sponge base is infused with flavoured yogurt for a light and airy texture. Whether enjoyed as a dessert or a snack, this cake is sure to satisfy your cravings for something sweet and fruity.
Ingredients
- 200g unsalted butter, at room temperature
- 215g caster sugar
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- 250g plain flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 250ml mixed berry natural yoghurt
Instructions
- Preheat the oven to 180°C (350°F) and line a 20x30cm baking tin with baking paper.
- In a large bowl, cream the butter, sugar, and vanilla extract until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift in the flour, baking powder, and cinnamon, and fold into the mixture.
- Stir in the yoghurt until well combined.
- Spread the mixture evenly into the prepared baking tin.
- Bake in the preheated oven for 30-35 minutes or until golden and a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut into slices and serve.
Notes
- This Berry Yoghurt Slice is a delicious and moist treat that is perfect for morning or afternoon tea.
- You can use any flavor of natural yoghurt you like, such as raspberry or blueberry, to suit your taste preferences.
- Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 300Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 83mgSodium: 112mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 5g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Mixed Berry Yoghurt Cake
Reinventing an Old Favourite
It only took a hot second, but I’ve finally done it: I’ve made the yoghurt cake from my archives. Or rather, I’ve reinvented it, because as it turns out, peach yoghurt is no longer a thing in Australia. I could have adapted the original recipe with fresh peaches or something equally fiddly, but instead, I gave it a little seasonal spin and landed on this deeply satisfying Berry Yoghurt Cake. Made in my favourite brownie tray, sliced into soft squares, and dusted with icing sugar, it’s the sort of bake that works for weekday afternoon teas, lunchbox treats, or curled-up-on-the-couch kind of nights. It’s rich, tender, and a bit nostalgic. Just how I like it.
This version isn’t just a workaround for missing ingredients, it’s an autumnal staple. The berries give it that punchy sharpness I always crave once the heat of summer has passed. There’s something about the cooler air and darker mornings that makes berries taste better. Maybe it’s the Scottish girl in me, but cold-weather baking always feels more indulgent. And with Adelaide slipping into its autumn rhythm, with moody skies and crisp evenings, it’s felt like the perfect time to bake. This cake has become my companion in the quiet, and I’m not even slightly sorry about that.
Also, let’s be honest, I’m not someone chasing excitement these days. I go to work, I come home, I potter about. A traybake like this suits my life right now. There’s comfort in the process, in the simplicity of mixing yoghurt and flour into something that smells like a bakery. It might not be the most glamorous thing I’ve made, but it’s up there with the most satisfying. And really, that’s the vibe these days: make it tasty, make it easy, make it worth sitting still for.
Surviving vs Thriving
It’s funny how baking always gives me space to think. And lately, I’ve been thinking about what it really means to thrive. I know from the outside, my life probably looks a little… dull. I don’t go out much. I haven’t been overseas since I left the UK. I’ve got a half-dead pothos and more empty plant pots than I know what to do with. But I’m not sad about it. I think I’m finally understanding the difference between surviving and thriving, and maybe the two aren’t always as separate as they seem.
I used to be the girl who chased chaos. Travel, parties, drama. I lived for the next big thing. But that’s changed. I don’t want big anymore. I want soft. I want cosy. I want to know what I’m having for dinner before 5pm. And I think that’s why baking has come back into my life so gently and persistently. It makes me feel grounded, capable, and quietly content. Even when the rest of life feels a bit uncertain, a traybake is a small thing that feels complete.
That said, I do still feel homesick for the UK. There’s a part of me that’s always waiting to go home, even as I put roots down here in Adelaide. And maybe that’s the tension I live in these days. Thriving in one moment, just surviving in the next. But that’s okay. It’s honest. It’s real. And it’s why I reach for recipes like this one. They remind me that simple joys still matter. A cake can’t fix everything, but it can carry you through the quieter seasons.
Why This One Matters
Out of all the things I’ve baked over the years, this Berry Yoghurt Cake has earned a spot far beyond just the kitchen. One of my dearest friends absolutely adores it, to the point where she insists I make it every time she visits. It’s become a kind of mascot for our little group, a familiar staple that appears as reliably as the sound of laughter and the clink of teacups when we’re together. It’s not just a cake anymore. It’s tradition. It’s ours.
I sometimes think about experimenting more. Different flavours, new bakes, the sort of variety food bloggers are meant to chase. But every time I do, I circle right back to this one. Because while it might have started as a quick traybake solution, it’s become something rooted in my life. Each square holds a memory, a conversation, a shared moment. It’s funny how food does that sometimes. How something so simple can carry so much meaning.
So when I pull this out of the oven, it’s more than a sweet treat. It’s a reminder of connection, of rituals created without trying. It reminds me of my friends and how they’ve nestled into my world in the same way this cake has. Warm, comforting, full of stories. I could make a thousand cakes, but this one? This one will always feel a bit like home.
Notes from the Kitchen
Let’s talk a bit more practically, just in case you’re planning on making this Berry Yoghurt Cake yourself. First things first: your tray matters. I use a 20x30cm brownie tin, and I wouldn’t recommend going any smaller. I tried baking this in a square tin once and ended up with a cake that was undercooked in the middle and dry around the edges. A good quality tray with even heat distribution makes a huge difference, and mine comes with one of those nifty slicers that ensures perfect little squares every time.
The yoghurt should be room temperature when you bake with it. This helps everything mix together smoothly, and gives you a more even crumb. Cold yoghurt straight from the fridge can make the batter seize a little, which isn’t a disaster, but does affect texture. And don’t overmix. Once the flour is in, be gentle. You’re aiming for a thick but pourable batter, something you can spread easily but not runny.
As for the berries, I use them frozen. It saves time, and I prefer the way they hold their shape in the bake. Just scatter a handful over the top before it goes into the oven, and they’ll sink in slightly and bake up beautifully. The sugar dusting at the end is just a bit of flair. You can absolutely leave it out if you want something less sweet. Or add more if you want it to feel a little fancier. It’s your cake, after all.
The Ingredients Breakdown
What I love most about this Berry Yoghurt Cake is that the ingredients are as simple as they come. The yoghurt is the star here, bringing in both flavour and moisture. I use a full-fat natural yoghurt, never Greek, because I want subtle tang, not sharpness. Natural yoghurt also helps the texture stay soft and tender, almost like a denser sponge. If you’re dairy-free, it’s worth trying with a non-dairy yoghurt, though I haven’t tested it personally. But if you do, go with a coconut or oat-based option for best results.
Then you’ve got the flour. I’ve tested this with both plain and gluten free flour, and honestly? No one could tell the difference. There’s no yeast or kneading involved, so it’s forgiving. I usually keep things classic with plain flour, but the gluten free version bakes up just as golden and lovely. Sugar-wise, I keep it to caster sugar. It blends easily, keeps the crumb light, and doesn’t overpower the tartness of the berries.
The berries themselves are a frozen mix of blueberries, raspberries, and blackberries. I like to stir some into the batter and press a few more over the top before baking. Not only do they look pretty once baked, they also give little pockets of jammy flavour throughout the cake. A few sink to the bottom, and I like that. It adds interest. A final dusting of icing sugar gives it a finished look, but if you’re feeling fancy, a drizzle of lemon glaze wouldn’t go astray either.
