Cake

Yogurt Cake Recipe

A tender, lightly tangy cake that stays moist thanks to creamy yogurt, perfect for breakfast or an easy dessert.

This yogurt cake welcomes you with a soft, springy crumb and a gentle tang from the yogurt, topped with a faint sweetness and a faintly golden rim.

It is ideal for a relaxed weekend breakfast, an after school snack, or a simple dessert you can whip up without butter or complicated technique.

I first made it when I needed a dependable cake that felt fancy but used everyday ingredients, and it has been a kitchen comfort ever since.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time35 mins

🕐Total Time50 mins

🍰Servings8 slices

🇺🇸CuisineAmerican

🔢Calories~260 per slice

Ingredients

Cake

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon fine salt

2 teaspoons baking powder

1/2 cup plain yogurt, full fat

1/2 cup milk

1/4 cup neutral oil, such as vegetable or canola

2 large eggs

1 teaspoon vanilla extract

Creamy Yogurt Topping

1/2 cup plain yogurt, full fat

1 tablespoon powdered sugar

1/2 teaspoon vanilla extract

Substitutions & Variations

★Use whole milk or any non dairy milk such as oat or almond in place of the milk.

★Swap plain yogurt for Greek yogurt to get a thicker, tangier crumb.

★Use melted coconut oil or melted butter instead of neutral oil for a richer flavor.

★Replace granulated sugar with an equal amount of coconut sugar for a deeper caramel note.

★Make the cake gluten free by using a gluten free all purpose flour blend with xanthan gum.

Step-by-Step Instructions

1

Preheat oven and prepare pan

Position a rack in the center of your oven and preheat it to 350°F (175°C). Grease an 8 inch round cake pan or line it with parchment paper, then lightly dust the pan with flour to prevent sticking.

2

Whisk dry ingredients

In a medium bowl, whisk together the flour, sugar, salt, and baking powder until evenly combined.

3

Mix wet ingredients

In another bowl, stir together the yogurt, milk, oil, eggs, and vanilla extract until smooth and slightly frothy.

4

Combine wet and dry

Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; small lumps are fine, but avoid overmixing.

5

Pour batter into pan

Scrape the batter into the prepared cake pan, smooth the top with the spatula, and tap the pan lightly on the counter to release any large air bubbles.

6

Bake until golden and set

Bake for 30 to 38 minutes, or until the edges pull slightly from the pan and a toothpick inserted into the center comes out with a few moist crumbs.

7

Cool in pan briefly

Let the cake cool in the pan for 10 minutes, then run a knife around the edges and gently turn it out onto a wire rack to cool completely before saucing.

8

Make the yogurt topping

In a small bowl, whisk together the plain yogurt, powdered sugar, and vanilla extract until smooth.

9

Drizzle and serve

Spread or drizzle the yogurt topping over the cooled cake, slice, and serve at once or keep covered at room temperature for a few hours.

10

Storage reminder

Store leftover slices in an airtight container in the refrigerator for up to 3 days; let them sit at room temperature for 15 to 20 minutes before serving for the best texture.

Pro Baker Tips

✓Measure flour correctly by spooning it into the cup and leveling it off to avoid a dense cake.

✓Full fat yogurt gives the best tenderness and flavor, but low fat works in a pinch.

✓For a more pronounced tang, add 1 teaspoon of lemon juice or zest to the batter.

✓If you want a taller cake, use a smaller pan such as a 7 inch round or a square 8 inch pan.

Storage & Serving Notes

◆Refrigerate in an airtight container for up to 3 days.

◆Freeze unfrosted cake wrapped tightly for up to 2 months; thaw in the refrigerator overnight.

Serving Suggestions

Serve this cake slightly chilled or at room temperature for a fresh, creamy experience.

›Top with mixed berries and a light dusting of powdered sugar.

›Pair with a cup of coffee or herbal tea for a comforting afternoon treat.

›Add a drizzle of honey or fruit compote for extra sweetness and shine.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, bake and cool the cake fully, then store it in an airtight container in the refrigerator. Add the yogurt topping just before serving for the best texture.

Why did my cake sink in the middle?

Overmixing, too much leavening, or opening the oven door too early can cause sinking. Measure baking powder carefully and fold the batter gently.

Is Greek yogurt okay to use?

Absolutely. Greek yogurt makes the cake richer and tangier; you may want to add a tablespoon or two of milk if the batter seems very thick.

Can I make this dairy free?

Use a dairy free yogurt and milk, and choose a vegan oil or melted plant based butter for a fully plant based version.

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Go Make It!

Enjoy your homemade yogurt cake, and feel free to personalize it with your favorite fruits, nuts, or spices. Baking should be joyful and simple, and this cake is a lovely everyday reminder of that.