Name: Yogurt Cake: Delicious 1-Bowl Treat
Prep time: 10 min
Cook time: PT-491240H49M22S
Total time: PT-491240H49M22S
Cuisine: French
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

Yogurt Cake has been a cherished recipe in my family for generations, a simple yet incredibly satisfying treat that always brings a smile. I remember my grandmother whipping this up on lazy Sunday afternoons, the scent of sweet vanilla filling our kitchen. It’s the kind of cake that feels both comforting and elegant, and what I love most is its incredible simplicity. Using the empty yogurt container as a measuring tool makes it so accessible for everyone, truly an Easy Yogurt Cake. You’ll be amazed at how light and tender it turns out. If you’ve ever wondered how to make Yogurt Cake that’s practically foolproof, this is it! Let’s get cooking!

Why You’ll Love This Yogurt Cake Recipe

This isn’t just any cake; it’s a little slice of happiness! Get ready to fall in love with this recipe for so many reasons:

Incredible Taste: It boasts a delicate, sweet flavor with a hint of vanilla that’s just perfect.
Super Quick Prep: With the yogurt container measuring trick, you’ll have this mixed and in the oven in about 10 minutes!
Healthier Choice: Using yogurt instead of butter makes it a lighter option and adds a lovely tang.
Budget-Friendly: Most ingredients are pantry staples, making this an economical treat.
Family Favorite: Kids and adults alike adore its tender crumb and subtle sweetness.
Perfectly Moist: You’ll get a wonderfully Moist Yogurt Cake every single time.
Effortless Execution: It’s a truly Simple Yogurt Cake that even beginners can master.

Ingredients for the Best Yogurt Cake

Gather these simple ingredients for a truly delightful cake. Using the yogurt container as your measuring cup makes this Yogurt Cake Recipe incredibly straightforward, and it’s a fantastic way to make an Easy Yogurt Cake.

1 (5 ounce) container plain yogurt – this is key for moisture and that signature tang; full-fat or low-fat works, and using Greek yogurt will result in a richer, denser cake
½ yogurt container vegetable oil – keeps the cake tender and moist, especially important for a No Butter Yogurt Cake
2 large eggs – ideally at room temperature for better incorporation
1 ½ yogurt containers white sugar – for sweetness; you can adjust slightly based on preference
1 teaspoon vanilla extract – enhances the overall flavor
1 ¾ yogurt containers all-purpose flour – the base of our cake
2 ½ teaspoons baking powder – our leavening agent for a nice rise
1 pinch salt – balances the sweetness and brings out other flavors

Yogurt Cake: Delicious 1-Bowl Treat - Yogurt Cake - main visual representation

How to Make Easy Yogurt Cake

This straightforward Yogurt Cake Recipe is a joy to prepare, especially with the clever yogurt container measuring method. It’s a testament to how simple ingredients can create something truly delicious, and it’s a perfect example of a fantastic No Butter Yogurt Cake.

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round springform cake pan. This ensures your cake releases easily after baking.
Step 2: Empty the plain yogurt into a medium-sized mixing bowl. This forms the moist base of our cake.
Step 3: Measure the vegetable oil using the empty yogurt container and add it directly to the yogurt in the bowl.
Step 4: Rinse and thoroughly dry the yogurt container. You’ll use it again for measuring the sugar and flour.
Step 5: Add the 2 large eggs, 1 ½ yogurt containers of white sugar, and 1 teaspoon of vanilla extract to the yogurt-oil mixture. Beat everything together well until smooth and well combined.
Step 6: Now, measure 1 ¾ yogurt containers of all-purpose flour. Add this, along with the 2 ½ teaspoons of baking powder and a pinch of salt, to the wet ingredients.
Step 7: Stir the batter gently with a spoon or spatula until just combined. Be careful not to overmix; we want a tender crumb for our Yogurt Cake!
Step 8: Pour the batter into your prepared cake pan and spread it evenly.
Step 9: Bake for 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
Step 10: Let the cake cool in the pan for about 10 minutes before carefully removing the springform ring.
Step 11: Transfer the cake to a wire rack to cool completely. This step is crucial before slicing or frosting your delicious Yogurt Cake.

Pro Tips for a Perfect Yogurt Pound Cake

I’ve made this cake more times than I can count, and these little tricks always ensure it turns out wonderfully. Follow these tips for a consistently delightful dessert!

Always use room temperature eggs and yogurt for the best texture.
Don’t overmix the batter once the flour is added; this is crucial for a tender crumb.
Let the cake cool completely on a wire rack before attempting to frost or slice it.
Feel free to add a tablespoon of lemon zest to the batter for a bright, citrusy twist.

What’s the secret to a perfectly moist Yogurt Cake?

The magic lies in the yogurt itself! It adds moisture and a slight tang. The key chef technique is to avoid overmixing the batter after adding the flour. Gentle mixing ensures a tender texture, which is why Yogurt Cake is known for being so wonderfully moist. For more on baking techniques, you can explore resources on ingredient substitutions in baking.

