If you’ve ever longed for a cake that’s delightfully moist, gently sweet, and almost impossibly simple, look no further than Easy Yogurt Cake. This charming dessert is inspired by both French home baking and American comfort food traditions, and comes together in a single bowl with basic pantry ingredients. It’s the kind of treat you whip up on a whim, only to discover it wins rave reviews from everyone who takes a bite. Whether you serve it with a flourish of powdered sugar or piles of juicy fresh fruit, Easy Yogurt Cake truly delivers on its promise of everyday indulgence.
Ingredients You’ll Need
You’ll love how each ingredient in this recipe brings something special to the party—flavor, softness, lift, or that golden, gorgeous crumb. You probably already have everything you need, which means Easy Yogurt Cake is never far from your table.
- Plain or vanilla yogurt (1 cup): The magic ingredient that keeps the cake moist and gives it a subtle tang. Plus, it forms the perfect base for swapping in flavored yogurts if you’re feeling creative.
- Granulated sugar (1 cup): Sweetens the cake just enough without overpowering; you could even use a tad less for a more breakfast-appropriate treat.
- Vegetable oil (1/2 cup): Ensures the crumb stays soft and tender for days, unlike butter, which can make cakes dense when cool.
- Large eggs (3): Eggs bring structure, richness, and help the cake rise beautifully in the oven.
- Vanilla extract (1 teaspoon): Adds mellow warmth and a gorgeous aroma that complements the yogurt perfectly.
- All-purpose flour (1 1/2 cups): Provides the framework for our cake—no fancy flour needed!
- Baking powder (2 teaspoons): Gives the cake its lift and fluffiness so you get a nice, airy crumb.
- Baking soda (1/2 teaspoon): Reacts with the yogurt’s acidity for extra rise and softness inside.
- Salt (1/4 teaspoon): Enhances all the other flavors—never skip the salt!
- Optional: powdered sugar or fresh fruit for serving: These are the finishing touches that make every slice feel special and inviting.
How to Make Easy Yogurt Cake
Step 1: Prep Your Pan and Oven
Start by setting your oven to 350°F so it’s piping hot when your batter is ready. Grease and flour a 9-inch round cake pan—or, for extra insurance, line it with parchment paper. This step guarantees your Easy Yogurt Cake will release in one beautiful piece, ready for its close-up.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the yogurt, sugar, vegetable oil, eggs, and vanilla extract. Don’t skimp on the whisking here: this is where everything gets silky smooth and invitingly creamy, forming the wet foundation of your cake batter.
Step 3: Combine Dry Ingredients
Grab a second bowl and toss in the flour, baking powder, baking soda, and salt. Use a whisk or fork to blend thoroughly, breaking up any lumps. This ensures the rising agents are evenly distributed, so every bite of Easy Yogurt Cake is light and tender.
Step 4: Bring It All Together
Add your dry ingredients into the wet mixture, and gently fold everything together with a spatula or large spoon. Be careful not to overmix—just swirl until the dry streaks disappear. This keeps your cake airy and prevents toughness.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top so it bakes up evenly. Slide it into the oven and bake for 30–35 minutes, until the top is gold and a toothpick poked in the center comes out clean. Your kitchen will fill with the most irresistible scent—pure coziness!
Step 6: Cooling & Finish
Let the cake cool in the pan for 10 minutes before flipping it onto a wire rack to finish cooling completely. This helps set the crumb and ensures slicing is a breeze. Just before serving, dust with powdered sugar or heap on fresh fruit for that extra wow factor.
How to Serve Easy Yogurt Cake
Garnishes
Dress up your Easy Yogurt Cake with a generous snowing of powdered sugar, a drizzle of honey, or a sprinkle of citrus zest. Fresh berries, sliced peaches, or a handful of toasted nuts make perfect partners and turn each slice into something a little different and delightful.
Side Dishes
This cake pairs dreamily with a bowl of lightly sweetened whipped cream, tangy Greek yogurt, or even a scoop of vanilla ice cream. For brunch, serve with a strong cup of coffee or black tea—there’s nothing like a homemade cake to elevate your morning spread.
Creative Ways to Present
Turn Easy Yogurt Cake into a showstopper by cutting it into cubes and layering it in parfait glasses with fruit and cream for a trifle, or serve wedges with a vibrant compote. For picnics and potlucks, slice it into bars for grab-and-go enjoyment—this cake is as versatile as your imagination!
Make Ahead and Storage
Storing Leftovers
One of the joys of Easy Yogurt Cake is how it retains its moist crumb for several days. Simply cover the cooled cake well with plastic wrap or store it in an airtight container at room temperature. It’s just as lovely on day three as it is fresh from the oven.
Freezing
If you want to keep the cake longer, slice it up and wrap individual pieces tightly in plastic and foil, then freeze. Whenever cravings strike, just thaw a slice at room temperature—or pop it in the toaster oven for a quick treat. The texture holds up beautifully!
Reheating
While Easy Yogurt Cake is scrumptious at room temperature, you can gently warm slices in the microwave for 10–15 seconds. This revives the fresh-from-the-oven feel and makes any toppings you add even more delicious as they melt into the warm cake.
FAQs
Can I make Easy Yogurt Cake with Greek yogurt?
Absolutely! Greek yogurt works wonderfully, just be prepared for a slightly denser texture. For best results, opt for whole-milk Greek yogurt and consider thinning it with a splash of milk if it’s extremely thick.
What kind of oil is best for this cake?
Any neutral-flavored oil like vegetable, sunflower, or canola will do the trick. Olive oil is another tasty option, especially if you enjoy a gentle fruity note in your Easy Yogurt Cake.
Is this recipe suitable for flavored yogurts?
Definitely! Using a flavored yogurt (like lemon, berry, or coconut) is an excellent way to change up the flavor profile and add some fun. Just keep in mind that fruit-on-the-bottom or chunky varieties might slightly alter the cake’s texture.
Can I bake this cake in a loaf pan?
Yes, you can! Pour the batter into a well-greased loaf pan and bake for about 40–45 minutes, checking for doneness with a toothpick. It slices beautifully for lunches or tea-time treats.
How can I make this cake gluten-free?
Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well, and keep an eye on baking time, as gluten-free batters may need an extra minute or two.
Final Thoughts
If you’re searching for a simple, no-fuss dessert that punches well above its weight, make Easy Yogurt Cake your next kitchen adventure. It’s the type Dessert, Snack. Go ahead and give it a try; your tastebuds (and anyone lucky enough to share a slice) will thank you!
Print
Easy Yogurt Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert, Snack
- Method: Baking
- Cuisine: French-Inspired, American
- Diet: Vegetarian
Description
This easy yogurt cake is a delightful treat that is moist, flavorful, and simple to make. With the tangy addition of yogurt, this cake is perfect for any occasion.
Ingredients
For the Cake:
- 1 cup plain or vanilla yogurt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional for Serving:
- powdered sugar or fresh fruit
Instructions
- Preheat Oven: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the yogurt, sugar, oil, eggs, and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, whisk the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir gently until just combined; do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or top with fresh fruit if desired before serving.
Notes
- You can use lemon or flavored yogurt for a twist.
- This cake stays moist for several days when stored covered at room temperature.
- It can also be baked in a loaf pan—adjust baking time to 40–45 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 50 mg
