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    Home » Precious Kitchen

    PUBLISHED: Jun 26, 2020 · UPDATED: May 6, 2022 by Precious · This post may contain affiliate links · 51 Comments

    Yogurt Cake

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    Yogurt cake in bundt pan

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

    Yogurt cake in a bundt baking dish

    This is my kind of cake! Cake that doesn't need frosting because it is self-sufficient. Say hello to my Yogurt Cake 2.0!

    A yogurt cake should taste like yogurt, shouldn't it? This cake has a rich yogurt flavour. It is the cake to make and have for breakfast because why not?

    Yogurt cake on cutting board

    This yogurt cake goes great with tea or coffee. It is also the cake to make for potlucks, parties or just for snacking!

    Ingredients for yogurt cake on a chopping board

    Yogurt Cake Ingredients

    You need the following ingredients for yogurt cake:

    1. Yogurt. Use plain yogurt or plain 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 a flavored yogurt.

    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.

    2. Oil. Adding oil to the batter makes yogurt cake nicely moist.

    3. Sugar. Just good old plain granulated sugar.

    4. Flour. All purpose flour or plain flour works here.

    5. Baking Powder

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

    7. Flavor. For flavor use a combination of vanilla extract and freshly grated nutmeg or use the zest (rind) of one lemon, lime or orange.

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

    How To Make Yogurt Cake

    1. Whisk together yogurt, oil, sugar and vanilla extract.

    2. Add in flour, baking powder, salt and nutmeg (optional) and beat to combine.

    3. Add in eggs one at a time and mix to form a batter.

    4. Pour the batter into a greased pan and bake.

    freshly baked yogurt cake in baking pan

    This lovely cake has a nice crumb on the outside, it is moist on the inside and simply dreamy.

    Have you heard the saying, "it sold like hot cake"? Once upon a time, I used to wonder what that meant. But now that I am older and wiser, I totally understand. Hot cake is bomb.com.

    yogurt cake slices on chopping board

    My family is obsessed with this yogurt cake and I really hope you try it. It is one of my favorite cakes ever!

    Tools For Making Yogurt Cake

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

    Watch How To Make Yogurt Cake

    Watch me making Yogurt Cake in the video below. Also, SUBSCRIBE to my YouTube Channel so you do not miss any of my videos!

    More Easy Cake Recipes You Will Love!

    • Perfect Plain Cake
    • Lemon Cake
    • Apple Cake

    P.S. I have updated this yogurt cake recipe after posting it years ago. I made a mistake while typing the former recipe so the recipe that lived here before would give you a dense cake. I am sorry if you tried it and your cake turned out dense. That't not the way it should be! Thankfully I decided to try out the recipe again and noticed there was a mistake. I had to go back to recipe testing. After testing and tweaking, I think I finally have the best yogurt cake recipe for you!

    Yogurt cake in a bundt baking dish

    Yogurt Cake

    This yogurt cake is moist with a lovely crumb on the outside. Simply the best yogurt cake!
    4.75 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: International
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 10 people
    Calories: 255kcal
    Author: Precious

    Ingredients

    • ¾ cup granulated sugar (150 grams)
    • 1 cup plain yogurt (250 grams) or plain Greek yogurt
    • ½ cup oil (125 ml) any neutral tasting oil. I used canola.
    • 1 teaspoon vanilla extract
    • 1 ½ cups flour (180 grams)
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • ¼ teaspoon nutmeg See Notes
    • 3 large eggs

    Instructions

    • Grease a 9-inch cake pan or loaf pan and preheat oven to 350 degrees F (180 degrees C).
    • In a mixing bowl, whisk together 1 cup of plain yogurt, ½ cup of oil, ¾ cup of sugar and 1 teaspoon of vanilla extract. You could use a handheld whisk or an electric beater.
    • Add in one and a half cups of flour, one and a half teaspoons of baking powder, ¼ teaspoon salt and ¼ teaspoon nutmeg. Beat together until just combined.
    • Add 3 eggs one at a time, whisking every time you add an egg to incorporate it into the batter.
    • 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.
    • Let the cake cool then remove from pan, slice and serve.

