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
I 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. 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 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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Mahima says
May 23, 2019 at 5:38 pmHi,
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
May 23, 2019 at 6:38 pmHi 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
May 21, 2019 at 10:48 pmHi, 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
May 22, 2019 at 8:14 amHi 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
April 29, 2019 at 8:15 pmI made this yesterday to bring to work today, it was gone in about 10 minutes. So delicious! Thanks for the recipe.
Rosemary says
April 29, 2019 at 8:39 pmHi Lo, thanks so much so glad everyone liked it. Have a great week.
Jenny says
April 15, 2019 at 2:52 pmHello- I am making this recipe for Easter and I was wondering if I can sub olive oil for vegetable oil?
Rosemary says
April 15, 2019 at 10:57 pmHi Jenny, yes apparently you can. Let me know how you like it.
Jenny says
April 16, 2019 at 12:16 amIt 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
April 16, 2019 at 12:25 amHi Jenny, so glad , if you have instagram you can tag me #anitalianinmykitchen. Have a great week.
Flavia says
April 9, 2019 at 1:36 pmgreat result !! thank for the recipe !!!
Rosemary says
April 9, 2019 at 3:06 pmThanks Flavia, so glad you enjoyed it. 🙂
Eliza says
March 31, 2019 at 1:49 pmHello! Is the 310 cal per serving or for the whole cake?
Rosemary says
March 31, 2019 at 3:16 pmHi Eliza, it’s 310 calories per serving. 🙂
Tanya says
May 12, 2019 at 3:47 pmCan I substitute the blueberries for raspberries for the sauce?
Rosemary says
May 12, 2019 at 4:45 pmHi Tanya, sure that would work. Hope you like it.
Jenne says
March 31, 2019 at 1:47 pmHi, question, how would I go about substituting the sugar for applesauce in this recipe? Would I cut the oil down or just leave it out?
Rosemary says
March 31, 2019 at 3:20 pmHi Jenne, I have never substituted with applesauce but I discovered you should cut the oil down to 1/4 cup instead of 1/2. Let me know how it turns out.
Stefania Scaturchio says
March 11, 2019 at 7:13 pmRosemarie
I had made this in the past three times and always came great (with flavored yogurt), which could have been a 1% yogurt. The last two times, I’ve made it with 2% vanilla Greek and then with organic whole plain yogurt (adding lemon zest and vanilla extract for flavor) ,and I have had an issue both times !! Can you please clarify … your book states 150 grams of all purpose flour and on line the recipe states 225 grams for this recipe. Because my cake seems somewhat “wet” even though I’ve baked for the time said and checked with a wooden skewer for fineness, I am assuming maybe there is not enough flour in the recipe or perhaps the whole or 2% yogurt has too much fat for this cake ???? Can you please clarify ? I love your recipes and love the book and have had success with just about every recipe I’ve tried of yours but cannot get this yogurt cake (lately) to work. I’ve used same oven, same pan, etc so I’m not sure what the issue can be. Thanks!!
Rosemary says
March 12, 2019 at 2:02 amHi Stefania, unfortunately I did not write the gram exchange on the book, so the blog recipe is the correct amount, which is 225 grams. Although since greek yogurt is thicker then regular yogurt you may want to add a couple of tablespoons of milk. Hope this helps, let me know how it goes. And thanks so much, glad you enjoy the recipes.
Bev says
February 21, 2019 at 7:52 pmHi rosemary, I’m loving your recipes but here in the U.K. we have plain and self-raising flour. Could you tell me what the Italian equivalent would be and also would the package of bp be 1tsp
Rosemary says
February 21, 2019 at 8:19 pmHi Bev, I actually make my recipes with all purpose flour (unless otherwise noted) so that would be plain flour in the UK. Also in the recipe (which is at the bottom of the post) I use 1 1/2 teaspoons of baking powder. The Italian packets are very small I think it works out to about 2-3 teaspoons. Hope that helps.
Bev says
February 21, 2019 at 8:54 pmThank you for the speedy reply. I’m excited to try your recipes
Rosemary says
February 21, 2019 at 9:11 pmYour welcome, let me know how it goes.
Jennifer says
January 21, 2019 at 5:08 amHi Rosemary,
My daughter and I love looking at your recipes!
I made the gingerbread recipe for my daughter’s birthday and my family loved it!
Here is a message from my daughter, Julia:
Hi! I just made the yogurt cake for the first time. I was just wondering if you think fruit yogurt is better for the cake. I used my favorite vanilla yogurt (made from almond milk) and topped it with powdered sugar. It didn’t completely taste like vanilla – do you think it would need more sugar or yogurt? Thanks!
Rosemary says
January 21, 2019 at 9:03 amHi Jennifer, thanks glad the gingerbread was a hit. And yes your daughter can use fruit yogurt, you can use any flavour of yogurt you want, that’s why this recipe is good. Hope that helps. Next time maybe she could add a 1/2 – 1 teaspoon of vanilla extract if she wants. Have a great week.
Jennifer says
January 24, 2019 at 10:44 pmThank you kindly!
Benita says
December 5, 2018 at 5:10 pmThis is one of my favourite cakes. Would this recipe work if I doubled it? I am bringing a cake to a big family gathering, and would like to make this in a large bundt pan (for ease of transport).
Rosemary says
December 5, 2018 at 5:40 pmHi Benita, thanks, I think you could double it with no problem. It may need to bake longer, so keep your eye on it. Let me know.
Beanie Beard says
November 19, 2018 at 1:56 pmI just love your blog and look forward to it each week. Your recipes are fantastic! Thank you so much!
Rosemary says
November 20, 2018 at 10:54 amHi Beanie, thanks so much so glad you enjoy them. Have a great rest of the week.
Anena says
October 1, 2018 at 5:39 pmI’ve done a brilliant thing! I have my 11 year old bruce make this for all of us. She does it at least once a week for friends and family. She has the recipe memorised and has fun trying different flavored yogurt. So far, lemon yogurt with some added lemon zest nis my favorite. But she wants to try peach next and who am I to argue? It may be the best one yet! But until she’s sick of this , we will continue to try out lots if flavours. Thanks for a great recipe! And for the free time, watching her and encouraging her to cook.
Rosemary says
October 2, 2018 at 9:55 amHi Anena, I love this. Anything to get kids in the kitchen! The lemon sounds amazing. My daughter likes to make cupcakes with the recipe (just cut down on the baking time). Have a great week.
Cindy says
September 26, 2018 at 3:01 pmHi. I was wondering how far in advance I can make this cake and/or if this cake would freeze well?
Rosemary says
September 27, 2018 at 3:09 pmHi Cindy, well it will last 2-3 days but I think one day in advance of eating it but no more. And yes you can freeze it. Freeze it well wrapped and air tight (freeze it plain, before frosting or glazing), it will last up to two months frozen. Hope this helps.
