A simple, moist, and delicious yogurt cake that comes together in minutes using the yogurt container as a measuring tool. This classic French-inspired treat has a tender crumb and subtle sweetness that makes it perfect for any occasion.
Why You'll Love This Recipe
This yogurt cake is a true kitchen miracle - incredibly easy to prepare yet impressive in taste and texture. You'll love how it uses the yogurt container for measuring, eliminating the need for precise measuring cups. The cake has a wonderful moist texture from the yogurt, a delicate vanilla flavor, and just the right amount of sweetness. It's perfect for breakfast, afternoon tea, or as a light dessert. Best of all, it requires minimal ingredients that you likely already have in your pantry, making it an excellent last-minute treat when guests are coming over.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Plain yogurt provides moisture and a slight tanginess that balances the sweetness of the cake. It's the star ingredient that gives this cake its distinctive soft texture and helps it stay fresh longer. You can use Greek yogurt for a richer result, though you might need to add a tablespoon of milk if the batter seems too thick.
Vegetable oil creates a moist, tender crumb that stays soft even days after baking. Unlike butter, oil remains liquid at room temperature, resulting in a cake that doesn't firm up when cooled. You can substitute with canola oil, light olive oil, or melted coconut oil for different flavor profiles.
Eggs act as binding agents that provide structure and richness to the cake. They help create that beautiful tender crumb that makes this cake so special.
White sugar sweetens the cake and contributes to its tender texture. The amount used gives just the right level of sweetness without overpowering the subtle yogurt flavor.
Vanilla extract adds warmth and depth to the cake's flavor profile. It complements the tangy yogurt beautifully and rounds out the taste.
All-purpose flour provides the structure for the cake. Its protein content is perfect for creating a cake that's sturdy enough to hold together but still tender and soft.
Baking powder is the leavening agent that helps the cake rise. The amount used ensures a good lift without creating too many air pockets that could dry out the cake.
Salt enhances all the flavors in the cake and balances the sweetness. Even this small amount makes a noticeable difference in the overall taste.
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan to ensure easy removal after baking.
- Empty the yogurt into a mixing bowl. Use the yogurt container to measure the oil, and add it to the yogurt. Set aside. Rinse and dry the yogurt container with a paper towel so you can continue using it as a measuring tool.
- Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined to create a smooth, consistent base.
- Add flour, baking powder, and salt to the wet ingredients. Stir gently until just combined; overmixing can make the cake tough. The batter will be thick but pourable.
- Pour the batter into the prepared cake pan and spread evenly to level the top.
- Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before removing the springform ring. Let it cool completely on a wire rack before serving.
Servings and Timing
This recipe yields 6 generous servings, making it perfect for a small family gathering or intimate dinner party. Preparation takes only 10 minutes, with baking time around 25 minutes, bringing the total time to approximately 35 minutes. The cake needs an additional 15-20 minutes to cool properly before serving, so plan accordingly.
Variations
Lemon Yogurt Cake: Add the zest of one lemon to the batter and substitute the vanilla extract with 2 tablespoons of lemon juice for a refreshing citrus version.
Berries and Cream: Fold 1 cup of fresh berries (blueberries, raspberries, or chopped strawberries) into the batter before baking. Serve with a dollop of whipped cream.
Orange Almond: Add the zest of one orange and ½ teaspoon of almond extract to the batter. Sprinkle sliced almonds on top before baking.
Chocolate Chip: Fold in ¾ cup of chocolate chips to the batter for a sweeter treat that kids especially love.
Spiced Yogurt Cake: Add 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of cloves for a warmly spiced version perfect for fall and winter.
Storage/Reheating
This yogurt cake stores beautifully, often tasting even better the day after baking as the flavors meld together. Here's how to keep it fresh:
Room Temperature: Store in an airtight container at room temperature for up to 3 days. Place a piece of parchment paper between layers if stacking slices.
Refrigeration: For longer storage, keep in the refrigerator for up to a week. The cake may firm up slightly when cold, so let it come to room temperature before serving for the best texture.
Freezing: This cake freezes exceptionally well. Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
Reheating: While this cake is delicious at room temperature, you can warm individual slices in the microwave for 10-15 seconds for a just-baked feel. Alternatively, wrap a slice in foil and warm in a 300°F (150°C) oven for about 5 minutes.
FAQs
Can I use flavored yogurt instead of plain?
Yes, you can use flavored yogurt, but keep in mind it will change the cake's flavor and may add more sweetness. If using flavored yogurt, consider reducing the sugar by about 2 tablespoons to balance the sweetness.
My cake seems a bit dry. What went wrong?
The most common cause of dryness is overbaking. Check your cake a few minutes earlier than the recipe suggests, as ovens vary in temperature. Also, make sure you're measuring the flour correctly—fluff it first, then spoon it into the measuring cup and level it off.
Can I make this cake dairy-free?
Absolutely! Use a plant-based yogurt like coconut, almond, or soy yogurt. The texture might be slightly different, but the cake will still be delicious.
Why use a springform pan specifically?
A springform pan makes it easier to remove the cake without damaging it. However, you can use a regular 9-inch round cake pan—just make sure to line it with parchment paper with some overhang to help lift the cake out.
Can I add frosting to this cake?
While this cake is traditionally served plain or with a light dusting of powdered sugar, it pairs beautifully with a simple glaze or light cream cheese frosting. Avoid heavy frostings that might overpower its delicate flavor.
How do I know when the cake is done baking?
The toothpick test is reliable—insert it into the center of the cake, and it should come out clean or with a few moist crumbs. The cake should also spring back when lightly touched in the center.
Can I double this recipe?
Yes, you can double the recipe and bake it in a larger pan, like a 9x13-inch baking dish. You'll need to adjust the baking time, likely adding 5-10 minutes, but still use the toothpick test to determine doneness.
What can I serve with this yogurt cake?
This versatile cake pairs wonderfully with fresh berries, a dollop of whipped cream, a scoop of ice cream, or a drizzle of honey. For breakfast or brunch, serve it alongside a cup of coffee or tea.
Can I substitute whole wheat flour for all-purpose flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. Using all whole wheat flour may result in a denser cake.
Why use the yogurt container for measuring?
This traditional French technique ensures proper proportions without needing precise measuring cups. It's also what makes this recipe so brilliantly simple and foolproof—the ratios work regardless of the exact size of your yogurt container.
Conclusion
This Easy Yogurt Cake is a testament to how simple ingredients, when combined in the right proportions, can create something truly extraordinary. Its tender crumb, subtle sweetness, and versatility make it a recipe you'll return to again and again. Whether you're serving it for breakfast with coffee, as an afternoon snack, or dressed up with berries and cream for dessert, this cake never disappoints. The beauty of this recipe lies in its simplicity and adaptability—feel free to experiment with different flavors and additions to make it your own. With minimal effort and maximum results, this yogurt cake deserves a permanent spot in your baking repertoire.
Easy Yogurt Cake
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A simple and easy yogurt cake that is quick to prepare and perfect for any occasion.
Ingredients
1 (5 ounce) container plain yogurt
½ yogurt container vegetable oil
2 large eggs
1 ½ yogurt containers white sugar
1 teaspoon vanilla extract
1 ¾ yogurt containers all-purpose flour
2 ½ teaspoons baking powder
1 pinch salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
- Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
- Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined.
- Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Notes
- Use a yogurt container as a measuring tool for convenience.
- Ensure the batter is thoroughly combined but do not overmix.
- Check the cake with a toothpick around the 25-minute mark to avoid overbaking.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
