This light and fluffy yogurt cake is one of my favorite recipes to bake. It's an easy yogurt cake made with just a few simple ingredients and straightforward steps, the perfect simple cake recipe for any day.
My Go-To Fluffy Yogurt Cake (No Fuss)
What I love about this light and fluffy Greek yogurt cake is the delicate texture, so close to a Japanese yogurt cake, with the airy crumb of a cotton cake, and the softly set feel of a yogurt egg cake. It stays fresh for days and bakes up with that cloud-like crumb you want from a fluffy yogurt cake recipe, very much in the spirit of a Japanese souffle cake recipe.
For an easy yogurt cake recipe, this mix is truly quick: simple ingredients, no special tools. You get a gentle tang and a tender bite that's lovely with coffee, tea, or fruit. When I'm craving a Japanese fluffy yogurt cake recipe or a classic yogurt and egg cake, this version gives me the same soft, cotton-light finish without any fuss.
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 Fluffy Texture: Thanks to the whipped egg whites, the cake has a delicate, fluffy texture that's a joy to eat.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Eggs & Sugar: I like using fresh, room-temperature eggs because the yolks bring richness and the whipped whites keep the cake airy. A bit of granulated sugar makes it sweet, light, and helps it brown just right.
- Greek Yogurt & Cornstarch: For me, the yogurt is what truly makes this cake special, because it adds moisture, a little tang, and a soft texture. Meanwhile, the cornstarch helps keep the crumb tender and never too heavy.
- Baking Powder & Salt: I always reach for baking powder to give the cake a nice rise, and moreover, just a pinch of salt to bring all the flavors into balance.
- Powdered Sugar: I love finishing the cake with a light dusting of icing sugar; it's simple, sweet, and makes the cake look a little extra special.
How to Make Yogurt Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Yolk Base: In a large bowl, whisk egg yolks and sugar until creamy, then mix in baking powder and cornstarch.
2. Add Yogurt and Smooth It Out: Add the Greek yogurt and a pinch of salt, then whisk until smooth.
3. Fold in the Whipped Egg Whites: 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. Bake and Cool the Cake: Pour the batter into a parchment-lined 8-inch cake pan. Bake at 320°F (160°C) for 40 minutes, then reduce the temperature to 285°F (140°C) and continue baking for an additional 10 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.
- Lemon Yogurt Cake: Add the zest of one or two lemons and a tablespoon of fresh lemon juice to the batter.
My Tips for Recipe Success
Bake at Low Temperature: I like to bake this cake gently at a lower heat so it cooks evenly all the way through without browning too fast on top.
Storage: I keep the cake in an airtight container; it stays soft on the counter for a day, or in the fridge for up to four days.
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Recipe
Easy Yogurt Cake
Ingredients
- 400 g Greek Yogurt - Room temperature
- 4 Egg Yolks - Room temperature
- 3 tablespoon Granulated sugar
- 1 teaspoon Baking Powder
- 3 tablespoon Cornstarch
- 4 Egg Whites - Room temperature
- ⅛ teaspoon Salt
- 1 tablespoon Powdered Sugar
Instructions
- Line an 8-inch (20 cm) round cake pan with parchment paper and set aside. Preheat the oven to 320℉ (160°C).
- 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 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 fluffy.
- Pour the batter into the prepared cake pan. Bake in the preheated oven at 320℉ (160°C) for 40 minutes, and 10 minutes at 285℉ (140°C), 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 powdered sugar just before serving, if you like.
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.