Yoghurt cake is easy to make, easy to customize, and uses basic household ingredients. Top with whipped cream, fruit compote or powdered sugar for a springtime dessert.
We’ve all had moments when the craving for cake hits and you’re unprepared. Let this tender yogurt cake be the answer. It uses pantry ingredients to create a no-frills, fluffy, moist and barely sweet cake.
This really is a cake for any time of the day, whether you’re having it for dessert, for breakfast, or with your afternoon cup of tea or coffee. Serve as is, dusted with powdered sugar, topped with whipped cream and fresh berries or even a dollop of yoghurt.
The origins of the yoghurt cake
yoghurt cake or gâteau au yaourt, is a classic French pastry. It’s so simple, it’s often the first thing French children are taught to bake, and traditionally the ingredients were measured out in small, individual yogurt cups. It’s a bit like the French version of pound cake. It also tastes just like pound cake, with just a drizzle of vanilla.
The taste and texture of yogurt cake
Yoghurt cake celebrates its simplicity and I love that about it! It’s tender and fluffy, barely sweet, and has a wonderful hint of yogurt.
The yogurt and oil are plenty moisturizing, so it can sit on your counter for a few days without fear of it drying out. In fact, I prefer it on the second day when the texture gets even softer.
The best yogurt for baking
While you can technically bake this cake with fat-free or low-fat yogurt, Its texture and flavor really are at their best when made with whole milk, Full-fat yoghurt, as the fat in yoghurt gives the cake its characteristic tenderness and richness. It is also what is traditionally used in the original French version.
If you’re ambitious or already in the practice, you can make your own homemade Greek yogurt. It’s easier than you might think.
Swaps and Substitutions
In addition to the flexibility of the yoghurt, there is also a lot of leeway with the other ingredients.
- A neutral oil like vegetable oil or canola oil will add no flavor to the cake, while olive oil will add a hint of savory flavor that’s buttery and slightly peppery. Choose the oil you like – or really, whatever you have in your pantry right now.
- You can substitute whole wheat flour for up to half of the all-purpose flour in this recipe. The result will be a nuttier and denser cake that’s great for breakfast, especially toasted.
- Swap out up to 1/2 cup of the almond flour for the all-purpose flour, which will add even more tenderness to the cake and add a little more richness.
- Bake in a 9-inch round pie pan instead of a 9×5-inch loaf pan. Check for doneness after 40 minutes.
- Double the recipe and bake it in a Bundt cake pan. If using a Bundt pan, it still takes about 45 minutes of baking time.
Ways to flavor yogurt cake
Since this is such a simple cake, you can absolutely have fun with flavorings and additions.
My favorite easy twist is to add fresh lemon zest to the batter for extra brightness. I also love stirring in a bit of tea leaves to make this Earl Gray Yogurt Cake which really spices up the cake.
Almond extract is a wonderful substitute for vanilla extract if you have it and enjoy its marzipan-like flavor. Or try stirring a handful of chopped chocolate into the batter. While not traditional, there’s no denying that it’s a family-friendly addition.
save tips
This cake keeps great. Store well wrapped on the counter for up to 5 days. Alternatively, it can be frozen for up to 2 months. Thaw overnight on the counter before serving at room temperature.
More moist and delicious cake recipes
- Vanilla Pound Cake
- Spice cake with applesauce
- Almond cake with orange glaze
- Banana Sheet Cake
- Pear cake with cinnamon sugar
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Check out this sweet yogurt cake recipe
Yoghurt Cake
ingredients
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2 big eggs
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3/4 cup (150G) granulated sugar
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1 cup (226G) normal whole milk yoghurtregular or Greek
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1/2 Cup vegetable oilCanola oil or olive oil and more for coating the pan
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1 teaspoon vanilla extract
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2 teaspoon baking powder
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1/2 teaspoon kosher salt
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1 1/2 cups (192G) all purpose flour
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powdered sugarfor dusting (optional)
method
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Preheat the oven, arrange the grid and grease the casserole dish:
Place a wire rack in the center of the oven. Preheat oven to 350°F. Lightly grease a 9×5-inch or 8 1/2 x 4 1/2-inch loaf pan with olive oil and line with parchment paper, leaving about 1 inch overhanging the long sides to make a loop .
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Combine the wet ingredients:
In a large bowl, crack the eggs, add the sugar and beat vigorously until light yellow and fluffy, about 1 minute. Stir in the yoghurt, oil and vanilla extract.
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Add the dry ingredients:
In the bowl with the wet ingredients, stir together the baking soda and kosher salt. Add the flour and stir with a rubber spatula until just combined and all the flour is incorporated. (A few small lumps in the batter is okay, just be careful not to mix too much.)
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Pour into the prepared pan and bake:
Pour the batter into the prepared pan and spread evenly with a spatula. Bake until cake is lightly browned and a cake tester inserted in center comes out clean with only a few crumbs, about 45 minutes.
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Cool the cake:
Place the pan on a cooling rack and let cool for 10 minutes before using the parchment paper loop to lift the cake out of the pan and onto the cooling rack to cool completely.
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Surcharge:
Dust with icing sugar, if desired, before slicing and serving.
| nutritional information (per serving) | |
|---|---|
| 254 | calories |
| 13g | Fat |
| 31g | carbohydrates |
| 4g | protein |