Can I make Yogurt Cake ahead of time?

Absolutely! You can prepare the batter and refrigerate it for up to 24 hours before baking. Just make sure to let it sit at room temperature for about 15-20 minutes before pouring it into the pan. Always allow the cake to cool completely before storing. This is a great tip for when you’re planning ahead for events.

How do I avoid common mistakes with Yogurt Cake?

The most common pitfalls are overmixing the batter, which leads to a tough cake, and baking for too long, which dries it out. Always stir until just combined and check for doneness around the 25-minute mark. Understanding common baking pitfalls can help ensure success.

Best Ways to Serve Yogurt Cake

This versatile cake is delightful on its own, but it truly shines with a few simple additions. For a classic presentation, a light dusting of powdered sugar is simply elegant. If you’re looking for a fresh and vibrant touch, serving your Yogurt Cake with fruit is a fantastic idea. Think fresh berries like raspberries or strawberries, or even some sliced peaches in the summer. A dollop of whipped cream or a scoop of vanilla ice cream makes it an even more decadent dessert. For a brunch setting, it pairs beautifully with a cup of coffee or a glass of milk. You might also enjoy this with a side of other delightful desserts.

Nutrition Facts for Yogurt Cake

This Yogurt Cake recipe makes a light and delicious treat. Here’s an approximate breakdown per serving, based on 6 servings:

Calories: Approximately 250-300
Fat: Around 12-15g
Saturated Fat: Approximately 2-3g
Protein: About 4-5g
Carbohydrates: Roughly 35-40g
Fiber: About 1-2g
Sugar: Around 18-22g (this can vary based on yogurt sweetness)
Sodium: Approximately 150-200mg

Nutritional values are estimates and may vary based on the specific type of yogurt and oil used. For more detailed nutritional information, you can consult resources on nutritional databases.

How to Store and Reheat Yogurt Cake

Proper storage ensures your delicious Yogurt Cake stays fresh and delightful. Once your cake has completely cooled on a wire rack – this is super important to prevent sogginess – you can store it in a few ways. For everyday enjoyment, keep it in an airtight container at room temperature for up to 3 days. If you need to store it for longer, the refrigerator is your best bet; it should stay good for about 3-4 days in an airtight container. For long-term enjoyment, this cake freezes beautifully! Wrap it tightly in plastic wrap, then in foil, and it will keep well in the freezer for up to 3 months. This is a great option for Yogurt Loaf Cake storage.

When you’re ready to enjoy a slice from the fridge or freezer, simply let it come to room temperature. If you prefer it slightly warm, you can gently reheat a slice in a toaster oven or a low-heat oven (around 300°F or 150°C) for a few minutes until warmed through. Avoid microwaving, as it can make the cake rubbery. This method is similar to how you might reheat other baked goods, like those found in our guide to reheating.

Frequently Asked Questions About Yogurt Cake

What kind of yogurt should I use for Yogurt Cake?

For the best results in this Yogurt Cake Recipe, I recommend using plain, unsweetened yogurt. Full-fat or low-fat works well. If you want a richer, denser cake, feel free to use Greek yogurt. The type of yogurt significantly impacts the final texture and flavor, contributing to why Yogurt Cake is so beloved.

Can I substitute ingredients in this Yogurt Cake recipe?

You can make some substitutions! For the oil, a neutral-flavored oil like canola or sunflower works. While this recipe is designed to be a No Butter Yogurt Cake, you could experiment with melted butter, though it might alter the texture slightly. Substituting fruits or adding flavorings like lemon zest or chocolate chips is also encouraged, making it a great recipe for Yogurt Cake for beginners who want to get creative. For more ideas on substitutions, check out our ingredient swap guide.

Is this Yogurt Cake a pound cake?

While it shares some similarities with a pound cake in its tender crumb and richness, this Yogurt Cake is a bit lighter. Traditional pound cakes typically use a pound each of butter, sugar, eggs, and flour. Our recipe uses yogurt and oil instead of butter, creating a distinctively moist and slightly less dense cake. It’s a wonderful variation that’s incredibly satisfying!

Variations of Yogurt Cake You Can Try

Once you’ve mastered the classic Yogurt Cake Recipe, you’ll find it’s a wonderful canvas for creativity! This simple base is perfect for adding your favorite flavors. For a bright, refreshing twist, try adding the zest of one lemon or orange to the batter. If you’re a chocolate lover, folding in about ½ cup of chocolate chips is a fantastic idea for a decadent treat. You could also swap some of the flour for cocoa powder to create a chocolate yogurt cake! For a fruity delight, gently fold in about 1 cup of fresh or frozen berries like blueberries or raspberries. These variations make it a delightful Dairy Yogurt Cake that everyone will enjoy, and it’s still a wonderfully Healthier Yogurt Cake option compared to many traditional cakes. Explore more cake variations here.