Yogurt cake is one of those humble, feel-good recipes that’s as perfect for breakfast as it is for dessert. Moist, tender, and slightly tangy, this cake uses yogurt as a secret ingredient that enhances both texture and flavor. Whether you’re looking for a healthier alternative to rich butter cakes or simply want something light and easy to make, a good yogurt cake is a must-have in your baking repertoire.
In this complete guide, you’ll learn how to make a basic yogurt cake from scratch, how to adapt it with different flavors, and why it’s one of the most forgiving, flexible cakes out there.
Why Make Yogurt Cake?
- Naturally moist and soft without needing a lot of butter
- Tangy flavor balances sweetness beautifully
- Works with a variety of glazes, fruits, or fillings
- Easy one-bowl recipe — no mixer required
- Great base for healthy, low-fat, or low-sugar versions
Best Yogurt to Use
- Plain whole milk yogurt (for richness and moisture)
- Greek yogurt (for more protein and thickness)
- Flavored yogurt (adjust sugar to taste)
- Avoid “light” or “fat-free” yogurts — they can make the cake dry
Ingredients for Classic Yogurt Cake
Serves:
10 slices | One 9-inch round cake
Wet Ingredients:
- ¾ cup (180g) plain yogurt
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) neutral oil (canola or sunflower)
- 3 large eggs
- 1 tsp vanilla extract
- Optional: zest of 1 lemon or orange
Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice or milk
- Optional: drizzle of honey or vanilla
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan or line with parchment paper.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together:
- Yogurt
- Sugar
- Oil
- Eggs
- Vanilla
- Citrus zest (if using)
Mix until smooth.
Step 3: Add Dry Ingredients
Sift flour, baking powder, baking soda, and salt into the wet mixture.
Stir gently with a spatula or whisk until just combined — don’t overmix.
Step 4: 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.
Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Step 5: Glaze (Optional)
In a small bowl, mix the powdered sugar with lemon juice or milk until smooth.
Drizzle over the cooled cake and let set for 15 minutes before serving.
Flavor Variations
Lemon Yogurt Cake
- Use lemon zest and lemon juice
- Glaze with lemon-sugar icing
- Add poppy seeds for texture
Berry Yogurt Cake
- Fold in 1 cup fresh or frozen berries
- Use Greek yogurt for extra structure
- Serve with whipped cream or berry compote
Chocolate Yogurt Cake
- Add ½ cup cocoa powder and reduce flour by ½ cup
- Add chocolate chips or a chocolate ganache topping
Honey Yogurt Cake
- Replace some sugar with honey
- Add cinnamon or cardamom
- Serve warm with Greek yogurt on the side
Tips for the Best Yogurt Cake
- Use room temperature ingredients for a smoother batter
- Don’t overmix the batter — it can toughen the crumb
- Let cake cool completely before glazing
- Refrigerate to make it firmer for slicing or layering
- Add 1 tbsp of cornstarch to reduce crumbling if slicing for layers
What to Serve with Yogurt Cake
- Hot coffee or tea for breakfast or brunch
- Fresh berries and cream for dessert
- Ice cream for an indulgent finish
- Drizzle with honey or fruit syrup
- Top with toasted nuts or granola
Healthier Adjustments
- Use whole wheat flour for extra fiber
- Replace part of the oil with unsweetened applesauce
- Use coconut sugar or honey instead of white sugar
- Reduce sugar by 25% for a mildly sweet version
- Make it dairy-free with coconut or almond yogurt
Make-Ahead and Storage Tips
- Room temperature: Covered, lasts 2–3 days
- Refrigerator: Keeps for 4–5 days
- Freezer: Freeze slices or the whole cake for 1–2 months
- Reheat slices in the microwave or warm oven
Frequently Asked Questions
Can I use flavored yogurt?
Yes, but reduce the added sugar and balance the flavors accordingly.
Can I add fruit to the batter?
Definitely — blueberries, raspberries, and diced apples work great.
Can I make this cake vegan?
Yes — replace eggs with flax eggs and use plant-based yogurt.
Can I double the recipe?
Yes — use a 9×13-inch pan and adjust baking time to 45–50 minutes.
Nutritional Estimate (Per Slice)
- Calories: 230
- Fat: 10g
- Carbs: 28g
- Protein: 4g
- Sugar: 16g
Final Thoughts: A Cake for Every Day
Yogurt cake is the kind of dessert that fits into almost any occasion — whether you’re baking for guests, preparing a healthier sweet for the family, or just enjoying a slice with your morning coffee. With its soft crumb, gentle sweetness, and wide adaptability, it’s truly a baker’s secret weapon.
Now that you know the basic recipe and how to modify it, you can create endless versions — citrusy, fruity, chocolatey, or nutty — all with the same simple, reliable method.