Michelle says
September 22, 2018 at 2:58 pmGreek yogurt or regular? In your blog you say Greek is best, but in your recipe you say regular is best.
Rosemary says
September 22, 2018 at 3:46 pmHi Michelle, well to tell the truth I have used both and some people prefer the greek yogurt and others regular. I would probably use regular if I had to choose one type. Hope that helps.
Maria says
September 15, 2018 at 4:23 amThank you so much for this excellent simple recipe. I have made it more times than I can count and have done just about any variation imaginable to suit the seasons. My kids adore it, it’s perfect for their little lunch boxes so I make it at least once per week. My personal favourite variation is to do one cup of flour and half a cup of cacao powder and add a cup of frozen cherries and a handful of chocolate chips. Once it cools I also pour a little bit of chocolate ganash overtop;it’s the bomb! Thank you again
Rosemary says
September 15, 2018 at 2:59 pmHi Maria, thanks so glad you enjoy and great idea, chocolate and cherries. Have a great weekend.
Paola says
August 24, 2018 at 9:59 pmHi, I’m a disperate italian girl living in Oregon. I’m trying to make cakes with baking powder instead of my lovely Italian yeast “Pan degli Angeli” and they never rise up, especially this one that is one of my favorite cake just because it is definitly supereasy!
I will try with your recipe, and hopefully it will work! Thank you so much!
Rosemary says
August 24, 2018 at 11:30 pmHi Paola, I actually use Canadian Baking Powder for my baking recipes because most of my readers are from North America so it should work no problem. Let me know.
Sandra Donovan says
August 21, 2018 at 9:31 pmI MKE THIS CAKE OFTEN BUT NOW I NEED NO SUGAR, SO I USED STEVIA IN PLACE OF SUGAR. THE TEXTURE IS DIFFERENT BUT IT IS STILL ONE OF MY FAVORITES. THANK YOU FOR ALL YOUR WONDERFUL RECIPES. SANDY
Rosemary says
August 22, 2018 at 10:07 pmHi Sandra, thanks so much, so glad you enjoy the recipes. Have a great evening.
Johanna says
July 29, 2018 at 12:21 pmI just wanted to say thank you very much for this beautiful recipe and easy to follow instructions and video. I am new to baking, this is the first cake I have ever made and it came out perfect and tasted delicious. I have now made this cake three times and every time it has came out perfect with not a crumb going to waste!
Rosemary says
July 30, 2018 at 11:56 pmHi Johanna, thanks so much and thanks for using my recipe as your first cake! 🙂 This is the one my daughters make all the time. So glad you enjoyed it. Have a great week.
Lora @ yogurt in instapot says
July 27, 2018 at 5:17 pmI made this cake today. It was very delicious and so moist. This recipe is a keeper. Thank you for sharing Rosemary.
Rosemary says
July 27, 2018 at 6:15 pmHi Lora, thanks so much, so glad you enjoyed it.
Liz says
July 26, 2018 at 5:23 amHi, question, how would I go about substituting the sugar for applesauce in this recipe? Would I cut the oil down or just leave it out?
Rosemary says
July 26, 2018 at 3:05 pmHi Liz, apparently you can substitute the applesauce for sugar 1 for 1 and you should reduce the oil by 1/4 cup. Hope that helps, I have never made it this way, so if you try it let me know how it turns out. 🙂
Wendy Maslechko says
July 11, 2018 at 5:39 amI tried this cake twice and both times it failed. The first time I baked it in an 8×8 pan. The centre rose so high, like a big bubble (right from the bottom). When I took the cake out of the oven to cool, it fell but left the bubble in the centre. It was very dense inside. The second time, I baked the cake in a tube pan (like the one in the video). The cake appeared to be rising nicely. Again, when I removed it from the oven, it fell a bit. It was also very dense inside. I’m puzzled. This is a very simple recipe yet I can’t get the cake to look like the one in the video. Any adise???
Rosemary says
July 11, 2018 at 3:47 pmHi Wendy, I make this cake at least once a week and it turns out, I think it could be your oven is not heating properly (that happened to me a couple of years ago) I would check the oven temperature to make sure it is heating properly. Hope that helps let me know.
dannie says
June 25, 2018 at 8:47 amI would use the straw berry youghurt to make this great dessert cake.this recipe is amazing.
Rosemary says
June 25, 2018 at 10:45 pmHi Dannie, I use strawberry yogurt all the time and it comes out so good. Hope you enjoy it.
Katie says
June 6, 2018 at 8:30 amHello!
I just found this recipe on Pinterest while looking for something easy and delicious to take to a meeting.
It has just become my go-to recipe! I put lemon icing on top and everyone loved it!
Thank you !
Katie
Rosemary says
June 6, 2018 at 9:00 amHi Katie, thanks so much, so glad everyone loved it. 🙂
Bev says
July 7, 2018 at 2:44 pmHow did you make the lemon icing?? That sounds great!!!
Pam says
May 21, 2018 at 3:01 amhave you ever used G.F. flour in this?
Rosemary says
May 21, 2018 at 11:04 amHi Pam, unfortunately I have never used GF flour in this cake or any of the recipes, although it seems that someone has used different flours for it and it worked out. So if you want give it a try and let me know how it goes. Hope that helps.
Andrea Shine says
May 14, 2018 at 3:21 pmI would like to stack this cake. Would it survive being leveled to keep the layers straight or is it too soft?
Rosemary says
May 14, 2018 at 4:17 pmHi Andrea, I actually did a double layer strawberry and cream cake with it, and it held up fine. Let me know how it goes.
Andrea says
May 16, 2018 at 6:36 amAwesome. Thank you. Going to bake and assemble today.
Rosemary says
May 16, 2018 at 8:59 amGreat let me know how it goes.
Anna says
May 6, 2018 at 6:50 amHi Rosemary,
I hope you are doing fine. I have been making this yum yum cake since last 2 years and it always came out perfect. But since last 5 times, my cake has gluey streaks in it and is dense…to the extent of tasting uncooked. Please help me out what am I doing wrong 🙁 I take care not to overmix the dry and wet ingredients and preheat oven properly at 180 degrees Celsius…I never open oven door before time…and knife inserted at the end comes out dry. But there are always dense streaks in it. ..yet I keep facing this issue. Please help me out
Rosemary says
May 6, 2018 at 10:00 amHi Anna, thanks so much. It seems the reason for that, is that you could be beating too long or at too high a speed (no higher than medium) and when you add the flour lower the speed and combine gently. At a higher speed you develop too much gluten in the flour which can cause the cake to fall once baked and produce those gluey streaks. You could also use room temperature ingredients and check your oven temperature to make sure it is reading properly. Hope this helps. Let me know how it goes.
Melissa says
March 29, 2018 at 5:37 amHello! Is the 310 cal per serving or for the whole cake?