    Notes

    1. I love adding freshly grated nutmeg to baked goods because it adds amazing flavor! I have whole nutmegs in my kitchen and I highly recommend you get some because the flavor is more intense than pre-ground nutmeg.
    That said, if you don't have nutmeg, you could flavor this cake with the zest (rind) of one lemon, one lime or one orange. OR you could totally leave out the additional flavor and your cake will still taste great!
    2. For the best yogurt cake make sure the yogurt and eggs are at room temperature. 
    3. You could use flavored/sweetened yogurt in this recipe. If you do that just make sure you reduce the sugar content so the yogurt cake isn't too sweet.

    Nutrition

    Calories: 255kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 148mg | Potassium: 68mg | Fiber: 1g | Sugar: 16g | Vitamin A: 72IU | Vitamin C: 0.001mg | Calcium: 68mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @preciouscore or tag #preciouscore!

    This post contains affiliate links.

    If you make this recipe, please tag me in a photo on Instagram @preciouscore. I'll love to see!!!

    pre-signature-pro

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    Sharing is caring!

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    About Precious

    Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

    Reader Interactions

    Comments

    1. Zinny says

      November 14, 2016 at 11:36 am

      As always, another nice recipe from you. Honestly, this weather has been making me bake up and down on weekends. I will try this next weekend I hope, do you happen to have a banana bread recipe? I've tried a few, but I know yours would fit into my taste bud better.
      Thanks for sharing!

      http://www.zinnyfactor.com

      Reply
      • Zinny says

        November 14, 2016 at 11:51 am

        Lol, I just searched for it and I can see you have one, so I will try the recipe out. Should have checked earlier. My bad! Thanks all the same.

        Reply
        • Precious says

          November 14, 2016 at 2:18 pm

          Glad you found it, Zinny!! I hope you enjoy it. Baking and this weather just go together beautifully.

          Reply
    2. Bisola says

      November 14, 2016 at 10:44 pm

      To be honest I didn't know one could add yoghurt to cake. I love yoghurt so this seems like an amazing idea.
      Can one send food through post.....? .lol.so that you can speedily send a piece down here asap.....Don't you think that yoghurt cake needs to be reviewed?....

      Reply
      • Precious says

        November 15, 2016 at 12:15 am

        Hi Bisi,
        You sure can add yoghurt to cake. The taste is out of this world.
        For some reason, the review button is not showing on this recipe. Will try to get that to show ASAP. Thanks for pointing that out!

        Reply
        • Bisola says

          November 15, 2016 at 12:37 pm

          I was just kidding as per the review. As in you should send it down to Nigeria so I can Eat it during the review. Lol. Don't mind me.but if I made you notice that there was no review button, then you are welcome,

          Reply
          • Precious says

            November 15, 2016 at 3:20 pm

            Haha Bisi, I understand you now. You actually made me realize that the rating button for this recipe wasn't showing.
            As per sending to Nigeria for sampling, don't worry the day will come. A girl can dream right?

            Reply
            • G🐝 says

              September 29, 2021 at 10:31 am

              🙋🏽‍♀️Hi,
              Did you know that you can use yogurt as a substitute for eggs in your 🎂batter. Its
              g🥚🥚d for people who has 😩bad cholestrol

    3. Amaka says

      November 15, 2016 at 12:18 am

      I'm hearing about yoghurt cake for the first time in my life. What would I do without the blogosphere? Thanks for sharing blog-mum!

      amakamedia.com

      Reply
      • Precious says

        November 15, 2016 at 12:36 am

        Each time you call me blog mum, I blush.
        Glad you learned something new, dearie!

        Reply
    4. Joy2Endure says

      November 22, 2016 at 6:59 am

      I love yogurt cake but didn't know you could add milk. Will be trying that the next time I make one.
      I can imagine the flavour coming from the kitchen.
      Keep baking and don't mind the waist line much 🙂

      Reply
      • Precious says

        November 22, 2016 at 8:54 pm

        The flavour is totally out of this world!! One of the things I love about baking.
        Haha chuck me for work fine. I will keep baking.

