When I want a cake that’s simple, satisfying, and full of soft, melt in your mouth texture, this yoghurt cake is my first pick. It’s a one bowl wonder no fancy mixers or complicated steps. Just honest, wholesome ingredients blended into a light, tender crumb that’s perfect with tea, coffee, or a scoop of fruit and cream. As a chef who’s baked hundreds of cakes, I always say: yogurt brings moisture like nothing else.
“The secret to a soft, moist cake is already in your fridge yogurt. This cake proves it with every forkful.” – @EverydayBakerJoy
Why This Yoghurt Cake Will Win You Over
You don’t need butter or a stand mixer to create a decadent texture. This cake is proof that minimal ingredients can deliver maximum flavor. Plus, it’s incredibly forgiving even if you’re a beginner baker.
- Unbeatable texture: Moist and soft thanks to the creamy yogurt base.
- Simple pantry ingredients: No rare or expensive items just things you likely already have at home.
- Quick prep: Ready for the oven in under 10 minutes.
- Light citrus touch: Optional lemon zest adds a bright finish that cuts the richness perfectly.
- Perfect for any time: Breakfast, tea, dessert this cake fits every moment.
Craving more simple yet indulgent cakes? Pair this one with our soft and citrusy orange blender cake or the crowd favorite classic sponge cake for a bake sale table that shines.
Step by Step to Make Moist Yoghurt Cake
Ingredients
- 1 cup plain yogurt (245 grams)
- 1 cup sugar (200 grams)
- ½ cup vegetable oil (120 ml)
- 3 eggs (about 150 grams)
- 1 tsp vanilla extract (5 ml)
- 1½ cups all purpose flour (180 grams)
- 2 tsp baking powder (8 grams)
- ½ tsp baking soda (2 grams)
- 1 pinch of salt (about 1 gram)
- Zest of 1 lemon (optional, but recommended for flavor brightness)
Instructions
1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan or line it with parchment paper.
2: Mix the Wet Ingredients
- In a large bowl, whisk together the yogurt, sugar, and oil until smooth and creamy.
- Add the eggs one by one, mixing well after each. Stir in the vanilla extract.
3: Combine the Dry Ingredients
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
4: Blend and Batter
- Gently fold the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix this keeps the texture tender.
- Fold in the lemon zest if using.
5: Bake
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean.
6: Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve with fresh fruit, whipped cream, or dusted with powdered sugar.
“This yoghurt cake is a no fuss masterpiece. Bake it once, and you’ll keep it on repeat.” – @QuickMixChef
Pro Tips from the Chef
Little Tricks for a Better Bake
- Use room temperature ingredients: This helps everything combine more smoothly, leading to a consistent bake.
- Don’t overmix: Stir until just combined too much mixing makes the cake dense.
- Customize the flavor: Swap lemon zest for orange, or fold in berries or chocolate chips for a twist.
- Test early: Ovens vary. Begin checking for doneness at the 30 minute mark.
Want another effortlessly moist cake? Try our fluffy Japanese cheesecake the texture is a cloud like dream and it shares the same balance of richness and airiness.
“Baking is all about balance moisture, flavor, and simplicity. This cake nails all three.” – @MoistCakeMaster
Creative Variations for Yoghurt Cake
Endless Flavors with One Base Recipe
One of the things I love most about this yoghurt cake is how versatile it is. You can remix the base in so many ways depending on your mood, the season, or what you’ve got in the pantry. Here are my favorite spins on this humble masterpiece:
- Berry Burst: Fold in 1 cup of fresh or frozen berries (like blueberries, raspberries, or chopped strawberries) into the batter for juicy pockets of flavor.
- Chocolate Swirl: Add ½ cup of chocolate chips or melt 50g of dark chocolate and swirl it through the batter before baking.
- Nutty Crunch: Sprinkle chopped walnuts, pistachios, or almonds on top of the batter before it goes into the oven for texture and flavor.
- Coconut Lemon: Add ½ cup of shredded coconut and swap the vanilla for coconut extract for a tropical twist.
- Spiced Delight: Add 1 tsp of cinnamon, ½ tsp of nutmeg, and a pinch of clove to the dry ingredients for a warm, comforting variation perfect for winter.
Planning a dessert tray? Add slices of this cake alongside our banana condensed milk cake or serve with a side of energy bits for a smart balance of indulgence and nutrition.
“Master the base, and the rest is flavor play. This cake is your blank canvas.” – @PantryTwistBaker
Global Versions of Yogurt Based Cakes
Where Culture Meets Cake
From the Mediterranean to Southeast Asia, yogurt plays a starring role in baking around the globe. Here’s a table to explore how different countries use yogurt or its cultural cousins in their baked goods:
| Country | Dessert Name | Main Features | Texture |
|---|---|---|---|
| France | Gâteau au Yaourt | Basic yogurt cake, often made in the yogurt cup for measurement | Light and fluffy |
| India | Dahi Cake | Made with thick curd, sometimes flavored with cardamom and saffron | Dense and moist |
| Greece | Yiaourtopita | Made with Greek yogurt and semolina, soaked in syrup | Rich and syrupy |
| Turkey | Yogurt Revani | Sponge semolina cake with yogurt, soaked in lemon syrup | Soft and grainy |
| Middle East | Laban Cake | Uses laban (a fermented milk drink) for moisture and tang | Tender with a subtle tang |
If you love international flavor, also explore our guides to Japanese milk bread or Japanese Castella cake for sponge textures you’ll swoon over.
