This yogurt cake with berries is one of my favorite cakes for spring and summer! In fact, I often make it for my birthday, which is in the middle of March! It has the kind of fresh, creamy, fruit-forward flavor that makes it perfect for birthdays, brunches, Mother’s Day, Easter, or an afternoon Kaffee und Kuchen.
What I love most about this cake is that it feels elegant without being heavy. The creamy yogurt filling keeps it light, the berries make it feel festive, and the glossy finish from the simple cherry glaze gives it that classic bakery-style look I grew up with in Germany. A bonus is that it's less sweet than traditional American cakes, so you can eat two slices!
If you’re looking for a beautiful greek yogurt cake that also feels like a traditional German cake, this one is such a lovely choice.
Why this cake is amazing
This cake is a great option when you want something that looks special but still feels fresh and approachable. It’s a lot lighter than many traditional celebration cakes, not very sweet, and especially pretty for spring and summer gatherings!
It also has that classic German-style contrast of textures: a soft cake base, a creamy filling, fresh fruit, and a mirror-like, smooth fruit glaze on top.
Nobody will believe that you made this cake, yet it's not hard to make! I am giving you all of my tips with this recipe!
Ingredient notes
You’ll find the full ingredient list with exact measurements in the recipe card below, but here are a few helpful notes before you start.
Greek yogurt gives the filling its creamy texture and fresh, slightly tangy flavor. For the best texture, I recommend using full-fat Greek yogurt.
Fresh berries are the highlight of this cake. Strawberries work especially well for the decorative outer edge, while additional berries in the center make the cake feel extra fresh and colorful. Don't forget to add more berries on top for a pretty garnish!
Gelatin is what gives the filling and glaze their structure, so this is not the kind of cake where you want to skip it. It’s what helps the cake slice cleanly and hold its shape. I personally love using grass-fed beef gelatin in my recipes.
Cherry juice gives the glaze a beautiful color and a fruity finish. It also helps create that polished look you often see in German bakery cakes.
The cake base uses simple pantry staples and is meant to be sturdy enough to support the creamy filling without overpowering it.
A few helpful tips before you start
Make sure the cake base is completely cooled before assembling anything on top. This helps the filling stay stable and keeps the fruit looking neat.
It also helps to prep all of the berries before making the filling, since the filling starts setting once the gelatin is added. Having the fruit ready makes assembly much easier and less stressful.
If you have a cake ring, this is a great cake to use it for! It helps keep the edges neat and gives the finished cake that clean, bakery-style shape.
Because the glaze gets poured over the top at the end, it’s important that it has cooled down before using it. That helps protect the yogurt layer underneath and keeps the top looking smooth and glossy.
Watch this short video to help you get good visuals on how to make the cake from start to finish.
German Yogurt Cake (with Berries) Recipe
Equipment
- 1 springform pan 9 in (23 cm) diameter
Ingredients
Cake base:
- 50 grams butter ok to use salted here, 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 fresh strawberries or mixed berries, plus more for garnish
- 100 milliliters heavy whipping cream
- 18 grams gelatin
- 400 grams Greek yogurt full fat or 2%
- 200 milliliters heavy whipping cream
- 65 grams powdered sugar
- 2 teaspoons pure vanilla extract
Glaze:
- 200 milliliters cherry juice divided
- 35 grams granulated sugar
- 5 grams gelatin
Instructions
Make the Cake Base
- Preheat the oven to 350°F (180°C). Line the bottom of a springform pan with parchment paper.
- Add the butter and sugar to a mixing bowl. Beat with a handheld mixer until smooth, about 3 minutes. Add vanilla and eggs and beat until combined, about 1 minute. Add flour, baking powder and milk and beat until your batter looks smooth and cohesive, about 1 minute.Spread the batter into the prepared pan.50 grams butter, 75 grams granulated sugar, 1 teaspoon pure vanilla extract, 2 eggs, 120 grams all-purpose flour, 7 grams baking powder, 50 milliiters milk
- Bake for 20 to 25 minutes, depending on the size and material of your pan. Darker, heavier pans tend to bake faster. Test with a cake tester or toothpick. Let the cake cool completely.
- Once cool, run a knife around the edge of the cake before loosening the springform ring.
- Transfer the cake to a serving platter and tighten a cake ring securely around it, making sure the edges are sealed.
Prep the fruit
- Halve enough strawberries to line the outer edge of the cake. Arrange the halved strawberries around the outer edge of the cake with the cut sides facing outward.500 grams fresh strawberries
- Cut the remaining berries into small pieces for the middle of the cake, and set aside for now.
Make the filling
- Heat 3 ½ ounces (100 ml) heavy whipping cream in a small saucepan until it comes to a boil, then turn off the heat.100 milliliters heavy whipping cream
- In a medium sized bowl, whisk together the gelatin and ½ cup (125 milliliters) of water.18 grams gelatin
- Slowly whisk the hot cream into the gelatin mixture until combined. Add the Greek yogurt and whisk until smooth.400 grams Greek yogurt
- In a separate bowl, whip 7 ounces (200 ml) of heavy whipping cream with the powdered sugar and vanilla until stiff peaks form. Fold the whipped cream into the Greek yogurt mixture until fully combined.200 milliliters heavy whipping cream, 65 grams powdered sugar, 2 teaspoons pure vanilla extract
Assemble the cake
- Spread about one-quarter of the yogurt filling around the edge and between the strawberries. Add the cut berries to the middle of the cake and spread out evently.
- Spread the remaining filling over the top and smooth it out with an offset spatula or butter knife. Refrigerate the cake while you prepare the glaze.
Make the glaze
- Heat 100 ml cherry juice with the sugar in a small saucepan until it comes to a boil and the sugar dissolves.200 milliliters cherry juice, 35 grams granulated sugar
- In a separate bowl, whisk together the gelatin and the remaining juice.5 grams gelatin
- Add the hot mixture to the gelatin juice mixture and whisk until combined.
- Let the glaze cool to room temperature, about 90 minutes. Do not speed up this process by putting it in the fridge. Your glaze may set up too much.
- Pour the glaze slowly over the back of a soup soup spoon onto the chilled cake so the filling underneath stays undisturbed.
Chill and decorate
- Return the cake to the fridge and chill for about 2 more hours, for a total chill time of about 4 hours.
- Garnish with fresh berries, optional mint, and a birthday candle if desired. Slice and serve chilled.
Video
Notes
- There is no need to butter and flour the sides of the springform pan for this cake.
- Make sure the cake is completely cool before assembling.
- Prep all of the fruit before making the filling so the gelatin mixture doesn’t begin setting too soon.
- Pour the glaze only once it has cooled to room temperature.
- Store the cake in the refrigerator for up to 3 days.
Nutrition
How to store it
Store this cake in the refrigerator and enjoy it within 3 days for the best texture and freshness.
Because of the yogurt filling and fresh fruit, this is definitely a cake that should stay chilled until ready to serve. Sadly it doesn't freeze too well.
More German cake recipes you will love
If you enjoy this German cake, you may also love my German raspberry cake, Black Forest cake and strawberry rhubarb strudel.
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