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!
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?
This yogurt cake goes great with tea or coffee. It is also the cake to make for potlucks, parties or just for snacking!
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.
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.
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
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!
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!
This yogurt cake is moist with a lovely crumb on the outside. Simply the best yogurt cake!
- 3/4 cup granulated sugar (150 grams)
- 1 cup plain yogurt (250 grams) or plain Greek yogurt
- 1/2 cup oil (125 ml) any neutral tasting oil. I used canola.
- 1 teaspoon vanilla extract
- 1 1/2 cups flour (180 grams)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg See Notes
- 3 large eggs
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Grease a 9-inch cake pan or loaf pan and preheat oven to 350 degrees F (180 degrees C).
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In a mixing bowl, whisk together 1 cup of plain yogurt, 1/2 cup of oil, 3/4 cup of sugar and 1 teaspoon of vanilla extract.
You could use a handheld whisk or an electric beater.
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Add in one and a half cups of flour, one and a half teaspoons of baking powder, 1/4 teaspoon salt and 1/4 teaspoon nutmeg. Beat together until just combined.
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Add 3 eggs one at a time, whisking every time you add an egg to incorporate it into the batter.
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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.
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Let the cake cool then remove from pan, slice and serve.
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.
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If you make this recipe, please tag me in a photo on Instagram @preciouscore. I’ll love to see!!!
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
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.
Glad you found it, Zinny!! I hope you enjoy it. Baking and this weather just go together beautifully.
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?….
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!
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,
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?
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
Each time you call me blog mum, I blush.
Glad you learned something new, dearie!
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 🙂
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.
Too Gbaski !(CORRECT) and my husband loves yoghurt.I’m hearing of this for the first time.
http://www.CheecheeLIVE.com
Hahaha thank you!
Yogurt cake is totally a thing and it is so good!
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.
Oh Tchana, this makes me so happy!
Thanks so much for coming back to let me know.
God bless you.
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
Awww thank you, Parvine! Thanks so much for all the referrals. God bless.
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?
Yes no preservative is used. It can last for up to a week when kept in the fridge.
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
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.
Precious in ur recipe for plain cake or ur recipes though, the cup u use.I need to know d size
Hi dear, I use the standard American measuring cup. 1 cups equals 125 grams. Hope this helps.
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!!
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.
Could I use butter instead of oil in this recipe? Thanks!
You definitely could use butter instead!
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 😊
Hope you enjoy, Rachel!
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!
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.
Hi, did you follow my exact measurements? At what temperature did you bake the cake?