Easy Yogurt Cake Recipe

Introduction

This easy yogurt cake is a moist, tender dessert with a subtle tanginess from yogurt that balances its sweetness perfectly. It’s simple to make and stays soft for days, making it an ideal treat for any occasion.

Ingredients

• 1 container plain yogurt (about 5.3 oz or 150 g)
• 1 container vegetable oil (use the yogurt container to measure)
• 3 large eggs
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round springform cake pan to prevent sticking and ensure easy removal.
2. Step 2: Empty the yogurt into a mixing bowl. Using the empty yogurt container, measure out the vegetable oil and add it to the bowl. Rinse and dry the container so you can use it for later measurements.
3. Step 3: Add the eggs, sugar, and vanilla extract to the yogurt and oil mixture. Beat thoroughly until you have a smooth, consistent batter base.
4. Step 4: Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet, being careful not to overmix—just combine until smooth. The batter will be thick but should still pour easily.
5. Step 5: Pour the batter into the prepared pan and spread it evenly.
6. Step 6: Bake for 25 to 30 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
7. Step 7: Let the cake cool in the pan for 10 minutes before removing the springform ring. Transfer the cake to a wire rack to cool completely before serving.

Tips & Variations

• For a richer cake, use Greek yogurt but add a tablespoon of milk if the batter is too thick.
• Try substituting vegetable oil with canola, light olive, or melted coconut oil to add different flavor notes.
• Add lemon zest or a handful of berries to the batter for a fresh twist.
• Make sure not to overmix the batter to keep the cake light and tender.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week. Reheat slices briefly in the microwave if desired to bring back softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or flavored yogurt?

Low-fat yogurt can be used, but the cake might be less moist and tender. Flavored yogurt may alter the taste; plain yogurt is best to keep the flavor balanced.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or another binder for the best texture.

Easy Yogurt Cake Recipe

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★★★★★

4.6 from 135 reviews

This easy yogurt cake is a moist and tender dessert that combines the tangy flavor of plain yogurt with a soft crumb. It uses simple ingredients like vegetable oil, eggs, sugar, and vanilla extract, making it accessible and quick to prepare. The cake bakes to a golden brown with a delicate texture, perfect for any occasion.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 container (about 125g) plain yogurt (Greek yogurt optional, see notes)
• 1 container (use empty yogurt container) vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup (200g) white sugar

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and grease a 9-inch round springform pan thoroughly to ensure the cake releases easily after baking.
2. Combine yogurt and oil: Pour the plain yogurt into a mixing bowl. Use the empty yogurt container as a measuring cup to add an equal amount of vegetable oil to the yogurt. Set aside the mixture. Rinse and dry the container for future measuring.
3. Add eggs, sugar, and vanilla: To the yogurt-oil mixture, add the eggs, sugar, and vanilla extract. Beat everything together well until you get a smooth, uniform batter base.
4. Incorporate dry ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture. Gently stir just until combined. Avoid overmixing to keep the cake tender. The batter should be thick but pourable.
5. Prepare for baking: Pour the batter into the greased cake pan, spreading it out evenly with a spatula to level the surface.
6. Bake the cake: Place the pan in the preheated oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
7. Cool and serve: Let the cake cool in the pan for 10 minutes, then remove the springform ring. Transfer the cake to a wire rack and allow it to cool completely before slicing and serving.

Notes

• You can substitute Greek yogurt for plain yogurt for a richer texture; if the batter seems too thick, add 1 tablespoon of milk to loosen it.
• Vegetable oil can be replaced with canola oil, light olive oil, or melted coconut oil according to your flavor preference.
• Do not overmix the batter once the flour is added to prevent a tough cake.
• This cake stays moist for several days due to the yogurt and oil content and is perfect for serving with fresh fruits or a dusting of powdered sugar.

Keywords: yogurt cake, easy cake recipe, moist cake, yogurt dessert, simple baking, vegetable oil cake