Rosemary says
March 29, 2018 at 6:35 amHi Melissa, it’s 310 for a serving. 🙂
Xena says
February 27, 2018 at 7:18 pmGreetings from Toronto. I was looking to use up some yogurt and this cake caught my eye. Rosemary, this was one of the best cakes I have ever made (and I bake a lot of them!). I used Yoplait’s banana, coconut, pineapple yogurt and it turned out divine – gone in 1 day :). Thanks for such an easy, excellent recipe
Rosemary says
February 28, 2018 at 8:15 amHi Xena, thanks so much, so glad you like it. It’s a big favourite in our house too. And that yogurt combination sounds amazing. Have a wonderful day.
Abby says
October 10, 2017 at 9:05 amI made this cake and it came out perfectly!
Rosemary says
October 10, 2017 at 10:18 pmHi Abby, thanks so glad you liked it.
Rose says
August 26, 2017 at 9:06 pmHi – just made this with Liberte cherry yogurt. Cut sugar amount to 1/2 cup and added chopped pluots and a little chopped nectarine. Sweet level perfect and it is DELICIOUS!! Looks lovely, too, when you slice and see the “jewels” of pluot (red) and nectarine (yellow). Definitely make again worthy. Thank you!
Rosemary says
August 29, 2017 at 11:27 pmHi rosem So glad you enjoyed it, and sounds delicious how you made it.
Mary says
August 19, 2017 at 11:53 amThis is my official go to coffee cake. I needed something that was made with yoghurt instead of milk. I have made it twice now for guests and everyone loved it!! I love the sauce and I use coconut whipped cream to add a little bit of fun on top.
Rosemary says
August 25, 2017 at 7:56 amHi Mary, thanks so much glad everyone likes it.
Sophie Brown says
August 5, 2017 at 12:41 amMy friend Lindy told me about this cake, wow it is so easy to make and so tasty this recipe is going to be used over and over again, just loved it! I made it for a woman’s social and everyone loved it, it was a big hit!
Rosemary says
August 5, 2017 at 4:58 pmHi Sophie, thanks so much to you and Lindy. So glad everyone enjoyed it. Have a great long weekend.
Sondra says
August 1, 2017 at 4:55 pmHi, I’m considering making this for my 4 year old’s birthday party and have a few questions. 1) Will it bake up in a large (think it’s called 1/4 sheet) cake pan? 2) Can I ice it and if so what kind of icing would you use? Thanks in advance!
Rosemary says
August 1, 2017 at 11:45 pmHi Sondra, it seems that the cake pan is bigger than the cake pan that I use, so maybe you could double the recipe and the extra batter you could bake in a smaller pan. If you use vanilla yogurt then maybe a simple whipped cream frosting with some fresh fruit would be a good idea. Hope that helps. Let me know how it goes.
Sondra says
August 3, 2017 at 1:45 pmThanks Rosemary! I’m wondering if the cake can actually tolerate either butter cream or ideally cream cheese frosting. I saw you say somewhere you wouldn’t ice it, wasn’t sure why. I have an edible image I need to put on the cake and i don’t think whipped cream frosting will work for that. Thanks again!
Rosemary says
August 3, 2017 at 2:50 pmHi Sondra, I think if you made it plain then a cream cheese frosting could work. This cake is so moist and really good on it’s own that a sprinkling of powdered sugar is perfect for it and of course my family does not like frosting, although I do. But give it a try and let me know how it turns out. 🙂
Maria says
July 31, 2017 at 5:22 amTurned out fantastic! My 7 year old baked it tonight! She popped a few fresh blueberries in it and did in a bunt pan. I made a batch alongside her but subbed half cup flour for cacao powder and added frozen cherries and chocolate chips. I popped mine into a 9 inch pan and had to adjust bake time accordingly. My daughter dressed her cake with powder sugar as recipe calls for while I whipped a quick batch of ganache and poured that on top. Both cakes are airy and delicious. Thank you very much; simple is truly the best!
Rosemary says
August 1, 2017 at 4:13 pmHi Maria, they both sound delicious and good for your daughter. Glad you enjoyed the recipe.
Gaby says
July 15, 2017 at 5:36 amI made this cake for my sister’s twenty-first birthday. It was absolutely fantastic!! I topped it with strawberry sauce and whipped cream cream cheese frosting.
I made a few changes to the original recipe; instead of vegetable oil I used melted coconut oil, instead of white sugar I used coconut sugar, and instead of using 100% all purpose flour I used a 50:50 combination of white whole wheat flour and all purpose flour. I also used 2% plain Greek yogurt; the fat’s good for you and I prefer the flavor and consistency of it better, it also typically has less sugar than the flavored/nonfat varieties.
Thank you for the recipe, I’m sure I’ll use it again sometime in the future.
Rosemary says
July 17, 2017 at 3:50 pmHi Gaby, so glad you liked it. Have a great week.
Sarah says
July 4, 2017 at 10:24 amHello
Can I make this cake three days prior to a birthday and if so, can it be kept in a very cool room instead of the fridge.\(tightly wrapped of course)
Thankyou
Rosemary says
July 4, 2017 at 4:21 pmHi Sarah, I have kept this cake for three days but I would advise no more than 4 and yes tightly wrapped in a cool room. Hope you enjoy it. 🙂
Sarah Giampietri says
July 5, 2017 at 9:18 amOkay Thankyou.
Stephanie Scaturchio says
June 30, 2017 at 11:38 amI just made this cake again, however, this time I used 2% vanilla greek yogurt, rather than a flavored yogurt and I added one teaspoon vanilla extract. I also changed out the flour with cake flour, and it was really good! Plain and simple, but delicious. I sometimes serve it with ice cream, but even plain and simple, it’s an amazing cake. Not too sweet, but that’s what we like. Also, even two days later, the cake is still as good as day 1. Thanks for another great recipe.
Stephanie Scaturchio says
June 30, 2017 at 11:34 amI just made this cake again, however, this time I just used 2% vanilla greek yogurt and I added one teaspoon vanilla extract. This time, I also changed up the flour, and used cake flour, rather than all-purpose flour. It came out amazing, as usual. Even two days later, it is still moist and still taste great. It’s plain, ,but that’s what we like. We serve it with ice cream at times, but it’s good, just plain and simple. Thanks for another great recipe!
Rosemary says
June 30, 2017 at 11:42 amHi Stephanie, thanks so much, so glad you all enjoy it. And yes sometimes all you really need is a good plain cake. Have a great weekend.
Sofia says
June 27, 2017 at 7:36 pmRosemary (I just “met” you, but after a cake like this one I already feel like I’ve known you forever 😀 )… I LOVE this cake! I kept 100% faithful to your recipe. My pan is a bit bigger (26 cm – I think about 10 in), and with no hole in the middle, so I was a little worried about the baking process. But everything went out just fine. It cooked in 30 minutes. I was afraid that, even after the toothpick test, it would sink, considering the time it was in the oven… But it didn’t! I wish I could show you a picture!
