Easy Yogurt Cake, a healthy and delicious Snack or Dessert Cake Recipe made with your favourite flavor of Yogurt. Change your Yogurt Flavor, change your Cake!
Yogurt Cake
Yogurt CakeI happened on this Easy Yogurt Cake Recipe almost 20 years ago, from a woman I encountered in the local supermarket, buying yogurt no less.
My Italian was far from perfect at the time (still isn’t perfect I might add), but a cake recipe I understood. In Italy, yogurt usually comes in single servings of 125 grams.
So the Easy Yogurt Cake was as follows …
2 containers of yogurt (containers are 125 grams each), 1 container of oil, 2 containers of sugar and 3 containers of flour, 3 eggs and 1 package of baking powder, now how easy is that?
Baking powder in Italy also comes in individual packages, took me awhile to get used to that.
I always have visions of emptying this package and that package into my North American baking tools to get the cups and teaspoon measures that I was so used to.
And of course converting grams and kilos at the beginning was a nightmare too.
More Delicious Italian Cakes
Mascarpone Cake with Raspberry Cream
Classic Italian Tiramisu Layer Cake
Yogurt Cake
So thanks to my supermarket friend this Yogurt Cake turned out to be a tasty and ever so easy. It has also become my eldest daughter’s favourite cake.
It makes the perfect snack, breakfast cake or even some Yummy Strawberry Cupcakes. Healthy and delicious come together in this recipe.
What you will need to make this Easy Yogurt Cake.
Hand Mixer – Just what you need to make this yummy cake.
Springform Cake Pan – I have to admit whenever I bake a cake I always reach for a spring form pan.
Mixing Bowls – I never seem to have enough mixing bowls.
Wooden Spoons – Italian mix things up more with wooden spoons than with spatulas.
And it can also be made with any flavour of yogurt, I find that greek yogurt, 0 fat (yes 0 fat!) or regular yogurt both work well. Each makes this Easy Yogurt Cake super moist and delicious.
So choose your favourite fruit greek yogurt or regular fruit yogurt and turn on the oven. This cake is also a perfect Easy Summer Dessert Recipe. Enjoy!
Other Recipes to make with with this Yogurt Cake Recipe
Homemade Strawberries and Cream Cupcakes
Strawberry Whipped Cream Vanilla Yogurt Cake
STORING YOGURT CAKE
Yogurt cake covered will last up to three days room temperature. You can also freeze Yogurt Cake, wrap it well in plastic, then wrap in foil and then in an airtight container or bag.
The cake is best frozen plain, without glaze or frosting. Well keep up to two months in the freezer. Thaw in the fridge fully wrapped.
Easy yogurt cake
Ingredients
- 1 cup any flavour yogurt** (I find flavoured regular natural yogurt to be the best / room temperature ) (250 grams)
- 3 large eggs (room temperature)
- 1/2 cup vegetable oil (112 grams)
- 3/4 cup sugar (154.50 grams)
- 1 1/2 cups all purpose flour (225 grams)
- 1 1/2 teaspoons baking powder
- powdered sugar
BLUEBERRY SAUCE
- 1 cup blueberries
- 1/3 cup sugar
- 1/2 tablespoon cornstarch
- 2 tablespoons water
- 1/2 tablespoon lemon juice
Instructions
- Heat oven to 350 degrees (180° celcius). Grease an 8 inch cake pan.
- In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar and yogurt, beat for 1 minute until smooth, add flour and baking powder and beat until well combined approximately another minute. Pour into greased cake pan and bake 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). When cool, sprinkle with powdered sugar if desired.**I find flavoured regular yogurt to be the best, in the video I used Strawberry.
** Depending on the flavour you can always top with this Blueberry Sauce.
BLUEBERRY SAUCE
- In a medium pot mix together berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool completely and or refrigerate.
Notes
Nutrition
Updated from February 7, 2014.
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Anca says
I’ve made this twice following the instructions and it didn’t raise, once I take it out of the oven it collapses. It is not fluffy and soft. I’ve made cakes before and I don’t understand what goes wrong.
