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.
Be sure to watch the video!
My Italian was far from perfect at the time (still isn’t perfect I might add), but a cake recipe I understood. Â In Italy, yogurt usually comes in single servings of 125 grams. Â
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.Â
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. Â 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. Â 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 yogurt to be the best ) (250 grams)
- 3 eggs
- 1/2 cup vegetable oil (112 grams)
- 3/4 cup sugar (154.50 grams)
- 1 1/2 cups 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.
Video
Notes
Be sure to watch the Video at the top of the post!
Nutrition
Updated from February 7, 2014.
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Meagan Olivar says
This recipe looks amazing! Would this work the same in a bundt cake pan?
Rosemary says
Hi Meagan, I have made it in a bundt cake pan. Check for doneness with a toothpick. Let me know how it goes.
Aisling Crotty says
So unbelievably delicious, light, and moist! I always have a slice with some berries on my plate. I toned down the sugar by a 1/3 (which I always do if I find a recipe), and while it seemed like a step too far on the day of baking, it was perfect on the second day! It keeps very nicely also, thank you!!
Rosemary says
Hi Aisling, thanks so much, so glad you like the cake. It’s one of our favourites too. 🙂
Sanne says
This is the best cake ever!! I have made this so many times and have tried it with multiple flavours of Greek Yoghurt. Strawberry is by far my favorite. A slice of this, with a few fresh sliced strawberries on the side, and a cup of coffee and it is the perfect breakfast <3
Do you think this recipe would work in a loaf pan? Like maybe a typical 9×5 loaf?
Rosemary says
Hi Sanne, thanks so glad you like it. My daughter’s favourite is with strawberry yogurt too. Have a great weekend.
Mahima says
Hi,
I tried out this recipe today but I’m looking for your help about the resultant cake. Mine was golden brown on top with a few cracks, n the crust was crispy. All good till here.. but the underneath was wet looking. N when i sliced it, it was like a dough that had cooked through, without a single air pocket.. it was dense beyond belief.. i baked with the same baking powder (and the same oven) 4 days ago so im sure it’s not the baking powder (or the oven) that’s the problem. I measured everything in cups rather than grams, presuming that since the cup option is given, it must be accurate.
Interestingly, I put a tablespoon of the batter in a small bowl n microwaved it to check sugar before etc, n it rose beautifully in under a minute.
Rosemary says
Hi Mahima, well if you are sure your oven is at the correct temperature and your baking powder is good, then it could be that you are beating for too long and at too high a speed. Hope this helps.
Holly says
Hi, I made this cake tonight. The first half has already been devoured. It smells incredible. I used raspberry yogurt and served with fresh vanilla custard, it’s divine! I used the yogurt pot for measurements. 2 yogurt pots of yogurt, 1 of oil, 2 of sugar, 3 of flour, 3 eggs and half a tablespoon of baking powder. Its light, bouncy and so soft. Thank you for this delicious recipe! It’s going to be a new favourite in this house!
Rosemary says
Hi Holly, thanks so much so glad everyone enjoyed it. I like the idea of the raspberry yogurt and yes that’s how the recipe was originally shared with me, using the yogurt cups. 🙂 Have a great day.
Lo says
I made this yesterday to bring to work today, it was gone in about 10 minutes. So delicious! Thanks for the recipe.
Rosemary says
Hi Lo, thanks so much so glad everyone liked it. Have a great week.
Jenny says
Hello- I am making this recipe for Easter and I was wondering if I can sub olive oil for vegetable oil?
Rosemary says
Hi Jenny, yes apparently you can. Let me know how you like it.
Jenny says
It looks and smells amazing. I used olive oil, vanilla yogurt and orange zest. I wish I could send a picture. The edges are golden crispy.
Rosemary says
Hi Jenny, so glad , if you have instagram you can tag me #anitalianinmykitchen. Have a great week.
Flavia says
great result !! thank for the recipe !!!
Rosemary says
Thanks Flavia, so glad you enjoyed it. 🙂
Eliza says
Hello! Is the 310 cal per serving or for the whole cake?
Rosemary says
Hi Eliza, it’s 310 calories per serving. 🙂
Tanya says
Can I substitute the blueberries for raspberries for the sauce?
Rosemary says
Hi Tanya, sure that would work. Hope you like it.