        Reply
        • Gee🐝 says

          September 29, 2021 at 10:17 am

          Your Yogurt Cake
          l👀ks delicious!!!
          For toppings, you can add whip-cream with fresh glazed strawberries or blueberries.yum-yuummy😋

          Reply
    5. Cheechee says

      November 23, 2016 at 7:13 am

      Too Gbaski !(CORRECT) and my husband loves yoghurt.I'm hearing of this for the first time.

      http://www.CheecheeLIVE.com

      Reply
      • Precious says

        November 23, 2016 at 3:35 pm

        Hahaha thank you!
        Yogurt cake is totally a thing and it is so good!

        Reply
    6. Tchana says

      December 18, 2016 at 3:03 pm

      Oh my God what a nice reciepe i made this and was so corious to taste it after tasting a small portion of the just from the oven removed cake , i just realised the cake was finished without getting colf. Thank you so much mumy Precious, i am sure cameroonians are proud to have you.

      Reply
      • Precious says

        December 18, 2016 at 3:46 pm

        Oh Tchana, this makes me so happy!
        Thanks so much for coming back to let me know.
        God bless you.

        Reply
        • Gg says

          April 23, 2021 at 12:38 pm

          I used a loaf pan and it was still very much soupy after 35 mins - hope more time added will make a difference. Smells really good so far

          Reply
          • Precious says

            May 11, 2021 at 8:29 pm

            Hi Gg, how did it turn out?

            Reply
    7. Parvine says

      August 06, 2017 at 11:52 am

      Wow! You're simply adorable as well as your recipes. I feel so good each time I have to refer to your handwork. Me too I love cooking and always ready to try out anything new... Thanks for always sharing and more blessings

      Reply
      • Precious says

        August 07, 2017 at 1:42 pm

        Awww thank you, Parvine! Thanks so much for all the referrals. God bless.

        Reply
    8. Ndor says

      November 30, 2017 at 3:53 am

      Thank you so Much ma, I can imagine how yummy it will be. Will definitely try, but Ma no preservative is used? If yes how long can this cake last?

      Reply
      • Precious says

        December 01, 2017 at 11:44 pm

        Yes no preservative is used. It can last for up to a week when kept in the fridge.

        Reply
    9. Henrietta Tah says

      December 24, 2017 at 6:00 am

      Hey Precious, am ur number 1 fan and apprentice that tries all ur receipts. u are just full of blessings..believe me am now a chef in any occasion that am call upon to assist ranging from cakes to dishes. I owe you big time but receive my small "miyaka" THANK YOU. I ve not been uploading me yahhh. I will try ohhhh. Merry Christmas n happy new year

      Reply
      • Precious says

        December 25, 2017 at 7:12 am

        Hi Henrietta, so glad to hear that the recipes have been useful to you. Your comment warmed my heart this morning. Thank you! You can inbox me pics on Facebook, dear. Merry Christmas to you and yours.

        Reply
    10. Mboh nancy says

      January 08, 2018 at 9:31 pm

      Precious in ur recipe for plain cake or ur recipes though, the cup u use.I need to know d size

      Reply
      • Precious says

        January 09, 2018 at 6:19 am

        Hi dear, I use the standard American measuring cup. 1 cups equals 125 grams. Hope this helps.

        Reply
    11. Julia says

      April 28, 2018 at 7:12 am

      Hi Precious,
      I am an American Peace Corps volunteer living in Cameroon. My amenities are quite different from America, so I've been experimenting with baking with a "Dutch oven". Im so happy to have found your website- many of these cakes are possible with what i can find in my village! My friends and neighbors have been begging, Anty, fry another cake now-oh! Today we will try this one.
      Thank you!!

      Reply
      • Precious says

        May 18, 2018 at 10:52 pm

        Awww Julia, you are so sweet! Glad you are enjoying the recipes. Hope the cake went well! Thanks so much for the feedback and so sorry for the late reply.