Rosemary says
Hi Anca, there are a few reasons the cake may fall, your oven temperature could be off, the ingredients are too cold (not room temperature), you open the oven door too soon (not before 25-30 minutes), make sure the baking powder and or soda are active. The pan size is accurate, sometimes a bundt help will help with a cake falling. Hope this helps.
Farah says
How many grams of baking powder pls (1 1/2 teaspoon) and thank you for the recipe 🙂
Rosemary says
Hi Farah, should be 7 grams of baking powder. Hope you enjoy it.
Funhat says
Hi. I tried this recipe however the result turned out to be not fluffy and very moist and dense (also burnt a little, my fault). I wonder where I went wrong. I followed every step of the recipe, but changed the temperature to 160c and cooking time to 25min (apparently it is too long for that I used a 28øcm springform).
Rosemary says
Hi Funhat, I don’t understand why you changed the temperature. The temperature can make a difference. Also don’t open the oven door before the cake is done. Hope that helps.
Hayley Winson says
So good. This is the first cake I have made in so long. Usually, they don’t turn out so well, and then I don’t try again until the memory has faded. But, this… this was perfect. I tasted yogurt cake for the first time on holiday a couple of weeks ago and decided to give this recipe a try. I baked it in a 10″ pan att 350 and it took 37 minutes to be perfect.
Served with strawberry jam, a pile of blueberries, and a scoop of sorbet.
Absolutely perfect.
Thank you for sharing this recipe. So good.
Rosemary says
Hi Hayley, thanks so much, that sounds delicious how you served it. Have a great weekend.
Rosemarie says
Hi There – this sounds and looks delicious – I plan on making this within the next couple of days. However, I am wondering if it would change too much if I used less sugar – I am using fruity yogurt so it is already sweetened – any recommendations from anyone would be great. Thanks
Rosemary says
Hi Rosemarie, it seems some readers have reduced it to 1/2 cup sugar and it worked, let me know how it goes.
Sussan says
I used sugar free strawberries yogurt and a few chia seeds and oats flakes, It turned out pretty good and tasty.
Rosemary says
Thanks Sussan, glad you enjoyed it. Have a great weekend.
Joe locashio says
Rosemary:
I had written you before about possible recipe for “vastedi”(sp?), a baked round bread with ricotta cheese, olive oil, grated Parmesan cheese, sake & pepper. Can you advise? Thanks,
Joe
Rosemary says
Hi Joe, I actually have a recipe with ricotta, parmesan & olive oil, I will make it this week and post it next week. 🙂
Emily Ogburn Givens says
Does this freeze?
Rosemary says
Hi Emily, yes you an freeze it if you want. Wrap in plastic and place in a freezer safe bag or container.
Mims says
hello! if i am using plain yogurt, how much sugar should i put?
Rosemary says
Hi Mims, the sugar amount doesn’t change. 🙂
Kate says
Pretty good and fast. I did add a pinch of salt, 1 tsp of vanilla, two tsp lemon juice and a cup of blueberries. I had to sub the veggie oil (because I didn’t have it with light olive oil), It turned out pretty good. Like a sponge cake.
Rosemary says
Thanks Kate, glad you enjoyed it. Have a great weekend.
Sherry T says
Delicious! Easy to make. Great way to use up yogurt that is getting ready to expire.
Rosemary says
Hi Sherry, thanks so much, glad you enjoyed it. Have a great weekend.
Julia says
Easy to throw together and really tasty. I had an overabundance of yogurt so I gave this recipe a shot and I’m glad I did. It doesn’t need any kind of topping, it’s that good.
Rosemary says
Hi Julia, thanks so much, so glad you liked it. Take care.
Maureen Nasimiyu says
tried the recipe with vanilla youghurt and the results were awesome
Rosemary says
thanks Maureen, glad you liked it, have a great week.
Jaqueline De Lima says
Can I use fat free yogurt?
Rosemary says
Hi Jaqueline, yes you can use fat free. Let me know how it goes.