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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Lida says
Hi Rosemary,
I first made this cake with gluten free flour and it turned out well but then tried the recipe with regular flour and it deflated badly. I tried again and same issue happened. I wonder why….
Rosemary says
Hi Lida, it could be because the gluten is removed from the flour. Try using cake/pastry flour instead that might help. Let me know.
Cindy Corritore says
What size springform pan do you use?
Rosemary says
Hi Cindy, I use an 8 inch pan. You could probably use a 9 inch but it won’t be as high or even a bundt pan (9 or 10 inch) would work. Hope that helps.
B says
I don’t use much sugar in the recipe at all (none if it’s a sweet yogurt), but we make this recipe sometimes to serve with fresh fruit and a soft, fresh cheese (like cottage cheese, ricotta, etc). It’s my absolute favorite way to use up leftover yogurt. I think it would be delicious with some nuts and maple syrup, so we’re having that for dessert tonight.
Rosemary says
Hi B, thanks so much, so glad you enjoy it. And sounds delicious how you serve it. Take care.
Raisha says
Really good. I used strawberry yogurt and my cake came out soft and fluffy and very pale pink ❤.
Rosemary says
Hi Raisha, thanks so much so glad you enjoyed it. Have a wonderful Sunday.
Katharina says
After reading some of the comments, I decided to use 1/2c sugar, add 1tsp vanilla and bake it in a Bundt tin. It turned out really well and I’ll definitely be making it again. Super easy to make and has an amazing flavour. I didn’t make the sauce, just served it with plain yoghurt.
Rosemary says
Hi Katharina, thanks so much, so glad you enjoyed it. Have a great weekend.