Yogurt Cake is one of the most beloved classic cakes in home baking—and for good reason. Made with simple pantry ingredients and yogurt as the star component, this cake is incredibly moist, tender, and versatile. It requires no mixer, no complicated techniques, and no special equipment, making it perfect for beginner bakers and seasoned cooks alike.

Often known as the “French yogurt cake,” this recipe has been passed down through generations because it’s reliable, adaptable, and delicious every single time. Whether served plain, dusted with powdered sugar, glazed with lemon, or topped with fruit, yogurt cake is an everyday dessert that never goes out of style.

Why Yogurt Cake Is So Popular

Yogurt cake remains a favorite around the world because it offers:

Exceptional moisture without heaviness
A soft, tender crumb
Simple, affordable ingredients

No need for a stand mixer
Endless flavor variations
Perfect results every time

It’s the kind of cake you can make on a whim—and still serve proudly.

What Makes Yogurt Cake Different from Other Cakes

Unlike butter-heavy or oil-heavy cakes, yogurt cake uses yogurt as a primary fat and moisture source. This creates a lighter texture with subtle tang that balances sweetness beautifully.

Yogurt also:

Keeps the cake moist for days
Improves structure
Adds a delicate richness

Reduces the need for excess butter

The result is a cake that feels comforting yet refined.

Best Yogurt to Use for Yogurt Cake

Plain Yogurt (Best Choice)

Neutral flavor

Balanced moisture
Ideal crumb structure

Greek Yogurt

Thicker texture

Slightly denser crumb
Add a splash of milk to thin if needed

Vanilla Yogurt

Adds sweetness and aroma

Reduce sugar slightly

Avoid flavored yogurts with fruit chunks, as they can affect texture.

Ingredients Overview

Basic Yogurt Cake Ingredients

1 cup plain yogurt

½ cup neutral oil (vegetable or sunflower)
¾ cup granulated sugar
3 large eggs

1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder

½ teaspoon salt

Optional Add-Ins

Lemon or orange zest
Chocolate chips

Fresh berries
Almond extract

Why Oil Works Better Than Butter

Oil keeps yogurt cake:

Softer for longer
Moist even after refrigeration
More consistent in texture

Butter adds flavor, but oil ensures the cake stays tender for days, making it ideal for everyday baking.

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C). Grease and line a loaf pan or 9-inch round cake pan with parchment paper.

Step 2: Mix Wet Ingredients

In a large bowl, whisk yogurt, sugar, and eggs until smooth and pale. Slowly whisk in oil and vanilla extract.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt.

Step 4: Combine Wet and Dry

Add dry ingredients to wet ingredients in batches. Gently fold until just combined. Do not overmix.

Step 5: Bake

Pour batter into prepared pan and smooth the top. Bake for 35–45 minutes, until golden and a toothpick inserted in the center comes out clean.

Step 6: Cool

Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Texture and Flavor Profile

A perfect yogurt cake should be:

Moist and tender

Light but not airy
Slightly tangy
Balanced in sweetness

Soft for several days

The crumb is tight but delicate, making it ideal for slicing.

Expert Tips for Perfect Yogurt Cake

Use room-temperature eggs

Measure flour accurately
Do not overmix the batter
Use plain yogurt for best control

Let cake cool fully before slicing

Flavor Variations

1. Lemon Yogurt Cake

Add lemon zest and a lemon glaze.

2. Orange Yogurt Cake

Use orange zest and orange juice glaze.

3. Chocolate Chip Yogurt Cake

Fold in chocolate chips for richness.

4. Almond Yogurt Cake

Add almond extract and sliced almonds on top.

5. Berry Yogurt Cake

Fold in blueberries or raspberries lightly coated in flour.

Serving Ideas

Yogurt cake is incredibly versatile. Serve it:

Plain with coffee or tea
Dusted with powdered sugar

With fresh fruit and whipped cream
Drizzled with honey or glaze
Toasted lightly with butter

It works equally well as breakfast cake or dessert.

Storage and Make-Ahead Tips

Room Temperature

Store in an airtight container for up to 3 days.

Refrigeration

Keeps well for up to 5 days.

Freezing

Freeze slices or whole cake for up to 3 months. Thaw at room temperature.

Common Mistakes and How to Avoid Them

Dry cake: Overbaking or too much flour
Dense texture: Overmixing batter
Flat cake: Expired baking powder
Gummy crumb: Too much yogurt

Nutritional Notes

Yogurt cake offers a lighter alternative to butter-heavy cakes. Yogurt contributes protein and calcium while keeping the cake moist without excess fat.

Frequently Asked Questions

Q1: Can I use flavored yogurt?
Yes, but adjust sugar accordingly.

Q2: Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Q3: Can I bake this in a loaf pan?
Absolutely. Increase bake time slightly.

Q4: Why is my cake sinking?
Overmixing or underbaking can cause sinking.

Q5: Can I reduce the sugar?
Yes. Reduce by up to ¼ cup without issue.

Why This Yogurt Cake Recipe Works

Balanced liquid-to-dry ratio

Oil ensures lasting moisture
Yogurt adds tenderness and flavor
Simple mixing method

Reliable, repeatable results

This recipe delivers a foolproof cake every time.

Conclusion

Yogurt Cake is proof that simple ingredients can create extraordinary results. Moist, tender, and endlessly adaptable, it’s the kind of cake you’ll return to again and again—whether for a casual afternoon treat or a comforting homemade dessert.

If you’re looking for a reliable, no-fuss cake that always delivers, yogurt cake deserves a permanent place in your baking repertoire.

Yogurt Cake: A Simple, Moist, and Timeless Everyday Dessert

Author: WAFA LI

Print Recipe

Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp baking powder
• ¼ tsp sea salt
• ¾ cup plain Greek yogurt (full-fat; or unsweetened coconut yogurt for dairy-free)
• ⅓ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 3 large eggs, room temperature
• ¼ cup melted coconut oil or butter
• 1½ tsp pure vanilla extract
• Zest of 1 lemon or orange (brightens the tang!)
• Optional: ½ tsp almond extract for bakery-style depth

Instructions

Preheat oven to 350°F (175°C). Grease a 6″ round cake pan (or 8×4″ loaf pan) and line bottom with parchment.
Whisk almond flour, coconut flour, baking powder, and salt.
In a bowl, whisk yogurt and sweetener until smooth. Add eggs one at a time, then oil, vanilla, zest, and almond extract (if using).

Fold in dry ingredients until just combined—do not overmix.
Pour into pan. Tap gently to release air bubbles. Optional: sprinkle top with coarse sugar substitute or sliced almonds.
Bake 32–38 min (round pan) or 40–45 min (loaf) until golden, springy to touch, and a toothpick comes out clean.

Cool 15 min in pan, then transfer to a rack. Serve slightly warm or at room temperature.

Optional Glaze (for dessert flair):
→ Whisk ¼ cup powdered monk fruit blend + ½–1 tsp citrus juice. Drizzle over cooled cake.