This Creamy Grape Cake with Yogurt Layer and Soft Butter Crust is a light, elegant dessert perfect for any season — especially late summer and fall, when grapes are at their juiciest. It features a soft, buttery sponge cake as the base, topped with a refreshing creamy layer made from yogurt or cream and studded with sweet red and white grapes. Set with gentle gelatin and flavored with vanilla sugar, this no-bake topping transforms the cake into a smooth, fruity delight. Whether you’re preparing it for a family celebration or just treating yourself to something sweet yet balanced, this recipe is as satisfying to eat as it is to look at.
Cooking Time
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Prep Time: 25 minutes
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Bake Time: 20 minutes
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Cooling & Chilling Time: 3–4 hours
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Total Time: 4 hours 30 minutes
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Servings: 10–12 slices
Ingredients
For the Cake Base (Soft Butter Crust):
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50 g soft butter
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50 g sugar
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1 pinch salt
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2 eggs
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200 g flour
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5 g baking powder
For the White Cream Layer:
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600 g yogurt or cream (full-fat preferred)
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120 g sugar
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10 g vanilla sugar (1 sachet)
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20 g instant gelatin
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60 ml cold water
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250 g red grapes
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250 g white grapes
Step-by-Step Cooking Directions
1. Prepare the Cake Base
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Preheat your oven to 180°C (356°F), top and bottom heat.
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In a mixing bowl, cream together the soft butter, sugar, and a pinch of salt until light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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Sift in the flour and baking powder. Fold until a smooth batter forms.
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Pour into a greased or parchment-lined springform pan (22–24 cm).
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Smooth the surface and bake for 20 minutes until lightly golden and a toothpick comes out clean.
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Let the base cool completely in the pan.
2. Prepare the White Layer
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Wash and halve the grapes. Remove seeds if needed. Pat them dry with a paper towel.
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In a small bowl, mix 20 g instant gelatin with 60 ml cold water. Let it bloom for 5–10 minutes.
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Meanwhile, whisk together the yogurt or cream, sugar, and vanilla sugar until smooth.
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Gently heat the gelatin (in the microwave for 10–15 seconds or in a saucepan) until just melted — don’t let it boil.
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Stir a few tablespoons of the yogurt mixture into the warm gelatin to temper it.
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Then, whisk the gelatin mixture back into the rest of the yogurt blend.
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Gently fold in the grapes.
3. Assemble the Cake
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Pour the creamy grape mixture over the cooled cake base, still in the springform pan.
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Smooth the top with a spatula.
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Chill in the refrigerator for 3–4 hours, or until fully set.
4. Serve
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Once set, remove the ring from the springform pan.
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Slice and serve chilled. Optionally, decorate with extra fresh grapes or a dusting of powdered sugar.
Nutritional Information (Per Slice, Approximate)
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Calories: 270
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Protein: 6g
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Carbohydrates: 34g
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Sugar: 21g
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Fat: 12g
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Saturated Fat: 7g
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Fiber: 1g
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Sodium: 65mg
Origins and Popularity of the Recipe
This recipe finds its roots in Central and Eastern European kitchens where fresh fruit and dairy-based fillings are popular in cakes and tarts. Using gelatin and yogurt or cream for a fruit-topped layer is common in no-bake desserts across Germany, Austria, and the Balkans. The combination of a lightly sweetened sponge base with a creamy, fruity topping has grown in popularity for being both beautiful and balanced — perfect for those who prefer lighter desserts with natural sweetness and freshness.
Reasons Why You’ll Love This Recipe
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Light yet satisfying: Creamy without being heavy, and not overly sweet.
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Fresh flavor: Grapes add juicy pops in every bite.
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Elegant presentation: A beautiful layered cake perfect for celebrations.
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Make-ahead friendly: Set it in the fridge and forget it until serving.
Health Benefits
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Grapes: High in antioxidants like resveratrol, and a great source of hydration and vitamins.
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Yogurt or cream: Offers probiotics, protein, and calcium (especially if using yogurt).
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Gelatin: Aids in gut and joint health, and provides a smooth texture without needing heavy cream.
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Homemade cake base: No preservatives or excess sugar like store-bought cakes.
Serving Suggestions
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Serve cold with a side of fresh mint leaves or a drizzle of honey.