“Every culture has a version of yoghurt cake and each tells a story of home, heritage, and hospitality.” – @GlobalBakesBook
Serving Suggestions and Pairings for Yoghurt Cake
Elevate Your Slice with Simple Sides
While this yoghurt cake shines all on its own, the right pairing can turn a casual snack into a luxurious dessert. Here’s how I love to serve it whether you’re dressing it up for a dinner party or making a cozy breakfast tray.
- With Fresh Berries: A handful of strawberries, blueberries, or raspberries adds brightness and natural sweetness.
- Drizzled with Honey or Lemon Glaze: A thin drizzle of honey or a quick glaze of powdered sugar mixed with lemon juice gives an elegant finish.
- Next to Yogurt or Whipped Cream: Keep the theme going with a dollop of Greek yogurt or softly whipped cream on the side.
- With Hot Tea or Coffee: Black tea, lemon infused green tea, or a dark roast coffee balances the moist richness of the cake.
- On a Brunch Board: Pair slices with mini quiches, fruit, and homemade crepes for a beautiful brunch spread.
Want more brunch perfect recipes? Try this alongside our buttery Easter bread or the light and citrusy orange blender cake to keep things light and refreshing.
“This cake is a little black dress it works with everything and fits every occasion.” – @PairItPerfectBakes
How to Store and Freeze Yoghurt Cake
Keep It Fresh and Flavorful
One of the best things about yoghurt cake is how well it holds up over time. You can make it ahead and enjoy it throughout the week or stash some slices in the freezer for a future treat.
- Room Temperature: Store covered at room temp for up to 3 days. I like using a glass cake dome to keep it from drying out while letting it breathe.
- Refrigerator: If your kitchen runs warm or you’ve added a cream topping, store it in the fridge for up to 5 days. Wrap in plastic to prevent drying.
- Freezing: Let the cake cool completely, then wrap individual slices in plastic wrap and store in a zip top freezer bag. Freeze for up to 2 months.
- To Reheat: Defrost at room temp or microwave a slice for 15-20 seconds for that just baked softness again.
Looking to build a freezer friendly baking routine? Pair this cake with our fluffy bread loaf or milk brioche they both thaw and reheat like a dream.
“Bake today, enjoy tomorrow or two months from now. This cake is freezer gold.” – @FreezeAheadBakes
Ingredient Swaps and Smart Substitutes
Adapt It to Fit Your Pantry or Diet
Running low on an ingredient? Or baking for someone with dietary needs? This cake adapts beautifully with just a few simple swaps.
| If You Don’t Have | Swap With | Effect on Cake |
|---|---|---|
| Plain Yogurt | Greek yogurt thinned with water or sour cream | Slightly richer flavor, same moist texture |
| Vegetable Oil | Melted butter or light olive oil | Butter adds richness, olive oil brings depth |
| White Sugar | Coconut sugar or light brown sugar | Darker color, slightly caramelized taste |
| All Purpose Flour | Gluten free 1:1 blend | Texture may be denser but still moist |
| Lemon Zest | Orange zest or ½ tsp almond extract | Milder citrus or nutty aromatic profile |
Still craving flavor flex? Swap in seasonal fruits or check out our Nutella doughnuts for a decadent twist on traditional bakes, or dive into a nutty vibe with our peanut butter cream pie.
“No yogurt? No problem. This cake loves a good remix and rewards it with flavor.” – @SwapItBakeIt
Calories and Nutrition (Per Serving – 1 Slice, Based on 10 Servings)
- Calories: 230
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Carbohydrates: 30g
- Sugar: 18g
- Protein: 4g
- Sodium: 170mg
- Fiber: 1g
“Soft, moist, and just 230 calories per slice this yoghurt cake is where flavor and balance meet.” – @BalancedBakerBites
Frequently Asked Questions About Yoghurt Cake
Can I use Greek yogurt instead of plain yogurt?
Yes. If using Greek yogurt, you may need to thin it slightly with milk or water. The cake may turn out even creamier and richer.
What if I don’t have baking soda?
You can substitute 1 more teaspoon of baking powder for the baking soda, but the cake may rise a bit less.
Can I make this cake gluten free?
Yes! Use a 1:1 gluten free flour blend. It may be slightly denser, but the yogurt keeps it moist.
How long does this cake last?
Stored in an airtight container at room temperature, it stays fresh for 3 days. You can refrigerate it for up to 5 days or freeze slices for 2 months.
What’s the best way to know when it’s done?
Insert a toothpick into the center if it comes out clean or with a few moist crumbs, it’s ready.
Can I make cupcakes with this batter?
Absolutely. Divide the batter into a lined cupcake tray and bake at 350°F for 18-20 minutes.
How do I get a lighter texture?
Don’t overmix the batter and be sure your baking powder is fresh. Room temperature eggs also help create more lift.
Can I reduce the sugar?
Yes, you can reduce the sugar to ¾ cup for a less sweet version. The texture will remain soft and moist.
Is it okay to skip the lemon zest?
Totally. It’s optional, but adds a nice brightness. You could also use orange zest for a milder citrus flavor.
What’s a good topping for this cake?
Dust with powdered sugar, add a light lemon glaze, or top with whipped cream and berries.
“This cake doesn’t need fancy just good ingredients and the joy of sharing a slice.” – @SimpleSweetBakes