Hey y'all! If you're on the hunt for a light, luscious dessert that hits the sweet spot between tangy and creamy, this Creamy Yogurt Cake is about to become your new favorite. It's irresistibly moist, gently sweet, and has a delightful fluffy texture—perfect whether you need a tea-time treat, a casual weeknight dessert, or something special for your next brunch. Trust me, every bite is pure comfort. Let's get cooking!
Why You'll Love This Creamy Yogurt Cake
- Supremely moist crumb thanks to tangy whole-milk yogurt.
- Quick and easy with no fancy ingredients or techniques.
- Perfect for breakfast, snacks, or dessert with family and friends.
- Lightly sweet and versatile—pairs beautifully with fruit or a glaze.
- Great make-ahead option that stays tender for days.
Creamy Yogurt Cake Ingredients
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅔ cup (130g) granulated sugar
- ½ cup (120ml) vegetable oil (or light olive oil)
- 1 cup (245g) plain whole-milk yogurt (Greek or regular)
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon (optional, for extra freshness)
How to Make Creamy Yogurt Cake
Prep Oven & Pan
- Preheat your oven to 350°F (175°C). Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper for easy release.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Combine Wet Ingredients
- In a large mixing bowl, whisk together the sugar, oil, yogurt, eggs, vanilla extract, and lemon zest (if using) until smooth and creamy.
Bring It Together
- Add the dry ingredients to the wet mixture. Gently stir with a spatula or whisk until just combined—don’t overmix!
Bake
- Pour the batter into the prepared cake pan and smooth the top. Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve
- Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely. Dust with powdered sugar or serve as is!
Creamy Yogurt Cake Notes & Tips
- For the fluffiest cake, be careful not to overmix the batter. Learn more about proper mixing techniques.
- Full-fat yogurt guarantees extra moisture and a richer crumb.
- Make it gluten-free with a 1:1 gluten-free flour blend—see tips on gluten-free flours.
Variations on Creamy Yogurt Cake
- Berry Yogurt Cake: Fold in 1 cup of fresh or frozen berries before baking.
- Citrus Yogurt Cake: Use orange or lime zest and a citrus glaze for a zesty twist.
- Chocolate Chip Yogurt Cake: Stir in ½ cup mini chocolate chips for extra indulgence.
Required Equipment for Creamy Yogurt Cake
- 8-inch (20cm) round cake pan
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Parchment paper
Creamy Yogurt Cake Storage Instructions
Keep leftover Creamy Yogurt Cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for 5 days or freeze (tightly wrapped) for up to 2 months. Thaw at room temperature overnight before serving.
Creamy Yogurt Cake Pairings & Serving Suggestions
- Top slices with a dollop of whipped cream and fresh seasonal berries.
- Serve alongside a cup of coffee or hot tea for an elegant treat.
- Drizzle with a simple lemon glaze or roasted strawberries for added flair.
Pro Tips for the Best Creamy Yogurt Cake
- Bring eggs and yogurt to room temperature for fluffier texture and even mixing.
- Check doneness at 32 minutes; every oven is different, so a toothpick should come out with just a few moist crumbs.
- Use good quality vanilla extract for deep, aromatic flavor—learn more about homemade vanilla extract.
Creamy Yogurt Cake FAQ
- Can I use Greek yogurt instead of regular?
- Absolutely! Greek yogurt makes the cake even more creamy—just be sure it's plain and full-fat.
- How do I make it dairy-free?
- Swap the yogurt for a plant-based alternative like coconut or almond milk yogurt, and use a neutral oil.
- Can I bake Creamy Yogurt Cake in a loaf pan?
- Yes! Use a standard 9x5-inch loaf pan and extend the baking time to 40–48 minutes, checking for doneness at 40 minutes.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8-10 slices
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup plain Greek yogurt
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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3In a large bowl, mix the sugar, melted butter, and eggs until smooth. Stir in the yogurt and vanilla extract.
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4Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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5Pour the batter into the prepared pan and smooth the top. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
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6Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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