Yogurt Cake

You know those days when you want to bake something, but your brain’s saying, “Please, not a whole production”? That’s exactly when I reach for this yogurt cake.

I’ve made it more times than I can count, usually when I need something soft and light, but I’m not in the mood for creaming butter or making frosting. This one is simple—truly simple—and still manages to feel special every single time.

What I love most? No fancy tricks. No mixer needed. Just a whisk, a bowl, and everyday ingredients that live in most kitchens.

And somehow, it still bakes up with the kind of soft, tender crumb that makes people ask, “Wait… how did you make this so fluffy?”

The yogurt gives it a gentle tang and helps keep it moist for days. A light dusting of powdered sugar on top, and that’s all it needs.

It’s the cake I make when I want a break from everything else and just want something honest, warm, and good.

If you’re in the mood for something that feels homemade in the truest sense—quiet, reliable, and just sweet enough—this is it. Keep reading. I’ll show you how I make it, step by step.

Table of Contents

Yogurt Cake Recipe – Soft, Moist, And Lightly Sweet

Ingredients

1 cup (250g) plain full-fat yogurt (room temperature)
¾ cup (150g) fine granulated sugar
½ cup (120ml) sunflower oil (or any neutral oil)
3 large eggs (room temperature)
1½ cups (190g) all-purpose flour (sifted)
2 teaspoons baking powder (leveled)
½ teaspoon baking soda
1 teaspoon pure vanilla extract
⅛ teaspoon salt
Zest of 1 medium lemon (optional, for a light fragrant note)
Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 170°C (340°F), no fan. Lightly grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper. Set aside.
In a large mixing bowl, combine the yogurt, sugar, and eggs. Use a hand whisk or hand mixer on low speed to mix until fully blended and pale in color – about 2 to 3 minutes.
Add the oil slowly while whisking continuously to emulsify the batter. Stir in the vanilla extract and lemon zest, if using. The mixture should be smooth and slightly glossy.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture in 2–3 additions. Use a spatula to fold gently after each addition. Avoid over-mixing; just fold until no streaks of flour remain.
Transfer the batter into your prepared pan. Tap the pan lightly on the counter to release any trapped air bubbles and level the top.
Place the cake in the middle rack of your oven and bake for 32–38 minutes. The top should be lightly golden, and a skewer inserted in the center should come out clean or with a few moist crumbs. Do not overbake.
Remove from oven and let the cake rest in the pan for 10 minutes. Then gently transfer it to a wire rack to cool completely.
Once fully cooled, dust the top with a fine layer of powdered sugar using a sieve or sifter.
This cake has a tight but fluffy crumb – soft, lightly spongy, and evenly golden on the sides. The yogurt adds a very subtle tang and helps it stay moist for days.
Perfect as-is with tea or coffee, or served with fresh berries on the side. Keeps well for up to 4 days in an airtight container at room temperature.

How Do I Make Yogurt Cake Moist?

A dry yogurt cake usually means something went off during mixing or baking. These tips help lock in moisture:

Use full-fat yogurt: Low-fat versions don’t give the same richness.
Add oil instead of butter: Oil helps retain moisture better than butter.
Don’t overbake: Take the cake out as soon as a toothpick comes out clean.
Cover the cake while cooling: Wrap in a clean towel or cloth once it’s warm—not hot—to trap steam.
Store it right: Keep it in an airtight box at room temp for up to 3 days.

Can I Use Greek Yogurt For Yogurt Cake?

Yes, you can use Greek yogurt — but you’ll need to adjust a little.

Greek yogurt is thicker: Soften it by mixing it with a tablespoon or two of milk or water to get the same texture as regular yogurt.
Use plain, full-fat Greek yogurt: Avoid sweetened or flavored ones to control the taste and sugar level.
Don’t skip the mixing step: Whisk the yogurt well before adding to the batter so it blends evenly.

Why Is My Yogurt Cake Dense Or Not Fluffy?

A dense cake can feel heavy and dull. Here’s why it may happen:

Too much flour: Always spoon and level flour; don’t pack it into the measuring cup.
Overmixing the batter: Stir just until combined. Overmixing kills the air and makes it heavy.
Cold ingredients: Eggs or yogurt straight from the fridge can mess up the texture.
Expired leavening agents: Check your baking powder and baking soda are still active.
Low oven temperature: The cake needs steady heat to rise. Preheat your oven fully.

Can I Make Yogurt Cake Without Eggs?

Yes, you can make yogurt cake without eggs — and it still turns out soft and moist.

Use yogurt as an egg replacement: ¼ cup yogurt = 1 egg.
Other substitutes work too: Mashed banana, applesauce, or commercial egg replacers.
Add a pinch more baking soda: It helps keep the texture light without eggs.

Can I Bake Yogurt Cake Without Baking Powder?

Yes, but you’ll need something else to help the cake rise.

Use baking soda with an acidic ingredient: Yogurt is already acidic, so baking soda works well.
Mix well but don’t overdo it: Baking soda starts reacting right away, so bake immediately after mixing.
Add lemon juice or vinegar if needed: Just a few drops can help boost the rise.

What Size Pan Should I Use For Yogurt Cake?

For a standard yogurt cake, these pan sizes work best:

8-inch round pan
8×4 inch loaf pan
7-inch square pan
12-cup muffin tray (for small cakes)

How Do I Make Yogurt Cake Without An Oven?

No oven? No problem. You can still enjoy yogurt cake with these methods:

Stovetop method: Use a heavy pan with a tight lid. Place the cake tin inside a preheated pan over low flame with a wire rack or ring underneath.
Pressure cooker (without whistle): Preheat, place a plate or stand inside, and cook on low heat without adding water.
Air fryer: Use a small round pan, preheat the fryer to 160°C, and bake for 20–25 minutes.

Why Did My Yogurt Cake Sink In The Middle?

That sinking feeling? Here’s what usually causes it:

Opening the oven door too early: This causes the cake to collapse before it sets.
Underbaking: A wet center can’t hold its shape—always test with a toothpick.
Too much leavening: Too much baking soda or powder makes it rise fast, then collapse.
Batter rested too long: Yogurt and baking soda start reacting as soon as mixed—bake right away.

Is Yogurt Cake Safe For Kids?

Absolutely! Yogurt cake is soft, mildly sweet, and easy to chew—perfect for all ages.

No strong flavors: Simple ingredients make it easy on young taste buds.
Low sugar: You can even reduce the sugar slightly for toddlers.
No artificial stuff: If you’re baking at home, you’re in full control of what goes in.

Can I Freeze Yogurt Cake?

Yes, yogurt cake freezes beautifully if you store it the right way.

Cool it completely: Never freeze a warm cake—steam will cause freezer burn.
Wrap tightly: Use plastic wrap, then foil or a zip-top bag to avoid drying out.
Label with date: It’s best eaten within 1 month for top flavor.
Thaw at room temperature: Don’t microwave—it can make it rubbery.