Yogurt Cake

Greek yogurt is one of our favorite ingredients to sneak into recipes. It adds a protein boost to dips and dressings, and it adds tang and moisture to baked goods. It’s key in this easy yogurt cake to balancing the sweetness and creating a lighter crumb. Since yogurt is acidic, it helps activate the baking soda to give the cake a better rise. Our favorite way to serve this cake is with a small dollop of homemade whipped cream and fresh fruit. But you can enjoy this cake all year—simply adjust the toppings to suit the season’s flavors.

Yogurt Cake Ingredients

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• Flour: No need to buy any special types of flour for this yogurt cake recipe; all-purpose flour will do.
• Leavener: This light and fluffy cake recipe uses a combination of baking soda and baking powder. The baking powder offers the cake a more sustained rise in the oven for greater height. The baking soda reacts with yogurt to impact both rise and spread. Baking soda also helps with browning as it reacts with the acids in the yogurt.
• Salt: Salt is important because it enhances and balances the flavors in baking recipes.
• Sugar: Sugar adds moisture and helps make the cake tender and lightly sweet.
• Oil: You can opt for either neutral-tasting canola oil to keep yogurt the star, or extra virgin olive oil for a richer, more robustly flavored cake (similar to olive oil cake).
• Eggs: Always use room-temperature eggs for the best results when baking a cake.
• Greek yogurt: Forget about milk. Plain Greek yogurt is the secret ingredient that adds moisture and a wonderful tang to this basic cake recipe.
• Vanilla: Make sure to use a good brand of vanilla extract for the best flavor possible.
• Toppings: Enjoy this cake plain, or add a dollop of whipped cream and fresh berries to individual servings.

Directions

Step 1: Mix the batter

Jonathan Melendez for Taste of Home

Preheat the oven to 350°F. In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Jonathan Melendez for Taste of Home

In a large bowl, beat the sugar and oil until smooth, about two to three minutes. Add the eggs, one at a time, until they’re incorporated, then add the yogurt and vanilla extract.

Jonathan Melendez for Taste of Home

Gradually add the dry ingredients to the wet ingredients and stir until just combined.

Editor’s Tip: To keep this cake light and fluffy, don’t overmix the cake batter. If you do, you risk overworking the gluten in the flour. This common cake mistake creates a tough cake.

Step 2: Bake the cake

Jonathan Melendez for Taste of Home

Pour the batter into a greased 9-inch round baking pan. Bake it until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Remove it from the oven and let it cool completely on a wire rack.

Editor’s Tip: Use the toothpick test to test the cake for doneness. If a toothpick comes out clean when inserted into the center of the cake, then it is fully baked. Turn the cake onto a plate or serving platter before cutting.

Step 3: Serve the cake

Cut the cake into wedges and serve individual slices topped with whipped cream and fresh berries, if desired.

Jonathan Melendez for Taste of Home

Yogurt Cake Variations

• Mix in something fun: Jazz up this humble yogurt cake recipe with up to 3/4 cup of your favorite mix-ins. Mini chocolate chips, blueberries, chopped walnuts, raisins, poppy seeds or shredded coconut are all possibilities.
• Add some flavor: Add 1 to 2 teaspoons of almond, orange, lemon or coconut extract to this recipe. You could also experiment by adding the zest of one lemon, lime or orange.

How to Store Yogurt Cake

For the best taste, yogurt cake should be stored in an airtight food storage container or cake dome at room temperature. When stored at room temperature, yogurt cake will stay fresh for up to five days. You can also refrigerate the cake for up to one week. Keep in mind, however, that refrigerated cake will dry out faster than cake stored at room temperature.

Can you freeze yogurt cake?

Yes, you can freeze cake for longer storage. Let it cool completely, then wrap it tightly in storage wrap, followed by heavy-duty aluminum foil. It will last for up to two to three months in the freezer. Before serving it, allow it to thaw in the refrigerator or on the counter.

Yogurt Cake Tips

Jonathan Melendez for Taste of Home

What is the best yogurt for baking?

The best yogurts for baking are full-fat plain Greek yogurt or Icelandic-style Skyr. Do not use fat-free yogurt, as the extra fat provides the cake with added moisture and tenderness.

Can you make yogurt cake in a loaf pan?

Yes, you can convert most cakes to different pan sizes. It is possible to bake this cake in a 9×5-inch loaf pan since it has roughly the same volume as a 9-inch round cake pan. You may need to increase the baking time so the cake can cook fully in the middle. Baking in a loaf pan may result in a denser and drier cake due to the change in pan size and shape and the increased bake time.

What should you serve with yogurt cake?

This cake is one of our most versatile dessert recipes. You can dress it up in countless ways. Enjoy it with a simple dusting of powdered sugar and a cup of coffee, or pile it high with an array of toppings. At the height of summer, we love the classic combination of whipped cream, berries or grilled peaches, and a scoop of vanilla ice cream. Then, as colder weather arrives, pivot and try topping this cake with warm cinnamon apples and a drizzle of salted caramel sauce. For the holidays, serve it with a rum vanilla cranberry sauce.