And about the flavour… It’s p-e-r-f-e-c-t. It takes a lot for me to keep a cake recipe on my cookbook, but I will surely keep this one! SO moisty! What a lovely cake! (And so quick and simple to do…) I’ll definitely do it again. And I will also keep this recipe for birthdays. I like having alternatives to chocolate cakes, and this one seems perfect to fill and frost. 🙂
Thank you so much, Rosemary. I’ll surely come back!
Rosemary says
June 28, 2017 at 10:57 amHi Sofia, nice meeting you too and thanks so much. So glad you enjoyed it. I would have to say it is pretty well our favourite and yes so many ways you can make it and fancy it up. Have a great rest of the week. 🙂
Brielle says
June 19, 2017 at 12:14 amI made this with 1 cup quinoa flour and .5 cup ground flax + 2 T chia seeds in place of white flour. I used coconut oil in place of vegetable oil, .75 cup raw agave syrup instead of white sugar, and plain Greek yogurt + 2 tsp pure vanilla extract. It was done in 34 min at 350 in a gas oven. It’s DELICIOUS! My husband loves it, too! I topped it with fresh blueberries and a sauce made from vanilla Greek yogurt & raw honey. Thanks so much for the recipe!
Rosemary says
June 20, 2017 at 10:45 pmHi Brielle, so glad you enjoyed it. 🙂
Lena says
June 13, 2017 at 2:24 amJust made this with a strawberry reduction since I did not have blueberries. YUM! Light and moist.
Rosemary says
June 13, 2017 at 12:24 pmHi Lena, so glad you enjoyed it, great idea with strawberries. Have a great week. 🙂
Cassandra says
June 4, 2017 at 2:02 pmI made this since I was trying to use up my greek yoghurt and it turned out so gooooooood! I had a little bit after dinner and it’s amazing, I’m in awe. It was so fluffy and moist and light. And making it was so easy. But I did add 2teaspoon of vanilla extract, a bit honey and some blueberries (on one side of the cake).Cause I was afraid the greek yoghurt would be too sour or something. I love this cake and definitely making more! Thank you so much for this amazing and quick recipe XD
Rosemary says
June 4, 2017 at 7:17 pmHi Cassandra so glad you like it, it is my kids absolute favourite cake. Have a wonderful Sunday.
Fitri says
April 22, 2017 at 4:25 amI baked this cake at 350 for 40 minutes and the middle part is not cooked and very jiggly. I added more time and it’s the same. I followed every direction you posted. Anyone experience the same thing? I never baked with greek yogurt before and I have some in the fridge and thought to use it. Help?
Rosemary says
April 22, 2017 at 3:20 pmHi Fitri, that is strange, I make this cake almost once a week and I have never had this happen, what you could do is lower the heat by 25 degrees so that it cooks slower and longer. Hope that helps.
maria says
December 24, 2017 at 5:38 amowww good idea Iwill try your suggestion next time, since I had the same experience
Rosemary says
December 24, 2017 at 8:27 amHi Maria, thanks, let me know how it goes. Merry Christmas.
Gayle says
April 21, 2017 at 4:29 pmIs this cake made in a bunds pan (like the video shows) or an 8″ round pan? Thank you!
Rosemary says
April 21, 2017 at 11:58 pmHi Gayle, it can be made in either. I make it in both. Have a great weekend.
Betty says
September 30, 2017 at 8:00 pmThis recipe along with all the positive comments really makes me want to make this cake! I have just one question, what size bundt pan would you use? I only have a 10″ bundt pan which is a 12 cup capacity and according to a chart from Allrecipes is the equivalent of 2 regular 9″ cake pans. Can’t wait to try it!
Rosemary says
September 30, 2017 at 9:39 pmHi Betty, I think that might work, try it and see. Let me know what you think. Have a great weekend.
Vicki Montague says
April 20, 2017 at 2:40 pmLove this! It is very similar to a recipe I have knocking around. I would make it gluten free by using my wholegrain gluten and rice free flour blend…
Rosemary says
April 22, 2017 at 3:21 pmHi Vicki, thanks it is a good recipe.
Mona says
April 16, 2017 at 11:40 amHi . I have made your cache with adding some grated orange peel and 1/4cup of coconut flakes. I brushed some honey on the top of the cake and sprinkled more coconut after it was done of courses. It’s so yummy ?. Thank you
Rosemary says
April 17, 2017 at 8:28 pmHi Mona, Sounds like a great idea, so glad you liked it. Have a great week.
Blanca says
April 10, 2017 at 5:12 amI have plain greek yogurt. Can I use that then top with fresh strawberries or should I add vanilla or strawberry jam to the yogurt for taste?
Thank you!
Rosemary says
April 10, 2017 at 8:36 amHi Blanca, I would probably add some vanilla along with the greek yogurt and topping with fresh strawberries sounds delicious.
Chel says
April 6, 2017 at 6:05 amH! Can you make this into cupcakes What would be the baking time and degree used.
Rosemary says
April 6, 2017 at 10:08 amHi Chel I actually did, I made Strawberries and Cream Cupcakes and the cooking time was approximately 20 minutes at 350°.
Gigi says
March 29, 2017 at 9:16 pmI dont normally leave comments on any recipe I try , even if it was good, but this cake was so delicious, that I had to write a comment about it!
Thank you so much for sharing your recipe, this cake is my familys favorite now 🙂
Rosemary says
March 29, 2017 at 9:54 pmHi Gigi, thanks so much, it’s my family’s favourite also. My daughter actually asked for it for her birthday cake this year. 🙂
Sophie says
March 8, 2017 at 7:43 pmMade this with plain bio yoghurt and a zest and juice of an orange. OMG was sooo tasty, really light and scrummy. Thanks 🙂
Rosemary says
March 12, 2017 at 12:35 pmThanks Sophie, so glad you liked it. 🙂
Megan Hurtado says
December 19, 2018 at 5:43 pmHi!I would like to do this with plain yogurt and LEMON juice.. how much juice should I add? and when? Thank you
Rosemary says
December 19, 2018 at 6:15 pmHi Megan, add it when you add the yogurt, I would actually recommend adding lemon zest instead (the zest has more lemon flavour then juice). The zest of one lemon should be fine. You could always make a lemon glaze, using 1 1/4 cups icing / powdered sugar
1-2 tablespoons Lemon juice (fresh) and 1-2 tablespoon cream or milk mix all together, add more sugar (if you want a thicker glaze) or more lemon if you want a thinner glaze. Hope that helps. Let me know.
Cathy says
February 27, 2017 at 8:14 pmMy sister just made this and shared it with me. fabulous! Thanks for a wonderful blog and such tasty, easy to make recipes.
Rosemary says
March 2, 2017 at 7:18 pmHi Cathy, thanks so much, so glad you enjoyed it. 🙂
Leila says
February 12, 2017 at 4:02 pmThank you, You have helped me make my first ever cake!
