Creamy Yogurt Cake
Light, soft, and naturally moist with a delicate creamy texture
This creamy yogurt cake is one of the easiest homemade cakes you can make. It’s tender, slightly tangy from the yogurt, and perfectly balanced—not too sweet. It works beautifully as a breakfast cake, afternoon tea treat, or light dessert.
If you’ve been enjoying lighter-style desserts, this one fits perfectly: simple ingredients, soft texture, and adaptable for lower-calorie versions.
Why You’ll Love It
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Super moist and fluffy
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No complicated techniques
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Made with simple pantry ingredients
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Can be lightened up easily
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Perfect plain or topped with fruit
Ingredients (8-inch / 20cm cake)
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1 cup (250g) plain full-fat yogurt (Greek or regular)
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2 large eggs (room temperature)
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¾ cup (150g) sugar
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⅓ cup (80ml) neutral oil (sunflower or light olive oil)
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1 teaspoon vanilla extract
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1 ½ cups (180g) all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon salt
Instructions
1️⃣ Preheat
Preheat oven to 350°F (175°C).
Grease and line an 8-inch round pan with parchment paper.
2️⃣ Mix Wet Ingredients
In a bowl, whisk yogurt, eggs, sugar, oil, and vanilla until smooth and creamy.
3️⃣ Add Dry Ingredients
Sift flour, baking powder, and salt into the mixture.
Gently fold until just combined—do not overmix.
4️⃣ Bake
Pour batter into prepared pan.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
5️⃣ Cool
Let cool in pan for 10 minutes, then transfer to a rack to cool completely.
Dust with powdered sugar or serve plain.
Texture Tip
For an ultra-creamy interior:
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Use Greek yogurt
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Do not overbake
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Let the cake rest overnight (flavor improves!)
Variations
Lemon Yogurt Cake
Add zest of 1 lemon and 1 tablespoon lemon juice.
Berry Yogurt Cake
Fold in ½ cup fresh blueberries or raspberries.
Lower-Calorie Version
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Use ½ cup sugar
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Use low-fat yogurt
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Replace half the oil with unsweetened applesauce
High-Protein Version
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Use Greek yogurt
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Replace ¼ cup flour with vanilla protein powder
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Add 1–2 tablespoons milk if batter thickens too much
Storage
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Room temperature: 2 days (covered)
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Refrigerator: up to 5 days
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Freezer: up to 2 months
Nutrition (Approximate Per Slice – 8 slices)
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Calories: 230
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Carbs: 28g
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Protein: 5g
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Fat: 10g
(Will vary based on substitutions.)
Serving Ideas
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With fresh strawberries
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Drizzled with honey
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Topped with whipped yogurt
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Served warm with tea or coffee
Final Thoughts
This creamy yogurt cake is simple, reliable, and endlessly adaptable. It’s one of those recipes you’ll make once—and keep forever.