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If you’re looking for a delightful dessert that feels both wholesome and indulgent, this Easy Yogurt Cake Recipe is exactly what you need. With its moist crumb, subtle tang from Greek yogurt, and a delicate crumb that melts in your mouth, this cake brings together simple pantry staples in a way that feels fresh and comforting. Whether it’s for a casual afternoon treat or a gentle finale to a dinner party, this cake is a trusty classic that’s as approachable as it is delicious.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays an important role in creating a tender, flavorful cake that’s perfectly balanced: the yogurt brings moisture and tang, the olive oil adds richness without overwhelming, and the leavening helps the cake rise beautifully. Here’s everything you’ll want on hand to make this Easy Yogurt Cake Recipe come together effortlessly.
- All-purpose flour (1 1/2 cups / 180g): The base that gives structure to your cake, making it fluffy yet firm enough to slice.
- Baking powder (1 1/2 teaspoons): A key leavening agent helping the cake rise and become airy.
- Baking soda (1/2 teaspoon): Works alongside baking powder to ensure a light texture and a subtle browning.
- Kosher salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness perfectly.
- Greek yogurt (1 cup / 227g): Adds moistness and a lovely tang that makes this cake uniquely refreshing.
- Granulated sugar (1 cup / 200g): Sweetens while contributing to the tender crumb and golden color.
- Large eggs (3): Bind everything together and enrich the texture.
- Extra virgin olive oil (1/2 cup): Keeps the cake moist with a subtle fruity note, a nicer alternative to butter in this recipe.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor, rounding out the cake’s profile.
- Powdered sugar (for dusting): A lovely finishing touch when serving.
- Lightly sweetened Greek yogurt (for serving): Complements the cake’s tanginess and adds a creamy contrast.
- Fresh fruit (for serving): Adds natural sweetness and a pop of color, perfect for an inviting presentation.
How to Make Easy Yogurt Cake Recipe
Step 1: Get Ready
Begin by preheating your oven to 350°F. Greasing your loaf pan thoroughly with olive oil or baking spray prevents sticking. Lining the pan with parchment paper on the bottom and sides, with room left to use as a sling, will make removing the cake effortless and keep it intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt. This ensures even distribution of leavening agents and seasoning, which is crucial for an even rise and perfect flavor throughout the cake.
Step 3: Mix the Wet Ingredients
Whisk the Greek yogurt, sugar, eggs, olive oil, and vanilla extract in a larger bowl until smooth. This step blends the tangy, rich yogurt and silky olive oil with the eggs and sugar, creating a luscious base that gives the cake its signature moistness and depth.
Step 4: Make the Batter
Gently fold the dry ingredients into the wet, using a rubber spatula just until no streaks of flour remain. Overmixing here will develop the gluten too much and can make the cake dense; aim for a tender, light crumb instead.
Step 5: Bake
Pour the batter into your prepared loaf pan, smoothing the top gently. Bake for 50 to 55 minutes, keeping an eye out—when a toothpick inserted in the middle comes out clean, you know your cake is perfectly cooked through with a golden crust.
Step 6: Cool
Allow the cake to cool in the pan for about 10 minutes. Then, using the parchment paper sling, lift it out carefully onto a wire rack. Cooling completely at room temperature helps the crumb set beautifully and prevents it from becoming soggy.
Step 7: Serve
Dust the cake lightly with powdered sugar before slicing. Serve with a dollop of lightly sweetened Greek yogurt and fresh fruit for an irresistible, cozy dessert or special breakfast.
How to Serve Easy Yogurt Cake Recipe
Garnishes
Simple is best here: a dusting of powdered sugar elevates the cake’s appearance while adding a gentle sweetness. Fresh berries or slices of stone fruit bring beautiful color and juicy freshness that complements the cake’s subtle tang.
Side Dishes
This cake pairs wonderfully with a cup of strong coffee or a fragrant herbal tea. For brunch or dessert, adding a side of lightly sweetened Greek yogurt enhances the creamy, tangy notes and provides a perfect balance to the cake’s richness.