        Reply
    12. Kathy says

      June 29, 2020 at 3:47 pm

      Could I use butter instead of oil in this recipe? Thanks!

      Reply
      • Precious says

        June 29, 2020 at 5:54 pm

        You definitely could use butter instead!

        Reply
    13. Rachel says

      June 29, 2020 at 5:09 pm

      Looks delicious! We have a local dairy that makes the best yogurt and kefir. Going to use some up in the recipe. Kids are going to live it for breakfast! Me too 😊

      Reply
      • Precious says

        June 29, 2020 at 5:54 pm

        Hope you enjoy, Rachel!

        Reply
    14. Michelle Flores says

      June 29, 2020 at 6:32 pm

      Hi Precious! Wonderful recipe, thanks for sharing. I’m wondering if there is a particular reason why you add in the eggs at the end instead of with the wet ingredients in the beginning? This is a new technique for me. Thank you very much!

      Reply
    15. Starshaped says

      July 18, 2020 at 6:42 pm

      My cake turned out dense 🙁

      It has a great crust, but the inside is such that it looks uncooked (although it isn’t). Do you know why? I used Greek yogurt and no nutmeg.

      Reply
      • Precious says

        July 20, 2020 at 11:06 am

        Hi, did you follow my exact measurements? At what temperature did you bake the cake?

        Reply
    16. Rose Marie says

      March 24, 2021 at 8:16 am

      Hi, I just made your cake , it baked beautifully and rose. I let it sit a few minutes before taking it out of the oven. It now collapsed (
      What went wrong ?

      Thank you

      Reply
      • Precious says

        April 05, 2021 at 2:21 am

        Hi Rose, did you follow my exact measurements and directions?

        Reply
    17. Nina says

      May 08, 2021 at 11:04 pm

      Hello Precious, I love the recipes and really want to try it now but I want to increase the measurement like using 4cups of flour but I don't know how to measure the other items to suit this.
      Please can you help?

      Reply
      • Precious says

        May 11, 2021 at 8:22 pm

        Hi Nina, you can double the recipe or multiply it as needed. I suggest you use 3 cups of flour instead of 4. Then multiply every other ingredient in the recipe by 2. For example use 6 eggs instead of 3 eggs. Hope this helps.

        Reply
    18. Ronke says

      September 01, 2021 at 6:10 am

      I just watched your video on yogurt cake. I am a little confused with the measuring. Your recipe states 1 cup of yogurt (or 250gms). But the measure of flour which is 1½ cups you equated to 180gms. Surely if 1 cup = 250gms, then 1½ cups should be more than 250gms. So how come it's now 180gms. I need an explanation please. Thanks.

      Reply
    19. Petra says

      November 20, 2021 at 9:20 pm

      I tried this recipe yesterday for my sister ,but could not resistthe smell of it ,so I got a slice and hmmmm ....it's insanely delicious and soft .I will sure bake this for myself every weekend 😂. Eager to try your other recipes
      Thanks Precious for sharing

      Reply
      • Precious says

        November 24, 2021 at 12:12 pm

        So glad you loved it Petra!

        Reply
    20. QueenAli says

      November 21, 2021 at 6:44 pm

      I thought the cake at 32 minutes was wet in the middle but it was not. My hubby likes things overly sweet but I found the subtle sweetness good. I used vanilla Greek yogurt and reduced the sugar to a half of cup. It is great plain and it was easy to mix without any blender.

      Reply
      • Precious says

        November 24, 2021 at 12:10 pm

        Thank you for the feedback!

        Reply
    21. Shannon says

      March 26, 2022 at 6:49 pm

      Recioe sounds great! Do you think substituting almond flour would change the structure of this cake?

      Reply
    22. Shannon says

      March 26, 2022 at 6:50 pm

      Recipe sounds great! Do you think substituting almond flour would change the structure of this cake?

      Reply
      • Precious says

        April 03, 2022 at 11:08 pm

        Hi Shannon, I think almond flour would yield something different. You could try it and see how it goes.

        Reply

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