Benjamina Ebuehi’s raspberry yogurt honey cake recipe

This cake has summer garden party written all over it. It’s fresh and bright with a good tang from the yogurt and pops of bright raspberries in both the sponge and filling. I like to use a really delicate and floral honey here, but feel free to play around with your favourite varieties.

Raspberry yogurt honey cake
Laura Edwards


100ml sunflower or vegetable oil, plus extra for greasing
50g unsalted butter, melted
150g caster sugar
1 tsp vanilla bean paste
3 eggs
120g Greek yogurt
50g honey
230g plain flour
11⁄2 tsp baking powder
1⁄4 tsp salt
200g raspberries, plus extra to decorate
Icing sugar, for dusting

200g Greek yogurt
150ml double cream
1⁄2 tbsp honey, plus extra to decorate

  1. Preheat the oven to 180C/160C fan/gas 4. Grease and line two 15cm cake tins.
  2. In a large bowl, whisk together the oil, butter, sugar and vanilla. Beat in the eggs, followed by the yogurt and honey, mixing until smooth. Add the flour, baking powder and salt to the mixture, stirring until smooth.
  3. Divide the batter evenly between the cake tins. Add the raspberries on top of the batter, pushing a few in and leaving some on the surface. Bake for 35-40 minutes until golden and a skewer inserted at the middle of the cakes comes out clean. Let the cakes cool completely while you make the filling.
  4. In a medium bowl, combine the yogurt, cream and honey. Whip together for a minute or so until you have a smooth mixture. Once the cakes have cooled, level off any domed tops with a sharp, serrated knife. Spoon the filling on one half of the cake and top with more raspberries and a drizzle of honey. Place the other cake on top, top-side down, and lightly dust with icing sugar before serving.

Buy the book

a good day to bake
Our recipes are from A Good Day to Bake: Simple Baking Recipes for Every Mood by Benjamina Ebuehi, published by Quadrille, price £22. To order a copy for £18.70 until 11 April, go to Free UK delivery on orders over £20.