This yogurt cake is great for beginners. You only need a few basic ingredients, and the steps are super simple. It's made with Greek yogurt, which keeps it light and moist without needing butter or frosting. It stays fresh for days, and you’ll be amazed to know that I didn’t use any flour at all, except for a bit of corn starch. Recipe includes a how-to video!
I love having a simple, go-to cake recipe that’s quick to throw together and always turns out well. For me, that’s this yogurt cake.
It’s super easy, no need for special tools, and it only takes 15 minutes to mix up with ingredients I always have in my kitchen.
The Greek yogurt in the cake makes it moist and light, perfect with a cup of coffee or tea.
It’s tasty on its own or with a sprinkle of powdered sugar, and it goes great with fresh fruit or a scoop of ice cream.
When you’re craving cake, this yogurt cake is the one to make. It’s fluffy, moist, and just the right amount of sweet, made with simple pantry staples.
The yogurt keeps it soft, so it stays fresh for days. Honestly, it’s tender, fluffy, and a little tangy from the yogurt. I think it’s even better the next day when it gets even softer.
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⭐Why You'll Love This Yogurt Cake
- Simple Ingredients: This cake is easy to make with just a few common ingredients and no special equipment needed.
- Light and Airy Texture: Thanks to the whipped egg whites, the cake has a delicate, fluffy texture that’s a joy to eat.
- Elegant and Simple: Dust it with a bit of icing sugar, and you have a cake that looks as good as it tastes, perfect for impressing guests.
- Perfect for Any Occasion: Whether it’s dessert, a snack with tea, or a light breakfast, this yogurt cake is perfect anytime.
🧾Yogurt Cake Ingredients
Here’s what you need to make this Yogurt Cake:
- Eggs: I use room-temperature fresh eggs for this yogurt cake. The yolks add richness, color, and moisture, while the whipped whites make the cake light and airy.
- Sugar: I use granulated sugar to sweeten the cake and create a light, fluffy texture. It also helps with browning. You can substitute with light brown sugar if you prefer.
- Baking Powder: This helps the cake rise by creating air bubbles, making it light and fluffy.
- Cornstarch: Cornstarch softens the cake’s texture, making it tender and less dense.
- Greek Yogurt: Greek yogurt adds moisture, tanginess, and richness, while also helping the cake rise. Plain yogurt works too.
- Salt: A pinch of salt enhances the flavors and balances the sweetness.
- Icing Sugar: I like to dust the top with icing sugar for a touch of sweetness and a pretty finish.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Yogurt Cake
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a large bowl, whisk egg yolks and sugar until creamy, then mix in baking powder and cornstarch.
2. Add the Greek yogurt and a pinch of salt, then whisk until smooth.
3. In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the yolk mixture in three additions, keeping the batter light and airy.
4. Pour the batter into a parchment-lined 8-inch cake pan. Bake at 160°C (320°F) for 40 minutes, then reduce to 140°C (285°F) and bake for 10 more minutes. Turn off the oven, let the cake sit for 10 minutes, then transfer to a cooling rack to cool completely.
📖Variations
- Vanilla Yogurt Cake: Mix in 1-2 teaspoons of vanilla extract for a classic flavor. Top with a vanilla glaze or just a sprinkle of powdered sugar.
- Lemon Yogurt Cake: Add the zest of one or two lemons and a tablespoon of fresh lemon juice to the batter. After baking, drizzle with a lemon glaze made from powdered sugar and lemon juice.
- Chocolate Yogurt Cake: Swap 2-3 tablespoons of cornstarch for cocoa powder, and add chocolate chips or chunks. Finish with a dusting of cocoa powder or a drizzle of melted chocolate.
- Berry Yogurt Cake: Fold in fresh or frozen berries like blueberries or raspberries before baking. Serve with powdered sugar or whipped cream and extra berries on top.
🍽 What to Serve with Yogurt Cake
This simple yogurt cake is tasty on its own, but a few extra touches make it even better. I like to dust it with powdered sugar and pair it with lemon curd or yogurt ice cream.
It also goes great with lemonade, a strawberry mango smoothie, or lemon ginger tea.
💭Tips for Recipe Success
Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature. This helps create a smooth batter and ensures everything blends nicely.
Whisk Egg Yolks Well: Whisk the yolks with sugar until they’re pale and creamy. This adds air, making the cake lighter.
Whip Egg Whites to Stiff Peaks: Beat the egg whites until stiff peaks form. This helps the cake rise and gives it a fluffy texture.
Fold Gently: Gently fold the whipped egg whites into the batter in batches, using a spatula to keep the air in and avoid a dense cake.
Bake at Low Temperature: Bake the cake at a lower temperature to ensure it cooks evenly without browning too quickly.
Storage: Keep the cake in an airtight container. It stays fresh at room temperature for a day or in the fridge for up to four days.
🍰More Cake Recipes to Try!
If you're loving this Yogurt Cake, you'll also adore these tasty cakes:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Easy Yogurt Cake
Ingredients
- 4 Egg Yolks
- 3 tablespoon Sugar
- 1 teaspoon Baking Powder
- 3 tablespoon Cornstarch
- 400 g Greek Yogurt
- 4 Egg Whites
- A Pinch of Salt
- Icing Sugar
Instructions
- Line an 8-inch (20 cm) round cake pan with parchment paper.
- In a large mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
- Add the baking powder and cornstarch, and mix until well combined.
- Add the Greek yogurt and a pinch of salt, and whisk until smooth.
- In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the whipped egg whites into the egg yolk mixture in three additions. Be careful not to deflate the egg whites to keep the cake light and airy.
- Pour the batter into the prepared cake pan. Bake in the preheated oven at 160°C (302℉) for 40 minutes, and 10 minutes at 140C (284F), then turn off the oven and let cool in the oven for 10 minutes.
- Remove the cake from the oven and transfer it to a wire rack to cool completely.
- Once cooled, dust the top with icing sugar before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
I love how moist and fluffy this yogurt cake is. The flavor is perfect, and it's so easy to whip up on a weeknight.