There’s a certain magic in pulling a golden, tender cake from the oven in less than 40 minutes, especially when it’s as foolproof and delightful as this Easy Yogurt Cake. Whether you’re a seasoned baker or a curious first-timer, this recipe captures everything wonderful about baking: simple steps, unfussy ingredients, and a cake that’s moist, gently sweet, and ready for customizing to suit your favorite flavors. The Easy Yogurt Cake is truly a crowd-pleaser—perfect for breakfast, snacking, or an effortless dessert.
Ingredients You’ll Need
The beauty of an Easy Yogurt Cake is that it doesn’t ask for much—just a few kitchen staples that, together, create an irresistible treat. Each ingredient plays a starring role, either boosting the cake’s tender crumb, enriching its flavor, or adding just the right amount of lift for a perfectly airy bite.
- Plain yogurt: Adds moisture and tang, keeping the cake soft and subtly flavored.
- Vegetable oil: Ensures a moist, tender crumb and keeps the texture light.
- Large eggs: Bind everything together while providing structure and richness.
- White sugar: Sweetens the cake and helps create a delicate golden crust.
- Vanilla extract: Adds a wonderful perfume and rounds out the flavors.
- All-purpose flour: Gives the cake structure and maintains an even, soft texture.
- Baking powder: Lifts the cake as it bakes, keeping each bite fluffy and light.
- Salt: Just a pinch to heighten the cake’s natural flavors and balance out the sweetness.
How to Make Easy Yogurt Cake
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch round springform cake pan. Taking this step early ensures your cake won’t stick and helps it bake up with a beautiful golden edge.
Step 2: Mix Yogurt and Oil
Spoon the yogurt into a large mixing bowl, using the container as your measuring tool. Fill that same container halfway with vegetable oil and pour it into the bowl. This unusual method means fewer dishes and perfectly proportioned ingredients!
Step 3: Measure Out Ingredients Using the Yogurt Container
Give your yogurt container a quick rinse and dry—it’s about to become your measuring cup. Using it, portion out the sugar and flour according to the recipe, making this Easy Yogurt Cake especially accessible for anyone without a full set of measuring cups.
Step 4: Combine Wet and Dry Ingredients
Add the eggs, sugar, and vanilla extract to your yogurt-oil mixture. Whisk or beat them together until everything is smooth and glossy. Then, in goes the flour, baking powder, and a pinch of salt. Stir just until the batter comes together—don’t overmix, or you’ll lose that lovely, tender crumb.
Step 5: Pour and Bake
Scrape the thick batter into your prepared pan and use a spatula to level the top. Slide it into the oven and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean and the edges are gently golden.
How to Serve Easy Yogurt Cake
Garnishes
The Easy Yogurt Cake is a delicious blank slate. Dust it with powdered sugar for a classic look, or drizzle with honey and scatter fresh berries over the top for extra flair. A little citrus zest, toasted nuts, or a dollop of whipped cream can also take things to the next level.
Side Dishes
This cake shines at brunch alongside fresh fruit salad, creamy Greek yogurt, or even a crispy bacon strip or two. For an afternoon treat, pair a slice with hot tea, coffee, or a cold glass of milk for a snack that’s comfortingly nostalgic.
Creative Ways to Present
Turn your Easy Yogurt Cake into shortcakes by slicing it horizontally and layering with whipped cream and fruit, or cut it into cubes for a fuss-free trifle. For parties, bake the batter in muffin tins for tender individual servings everyone can grab and go!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Easy Yogurt Cake in an airtight container at room temperature for two days or in the fridge for up to four days. The yogurt keeps it plush and tender, so it rarely dries out, and it might even taste better the next day!
Freezing
To freeze, let the cake cool completely, then wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to two months. Thaw slices at room temperature or gently microwave for a soft and fresh texture.
Reheating
Enjoy leftovers at room temperature, or revive their fresh-baked appeal by warming slices for 10 to 15 seconds in the microwave. If you’re feeling fancy, toast thick slices in a skillet with a dab of butter for a golden, irresistible edge.
FAQs
Can I use flavored yogurt instead of plain?
Absolutely! Flavored yogurt adds a fun twist, and you can use vanilla, lemon, or even raspberry for a new spin. Just remember to reduce the added sugar if your yogurt is already sweetened.
Can I make this Easy Yogurt Cake gluten-free?
Yes, you can substitute your favorite 1:1 gluten-free all-purpose flour blend. The cake will still bake up moist and fluffy—just keep an eye on it during baking time, as gluten-free blends may cook a bit faster or slower.
What’s the best way to add chocolate or fruit to the Easy Yogurt Cake?
Toss about half a yogurt container of mini chocolate chips or berries in a little flour before folding them into your batter. This keeps them from sinking to the bottom and gives every bite a sweet surprise!
Can I make cupcakes with this recipe?
Yes, just divide the batter evenly among lined muffin tins and bake at the same temperature for about 16–20 minutes. Check for doneness with a toothpick—when it comes out clean, your cupcakes are ready!
How do I keep my cake from sticking to the pan?
A well-greased pan is key. Use butter or nonstick spray, or line the bottom with parchment for extra insurance. Springform pans are especially helpful, making it easy to release the cake without any breakage.
Final Thoughts
If you’re looking for a treat that’s quick to whip up and endlessly adaptable, I hope this Easy Yogurt Cake becomes a staple in your kitchen. It’s delicious on its own, but also welcomes your favorite flavors and creative twists. Give it a try—you may just find yourself baking it on repeat!