Name: Yogurt Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 3/4 cups (248g) all-purpose flour (scoop and level to measure); 2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 cup (200g) granulated sugar; 1 1/4 cups (304g) whole plain Greek yogurt, brought to room temperature; 2/3 cup (155ml) olive oil; 3 large eggs, brought to room temperature; 2 tsp vanilla extract

Jump to Recipe· 3.9 from 11 reviews

I absolutely adore this Yogurt Cake Recipe because it combines simple ingredients into a delightfully moist and tender cake that feels both comforting and fresh every time I make it. The tanginess of the Greek yogurt balances beautifully with the sweetness, creating a flavor profile that’s perfect for any time of day. Whether I’m serving it as a cozy breakfast treat or a casual dessert, this cake always brings a smile to everyone’s face.

Why You’ll Love This Yogurt Cake Recipe

What truly captivates me about this Yogurt Cake Recipe is how effortlessly it blends rich, tangy yogurt with the subtle fruitiness of olive oil, resulting in a moist texture you just can’t resist. The crumb is tender yet sturdy enough to slice cleanly, making it ideal for everything from an elegant afternoon tea to a casual weekend treat. I love how the vanilla adds a gentle aroma that fills the kitchen, inviting you to sample the cake warm right out of the oven.

Besides its incredible flavor, the simplicity of preparation makes this one of my go-to recipes whenever I want something special without fuss. It doesn’t require complicated steps or obscure ingredients, and yet the end result feels so satisfying. It’s perfect for family gatherings, holiday celebrations, or just whenever I crave something sweet but wholesome. What sets this cake apart for me is that it manages to be both indulgent and wholesome at once—a true crowd-pleaser!

Ingredients You’ll Need

The image shows a round cake with one slice taken out, placed on a white plate over a dark blue cloth on a white marbled surface. The cake has one visible layer with a light golden brown crust and a moist pale yellow inside. The top is dusted with a thin layer of white powdered sugar, evenly spread, adding a soft texture. The cake is cut into eight equal triangular slices, with clean edges showing the soft crumb inside. In the background, a small part of another white plate holds a slice of the same cake. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple but essential ingredients is the first step toward baking a cake that’s bursting with flavor and has the perfect texture. Each one plays a key role in making this cake wonderfully moist, tender, and full of character.

All-purpose flour: Provides the structure and crumb of the cake, so make sure to scoop and level for accuracy.
Baking powder: Helps the cake rise gently, giving it a light and airy feel.
Baking soda: Reacts with the yogurt to enhance leavening and tenderness.
Salt: Balances the sweetness and elevates all the flavors in the cake.
Granulated sugar: Sweetens the cake while contributing to a tender crumb; I sometimes adjust this slightly to taste.
Whole plain Greek yogurt: The star ingredient that adds moisture, tanginess, and richness, so be sure it’s at room temperature.
Olive oil: Adds a subtle fruity richness that keeps the cake incredibly moist without overpowering other flavors.
Large eggs: Bind the ingredients together and add structure; room temperature eggs work best here.
Vanilla extract: Enhances the cake’s flavor with a warm and inviting aroma.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Prepare a 9-inch springform pan by spraying it with non-stick spray, then line the bottom with parchment paper and spray the paper as well. This ensures the cake will release easily after baking.

Step 2: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This combination of dry ingredients sets the stage for a perfectly risen cake.

Step 3: In a separate larger mixing bowl, combine the sugar, Greek yogurt, olive oil, eggs, and vanilla extract. Whisk these together until the mixture is smooth and well blended, which helps guarantee an even crumb.

Step 4: Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.

Step 5: Pour the batter into the prepared springform pan and spread it evenly with a spatula. Bake for about 33 to 36 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 6: Allow the cake to cool slightly in the pan before slicing. This resting time helps the cake to finish setting and makes serving easier and cleaner.

Servings and Timing

This recipe yields about 10 generous servings, making it perfect for sharing with friends or family. Prep time is quick, around 10 minutes, leaving you more time to enjoy sipping coffee or tea while it bakes. The baking time is approximately 33 to 36 minutes, so the total time from start to finish is roughly 45 to 50 minutes including cooling. I recommend letting the cake cool for at least 15 minutes before serving so you get perfect slices every time.

