Rose & Raspberry Yogurt Cake — a light pink morning treat

The oven fills the kitchen with a warm, floral-sweet scent: butter, baking yogurt, and the gentle perfume of rosewater lifted by bright, slightly tart raspberries. Each slice yields a tender crumb that’s moist from yogurt, flecked with ruby berries that burst into melt-in-your-mouth pockets of juice. The color is a delicate blush—pale pink that looks as lovely on the plate as it tastes on the tongue.

This cake is the kind of thing you bake for cozy weekend breakfasts, brunch gatherings, or an afternoon tea when you want something floral but not fussy. It’s comforting enough for slow mornings, pretty enough for baby showers or Mother’s Day, and quick enough to pull together on a weekday evening. If you love pale-pink aesthetics while you entertain, pair a serving with soft tabletop styling—see some complementary ideas in this pink bathroom aesthetic inspo to borrow color cues and pastel styling for your presentation.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 8 slices
• Difficulty Level: Easy — suitable for beginner bakers

Nutrition Highlights

Estimated nutrition per serving (1 of 8 slices). These are approximate values calculated using standard ingredient nutrition data (USDA FoodData Central values) and represent a typical preparation; variations in brands, yogurt fat level, or portion size will change exact numbers.

• Calories: ~300 kcal
• Protein: ~5 g
• Carbohydrates: ~40 g (including ~12 g sugars; ~1.5 g fiber)
• Fat: ~12 g (saturated fat ~6 g)
• Sodium: ~150 mg

Notes: Values are estimates based on ingredient totals divided by servings and rounded for clarity. For precise tracking, input your exact brands and quantities into a nutrition calculator or consult USDA FoodData Central and other government health resources.

Why You’ll Love It

This cake hits several sweet spots at once. First, the aroma — warm butter, vanilla, and rose — is immediately comforting and evocative. Second, the texture is tender and moist thanks to yogurt, with the raspberries introducing bright bursts of flavor and a faint blush that makes every slice feel celebratory. It’s fast enough for weekday baking (under an hour start-to-finish), yet attractive and festive for gatherings. The yogurt also adds some protein and reduces the amount of butter needed compared with a traditional butter cake, so it’s a modestly lighter option without sacrificing richness.

Step-by-Step Instructions

Ingredients

• 1 1/2 cups (187 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup (113 g) unsalted butter, softened (room temp)
• 2 large eggs, room temperature
• 1 cup (245 g) plain whole-milk yogurt (or 2% Greek yogurt)
• 2 tsp vanilla extract
• 1–2 tsp rosewater (adjust to taste; 1 tsp is subtle)
• 1 1/2 cups (about 170–190 g) fresh raspberries (or thawed frozen, well-drained)
• 2 tbsp milk (if batter seems thick)
• Optional finishing: powdered sugar or a light lemon glaze

Substitutions & optional ingredients

• Dairy-free: use a plant-based yogurt (coconut or almond) and swap butter for vegan butter — texture will be slightly different.
• Gluten-free: replace all-purpose flour with a 1:1 gluten-free baking blend. Add 1/4 tsp xanthan gum if your blend lacks binding agents.
• Flavor swap: use almond extract (1/2 tsp) instead of rosewater for a different floral-nutty note.
• Add-ins: fold in 1/4 cup slivered almonds for texture.

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan (or an 8×8 square pan) with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
3. In a separate bowl, beat the softened butter until smooth. Add eggs, one at a time, beating until incorporated. Stir in yogurt, vanilla extract, and rosewater.
4. Add the wet mixture to the dry ingredients and stir gently until just combined. If the batter is very thick, add up to 2 tablespoons milk to reach a dropping-consistency batter. Avoid overmixing—stop when no streaks of flour remain.
5. Gently fold in most of the raspberries, saving a handful to press onto the top for a pretty finish. Break up any large berries lightly so they’re distributed.
6. Pour batter into the prepared pan and smooth the top. Arrange reserved raspberries on top.
7. Bake 35–40 minutes (for round pan) or until a toothpick inserted near the center comes out with a few moist crumbs — not wet batter. If using a square pan, start checking at 30 minutes.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle a thin lemon glaze (1/2 cup powdered sugar whisked with 1–2 tsp lemon juice) if desired.

