Temptation For Food

Mixed Berry Yoghurt Cake with Vanilla Cream Cheese Frosting


1 cup vegetable oil
1 ½ cup caster sugar
2 eggs
375ml natural Greek yoghurt
2 cups self-raising flour
100g frozen blackberries (defrosted)
100g frozen raspberries (defrosted)
2 punnets fresh raspberries
Vanilla Cream Cheese Frosting
200g cream cheese, room temperature
50g butter, melted
1 ½ cups icing sugar
½ vanilla bean, cut lengthways, seeds scraped


Serves 12

  1. Preheat oven to 170°C (340°F) fan-forced. Grease and line a 20cm (8 inch) cake pan. In a mixer beat oil and sugar together, add eggs and beat until fluffy.
  2. Stir in yoghurt and gently fold in flour and berries (do not overmix). Pour into cake tin and bake for 60-75 minutes or until cake is golden and a skewer comes out clean from the centre. Allow to rest in the tin for 5 minutes before cooling on a cake rack.
  3. For vanilla frosting, in an electric mixer combine cream cheese, vanilla, and melted butter until smooth. Gradually add icing sugar and combine, (add a little boiling water if you like the frosting not as thick).
  4. Spread frosting over the top of the cake and garnish with fresh raspberries and mint.

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