With the weather here getting colder these days, all I want to do is bake, eat, repeat. Add sniffing the smell that emanates from the oven during baking and you have the perfect therapy for coping in this season! I have made this yogurt cake three times in the past few days and it disappears very fast every time. After testing and tweaking, I think I have the best yogurt cake recipe for you.
A yogurt cake should taste like yogurt, shouldn’t it? This cake has a rich yogurt flavour and that’s because of the kind of yogurt I use. It has to be one with live and active cultures. Check the label on the yogurt container of your grocery store to ensure it contans live bacteria. You can read more about that here. This lovely cake is slightly crusty on the outside, moist on the inside and simply dreamy.
Here are the players who make up the yogurt cake team.
#teamyogurtcake
Some flour, sugar, Greek vanilla yogurt, eggs, and condensed milk which can easily be substituted with liquid whole milk or heavy whipping cream. Yes, I have added a splash of heavy whipping cream to the mixture before and the cake was so milky! I highly recommend that if you have some heavy cream sitting in your fridge. Other ingredients which are not pictured include a pinch of salt and baking powder. I used a stick of butter, which equals 8 tablespoons. Feel free to substitute with margarine or vegetable oil. If you choose to use oil, you’ll need half a cup.
To make the delicious cake, cream together butter and sugar. I heated the butter in the microwave to make the process faster. Add in the milk and mix well then add in a fat full cup of yogurt.
Mix all that fattening goodness together and weep for your waistline.
Next, add in some vanilla extract because you must have forgotten to add in in step one, like me. Then add in the flour, baking powder, and a pinch of salt. A pinch of salt really helps balance out flavour in sweet things.
Give that a good mix till they all fall in love and get married. The mixture shall be a tad hard and un-cake like but fear not, my friend. Everything is coming together beautifully.
Remember the eggs you saw up there? Now break one into a separate bowl and beat then fold in gently into the mixture. Repeat the process with the other egg. Voila! Yogurt cake is ready to be baked.
I love life. I love that life offers me things like this. Now pour that phenomenal mixture into a famous baking tin in your kitchen, if you have one. You could pour into cupcake tins too. It will make about 12 cupcakes. Bake till an inserted toothpick comes out clean.
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. Hot yogurt cake is bombbomb.com. I’ll stop here before things get really weird.
This yogurt cake is moist, filled with yogurt flavour and slightly crusty on the outside. Simply the best!
- 1 1/2 cups flour (180 grams)
- 1 cup Greek yogurt (vanilla flavour)
- 2 eggs
- 1 stick butter (8 tablespoons)
- 1 teaspoon vanilla extract
- 2 tablespoons condensed milk
- A pinch off salt
- 1/2 cup sugar (100 grams)
- 1 teaspoon baking powder
Grease a cake pan and preheat oven to 350 degrees F (176 degrees C)
In a bowl, mix together the butter and sugar. You can slightly warm the butter to make mixing easier.
Add in vanilla extract, condensed milk and yogurt. Mix everything to a smooth creamy paste you will be tempted to lick!
Now add the flour, baking powder and salt. Mix everything to a slightly hard paste.
In a separate bowl, break open an egg. Beat and gently fold into the batter. Repeat process with the other egg.
Now pour the batter into greased baking pan or cupcake sheets and bake at 350 degrees F ( 176 degrees C) for about 30 minutes.
You could substitute butter for the same quantity of margarine or half a cup of vegetable oil.
Greek yogurt is preferable since it is more concentrated but if you can't find it, go with regular vanilla yogurt.
You could use liquid whole milk instead of condensed milk. Another good substitute here is heavy cream. It intensifies the flavour of the cake.
If you make this recipe, please tag me in a photo on Instagram @preciouscore. I’ll love to see!!!
Zinny says
November 14, 2016 at 11:36 amAs 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
Zinny says
November 14, 2016 at 11:51 amLol, 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.
Precious says
November 14, 2016 at 2:18 pmGlad you found it, Zinny!! I hope you enjoy it. Baking and this weather just go together beautifully.
Bisola says
November 14, 2016 at 10:44 pmTo 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?….
Precious says
November 15, 2016 at 12:15 amHi 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!
Bisola says
November 15, 2016 at 12:37 pmI 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,
Precious says
November 15, 2016 at 3:20 pmHaha 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?
Amaka says
November 15, 2016 at 12:18 amI’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
Precious says
November 15, 2016 at 12:36 amEach time you call me blog mum, I blush.
Glad you learned something new, dearie!
Joy2Endure says
November 22, 2016 at 6:59 amI 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 🙂
Precious says
November 22, 2016 at 8:54 pmThe 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.
Cheechee says
November 23, 2016 at 7:13 amToo Gbaski !(CORRECT) and my husband loves yoghurt.I’m hearing of this for the first time.
http://www.CheecheeLIVE.com
Precious says
November 23, 2016 at 3:35 pmHahaha thank you!
Yogurt cake is totally a thing and it is so good!
Tchana says
December 18, 2016 at 3:03 pmOh 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.
Precious says
December 18, 2016 at 3:46 pmOh Tchana, this makes me so happy!
Thanks so much for coming back to let me know.
God bless you.
Parvine says
August 6, 2017 at 11:52 amWow! 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
Precious says
August 7, 2017 at 1:42 pmAwww thank you, Parvine! Thanks so much for all the referrals. God bless.
Ndor says
November 30, 2017 at 3:53 amThank 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?
Precious says
December 1, 2017 at 11:44 pmYes no preservative is used. It can last for up to a week when kept in the fridge.
Henrietta Tah says
December 24, 2017 at 6:00 amHey 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
Precious says
December 25, 2017 at 7:12 amHi 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.
Mboh nancy says
January 8, 2018 at 9:31 pmPrecious in ur recipe for plain cake or ur recipes though, the cup u use.I need to know d size
Precious says
January 9, 2018 at 6:19 amHi dear, I use the standard American measuring cup. 1 cups equals 125 grams. Hope this helps.
Julia says
April 28, 2018 at 7:12 amHi 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!!
Precious says
May 18, 2018 at 10:52 pmAwww 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.