Rosemary says
February 12, 2017 at 6:34 pmHi Leila, so happy you enjoyed it and I hope I inspire you to make more. Have a wonderful Sunday.
Susan says
February 8, 2017 at 8:35 amI made this a few days ago with plain greek yogurt, the rind of 1 lemon and 1/2 tsp of vanilla and it was so good! I’m wanting to make it again for valentines day with dark chocolate, do you think replacing some of the yogurt with melted dark chocolate would work out okay? Or would I be better off just adding the dark chocolate in on top of all the ingredients?
Rosemary says
February 8, 2017 at 4:03 pmHi Susan, so glad you like it, I’m thinking don’t remove any of the yogurt and just had some melted dark chocolate, how much would it be an ounce or two? I think it would work fine. Let me know how it turns out.
Meaghan | Cook. Craft. Love. says
February 4, 2017 at 6:38 pmUsing yogurt in a cake means I can have it for breakfast right?? This cake sounds delicious. I love the texture and flavor yogurt gives a cake, too!
Rosemary says
February 5, 2017 at 7:09 pmHI Meaghan, sure you can have it whenever you want! 😉
Richa says
January 28, 2017 at 6:00 amI’m such a non baker that give me an easy cake recipe and I’m sold. I love how you broke down the measurements so that they became even easier to remember. I’m thinking of soaking this in an orange marmalade syrup to spice things up a bit.
Rosemary says
January 30, 2017 at 11:05 amHi Richa, it is really easy, and sounds delicious with the orange marmalade syrup. Have a great week.
hellie says
January 25, 2017 at 6:38 pmHello Rosemary. In the interest of your subscribers’ middles, I would like to suggest you provide a warning with this recipe: TOO EASY AND TOO DELICIOUS! I’ve made this cake many times now – with yogurt, kefir, and thinned sour cream. I’ve flavoured it with vanilla, jam, oleo saccharum, and chocolate. It never fails and is always delicious. I even neglected to put in a 1/2 cup of the flour once, and it still turned out great – kinda like a syrup-soaked cake. A genuinely wonderful and useful recipe! Thank you!
Rosemary says
January 26, 2017 at 5:32 pmHi Hellie, thanks so much, every time I make it it is gone in minutes. So glad you like it. Have a great day.
Michelle McLaughlin says
January 22, 2017 at 5:01 pmI just made your cake but used apple sauce instead of oil. Pulled back on the sugar a bit, and it was still more sweet than I like. I’m looking for a sugar substitute that bakes well and heard of Whey low. Might have to order it from their web site. I think I’ll pull back on the 35 minutes to bake as it was pretty dark. All that said lol It was terrific. Thanks!
Rosemary says
January 23, 2017 at 6:51 pmHi Michelle thanks, sounds good with applesauce, let me know how the whey low works. Have a great week.
Tina says
January 16, 2017 at 1:39 pmI can’t wait to try this recipe! I love how you got this recipe in the grocery store aisle. I wonder if that lady has read this post 🙂
Rosemary says
January 17, 2017 at 5:36 pmHi Tina, haha I have gotten more than one here that way. Have a great day.
Mary * The Goodie Godmother says
January 15, 2017 at 4:10 pmYogurt cakes are so lovely in their simplicity! Perfect for pairing with fruit. I’ve never tried it with nonfat yogurt though, and will have to remember that for next time.
Rosemary says
January 17, 2017 at 5:37 pmHi Mary, thanks so much, I would say delicious with fruit.
Bernadette says
January 14, 2017 at 11:26 amHello , could you please tell me if I lower the heat in a fan assisted oven . Many thanks
Rosemary says
January 14, 2017 at 4:15 pmHi Bernadette I just got one of those oven also and I usually lower it about 20-25 degrees. Hope that helps. Let me know how you like it. Have a great weekend.
Bernadette says
January 14, 2017 at 8:48 pmHello, thanks for getting back to me the cake was delicious. I am now making your peanut and chocolate biscuits they are in the refrigerator and looking forward for having them in the morning. Yes I have lowered the temperature.
Rosemary says
January 14, 2017 at 9:47 pmHi Bernadette so glad you liked it, I hope you enjoy the cookies too.
Armine says
January 6, 2017 at 8:56 pmI made the cake the first time it turned out perfect . When I made it the second time it overflowed and messed up my oven. But it tasted very good. I’m just making up for the third time. I left a bit of the batter in the pan because I saw that it was pretty high in the pan. It seems the last two times the better seems a lot and I am using an 8 inch pan.
Rosemary says
January 9, 2017 at 8:48 pmHi Armine, how did it turn out, next time try using a nine inch pan. Have a great week.
Morgana Mountfort-Davies says
January 1, 2017 at 1:04 pmI made this cake recipe yesterday, but in muffin tins. They turned out perfectly, although next time I’d make sure to use paper liners as they were very delicate and stuck to the trays a bit. The flavour was lovely – I used full fat Greek yogurt and the seeds from half a vanilla pod in the batter. I topped them with vanilla cream cheese icing (what we in Australia call frosting 😉 ) and a drop of nectarine jam. Many of my friends commented on the light and airy texture. Thanks so much for this recipe!
Rosemary says
January 1, 2017 at 6:40 pmHi Morgana sounds so good. Glad you enjoyed the recipe. Happy New Year.
Bonnie says
November 11, 2016 at 5:31 amWhat a great recipe! I have made it twice now, excellent both times. I used plain Greek yogurt and added two teaspoons of vanilla extract, and a pinch of ground vanilla bean. So delicious. Thank you for this and I enjoy your writing, too.
Rosemary says
November 12, 2016 at 2:35 pmHi Bonnie, thanks, so glad you like it. 🙂
Samia says
November 8, 2016 at 8:40 pmHello I’m not sure if it is plain or self raising flour to use. Please let me know.
Rosemary says
November 9, 2016 at 8:00 amHi Samia, the flour I use is always Plain/All Purpose unless I indicate a certain type. Hope that helps. 🙂
Anu says
October 31, 2016 at 11:23 amCan I use butter instead of oil? If yes, what is the amount needed?
Rosemary says
October 31, 2016 at 4:33 pmHi Anu, I have never made it with butter, but give it a try apparently it is a 1 for 1 swap and you should melt the butter and let it cool before beating with the eggs. Hope that helps.
Camil says
October 31, 2016 at 1:31 amJust made this tonight, it baked perfectly in 35 minutes. I used plain Greek yogurt and sprinkled powdered sugar on top. It was okay but I felt like it was missing something, I then paired the cake with a few strawberries…SOOO amazing! This cake would go great with any fruit, it was very simple and fast to make. I definitely recommend this recipe for anyone who is looking for a quick sweet cake, but make sure you have some fruit to go with it!
Rosemary says
October 31, 2016 at 4:33 pmHi Camil, thanks glad you enjoyed it and yes very good with fruit.
