Yogurt Cake with a light, airy sponge, delightful flavor, and just the right amount of sweetness. This easy yogurt cake requires only a few basic ingredients and is perfect for everyday baking.
Also, check out the yogurt cake video below!
This is my kind of cake—one that doesn’t need frosting because it’s complete on its own, similar to my plain cake. Say hello to Yogurt Cake 2.0.
A good yogurt cake should showcase yogurt’s flavor, and this one does. It has a rich yogurt note and a fluffy texture you’ll enjoy at breakfast, with tea, or with coffee. It’s also great for potlucks and casual gatherings.
Yogurt Cake Recipe
This simple cake is forgiving and beginner-friendly. You don’t need to whip egg whites separately—whole eggs fold right into the batter—yet the result is a tender, fluffy cake with a lovely crumb.
The recipe is inspired by traditional yogurt cakes such as Turkish yogurt cake and the French gâteau au yaourt, but adapted for simplicity and reliable results. The ingredient list is short and the method is straightforward.
Yogurt Cake Ingredients
You’ll need:
Yogurt: Use plain whole-milk yogurt or plain whole-milk Greek yogurt. Flavored yogurts can be used but they usually contain extra sugar, so reduce the added sugar if you choose flavored varieties. For best texture and flavor, bring the yogurt to room temperature and choose a product with live and active cultures.
Oil: A neutral oil (vegetable or canola) keeps the cake moist. Olive oil can be used in a pinch but may produce a heavier, more pronounced flavor.
Sugar: Regular granulated sugar.
Flour: All-purpose (plain) flour.
Baking powder: Helps the cake rise and become fluffy.
Salt: Balances sweetness and enhances flavor.
Flavoring: Vanilla extract plus a touch of freshly grated nutmeg, or the zest of a lemon, lime, or orange. Lemon juice and zest work particularly well for a bright lemon yogurt cake, but the cake is delicious even without added flavorings.
For the full ingredient list with measurements, see the recipe card below.
Tip: Preheat your oven and prepare your cake pan before you mix the batter.
How To Make Yogurt Cake
1. In a large bowl, whisk together the yogurt, oil, and vanilla extract, then add the sugar and mix until combined.
2. Add the dry ingredients—flour, baking powder, salt, and optional nutmeg—and beat until just combined.
3. Add the eggs one at a time, mixing after each addition until the batter is smooth.
4. Pour the batter into a greased pan and bake until the top is golden and a toothpick inserted into the center comes out clean. The center should be springy but moist; if it needs a little more time, check frequently to avoid overbaking.
The finished cake has a tender crumb and a moist interior. Served warm, it’s especially irresistible.
If you enjoyed this recipe, try other simple cakes like Vanilla Pound Cake or Southern Lemon Pound Cake for more everyday baking options.
Substitutions and Variations
- Glaze: A simple powdered sugar glaze, flavored with lemon juice, is a bright finishing touch. Mix sifted powdered sugar with a little milk until pourable, then stir in a splash of lemon juice or extract.
- Mix-ins: Fold in chocolate chips or fresh fruit. Fresh berries work best; frozen fruit can release extra juices and discolor the crumb.
- Lower sugar: Replace granulated sugar with a cup-for-cup sugar substitute like monk fruit sweetener if needed for dietary reasons, but expect a slightly different taste and texture.
Expert Tips
- Use different pans—bundt, loaf, round, or springform—keeping in mind that baking times will vary. Fill pans only halfway to two-thirds full to prevent overflow.
- Grease pans appropriately: bundt pans usually need only grease, while loaf or round pans often benefit from parchment plus spray.
- Cool the cake briefly in the pan, then transfer to a wire rack to finish cooling. Store leftovers covered or in an airtight container to retain moisture.
- For serving, this cake pairs nicely with whipped cream or a scoop of vanilla ice cream for added indulgence.
This yogurt cake is a family favorite and an easy, reliable recipe you’ll return to again and again.
Tools For Making Yogurt Cake
- Bundt pan (or 9-inch round or loaf pan)
- Electric hand mixer (optional—hand whisk works fine)
- Mixing bowls
- Microplane or grater for fresh nutmeg (optional)
Watch How To Make Yogurt Cake
Watch the recipe video below to see the method in action.
Recipe Frequently Asked Questions
Yogurt adds moisture and depth of flavor, resulting in a tender, soft crumb that keeps the cake from drying out.
Plain whole-milk yogurt or plain whole-milk Greek yogurt give the best balance of flavor and texture. Full-fat yogurt helps produce a richer crumb.
Yogurt can sometimes replace sour cream, buttermilk, or part of the fat in recipes. In this cake it’s a key component of the batter rather than a direct substitution.
More Easy Cake Recipes You Will Love!
If you like this yogurt cake, try other simple favorites like Pineapple Upside Down Pound Cake, Southern Lemon Pound Cake, Perfect Plain Cake, Apple Cake, or Vanilla Pound Cake for more go-to recipes.
Note: I updated this recipe after discovering a previous typo that produced a denser cake. After additional testing and tweaks, this version yields a lighter, fluffier yogurt cake.
If you make this recipe, please leave a star rating below—your feedback helps others find the recipe and I love hearing from you. Thank you!
Yogurt Cake
Ingredients
- 3/4 cup granulated sugar (150 grams)
- 1 cup plain yogurt (250 grams) or plain Greek yogurt
- 1/2 cup oil (125 ml), any neutral-tasting oil
- 1 teaspoon vanilla extract
- 1 1/2 cups flour (180 grams)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
- 3 large eggs
Instructions
- Grease a 9-inch cake pan or loaf pan and preheat oven to 350°F (180°C).
- In a mixing bowl, whisk together 1 cup plain yogurt, 1/2 cup oil, 3/4 cup sugar, and 1 teaspoon vanilla extract.
- Add 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg. Beat until just combined.
- Add 3 eggs, one at a time, whisking after each addition to incorporate.
- Pour batter into the prepared pan and bake for about 35 minutes, until golden and a toothpick inserted into the center comes out clean.
- Let cool briefly, remove from the pan, slice, and serve.
Notes
2. For best results, bring the yogurt and eggs to room temperature before mixing.
3. If using sweetened or flavored yogurt, reduce the added sugar so the cake isn’t overly sweet.
Nutrition
Carbohydrates: 30 g |
Protein: 6 g |
Fat: 12 g
Additional Info
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If you make this recipe, please tag a photo on Instagram @preciouscore—I’d love to see!