Yogurt Cake

Yogurt cake is a simple, classic dessert that’s incredibly moist, lightly sweet, and wonderfully versatile. Originating from French home kitchens, this cake is often made using a yogurt container as a measuring cup — making it almost foolproof.

It’s perfect for breakfast, afternoon tea, or as a light dessert after dinner. If you love soft, flavorful bakes, you might also enjoy our Mini Lemon Bundt Cakes — they share the same light texture with a bright citrus twist.

Ingredients You’ll Need

This cake uses everyday ingredients you probably already have:

• 1 cup plain yogurt (full-fat preferred)
• 1 cup granulated sugar
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour, spooned and leveled
• 2 tsp baking powder
• ¼ tsp salt
• Optional: 1 tbsp lemon zest, orange zest, or almond extract for flavor

For a warm, cozy flavor variation, try adding a bit of spice like we use in our Maple Brown Sugar Cookies — it blends beautifully with the cake’s gentle sweetness.

Step-by-Step Baking Instructions

Follow these simple steps to make a perfect yogurt cake:

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan or an 8-inch round cake pan with parchment paper.
2. Whisk wet ingredients: In a large bowl, whisk together the yogurt, sugar, eggs, oil, and vanilla extract until smooth.
3. Mix dry ingredients: In a separate bowl, combine the flour, baking powder, salt, and any zest if using.
4. Combine wet and dry: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Do not overmix.
5. Pour and bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Yogurt Cake – Nutrition

Nutrition (per serving)	Amount
Calories	210 kcal
Carbohydrates	27 g
Protein	4 g
Fat	9 g
Saturated Fat	1.5 g
Cholesterol	55 mg
Sodium	130 mg
Potassium	100 mg
Fiber	0.5 g
Sugar	17 g
Calcium	70 mg
Iron	1 mg

Tips for Perfect Yogurt Cake

A few small tips can make a big difference in your results:

• Use full-fat yogurt for the best flavor and texture.
• Room temperature ingredients help the batter mix more evenly.
• Don’t overmix — a gentle hand keeps the cake tender.
• Test for doneness early to avoid overbaking.
• Cool completely before glazing or dusting with sugar for a clean finish.

For another cake that stays wonderfully moist, check out our Easy Zucchini Cake — it’s light, fluffy, and full of flavor.

Flavor Variations to Try

This yogurt cake is a blank canvas for your creativity:

• Lemon Yogurt Cake – Add lemon zest and a light lemon glaze.
• Orange Almond Cake – Add orange zest and a touch of almond extract.
• Chocolate Chip Yogurt Cake – Fold in chocolate chips for a sweet surprise.
• Berry Swirl Cake – Swirl in raspberry or blueberry jam before baking.
  
• Layered Cake – Slice horizontally and fill with whipped cream or fruit compote for a light, layered dessert.

Serving and Storing

Serving:

• Dust with powdered sugar for a simple presentation.
• Add a drizzle of honey, fruit compote, or a dollop of whipped cream.
• Serve slightly warm with coffee or tea for a cozy treat.

Storing:

• Keep the cake at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to 5 days for longer storage.
• Freeze slices individually wrapped for up to 2 months; thaw at room temperature.

This cake actually tastes better the next day, as the flavors deepen and the crumb becomes even more tender.

Enjoy Your Yogurt Cake!

Yogurt cake is one of those timeless, reliable recipes you’ll find yourself making again and again. It’s quick to whip up, endlessly customizable, and perfect for any occasion — from casual family snacks to elegant brunches.

Once you’ve mastered the basic version, you can easily adapt it with flavors, glazes, or fillings to suit your taste. Enjoy every soft, fluffy slice!