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Raspberry and Yoghurt Tray Bake

I love this Cake. Like REALLY love it.. Sometimes it is good to just go simple and make a delicious traybake sponge. It is super moist and fluffy, packed full with raspberries, topped with a raspberry mascarpone frosting. It's a great cake to serve to lots of people, or if you are feeling greedy.. no judgement.. you can eat it all yourself... (I'm not afraid to admit, I did the latter, it was too good!!)

The ingredients in this recipe are all pretty basic and will most likely be in your kitchen right now. The recipe asks for yoghurt but if you don't have any you can substitute for buttermilk or soured cream, Frozen or fresh raspberries will do the trick here as well. However I always prefer fresh as they are more likely to be seasonal. Make sure to use a neutral flavoured oil. I've used sunflower oil, but rapeseed or vegetable oil would work too. I don't recommend using olive oil as it is very strong flavoured, unless that is the flavour you are wanting, I'd stay clear! I've probably said this a million times to people, but always try to use proper butter!! Trust me, it tastes so much better.. If you are trying to make it healthier by using margarine or some vegetable alternative, it really isn't going to help, make a treat a treat!

Serves 24

You will need a 9"x13" tin or baking tray, or an equivalent size. If you have a square 8 inch tin, I would halve the recipe.


420g Caster Sugar

130g Butter

130g Oil (neutral flavoured)

200g Eggs

420g Flour

200g Natural Yoghurt

1 tsp. Salt

3 1/2 tsp. Baking Powder

150g Raspberries

For the frosting:

90g Homemade or store bought seedless raspberry jam

100g Icing Sugar

350g Mascarpone

100g Double Cream

To decorate:

Fresh Raspberries


Extra jam


1. Preheat the oven to 170 degrees celsius. Grease and line a 9"x13" tin with baking parchment.

2. In a free standing mixer with the paddle attachment or a bowl using a whisk, place the sugar, salt, butter and oil into a bowl, a mix until combined and pale and fluffy.

3. Gradually add the eggs to the mixture, and mix until combined. The mixture should look really smooth at this point.

4. Fold in the flour and baking powder and yoghurt to the mixture alternatively. Making sure there are no lumps and it is lovely and smooth.

5. Add in the raspberries, mix gently until evenly distributed, but no more, otherwise the raspberries could start to bleed into the mixture.

6. Pour the mixture into the prepared tin, making sure it is evenly spread around the tin. Place in the preheated oven and bake for about 25 minutes. Check if it is baked by inserting a knife or skewer and it will come out clean or just a few crumbs. If it needs a little longer, keep adding 5-8 minutes to the timer until it is baked.

7. Leave to cool completely before moving on to the next step.

8. Now for the frosting. In a bowl, using a whisk, mix together the mascarpone and icing sugar until smooth.

9. Mix in the jam to the frosting. Then add the cream slowly. The cream is only to adjust the consistency. it should be soft and spreadable. If you think it is there, then don't add all the cream!

10. Remove the cake from the tin and place on the desired board or plate. Spread the frosting over the top of the cake making sure to go all the way to the sides. Add 2 tbsp. of jam to the top and swirl it into the frosting. Scatter fresh raspberries and mint sprigs on top.

12. Make sure to store the cake in the fridge in an airtight container, and it will keep for 3 days. The sponge without the frosting freezes well. It will last about 3 months in the freezer.


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