Red White and Blue Yogurt Cake
Celebrate any patriotic occasion with this delightful Red White and Blue Yogurt Cake, a moist and tender dessert loaded with fresh strawberries and blueberries for a vibrant burst of flavor and color. This easy-to-make cake features a simple batter made with whole-milk yogurt, giving it a light, fluffy texture while keeping it perfectly moist. Topped with a delicate dusting of powdered sugar, it’s as stunning as it is delicious. Ideal for Fourth of July, Memorial Day, or any summer gathering, this colorful treat comes together in just 20 minutes of prep time and bakes to golden perfection in under an hour. Serve it as a show-stopping centerpiece for your table or a delectable snack to share—this cake is guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups unsalted butter, melted and cooled
- 1 cup whole-milk yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, diced
- 1 cup fresh blueberries
- 2 tablespoons powdered sugar (for garnish)
- butter or nonstick spray (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and melted butter. Whisk until smooth.
Add the yogurt, eggs, and vanilla extract to the sugar-butter mixture. Mix well until fully combined.
Gradually add the flour mixture to the wet ingredients, folding gently with a spatula until no streaks of flour remain. Be careful not to overmix.
Gently fold in the diced strawberries and blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar for a beautiful finish.
Slice and serve your festive Red White and Blue Yogurt Cake. Enjoy!
Nutrition Facts
Calories |
3103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 448.6 g | 163% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 250.9 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 440 mg | 34% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1168 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