Kara Devine says
October 25, 2016 at 6:00 amWhen I made this cake it leaked all over my oven. It did not even bake after 1 hour 30 minutes.Instead it got soopier and less like the batter I poured into the pan(like the consistency of milk after 1.5 hours, but the consistency of honey when I looted it in the pan).) I made a huge mess and humiliated myself in front of my family.
Rosemary says
October 25, 2016 at 9:25 amHi Kara, I am really sorry it didn’t work out. Are you sure you baked it at 350° F and not 180°? (I have my recipes also in celsius). I have been making a video of this recipe and it turned out perfect both times.
chris says
October 15, 2016 at 5:24 pmIs it possible to substitute brown sugar for regular sugar?
Rosemary says
October 15, 2016 at 10:23 pmHi Chris, yes you probably can but it may change the texture and taste of the cake, because brown sugar contains molasses. If you do decide to try it let me know how it comes out. Have a great weekend.
Cynthia Rodriguez says
October 8, 2016 at 10:38 pmThank you so much for this lovely recipe. It is definitely the perfect moisture & now a family fave. I followed your recipe with vanilla greek yogurt. I added 1 TBSP of vanilla bean paste into the yogurt mixture before adding dry ingredients. I alolso added pecan chips after I poured half the batter in the pan I sprinkled pecans then topped it with rest of batter. ❤
Rosemary says
October 9, 2016 at 7:09 pmHi Cynthia, so glad you enjoyed it and what a great idea with the pecan chips. I will have to try it too.
Marisa says
September 16, 2016 at 11:25 pmWhat a nice treat to make. I never had yogurt cake! I’ll have to give it a try!
Rosemary says
September 18, 2016 at 5:10 pmHi Marisa, thanks I hope you enjoy it, let me know what you think.
Jo says
September 30, 2016 at 2:29 amHi Rosemary, I want to try this cake tonight not sure if you will get the email in time or I can wait till tomorrow. So I know it’s in a greased pan… Does it come out of the pan or if I try and flip it on a cake dish will it be disastrous?
Thanks,
JO
Rosemary says
September 30, 2016 at 9:22 amHi Jo, if you are making it exactly as the recipe it should come out just fine, just run a knife around the edges of the cake. Do you have a springform pan? If you use that you don’t have to flip it over, you can even leave the cake on the bottom. Hope that helps, let me know.
Pam says
September 10, 2016 at 2:43 pmSo many comments I couldn’t read them all! So in case someone already asked, I do apologize.
Could you add fresh sliced peaches or would it be to gooey?
Looking forward to making from all the praise, must be a winner!
Thanks
Pam
Rosemary says
September 10, 2016 at 8:32 pmHi Pam, thanks so much and yes this is my daughter’s all time favourite. I think you could add peaches, Italian cakes are quite firm so it shouldn’t be gooey. As I always say, “you’ll never know unless you try”! Let me know how it comes out. Have a great weekend.
Tiffany says
August 31, 2016 at 9:53 pmThis turned out great. The first time I used coconut yogurt and added a handful of butterscotch and chocolate chips. Was amazing. Tonight I am making one with strawberry yogurt. Thank you !
Rosemary says
September 1, 2016 at 3:09 pmHi Tiffany so glad you enjoyed it. Sounds amazing. 🙂
Emily says
August 18, 2016 at 10:40 pmI’m so happy I found this recipe! I made this for my daughter’s 2nd birthday, I cut the sugar by half but to make up the sweetness, I added a layer of sliced fresh strawberries between the batter, so delicious! I can’t wait to try this recipe with other flavors!
Rosemary says
August 20, 2016 at 9:37 amHi Emily, so glad you liked it and sounds delicious, Happy Birthday to your daughter. Have a wonderful weekend.
Dina says
August 18, 2016 at 2:37 pmHi! I’m fairly new to baking, so just wondering what you mean by moist? Dense and rich? Wet? Also, is their any topping that would go well with this? Maybe a whipped cream or icing?
Thanks!
Rosemary says
August 20, 2016 at 9:39 amHi Dina, what I mean is that it is moisture than most Italian cakes, which tend to be on the dry side (not wet at all), in my opinion a really good middle of the road cake. I wouldn’t ice it but some chopped fruit and whipped cream would be delicious. Let me know what you think. 🙂
Marissa S. says
August 16, 2016 at 10:17 pmSo glad to have found your website and this recipe! It’s in the oven now and smells so good. 😉 I had this cake at a restaurant in Florence earlier this year and had been looking for the recipe ever since. Question though – is the batter supposed to be very, very thick? When I was just about finished blending the ingredients the batter kept creeping up the mixer in a big thick lump and when i poured it in the pan it seemed almost doughy. Wondering if I used the wrong measuring tool for the yogurt and inadvertently added too much (i used a dry cup vs a fluid measuring cup to spoon 8 oz out of a large tub of Fage i had on hand), and if something like that would cause it to be thicker. I put it in an 8 inch round springform pan (no hole in the center, just round). I guess I’ll see how it turns out but just curious as to how you measure your yogurt? Fingers crossed! Thanks!
Marissa S. says
August 16, 2016 at 10:36 pmI think I’m also having a similar issue with it not cooking all the way through in the center too – but I don’t want to leave it in much longer because the top is getting very dark (and shiny – should it look shiny)? Sorry for so many questions! I’m not a total novice when it comes to baking but scratching my head a bit on this one. Would a 9″ have been better so it’s not as thick? Strange the 8″ works for most! Thanks again for your advice 🙂
Rosemary says
August 20, 2016 at 9:51 amHi Marissa, sorry to hear you are having problems with the cake, but the amount of the yogurt is correct, the batter really isn’t overly thick and an 8 inch pan should work. It is a little shiny on top. Did you check the temperature of your oven? Let me know.
Annie says
August 15, 2016 at 7:52 pmI’ve made this cake twice in the past four days because my family can’t get enough! The first time around, I followed the recipe exactly and it was perfect! I had requests to make it again, but a little sweeter, so I used full fat Krema brand Greek vanilla yogurt, and added 1 tsp lemon zest, the juice of half a lemon, and a 1/2 tsp of vanilla extract. This has quickly become my favorite cake recipe! So simple, so so good.
Rosemary says
August 18, 2016 at 11:08 amHi Annie, thanks so glad you like it, it is a favourite in our house too.
sarka says
July 25, 2016 at 8:28 amI just took it out from the oven. Instead of fruit yogurt, i used plane yogurt and addes some fresh peaches. Cannot wait to try it!
Rosemary says
July 25, 2016 at 12:20 pmHi Sarka, hope you like it let me know!
Sue says
June 29, 2016 at 12:32 amHi Rosemary! Thank you for the recipe. I made with full fat plain Greek yogurt, vanilla and olive oil (not EVOO) and it came out so lovely and moist. I love how easy it is to make. Next time I’ll try a cinnamon or lemon version.