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Pair with a hot herbal tea, lemon iced tea, or a light sparkling beverage.
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Add extra halved grapes or edible flowers on top for decoration.
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Great with a scoop of vanilla or berry sorbet for an elegant dessert plate.
Common Mistakes to Avoid
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Not cooling the base: The creamy layer will melt or slip if poured onto a warm cake.
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Boiling gelatin: This ruins its gelling ability — always gently heat until just melted.
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Too much fruit juice: If grapes are too wet, the cream layer may not set properly. Dry them well.
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Using low-fat yogurt or cream: Full-fat versions help the cake layer set more firmly and give better texture.
Pairing Recommendations
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Coffee: A light roast or cold brew complements the subtle sweetness.
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Wine: Try a semi-dry Riesling or Moscato.
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Afternoon tea: Serve as part of a light tea spread with other fruit-forward treats.
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Brunch: Pair with quiche or light savory dishes for a well-rounded spread.
Cooking Tips
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Use a springform pan: It makes removal clean and simple.
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Room-temperature ingredients: Butter and eggs blend more smoothly when not cold.
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Chill thoroughly: Give the creamy layer enough time to set fully for clean slices.
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For extra flavor: Add lemon zest or a drop of almond extract to the cream layer.
Similar Recipes to Try
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No-Bake Yogurt and Peach Cake
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Strawberry Jelly Cream Torte
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Raspberry Cheesecake with Biscuit Base
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Grape Tart with Vanilla Custard
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Creamy Lemon Grape Slice
Variations to Try
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Other fruits: Use kiwi, strawberries, blueberries, or peach slices.
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Biscuit base: Swap the cake base for a crushed cookie crust for a no-bake version.
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Chocolate twist: Add a thin layer of chocolate between the cake and cream.
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Layered version: Use a tall mold and double the white cream layer for a dramatic finish.
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Honey vanilla: Replace sugar with honey and use fresh vanilla pod for an all-natural flavor.
Ingredient Spotlight: Grapes
Grapes aren’t just juicy snacks — they’re powerhouse ingredients in desserts. Rich in vitamin C, vitamin K, and antioxidants, they add natural sweetness and an eye-catching look. Red grapes have slightly more antioxidants (like anthocyanins), while white grapes offer a mellow, clean flavor. Both contribute to the refreshing taste of this cake and give a satisfying bite to the creamy layer.
Conclusion
This Creamy Grape Cake with Yogurt Layer and Soft Butter Crust is a show-stopping dessert that doesn’t require complicated techniques or expensive ingredients. With a soft, homemade sponge, a silky yogurt-based layer, and juicy bursts of grape in every bite, it’s the perfect balance between richness and refreshment. Whether for a family weekend, a holiday table, or a birthday celebration, this cake is guaranteed to impress with its texture, flavor, and beauty.
10 Comprehensive Frequently Asked Questions
1. Can I use Greek yogurt instead of regular yogurt?
Yes! Greek yogurt will make the layer thicker and creamier. You may need to adjust sweetness and stir gently to prevent lumps.
2. Can I make this cake without gelatin?
You can use agar-agar, but it sets firmer and faster. Adjust the amount (use about 6 g of agar instead of 20 g gelatin) and follow package instructions.
3. Can I use only one type of grape?
Yes. You can use all red or all white grapes depending on what you have or prefer.
4. Can I use cream cheese instead of yogurt?
Yes, but it will be much richer. Soften it well and whisk with a few tablespoons of milk or cream before adding gelatin.
5. What size pan should I use?
A 22–24 cm (9–10 inch) round springform pan is ideal. You can also use a square pan and cut the cake into bars.
6. How long can I store this cake?
Store it in the refrigerator, covered, for up to 3 days. Best enjoyed within 24 hours for optimal texture.
7. Can I freeze it?
Freezing is not recommended — gelatin desserts tend to separate and change texture when thawed.
8. How do I know if the gelatin layer is set?
It should be firm to the touch and not wobble loosely. Chill for at least 3 hours to ensure proper setting.
9. Can I make the base with gluten-free flour?
Yes, use a 1:1 gluten-free flour blend and make sure your baking powder is gluten-free.
10. Can I make the whole dessert a day ahead?
Absolutely! In fact, chilling overnight enhances flavor and texture.