An Italian in my Kitchen

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Easy yogurt cake

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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, a slice on a black plate and cake on a wire standYogurt 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.  

A super easy healthy Greek yogurt cake recipe, delicious and moist, strawberry, blueberry you decide, Greek yogurt or non! Easy Yogurt Cake.

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?

a slice of yogurt cake on a black plate

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

mascarpone cake with raspberry cream

Tablespoon Italian Lemon Cake

a slice of lemon cake on a black plate

Classic Italian Tiramisu Layer Cake

a slice of tiramisu layer cake on a black plate

Yogurt Cake

a slice of easy yogurt cake with blueberry sauce pouring from a white bottle

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.

yogurt cake on a white plate

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

Homemade Strawberries and Cream Cupcakes, the perfect, easy light snack or dinner dessert. Made with fresh strawberries and so delicious.

Strawberry Whipped Cream Vanilla Yogurt Cake

A delicious Vanilla Yogurt Cake filled with whipped cream and strawberries, topped with chocolate dipped strawberries and chocolate drizzle.

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.

slice of yogurt cake on a plate
Print Recipe
4.94 from 31 votes

Easy yogurt cake

A fast and easy Yogurt Cake.  Delicious plain or served with fruit.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast, Desserts, Snack
Cuisine: Italian
Keyword: easy cake recipe made with yogurt, Italian cake recipe fast and easy
Servings: 10 people
Calories: 310kcal
Author: Rosemary / An Italian in my Kitchen

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

Nutrition

Calories: 310kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 32mg | Potassium: 208mg | Sugar: 29g | Vitamin A: 2.1% | Vitamin C: 2.2% | Calcium: 9.2% | Iron: 6.9%

easy yogurt cake on a white plate

Updated from February 7, 2014.

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by advertising and linking to Amazon.com.

A super easy healthy Greek yogurt cake recipe, delicious and moist, strawberry, blueberry you decide, Greek yogurt or non! Easy Yogurt Cake. #yogurtcake #cake #Italiancakerecipe #cakerecipe #easycake #yogurt #moistcake #breakfastcake
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Reader Interactions

Comments

  1. This 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).

    Reply

  3. I’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.

    Reply

    • Hi 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.

      Reply

    • Hi 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.

      Reply

    • Hi 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.

      Reply

  6. Thank 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

    Reply

  7. Hi, 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!

    Reply

    • Hi 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.

      Reply

  8. I 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

    Reply

  9. I 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!

    Reply

    • Hi 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.

      Reply

  11. Hi, 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?

    Reply

    • Hi 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. 🙂

      Reply

  12. I 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???

    Reply

    • Hi 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.

      Reply

  14. Hello!
    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

    Reply

    • Hi 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.

      Reply

  16. I would like to stack this cake. Would it survive being leveled to keep the layers straight or is it too soft?

    Reply

  17. Hi 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

    Reply

    • Hi 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.

      Reply

  19. Greetings 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

    Reply

  21. Hi – 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!

    Reply

  22. This 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.

    Reply

  23. My 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!

    Reply

  24. Hi, 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!

    Reply

    • Hi 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.

      Reply

      • Thanks 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!

        Reply

        • Hi 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. 🙂

          Reply

  25. Turned 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!

    Reply

  26. I 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.

    Reply

  27. Hello
    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

    Reply

  28. I 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.

    Reply

  29. I 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!

    Reply

  30. Rosemary (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!

    Reply

    • Hi 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. 🙂

      Reply

  31. I 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!

    Reply

  33. I 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

    Reply

  34. I 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?

    Reply

      • This 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!

        Reply

  37. Hi . 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

    Reply

  38. I 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!

    Reply

  40. I 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 🙂

    Reply

  41. Made this with plain bio yoghurt and a zest and juice of an orange. OMG was sooo tasty, really light and scrummy. Thanks 🙂

    Reply

    • Hi!I would like to do this with plain yogurt and LEMON juice.. how much juice should I add? and when? Thank you

      Reply

      • Hi 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.

        Reply

  42. My sister just made this and shared it with me. fabulous! Thanks for a wonderful blog and such tasty, easy to make recipes.

    Reply

  44. I 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?

    Reply

    • Hi 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.

      Reply

  46. I’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.

    Reply

  47. Hello 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!

    Reply

  48. I 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!

    Reply

  49. I 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 🙂

    Reply

    • Hi 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.

      Reply

      • Hello, 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.

        Reply

  52. I 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.

    Reply

  53. I 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!

    Reply

  54. What 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.

    Reply

    • Hi 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.

      Reply

  57. Just 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!

    Reply

  58. When 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.

    Reply

    • Hi 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.

      Reply

    • Hi 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.

      Reply

  60. Thank 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. ❤

    Reply

      • Hi 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

        Reply

        • Hi 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.

          Reply

  62. So 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

    Reply

    • Hi 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.

      Reply

  63. This 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 !

    Reply

  64. I’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!

    Reply

  65. Hi! 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!

    Reply

    • Hi 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. 🙂

      Reply

  66. So 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!

    Reply

    • I 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 🙂

      Reply

    • Hi 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.

      Reply

  67. I’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.

    Reply

  68. I 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!

    Reply

  69. Hi 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.

    Reply

    • Hi 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.

      Reply

  70. Hi 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?

    Reply

    • Hi 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.

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  72. I 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 🙂

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  73. Mmm. 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.

    Reply

  75. Can the sugar be substituted with Splenda for those of us that are diabetic and or have had bariatric surgery?

    Reply

    • Hi 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.

      Reply

  76. Hi 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 🙂

    Reply

    • Hi 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.

      Reply

      • Hi 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 🙂

        Reply

  77. Hi 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!!

    Reply

  78. I 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.

    Reply

  79. Have 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.

    Reply

    • Hi 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.

      Reply

  86. I 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

    Reply

  87. What 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.

    Reply

  88. I 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.

    Reply

    • Hi 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.

      Reply

  89. ok 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! 🙁

    Reply

    • Hi 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.

      Reply

        • Hi 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.

          Reply

      • Rosemary, 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.

        Reply

        • Hi 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.

          Reply

          • Your recipe states 180 grams of flour which converts to 3/4 cup. I thought it had been updated with a correction?

    • Hi 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.

      Reply

  91. Oh 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.

    Reply

  92. Oh 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

    Reply

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