Rosemary says
June 29, 2016 at 10:13 pmHi Sue, your welcome, I love this recipe for just that reason, every time you change your yogurt you change the taste. Thanks glad you enjoyed it.
Cynthia says
June 17, 2016 at 8:22 pmHi how are you?
I tried this recipe for the first time yeaterday, but I doubled it and made it in a large round cake pan. I baked it at 325 for a little over an hour and it came out great.
I was wondering if I could just use 3 eggs eggs when doubling the recipe instead of 6 to make it lighter and do 1/2 cup oil and 1/2 cup applesauce instead of a full cup of oil?
Or how can I double it and not ruin it?
Rosemary says
June 19, 2016 at 8:09 pmHi Cynthia, personally I would just double it, I don’t know about adding 3 less eggs. But I think the half oil and half applesauce might work. As they say “try it and see”. Let me know if you do. Have a great Sunday. After rethinking this Cynthia, I think if you use applesauce you may need to use apple yogurt or a yogurt that goes well with applesauce.
Lily says
June 6, 2016 at 10:57 amHi
Just wondering if this recipe can be frozen?
Rosemary says
June 6, 2016 at 4:13 pmHi Lily, yes you can, as long as you wrap it up tight (so no air can get in), you can freeze it up to 2 months. Hope that helps.
Stevie Ave says
May 24, 2016 at 9:52 amI just made this tonight. I only had coconut oil and single serve pottle of strawberry yoghurt to which I used 3. It was amazing!! Will definitely make again 🙂
Rosemary says
May 25, 2016 at 11:45 pmHi Stevie, thanks, so glad you liked it. 🙂
Letha says
May 24, 2016 at 2:32 amMmm. I made this yesterday morning, as Sunday Breakfast Cake. So yummy! I added not quite a tablespoon of pure vanilla extract and used coconut oil in place of the oil, and it gave it a slight hint of coconut. Used plain greek yogurt, which gave it the perfect “tang” with a cup of coffee. My teenage girls love muffins, and asked that I make the cake as muffins, with cinnamon and sugar (I put 1/2 the batter in the muffin tin, sprinkled a good amount of cinnamon/sugar mixture, topped the rest with batter, and swirled it with a knife, then more cinnamon/sugar on top. I just took them out of the oven, and they smell heavenly. Looking forward to enjoying one with my coffee in the morning. Thanks for the recipe. I’ll be using this recipe often.
Rosemary says
May 24, 2016 at 8:24 amHi Letha, thanks, so glad you enjoyed it, and great idea about the muffins. I will have to try that too :). Have a great week.
Renee says
May 18, 2016 at 1:42 amalso can u use a healthier substituted for the flour?
Renee says
May 18, 2016 at 1:40 amCan the sugar be substituted with Splenda for those of us that are diabetic and or have had bariatric surgery?
Rosemary says
May 18, 2016 at 8:19 amHi Renee, I’m sure a sugar substitution would work, although I am not sure about flour because I have never used one in place of all purpose, but if you feel like experimenting give it a try and let me know. Have a great day.
Anna says
May 3, 2016 at 8:27 amHi Rose,
I hope you are doing fine, few days back i came across you fantastic recipe, and decided to give it a try. Before starting i wanted to ask a question. The yogurt i am using has got sugar in it, but i have no idea how much. Does this mean that i need to reduce the amount of sugar that i am putting in the recipe? Your advice will be really helpful.
Thanks for sharing such a ravishing recipe 🙂
Rosemary says
May 3, 2016 at 11:51 amHi Anna, I wouldn’t reduce the amount of sugar in the recipe, because the yogurt I use has sugar in it also. I usually use 0 fat greek yogurt now but when I first started making it (over 20 years ago) I used regular yogurt. Hope that helps, let me know.
Anna says
May 6, 2016 at 12:59 pmHi Rose, i made the cake exactly the way you described and it came out so perfect and delicious. My maa had two slices as soon as i transferred it to dish 🙂 every one was drooling over the yummy softness of this heavenly cake. Thanks alot for sharing this wonderful recipe..i will soon try out other recipes by you 🙂
Rosemary says
May 6, 2016 at 2:47 pmHi Anna, thanks so much, so glad you and your Ma enjoyed it. Let me know what else you try. Have a great weekend.
carol says
May 1, 2016 at 11:01 pmHi Rosemary, I used 1/4 cup flaxseed oil and I/4 cup applesauce and it came out just fine. This recipe is very good. I think I will add some fruit next time or maybe use a filling like lemon. thanks so much!!
Rosemary says
May 2, 2016 at 8:17 amHi Carol, good idea, so glad you like it, I think the lemon filling sounds delicious. Have a great week.
Kristy says
April 9, 2016 at 8:26 amI saw this recipe with peach yogurt in it and really wanted more peach to it, so I made it a peach upside down cake. I put about a Tbsp of melted butter in the bottom of a 9in cake pan and sprinkled on some brown sugar and then put a pretty spiraled layer of frozen(and mostly thawed) peaches. I put the cake batter right on top and baked it, flipped it upside down, and served with whipped cream. It was wonderful! Thanks for the inspiration.
Rosemary says
April 10, 2016 at 8:26 pmHi Kristy, what a great idea, sounds amazing. Happy Sunday.
Samantha says
March 12, 2016 at 2:09 amHave you ever substituted applesauce for the oil? I am excited to try this recipe for my father in law’s birthday. He is eating healthy and cutting out butter and oils. So I wanted to sub out the vegetable oil, but worried it would affect the texture. I have done it before but not with a yogurt cake.
Rosemary says
March 12, 2016 at 8:39 amHi Samantha, I have never substituted applesauce for oil, but apparently you can, I read 1 for 1. So if you give it a try let me know, I would be really interested to know how it came out. They also say the texture is denser and moist. Have a great weekend. And Happy Birthday to your father-in-law.
Teena says
February 25, 2016 at 5:30 amHello, would using whole wheat flour work on this recipe instead?
Rosemary says
February 25, 2016 at 10:25 amHi Teena, I really can’t say, but try it and let me know.
serialdeviant says
October 31, 2016 at 10:43 pmIt does work, I baked this for the first time today and used wholemeal flour, full fat yoghurt and 3/4 cup demerara sugar. It turned out nice. Just brown!
Rosemary says
November 3, 2016 at 5:39 pmSo glad to hear it worked with the flour. 🙂
Brianne @ Cupcakes & Kale Chips says
February 18, 2016 at 9:16 pmLove that you can use any flavor you love!
Rosemary says
February 19, 2016 at 11:58 amHi Brianne, I know that is what I love about it.
Jocelyn (Grandbaby cakes) says
February 18, 2016 at 1:52 amThis looks fantastic to be so easy.
Rosemary says
February 19, 2016 at 12:01 pmThanks Jocelyn and it is really easy.