How to Serve This Yogurt Cake Recipe

A round yellow cake cut into eight thick slices sits on a white plate on a white marbled surface. Each slice has a dollop of white whipped cream on top, decorated with bright red raspberries, dark blue blueberries, and fresh green mint leaves. The cake is lightly dusted with white powdered sugar, giving it a soft, snowy look. In the background, a woman’s hand reaches toward the cake, and a dark blue cloth rests on the surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this cake warm or at room temperature because it really lets the flavors shine and the texture feels just right. For a simple touch, a light dusting of powdered sugar or a drizzle of honey on top adds a lovely finish. When I want to jazz it up for guests, fresh berries or a spoonful of fruit compote make the cake even more special.

Pairing this cake is also a fun opportunity. It goes wonderfully with a hot cup of coffee or a light floral tea for breakfast or brunch. For a more festive occasion, I enjoy serving it alongside a fruity rosé or a glass of sparkling water infused with lemon and mint. It fits beautifully on dessert tables for holidays or weekend gatherings, and it’s equally at home as a sweet finish to a casual weeknight meal.

When plating, I usually cut slices about 1 to 2 inches wide, which feels satisfying but not too heavy. I like to use simple white plates which make the golden color of the cake pop visually. Garnishing with a sprig of fresh mint or a twist of lemon zest adds a fresh, vibrant touch that guests always notice.

Variations

I often tweak this Yogurt Cake Recipe to keep things interesting without losing what makes it so fantastic. For example, swapping out half the all-purpose flour for whole wheat adds nuttiness and fiber, creating a heartier slice that still stays moist. For a gluten-free version, I’ve had great results using a blend of almond and rice flours, just be sure to adjust the liquid slightly to keep the batter smooth.

To switch up the flavor, adding the zest of a lemon or orange to the batter creates a lovely citrus note that pairs wonderfully with the creamy tang of the yogurt. For a touch of indulgence, I sometimes sprinkle the top with sliced almonds or stir in dark chocolate chips before baking. If you prefer a vegan adaptation, you can replace the eggs with flax eggs and use a dairy-free yogurt and oil, though the texture will be slightly different but still delicious.

If you want to try a different cooking method, baking this batter in muffin tins makes charming portable treats perfect for on-the-go snacking or packed lunches. Just reduce the baking time to about 18 to 22 minutes and watch for a clean toothpick test.

Storage and Reheating

Storing Leftovers

When I have leftover yogurt cake, I like to store it in an airtight container at room temperature if I’m finishing it within a day or two. For longer storage, keeping it in the refrigerator helps preserve freshness for up to 4 to 5 days. Using a container that seals well prevents the cake from drying out and helps it maintain its soft, moist texture.

Freezing

This cake freezes beautifully, which is great when you want to bake ahead. I usually slice it first and wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well for up to 2 months frozen. When you’re ready to enjoy, just thaw at room temperature or gently warm it in the oven for a freshly baked feel.

Reheating

To reheat, I always recommend using the oven or a toaster oven at a low temperature (around 300°F) for 10-15 minutes to bring back that lovely moist crumb without drying it out. Microwaving works in a pinch but can sometimes make the cake rubbery, so just keep the time short and add a little moisture if possible, like a damp paper towel covered over the slice.

FAQs

Can I use non-Greek yogurt in this recipe?

Yes, you can substitute regular plain yogurt, but Greek yogurt’s thick consistency and tang make the cake especially moist and flavorful. If using regular yogurt, try to strain it to remove some whey, or expect a slightly softer texture.

Why is olive oil used instead of butter?

Olive oil helps keep the cake tender and moist while adding a slight fruity note that pairs wonderfully with the yogurt. Butter would make the cake denser and give it a different flavor profile, but you can substitute melted butter if you prefer a richer taste.

How do I know when the cake is perfectly baked?

The best test is inserting a toothpick into the center. It should come out clean or with just a few moist crumbs clinging to it. Overbaking will dry out the cake, so keep an eye around the 33-minute mark and test frequently until done.

Can this cake be made without eggs?

Yes! For an egg-free version, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg). This works well but might slightly change the texture. It’s a great option for those with egg allergies or vegan preferences when combined with a suitable yogurt alternative.

Is this cake suitable for breakfast?

Absolutely! I often enjoy this cake for breakfast because it’s satisfying but not overly sweet, and the yogurt provides a nice boost of protein. Pair it with fruit and a hot drink for a balanced and tasty start to your day.

Conclusion

If you’re looking for a cake that feels both comforting and fresh, moist and tender with a beautiful tangy twist, I encourage you to try this Yogurt Cake Recipe. It’s one of my all-time favorites because it’s easy to make, delicious any time of day, and sure to become a cherished recipe in your kitchen too. I can’t wait for you to experience just how delightful this cake truly is!