This berry yogurt cake is an absolute favorite and the perfect cake for spring birthdays! With its fluffy base, creamy Greek yogurt filling, and juicy berries, this yogurt cake is great for when you're craving something fresh and light.
This German cake recipe is a real showstopper, yet it's simple and quick to make. Yes, this Beerentorte (meaning 'berry cake' in German) may look intimidating, but is actually surprisingly easy to put together. It tastes like sunshine, feels like a celebration, and looks so pretty, you’ll want to show it off at your next Kaffee und Kuchen get-together.
Jump to:
Why you need to make it!
This berry yogurt cake has become a favorite for a few reasons.
- A soft, fluffy cake base that comes together in just 5 minutes
- A creamy, yet light filling, made with Greek yogurt and whipped cream
- Fresh strawberries and other berries that add that fruity pop of flavor
- A gorgeous glaze made from real berry juice
- It’s make-ahead friendly, which means less stress when you’re hosting
This authentic German food recipe is everything I love about traditional cakes. It's elegant but easy, fresh and just sweet enough. If you liked my Erdbeerrolle, you may just love this even more!
Ingredients
You’ll find the detailed ingredient measurements in the recipe card below, but here’s an overview on what you’ll need to make this berry yogurt cake (Beerentorte) come to life:
- Butter. Use unsalted, softened butter to give the cake a rich flavor and soft, tender texture.
- Sugar. Regular granulated sugar sweetens both the cake and filling without overpowering the fresh berries.
- Vanilla Extract. A splash of pure vanilla adds warmth and depth to both the batter and the filling.
- Eggs. These help bind the cake and give it structure. No need to separate them for this simple recipe.
- Flour. I use all-purpose flour for a sturdy yet soft crumb that holds up to the creamy filling.
- Baking Powder. This gives the cake a gentle rise and fluffy texture - don’t skip it!
- Milk. Whole or 2% milk both work well. It helps keep the cake moist and smooth.
- Strawberries. Fresh, ripe strawberries bring the fruity flavor of spring right into your kitchen.
- Greek Yogurt. Full-fat Greek yogurt keeps the filling light, creamy, and just a little tangy.
How to make berry yogurt cake
You’ll find the full step-by-step instructions in the recipe card below, but here’s a quick overview so you know what to expect when making this fruity berry yogurt cake:
Step 1: Make the cake batter and bake it in a springform pan. Let it cool completely before assembling.
Step 2: Mix the yogurt and sugar, then dissolve the gelatin and stir it into the yogurt mixture. Let it sit at room temperature until it begins to thicken slightly.
Step 3: Prepare the berries and whip the cream with vanilla until stiff peaks form.
Step 4: Trim the top of the cake, arrange berries along the edges, then spread the yogurt-cream mixture on top. Let it set in the fridge for a few hours or overnight.
Step 5: Cook down frozen berries to make the juice, then mix with gelatin and sugar. Let it cool slightly, then pour over the cake and chill until set.
Step 6: Decorate with fresh berries, powdered sugar, or herbs just before serving.
Tips
- Use full-fat or 2% Greek yogurt for a smoother, creamier filling.
- Make it a day ahead to save time and let all the flavors set beautifully.
- Store it in the fridge with the cake or springform ring still attached and covered. This keeps it moist and fresh for up to 3 days.
This cake is one of those desserts that tastes like it came straight from a German café. It’s easy to make, visually stunning, and so light and fruity, it’s hard to stop at one slice. It’s the kind of German food I grew up with and miss and love so much!
More German cake recipes
Craving more German cake recipes? If you loved this berry yogurt cake, you’ll definitely want to check out my Bienenstich (Bee Sting Cake), which is a classic German treat with a creamy filling and crunchy honey-almond topping.
Or try something a little tangier with my Strawberry Rhubarb Strudel, which brings sweet and tart together in the best way.
And don’t miss my full collection of German Cakes. They’re naturally less sweet than American cakes and perfect for Kaffee and Kuchen, the little German afternoon cake and coffee break.
Subscribe to my newsletter so you don’t miss any more easy German recipes like this one!
Berry Yogut Cake Recipe
Equipment
- 1 Whisk
Ingredients
Cake:
- 50 grams unsalted butter room temperature
- 75 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 2 eggs size US large
- 120 grams all-purpose flour
- 7 grams baking powder
- 50 milliiters milk
Cake Filling:
- 500 grams Greek yogurt full fat or 2%
- 65 grams granulated sugar
- 20 grams gelatin 3 pouches or 8 sheets
- 300 grams fresh strawberries
- 2 teaspoons pure vanilla extract
- 200 milliliters heavy whipping cream
Glaze:
- 200 milliliters cranberry juice
- 2 to 4 tablespoons granulated sugar
- 1 pouch gelatin 2 ½ sheets
Instructions
Cake Batter Instructions:
- For the batter, combine all ingredients in a bowl and mix together with an electric, hand-held mixer until smooth, about 3 minutes.50 grams unsalted butter, 75 grams granulated sugar, 1 teaspoon pure vanilla extract, 2 eggs, 120 grams all-purpose flour, 7 grams baking powder, 50 milliiters milk
- Cover the bottom of a springform with parchment paper and grease the sides, fill in the batter, and bake at 350 F (180 C) for about 30 minutes (depending on size of your springform) until cooked through. Allow to cool completely.
Cake Filling Instructions:
- Whisk together the yogurt and sugar. Prepare the gelatin by adding it to ½ cup (120 ml) of boiling water to dissolve it. Whisk in one cup of the yogurt sugar mixture with the dissolved gelatin to help bring down the temperature and avoid clumping. Then add this mixture into the remaining yogurt and allow it to gel some at room temperature.500 grams Greek yogurt, 20 grams gelatin, 65 grams granulated sugar
- Remove the green parts of the strawberries, then half them longways.300 grams fresh strawberries, 2 teaspoons pure vanilla extract
- Beat the whipped cream and vanilla until stiff peaks form.
- Secure a cake ring around the baked cake or simply reattach the cleaned springform ring.Place the strawberries cut side facing out on the edge of the cake, then fill in the middle with cut up strawberries (or you can also add in other berries like I did).
- As soon as the yogurt mixture starts to gel, fold in the whipping cream and spread the filling over the berries. Allow to set up in the fridge for at least 3 hours (or even better overnight).200 milliliters heavy whipping cream
Glaze Instructions:
- Bring the juice to a boil. Turn off the heat. Pour about ¼ cup (60 ml) into a small bowl, and whisk together with the gelatin until dissolved. Add back to the remaining juice and whisk together with the sugar until dissolved. Allow to cool for 20 minutes at room temperature, stirring occasionally.Slowly and carefully, pour it over the top of the cake and allow to set up in the fridge for about 30 minutes.2 to 4 tablespoons granulated sugar, 1 pouch gelatin, 200 milliliters cranberry juice
- If desired, garnish the finished cake with berries, powdered sugar, fresh mint or basil and serve with plenty of coffee.
Leave a Reply