Erin @ Platings and Pairings says
February 17, 2016 at 5:29 pmI love the story of how you stumbled across this recipe! Can’t wait to give it a try!
Rosemary says
February 17, 2016 at 7:53 pmThanks Erin, let me know how you like it.
Renee says
February 17, 2016 at 9:01 amI can’t wait to give this cake a try! It looks absolutely delicious!
Rosemary says
February 17, 2016 at 7:54 pmThanks Renee, let me know how you like it. 🙂
Marissa says
February 11, 2016 at 11:45 amcan i use a 7 and a half inch pan because I don’t have an eight?
Rosemary says
February 11, 2016 at 5:12 pmHi Marissa, sure give it a try I’m it will work. Let me know.
Elaina says
October 27, 2015 at 2:17 amI just made this tonight and it was just what I was looking for. I made it my own by adding vanilla, cinnamon, allspice, and clove to the batter since it is fall. Thanks for the recipe!! Will definitely add this to my “favorites” list
motherwouldknow says
September 24, 2015 at 6:25 pmWhat a simple and lovely recipe! I love chatting with people I meet in stores, much to the chagrin of my kids, so edge away hoping no one will associate them with me. Then, I pick up a great recipe or tip like this and they are happy to eat it. Haha – I try not to push the irony on them, but smile to myself.
Rosemary says
September 24, 2015 at 9:13 pmHi Laura, I know I love it too. Kids are too funny.
Ann says
June 29, 2015 at 10:49 amI made the cake yesterday and it was a hit. I used vanilla zero fat greek yogurt. The cake was moist and did not last a long time on the table. This recipe is definitely a keeper.
Rose says
June 30, 2015 at 5:04 pmHi Ann, I think basically any type of yogurt would work with this cake, that is the good thing about it, you could be constantly switching up the flavour, my daughter says this is her favourite cake. Have a great day.
jen says
June 16, 2015 at 11:57 amok I’m not a bad baker and this recipe seemed really simple but this has been my third attempt and something just isn’t working!! the mix seems so perfect but it never seems to fully cook! I’ve tried 35min up to 60min and nothing works. Is the mix meant to be quite runny? is there a preference of bake or fan bake? does my type of yoghurt matter? help! 🙁
Rose says
June 16, 2015 at 12:20 pmHi Jen, sorry to hear that, I really don’t know what to tell you. It is a moist cake but it should be cooked, are you measuring everything perfectly? And baking it at 350°, 8 inch pan? I don’t find it overly runny, I make this often and I have never had that problem or heard of that problem. Let me know.
lari says
August 30, 2015 at 5:10 amThe flour measurement is wrong, there’s no way 1 1/2 cup of flour is 375 grams, it must be 2 1/2 cups.
Rosemary says
August 30, 2015 at 10:01 amHi Lari, you are right, the cup measurement is correct therefore the grams should be 180 grams. Sorry about that, and thanks for letting me know. Have a wonderful Sunday.
Edna Siu says
December 27, 2015 at 8:59 amRosemary, I am glad that I come across your moist yogurt cake, I am confused when I see your reply to Lari, about the measuring cup and the weight of the flour. I would like to confirm that what I see from the recipe has been adjusted and what I need is to follow the weight of every ingredient, whether than follow the measurement by the “cup”. I am sorry to have asked this silly question, English is not my first language, and baking is new challenge to me.
Rosemary says
December 27, 2015 at 9:17 amHi Edna Siu, yes the gram measurement for the flour has been adjusted, and there are no silly question we were all new bakers at one point 🙂 and btw your English is just fine. Let me know if you have anymore questions. Have a wonderful Sunday.
Renee says
February 24, 2016 at 11:59 pmYour recipe states 180 grams of flour which converts to 3/4 cup. I thought it had been updated with a correction?
Rosemary says
February 25, 2016 at 11:02 amHi Renee, actually there is 125 grams in a cup of flour, the recipe calls for 1 1/2 cups which equals 180 grams (more or less). Thanks.
jean says
March 1, 2015 at 8:38 pmCan you add fruit like blueberries or raspberries to it?
Rose says
March 1, 2015 at 8:46 pmHi Jean, I have only made it with chocolate chips, but I don’t see why you couldn’t. I wouldn’t add more than 1/2 cup though. Let me know.
Eliza says
February 23, 2015 at 5:56 amOh wow! I’ve heard of this… ages and ages ago someone gave me an Italian recipe very similar to this – and all measured out in yoghurt tubs! Thanks for reminding me – this is absolutely delicious, and is so very Italian! What a wonderful recipe!
Thanks for contributing to The Sunday Brunch Magazine!
All the best,
Eliza & Bel.
Rose says
February 23, 2015 at 4:33 pmThank you Eliza.
Cynthia says
February 21, 2015 at 4:41 amOh my, so glad to have found this. When I was visiting my nonna in Italy about 25 yrs ago, she made a yogurt cake and gave me the recipe. However, when I returned to the states I never made it since the measurements were not in cups or tsp, and I was too lazy to make conversions I never made it. Thanks for posting this! Looking forward to making this ASAP
Rose says
February 21, 2015 at 9:27 pmHi Cynthia, so happy you found it, my daughter says this is the best cake ever. Enjoy.
Nina says
February 15, 2014 at 4:29 amI made this cake today. It was very delicious and so moist. This recipe is a keeper. Thank you for sharing Rosemary.
rose says
February 15, 2014 at 8:30 amHi NIna , so glad you liked it. And thanks for all your support. Rosemary
Cathy Holmes says
February 1, 2015 at 1:13 amI made this cake today – my second time. I used a cherry yogurt and again the cake was lovely, moist and delicious. It has become a family favorite!
Rose says
February 2, 2015 at 8:02 amHi Cathy, thanks so glad you liked it. I will have to try cherry next time too! Have a great day.
creativekkids says
February 13, 2014 at 7:45 pmI’ll have to try this! It looks so good! Thanks for linking up to the Bloggers Brags Pinterest Party. I have linked your post up to the Bloggers Brags Pinterest board.
rose says
February 13, 2014 at 7:48 pmThanks, Im having so much fun with all of this.
creativekkids says
February 17, 2014 at 8:25 pmThanks for linking up with the Tasty Tuesday’s Link-up. I have also pinned your post to the Tasty’s Tuesday’s Pinterest Board! 🙂
[email protected] says
February 13, 2014 at 5:45 pmYUM….I love a great pound cake and somehow adding yogurt makes it seem healthier! Thanks for sharing on the Thursday Blog Hop!
rose says
February 13, 2014 at 5:57 pmThank you, yes yogurt makes everything sound healthier.
Chrystal @ YUMeating says
February 11, 2014 at 4:12 pmThis looks so easy and with the many flavors and varieties of yogurt on the market one could try out so many different flavors. I adore recipes like this. Thank you for sharing.
rose says
February 11, 2014 at 4:50 pmThanks Chrystal, it really is easy and good too, give it a try. Rosemary