Tip: If using frozen raspberries, fold them in straight from frozen to reduce bleeding; don’t thaw or they’ll color the batter more deeply and release excess moisture. For the palest pink hue, fold fruit in gently and avoid crushing.

Serving Suggestions

• Slice warm with a pat of butter for a simple breakfast or brunch dish.
• Serve with a dollop of lightly sweetened whipped cream or spoonful of plain Greek yogurt and a sprinkle of toasted almonds.
• Pair with a cup of Earl Grey or a floral tea like chamomile for afternoon tea.
• For a dessert presentation, plate with a drizzle of raspberry coulis and a few fresh berries.
• Make mini versions as cupcakes for parties; adjust bake time to 15–18 minutes.

Storage Instructions

• Room temperature: Store covered tightly (on a cake stand or wrapped) for up to 1–2 days. Keep away from direct sunlight.
• Refrigerator: Place in an airtight container; cake will stay fresh for 4–5 days. Bring to room temperature before serving for best texture.
• Freezer: Wrap tightly in plastic wrap and foil, or cut into portions and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.

Chef’s Advice

• Butter temperature matters: softened (not melted) butter gives structure and helps trap air during creaming. If too soft, the batter will be greasy.
• The yogurt choice affects richness: whole-milk yogurt yields a moister, richer crumb; 2% or Greek yogurt firms the crumb slightly and increases protein.
• Don’t overmix after adding flour: overworking gluten makes the cake tough. Stir until just combined.
• Check doneness by using a toothpick near the center and observing springiness: the top should be lightly golden and spring back gently.
• For an ultra-tender crumb, sift the flour and whisk the dry ingredients well to aerate the mixture.

Creative Twists

• Lemon-Raspberry: Add 1 tbsp lemon zest to the batter and finish with a lemon glaze for a brighter flavor.
• Almond-Rose: Replace 1/4 cup of all-purpose flour with 1/4 cup finely ground almond flour and add 1/2 tsp almond extract for a nutty depth.
• Vegan & Gluten-Free: Use a 1:1 gluten-free flour, replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water), use plant-based yogurt and vegan butter; bake similarly but expect a slightly different texture.
• Berry Medley: Substitute half the raspberries with finely chopped strawberries for varied color and flavor.

Frequently Asked Questions

Q: Can I make this cake in a loaf pan?
A: Yes—bake at 350°F and start checking at 35 minutes; a loaf may take 40–50 minutes depending on pan size.

Q: My raspberries sank to the bottom. How do I prevent that?
A: Lightly toss berries in 1 tablespoon flour before folding into batter to help them suspend. Gently fold to avoid crushing.

Q: Can I reduce the sugar?
A: You can reduce sugar by 15–25% (use 1/2–2/3 cup instead). The cake will be less sweet and slightly less tender, so consider a glaze or dusting of powdered sugar for added sweetness if desired.

Q: How do I keep the cake pale pink rather than deep red?
A: Use fresh raspberries and fold them in gently; avoid mashing. Frozen raspberries tend to bleed more color when thawed, so keep them frozen until adding.

Q: Is the rosewater necessary?
A: No—rosewater is optional. Use 1/2–1 tsp for a subtle floral note. Replace with almond extract or extra vanilla if you prefer.

Conclusion

I hope this Rose & Raspberry Yogurt Cake brings a little blush to your table — it’s simple, forgiving, and pretty enough to make any morning feel special. If you’re gathering pastel-inspired presentation ideas to complement this cake, check out these curated visuals for soft pink palettes at 20 Light Pink Bathroom Designs for Gentle, Calming Vibes. To explore color choices that pair beautifully with pale-pink desserts and styling, see recommendations on the best pink paint colors.

If you bake this, I’d love to see your results — share a photo or a note in the comments and tell me which variation you tried.