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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Jenny says
Hi! I’ve made this recipe about 3 or so times now and my cake never seems to come out quite right, tastes amazing and I follow it to a T but it’s always quite dense or not fully cooked and not light and fluffy? Is it because my yoghurt hasn’t been room temperature? I’m not really sure what I could be changing! My eggs too small?
Thanks
Rosemary says
Hi Jenny, it could be the oven temperature is off, and yes all ingredients should be room temperature, and you should be using large eggs. Hope that helps.
Mands says
Amazing cake –tried this x2 upon request of a few mums, it gets better and better – I, added fresh passion fruit juice to the yoghurt wasn’t needed, I just did it to play with the flavor apart from that you can’t go past and shouldn’t need another recipe! STICK WITH THIS…
Rosemary says
Hi Mands, thanks glad you liked it and yes I love that you can change the yogurt to change the taste.
Debra says
Your recipe came up when I was looking for a recipe to use up vanilla yoghurt before it expired. What an easy cake to whip up! My cake is still cooling, but I will say, my apartment smells a-mazing and I can’t wait to dig in!
Rosemary says
Hi Debra, thanks so much, I hope it was good.
Sorry says
Very easy. Just used a fork to beat the eggs. Bought a lot of sweet yoghurt (12 % sugar) by mistake – I misunderstood Fior di Latte – I was wanting plain yoghurt.
I didn’t add sugar to the mixture just a dollop of jam – turned out sweet enough for me.
Also used 1 yoghurt pot of wholemeal flour and not quite a full yoghurt pot of olive oil.
Rosemary says
Thanks so much Sorry, glad you enjoyed it.
Karia Hernandez says
I made 20 cupcakes with this recipe. Only changes were, the oil for coconut and lemon zest and greet vanilla yogurt. Oh so good and pretty! I’ve made it with cake flour, regular bleached flor and gluten free.
Rosemary says
Hi Karia, thanks so glad you enjoyed it.
Rosie says
The star rating doesn’t work but I give it 5! This is so easy to make and came out perfect. I used Greek yogurt and added a little coconut plus a sprinkle on the top before cooking. The timing was spot on, thanks.
Rosemary says
Hi Rosie, thanks so much, so glad you enjoyed it. I know there’s something up with 5 star. Have a great rest of the day.
Lucy says
Haha we must have learned that recipe in Italy around same time. And you just taught me what the bustina Di lievito per dolci is (I would substitute with 2 tsp baking soda and 1 tsp salt). Works everytime… Use the yoghurt container, less wash up. And weird thing it is called plum cake. Nothing plum about it. Totally simple sponge or tea cake
Rosemary says
Hi Lucy, I think that was the first cake everyone learns in Italy. And yes plum cake always made me wonder too!
Lily says
Love this recipe! The cake turned out moist and fluffy, will definitely be making again. For some reason it won’t let me rate, but definitely 5 stars!
Rosemary says
Hi Lily, thanks so much, glad you enjoyed it.
Clare says
Lovely tasting cake. I made it with Soya yogurt. I finished it off with some runny icing on top.
Only problem I had was the texture at the bottom of cake in some places it didn’t look cooked. It took about an extra 10mins to cook through. I checked it with a skewer all over.
I’ve not made a cake using yogurt before, so maybe it’s mean’t to be like that.
Rosemary says
Hi Clare, it should bake through, maybe it was the type of yogurt. Glad you enjoyed it though.
Estiara says
This is an excellent cotton like cake, done it many times but I mix it differently. I beat the eggs and sugar for 7 min with electric mixer then put the mixer away and fold rest of ingredients gently with a wooden spoon
Laurence says
The cake is really good even if there’s something I did wrong..
I did the recipe two times and both times the cake deflated.. the taste is there but the look no so much..
The first time I used Greek yogourt so I thought it might be that. The second time I used “regular” yogourt I and bake it longer and it still did the same thing! I bake it in a 9” circle (the thing you use to make mousse because I didn’t have any springform at home).
If you have an idea of what I did wrong, let me know!
I did mine with vanilla yogourt and a little bit of lemon zest to air it well with the blueberries sauce! It doesn’t have the same texture as the picture, but it sure is delicious!! 🙂
Rosemary says
Hi Laurence, your oven temperature could be off, or your baking powder is expired or most likely you beat it too much. Glad the taste was good at least. Happy New Year.
Odette says
Hello,
Could I bake this cake with peach slices on the top? And then glaze before serving?
Or best to bake on its own and serve the peaches on the side?
Rosemary says
Hi Odette, I don’t know if I would do that, the peaches might be too heavy for the cake or they may burn. I would serve them on the side maybe with some lightly sweetened whipped cream. Have a great Sunday.
Rose says
Really excellent cake! Moist and delicious. I used mixed berries for the sauce, and that worked really well.
Rosemary says
Hi Rose, thanks so much, glad you enjoyed it.
Kate Fitzroy says
I am so pleased to find this recipe. I, too, was given it in Italy but by a teenage lad who said it wa his donna’s legacy. I have also worried about how much baking powder wad in those convenient little bags. I don’t live in Italy now but when I visit I bring some back… risking the custom’s suspicion. Thank you. I’m making the cake today for my grand-daughter and using coconut yogurt. Ci vediamo!
Rosemary says
Hi Kate, thanks so much, so glad you re found the recipe. Let me know how it went. Have a great week.
Jess says
If we use muffin tins, how long should we bake?
Rosemary says
Hi Jess, I would say 15-20 minutes, check for to see at 15 with a toothpick and go longer if necessary. Hope that helps.
Nancy says
I made plain yogurt in my instant pot. I had too much so I used your recipe and I can honestly say it’s delicious. No added flavor and also used less sugar as suggested by another reviewer. After it was cooled I sprinkled powdered sugar. I can see fruit topping would add some deliciousness but I didn’t have any. Thank you so much for the recipe 😁
Nancy says
Forgot to rate it as a 5 star
Rosemary says
Hi Nancy, thanks so much, glad you enjoyed it. Have a great weekend.
Debby Bernier says
I made this yogurt cake with my young grandson this a.m. He loves helping his Grammy bake. I like to find quick and easy things to bake when he Is “helping” me.
I was shocked at how good the flavor of this cake is. And the texture is just lovely.
I made a sauce from frozen blueberries, cherries, strawberries & kale, lol! It was a fruit medley for smoothies… It almost tasted like a cheesecake with the fruit over it. I will keep this recipe and make it again for sure. Thanks for sharing.
Rosemary says
Hi Debby, thanks so much. Baking with kids is so fun and I love that your grandson loves to help, and I am glad you both enjoyed it. Have a wonderful Sunday.
Jessica says
MY family loved it & we had none left over. Yum!
Rosemary says
Hi Jessica, thanks so much, so glad everyone loved it. 🙂
Lou says
What size of eggs to use please? Medium or large (UK) ?
Lou says
Sorry, also,
plain flour or self-raising?
Natural yoghurt or greek (as it’s thicker) ?
Want it to be perfect 🙂
Rosemary says
Hi Lou, I use large eggs, all purpose flour (plain) and natural yogurt. Some have used greek and it works also. Thanks I adjusted the recipe. I hope you like it. Let me know.
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.