Yogurt Cake

Yogurt Cake with a light and airy sponge, notable flavor, and just the right amount of sweetness. You only need a few basic ingredients for this easy yogurt cake!

Also, Check out the yogurt cake video below!

This is our kind of cake! It is one of the best cakes that doesn’t need frosting because it is self-sufficient just like our plain cake. Say hello to our Yogurt Cake 2.0!

A yogurt cake should taste like yogurt, shouldn’t it? This wonderful cake has a rich yogurt flavor, and you’ll love the fluffy texture of the cake as well. It’s an everyday cake to make and have for breakfast because why not?

Yogurt Cake Recipe

The best thing about this incredible cake? This simple cake goes great with all sorts of beverages. We suggest trying a slice of cake with some tea or coffee.

It is also the easiest cake to make for potlucks, parties, or just for snacking! It is similar to Turkish yogurt cake and gâteau au yaourt, which is French yogurt cake.

If you’re new to baking, this is the perfect recipe to make as your first cake. It is one of the easy cakes with simple ingredients that anyone can successfully make.

The ingredient list won’t overwhelm you and you don’t need to have any advanced skills. You don’t even need to make whipped egg white separately, as the whole eggs mix right into the batter. Yet, even with simple methods, the end result is still a satisfying, fluffy cake that you’ll be proud of.

Yogurt Cake Ingredients

You need the following ingredients for yogurt cake:

1. Yogurt. Use regular yogurt (whole milk yogurt) or plain Greek yogurt (whole milk Greek yogurt). You could also use flavored yogurt, but since flavored yogurt has added sugar, reduce the amount of sugar you add to your cake if you choose to use flavored yogurt.

For best results, make sure the yogurt is at room temperature. And for the best flavor, use yogurt with live and active cultures. Check the label on the yogurt container to ensure that it contains live and active cultures, since different brands vary.

2. Oil. Adding oil to the cake batter gives the yogurt cake a nicely moist texture. Use a neutral oil, like vegetable oil or canola oil. You can use olive oil in a pinch, but it will make the cake much heavier.

3. Sugar. Just good old granulated white sugar.

4. Flour. All-purpose flour, also known as plain flour, works here.

5. Baking Powder This is needed to help the cake rise and become fluffy.

6. Salt. Salt helps balance the sweetness in yogurt cake.

7. Flavor. For a little bit of extra flavor, use a combination of vanilla extract and freshly grated nutmeg, or use the zest (rind) of one fresh lemon or lime. We especially love a lemon yogurt cake with both lemon juice and lemon zest! You can also use orange zest.

Yogurt cake can also be made without flavor, and it will still taste great!

For the full list of ingredients with measurements, check out the recipe card below.

Before you begin, preheat your oven and make sure to have your prepared cake pan ready.

How it comes together

1. In a large bowl, whisk together wet ingredients, minus the eggs (yogurt, oil, and vanilla extract), then add the sugar.

2. Add remaining dry ingredients (flour, baking powder, salt, and optional nutmeg) to the yogurt mixture and beat to combine.

3. Add eggs one at a time to the mixing bowl and mix to form a batter.

4. Pour batter into a greased pan and bake for the suggested bake time. The center of the cake will be springy yet moist, and the top of the cake will be golden brown. If you feel it needs slightly longer than the suggested baking time, keep an eye on it and check on it after a few minutes to prevent overbaking.

This lovely yogurt cake has a nice crumb. It is moist on the inside and simply dreamy.

Have you heard the saying, “it sold like hot cake”? Once upon a time, we used to wonder what that meant. But now that we are older and wiser, we totally understand. Hot cake aka freshly baked and still warm cake is worth making again!

Also, check out this Vanilla Pound Cake and Southern Lemon Pound Cake Recipe.

Pantry notes

• Glaze: You can make a powdered sugar glaze for on top of this cake! We suggest making a lemon glaze for a bright, lemony flavor. Mix powdered sugar in a medium bowl and slowly add milk until it reaches a thick consistency that you can drizzle. Add a splash of lemon juice or extract to flavor it.
• Mix-Ins: Have fun by mixing in satisfying ingredients such as chocolate chips or fresh fruit. Although you can use frozen fruit, the juices might bleed and discolor the cake, so fresh berries are best.
• Low Sugar: If you have a medically restrictive diet and need to watch your daily values, you can use a granulated sugar replacement, such as monk fruit sweetener, as long as it is a cup-for-cup (1:1 ratio) product. Keep in mind that it won’t taste exactly the same, though.

Cook notes

• You can make this cake in different pans, such as loaf pans, round cake pans, bundt, or even a springform pan if that is all you have. However, the pan preparation varies. For instance, you can put parchment paper (in addition to cooking spray) in the other baking tins. However, a bundt pan with grooves only needs some grease to become a sufficiently prepared pan.
• Different baking pans will require different cooking times. Whichever pan you use, make sure to only fill it halfway to 2/3 of the way full so it doesn’t spill over. There is a chart here which you can check out if you plan on using a different pan!
• Once you unmold the baked cake, you can transfer it to a wire rack to finish cooling. Then, if you have any leftovers, make sure to cover them with plastic wrap or store them in an airtight container so they stay nice and moist.
• For a nice presentation, consider serving this cake with ice cream or whipped cream!

Our family is obsessed with this yogurt cake, and we really hope you try it. It is one of our favorite cakes ever!

Tools For Making Yogurt Cake

• Bundt Pan
• Electric Hand Mixer
• Mixing Bowls
• Whole Nutmeg

How it comes together

Subscribe

• Yield: 10 people
• Prep: 15 minutes
• Cook: 35 minutes
• Total: 50 minutes

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. We used canola.
• 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, See Notes
• 3 large eggs

Method

1. Grease a 9-inch cake pan or loaf pan and preheat oven to 350 degrees F (180 degrees C).
2. In a mixing bowl, whisk together 1 cup of plain yogurt, 1/2 cup of oil, 3/4 cup of sugar and 1 teaspoon of vanilla extract. You could use a handheld whisk or an electric beater.
3. Add in one and a half cups of flour, one and a half teaspoons of baking powder, 1/4 teaspoon salt and 1/4 teaspoon nutmeg. Beat together until just combined.
4. Add 3 eggs one at a time, whisking every time you add an egg to incorporate it into the batter.
5. Pour the batter into the prepared pan. Bake in preheated oven for 35 minutes until golden brown and a toothpick inserted into the middle of the cake comes out clean.
6. Let the cake cool then remove from pan, slice and serve.