Mixed Fruit Yogurt Cake Recipe

If you’re craving a dessert that feels like a warm hug from the inside out, this Mixed Fruit Yogurt Cake is exactly what you need. Packed with juicy bursts of fresh or frozen fruit and kissed by the subtle tang of yogurt, it’s a delightfully moist and tender cake that balances sweetness and zest beautifully. Imagine biting into a slice where soft, fragrant cake meets vibrant, colorful chunks of berries, mango, pineapple, and peaches. Light enough for breakfast yet sweet enough for an afternoon treat, this Mixed Fruit Yogurt Cake is one of those recipes that never fails to bring a smile to your face and a bit of sunshine to your day.

this Recipe

Ingredients You’ll Need

Gathering these simple, everyday ingredients is all it takes to create a truly magical cake. Each element plays a crucial role, from the creamy yogurt that keeps the texture tender, to the medley of mixed fruit that adds bursts of natural sweetness and vibrant color.

• All-purpose flour, 1 ½ cups (190g): The sturdy base that gives the cake its soft, tender crumb.
• Sugar, 1 cup (200g): Sweetens the batter just right without overpowering the fresh fruit flavors.
• Plain or vanilla yogurt, 1 cup (240g): Adds moisture and a subtle tang to brighten the cake’s flavor.
• Vegetable oil, ½ cup (120ml): Keeps the cake wonderfully moist and tender.
• Large eggs, 2: Help bind everything together and add richness.
• Baking powder, 1 ½ tsp: Gives the cake its lovely rise and fluffy texture.
• Baking soda, ½ tsp: Works with the yogurt’s acidity to make the cake light.
• Salt, ¼ tsp: A pinch that enhances all the other flavors.
• Vanilla extract, 1 tsp: Lends a warm, inviting aroma and taste.
• Mixed fruit, 1 cup (150–180g), chopped: A colorful blend of berries, mango, pineapple, apple, and peaches, fresh or frozen, tossed in flour to keep them evenly spread.
• Flour for tossing fruit, 1 tbsp: Prevents fruit from sinking to the bottom of the cake.
• Optional glaze: Powdered sugar (1 cup/120g), 2–3 tbsp yogurt or milk, and ½ tsp vanilla to create a sweet, glossy finish.

How to Make Mixed Fruit Yogurt Cake

Step 1: Prepare Your Ingredients

Start by bringing the yogurt and eggs to room temperature, which helps them blend more smoothly into the batter. Meanwhile, preheat your oven to 175°C (350°F) and grease and line an 8-inch cake pan. This simple preparation step ensures your ingredients play well together and your cake will bake evenly.

Step 2: Whisk Wet Ingredients

In a large mixing bowl, combine the yogurt, vegetable oil, sugar, eggs, and vanilla extract. Whisk these together until your batter looks silky and pale. This silky mixture is the foundation of your cake’s softness and moist texture, so a good whisk here makes a difference.

Step 3: Fold in Dry Ingredients

In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Gently fold these dry ingredients into the wet batter just until combined. Over-mixing can make the cake tough, so be gentle and stop as soon as everything is blended.

Step 4: Incorporate the Fruit

Toss your chopped mixed fruit in a tablespoon of flour to prevent sinking before folding it into the batter. This step scatters the colorful, juicy fruit jewels evenly throughout, ensuring every bite has a delightful burst of flavor.

Step 5: Bake to Perfection

Pour the batter into your prepared cake pan, smoothing the top gently with a spatula. Slide it into the preheated oven and bake for about 35 to 40 minutes. You’ll know it’s ready when a skewer inserted into the center comes out clean and the cake has turned a gorgeous golden color.

Step 6: Cool and Glaze

Remove the cake from the oven and allow it to cool in the pan on a wire rack. If you want to add a special touch, mix the powdered sugar with yogurt or milk and vanilla extract to form a smooth glaze. Drizzle it over the cooled cake to add a shiny, sweet finish that complements the tangy cake beautifully.

How to Serve Mixed Fruit Yogurt Cake

Garnishes

A sprinkle of fresh mint leaves or a handful of extra fresh berries on top brightens this cake’s presentation wonderfully. You can also dust a little powdered sugar for a touch of elegance that looks as sweet as it tastes.

Side Dishes

This cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the moist texture and fruity flavors. For a lighter option, serve it alongside a fresh fruit salad or a cup of herbal tea to keep the flavors harmonious and refreshing.

Creative Ways to Present

Try slicing the cake into small squares and serving on a platter for a casual brunch or tea party. Layering slices with yogurt and fruit in parfait glasses makes for a refined dessert. You can also toast leftover slices lightly in a pan and top with honey and nuts for a delicious breakfast twist.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices of the Mixed Fruit Yogurt Cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days, or in the fridge for up to five days. Chilling the cake helps preserve the fresh fruit and the moist texture, but bringing it to room temperature before serving is recommended for best flavor.

Freezing

You can freeze this cake by wrapping it tightly in plastic wrap and then in foil or placing it in a freezer-safe container. It will keep well for up to three months. Thaw overnight in the refrigerator, then warm gently if desired to enjoy the same tender, fruity experience as fresh.

Reheating

To revive the cake’s soft texture, reheat slices in a microwave for 20-30 seconds or warm gently in a low oven for about 10 minutes. This brings back the moist, tender crumb and makes the fruit release those lovely juices again, as if fresh from the oven.

FAQs

Can I use different kinds of yogurt for this cake?

Absolutely! Plain or vanilla yogurt both work beautifully, with vanilla adding a touch of extra sweetness and aroma. Greek yogurt can also be used but may require slightly less flour since it’s thicker.

What fruits work best in the Mixed Fruit Yogurt Cake?

Mixed berries, mango, pineapple, apples, and peaches are all wonderful choices. You can use fresh or frozen fruit; just ensure frozen fruit is thawed and drained for best results.

Is it necessary to toss the fruit in flour?

Yes, tossing the fruit in flour helps prevent it from sinking to the bottom of the batter while baking, ensuring even distribution of those juicy pops of flavor throughout the cake.

How long does the glaze keep on the cake?

The glaze is best enjoyed within 24 hours as it can start to soften and seep into the cake over time. If storing longer, keep the glaze separate until just before serving.

Can I make this cake dairy-free or vegan?

With some substitutions—like using plant-based yogurt and oil—this cake can be adapted for dairy-free or vegan diets. Replace eggs with flax eggs or a commercial egg replacer to maintain structure.

Final Thoughts

Making this Mixed Fruit Yogurt Cake is like inviting a little sunshine into your kitchen and onto your plate. It’s wonderfully simple yet offers a complex harmony of flavors and textures that make every bite a joy. Whether for a cozy afternoon treat, a special brunch, or sharing with friends, this cake brings a refreshing twist to everyday baking. Trust me, once you try this recipe, it’ll become one of your treasured favorites.