This Fluffy and Light Yogurt Cake is soft, moist, and wonderfully airy with a delicate vanilla flavor and a subtle tang from Greek yogurt. Made with simple pantry ingredients, it’s an easy cake that’s perfect for breakfast, afternoon tea, or dessert.
Why You’ll Love This Recipe
- Soft and fluffy texture
- Moist and tender crumb
- Easy to make with simple ingredients
- Light vanilla flavor with a hint of tanginess
- Perfect for any occasion
The yogurt adds moisture while keeping the cake light, resulting in a tender crumb that stays fresh for days.
Ingredients
- 1 cup all-purpose flour
- 1 cup Greek yogurt
- ½ cup olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon salt
Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Grease and lightly flour a 9-inch round cake pan.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
3. Mix the Wet Ingredients
In another bowl, whisk together:
- Sugar
- Eggs
- Olive oil
Add the Greek yogurt and vanilla extract.
Mix until smooth and well combined.
4. Combine
Gradually add the dry ingredients to the wet mixture.
Gently fold until just combined.
Avoid overmixing to keep the cake light and fluffy.
5. Bake
Pour the batter into the prepared cake pan.
Bake for 30–35 minutes, or until:
- The top is lightly golden.
- A toothpick inserted into the center comes out clean.
6. Cool
Allow the cake to cool in the pan for about 10 minutes.
Transfer to a wire rack and let it cool completely before serving.
Serving Ideas
Enjoy this yogurt cake:
- Dusted with powdered sugar
- With fresh berries
- Topped with whipped cream
- Drizzled with lemon glaze
- Served with tea or coffee
- With a scoop of vanilla ice cream
Baking Tips
- Use room-temperature ingredients for a smoother batter.
- Sift the flour for a lighter texture.
- Do not overmix the batter.
- Check the cake a few minutes before the suggested baking time to avoid overbaking.
- Let the cake cool before slicing for cleaner pieces.
Storage
Room Temperature
Store in an airtight container for up to 2 days.
Refrigerator
Store for up to 5 days.
Bring to room temperature before serving for the best texture.
Freezer
Wrap individual slices tightly and freeze for up to 3 months.
Thaw overnight in the refrigerator before serving.
Nutrition (Approximate Per Slice)
- Calories: 250
- Fat: 12g
- Carbohydrates: 31g
- Sugar: 17g
- Protein: 5g
- Fiber: 1g
Frequently Asked Questions
Why is yogurt used in this cake?
Yogurt adds moisture, tenderness, and a slight tang while helping create a soft, fluffy texture.
Can I use regular yogurt instead of Greek yogurt?
Yes. Plain regular yogurt works well, although the batter may be slightly thinner.
Can I add fruit?
Absolutely. Fresh berries, diced peaches, or citrus zest make great additions.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, the cake is ready.
Can I use another oil?
Yes. Vegetable oil or canola oil can replace olive oil without affecting the texture.
Why did my cake turn out dense?
Overmixing the batter or using expired baking powder can result in a denser cake.