Creative Ways to Present
Try serving thick slices topped with a spoonful of mascarpone and a drizzle of honey alongside some toasted nuts for extra texture. Or plate small wedges with a colorful fruit compote for an elegant touch that’s sure to impress guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh and moist for up to four days, making it an easy choice for preparing in advance or keeping on hand for whenever a sweet craving strikes.
Freezing
This cake freezes beautifully! Slice it first or freeze whole, wrapped well in plastic wrap and then foil or a freezer bag. When you’re ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours—still just as tender and delicious.
Reheating
If you prefer your cake slightly warm, pop individual slices in a toaster oven or microwave for about 15-20 seconds. This refreshes the softness and aromas without drying it out, especially lovely when served with cold yogurt or cream.
FAQs
Can I substitute regular yogurt for Greek yogurt in this recipe?
You can use regular yogurt, but Greek yogurt gives the cake a thicker texture and tangier flavor, which contributes to its signature moist crumb. If using regular yogurt, try to use a thicker variety to maintain the right consistency.
Is it possible to make this cake dairy-free?
While the yogurt is a key flavor and texture component, you can try using a plant-based yogurt, like coconut or almond milk yogurt. Be sure to choose an unsweetened and thick version to get a similar result, although the flavor will differ slightly.
Why does this recipe call for olive oil instead of butter?
Olive oil keeps the cake moist without the heaviness butter can sometimes add. Plus, it adds a gentle fruity note that pairs wonderfully with the tangy yogurt, making the cake lighter and more tender overall.
How can I tell when the cake is perfectly baked?
The best test is a toothpick inserted into the center: it should come out clean or with just a few moist crumbs. Also, the cake’s edges will start to pull away slightly from the pan, and the top should be golden but not overly browned.
Can I add flavors or mix-ins to this Easy Yogurt Cake Recipe?
Absolutely! Zest some lemon or orange into the batter for a citrusy twist, or fold in a handful of berries or chopped nuts to add bursts of flavor and texture. Just be careful not to overload the batter, so it maintains a tender crumb.
Final Thoughts
This Easy Yogurt Cake Recipe is one of those glorious, no-fail cakes you’ll turn to again and again. It beautifully blends simple ingredients into a moist, flavorful dessert that feels homemade yet special. I’m excited for you to try it yourself—whether for a weekday treat or sharing with friends, it’s truly a crowd-pleaser that’s as comforting as it is delicious.
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Easy Yogurt Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Yogurt Cake is a moist and tender loaf made with Greek yogurt, olive oil, and a hint of vanilla. Perfect for breakfast or dessert, it’s simple to prepare and bakes up golden with a delicate crumb. The cake pairs wonderfully with fresh fruit and a dollop of lightly sweetened Greek yogurt, offering a delightful balance of tangy and sweet flavors.
Ingredients
Dry Ingredients
- 1 1/2 cups (180g) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup (227g) Greek yogurt
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup extra virgin olive oil
- 1 teaspoon vanilla extract
For Serving
- Powdered sugar, for dusting
- Lightly sweetened Greek yogurt
- Fresh fruit
Instructions
- Get ready: Preheat the oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan with olive oil or baking spray, then line the bottom and two sides with parchment paper, leaving a slight overhang for easy cake removal.
- Mix the dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and kosher salt until fully combined.
- Mix the wet ingredients: In a large bowl, whisk together the Greek yogurt, granulated sugar, eggs, extra virgin olive oil, and vanilla extract until smooth and well blended.
- Make the batter: Add the dry flour mixture to the wet yogurt mixture. Using a rubber spatula, gently fold and mix just until there are no streaks of dry flour remaining, being careful not to overmix.
- Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely to room temperature.
- Serve: Dust the cooled cake with powdered sugar. Slice and serve with a dollop of lightly sweetened Greek yogurt and fresh fruit. Store any leftovers tightly wrapped at room temperature for up to 4 days.
Notes
- Do not overmix the batter to keep the cake light and tender.
- Using full-fat Greek yogurt adds moisture and tanginess to the cake.
- You can substitute olive oil with a neutral-flavored oil if preferred.
- To sweeten the yogurt for serving, stir in a bit of honey or sugar to taste.
- Make sure to line the pan with parchment paper to help remove the cake easily.
- The cake keeps well for several days when stored properly at room temperature.
