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.
Video
Notes
Nutrition
Updated from February 7, 2014.
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Francesc PONT says
I grew up at the Mediterranean coast, close to Barcelona and this recipe reminds me of the yogurt cakes I used to bake with my mother when I was a teenager. I will try now following your ingredients proportions.
Thank you!!
Rosemary says
Hi Frances, thanks I hope you enjoy it. I went to Barcelona last year and it was so beautiful. A wonderful city. Take care.
Angela says
Very easy to make, didn’t take me long at all. I used a cocktail stick to prick lots of holes in it while still warm and drizzled honey all over and served warm. Went down really well had a lovely yogurt tang to it. Thank you for the recipe.
Marianne Green says
Love this recipe, brings back fond memories of visiting family in Italy. My son has a slight dairy intolerance so used dairy free yoghurt and added a cup of blueberries to the mixture at the end
Rosemary says
Hi Marianne, thanks so much, so glad you all enjoyed it. Take care.
Liz says
Does this cake need to be refrigerated?
Rosemary says
Hi Liz, no you can keep it a room temperature for up to three days. Or you can freeze it.
Theresa says
Delicious. I was making a meal to deliver to friends and wanted to make a dessert using yogurt.
I was delighted to find this recipe. So I made 2 of these cakes. I added a teaspoon of vanilla extract. The cake is so moist and pleasantly dense. I served it with a cold mango coulis (puree mango, lime juice and confectioners sugar until it’s the consistency of apple sauce).
Rosemary says
Hi Theresa, thanks so much and the mango coulis sound delicious. Take care.
Alice says
I usually never comment on recipes, but I have to for this one ! Thanks so much for the delicious yogurt cake, best one I have ever had and everybody in the house agree :))
Rosemary says
Thanks Alice, so glad you and everyone enjoyed it. Take care.
M says
Okay I love the flavor of the cake I’ve made it now about six times. And each time I try to make sure I don’t be too long cook it too long etc. But every time it never really rises and it doesn’t have that crumbly outside that your pictures have. My baking powder is not expired. And I’ve adjusted my oven 25° either direction sometimes b I’m also using a spring pan though it’s a 10-in versus an 8-in so that I understand but it still doesn’t rise or get that crunchy crust it looks like yours has. I don’t know what to do.
Rosemary says
Hi M, Italian cakes are a little more dense then regular cakes and mine doesn’t have a crunchy crust. You may be using a larger pan then I do, I usually use an 8 inch.
Sunita says
What can I replace the eggs with, I tried making it with buttermilk as an egg replacer but it dint work. The cake was dense and fudge like. It dint rise too.
Rosemary says
Hi Sunita, if that doesn’t work then I really don’t know I have never made the cake without eggs. Sorry.
Nikhil says
Use applesauce, Sunita. I use it as an egg substitute sometimes for my banana bread. Should make the cake even more moist.
Maxine says
I tried this recipe for the first time. Followed everything (kept in oven for only 35 min), except i added earl grey tea leaves (cut open 5 tea bags and mixed them in the batter) to turn it into an earl grey tea cake. It was the perfect, most fragrant, and moist treat for afternoon tea! Hubby says it’s one of the best things he’d eaten. It was truly easy and will be a go-to in my family. Thank you!
Rosemary says
Hi Maxine, thanks so much, that sounds delicious, my daughter would love it. Take care.
Nikki says
I made this in the oven with Greek yogurt. Delicious. In a 7.15 inch spring pan had to add some time. I’m wondering this could be made in instant pot? Has anyone tried
Nikki says
I also added almost a quarter cup of milk because the Greek yogurt was super thick