Greek Yogurt Cake
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This Greek Yogurt Cake Recipe combines the richness of whole milk Greek yogurt with classic vanilla to create a slightly dense yet irresistibly soft crumb. Perfect for any occasion, from family gatherings to casual coffee breaks, this cake is not only easy to make but also a delight to enjoy!
Greek Yogurt Cake Recipe
Unlike regular cakes that can be airy and light, this cake uses Greek yogurt, which infuses it with a rich creaminess that results in a denser yet soft crumb.
The yogurt not only adds moisture but also beautifully melds the flavors with each bite, creating a satisfyingly luxurious texture that’s more substantial than your typical sponge cake.
Whether simply dusted with powdered sugar or elegantly topped with whipped cream and fresh berries, this Greek Yogurt Cake delivers a wonderfully unique experience, perfect for those who appreciate a cake with more body and distinctive character.
Best Greek Yogurt Cake Recipes
- Lemon Yogurt Cake – Bright lemon meets creamy yogurt in this moist cake, perfect for dessert or tea time!
- Plum Yogurt Cake – Features juicy plums and smooth yogurt for a deliciously moist and fruity cake!
- Moist Vanilla Cake with Greek Yogurt – Greek yogurt adds a creamy texture and a hint of tang to this exceptionally moist vanilla cake, perfect for any occasion!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this greek yogurt cake!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
What does adding Greek yogurt to cake do?
Adding Greek yogurt to cake recipes enhances the cake’s moisture, giving it a rich, creamy texture without making it too dense. Greek yogurt also introduces a slight tanginess that can enhance the overall flavor of the cake.
Additionally, the acidity in Greek yogurt helps activate baking soda, contributing to a fluffier, softer texture.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Ingredient Temperature: Make sure the yogurt, eggs and milk, are at room temperature before you start mixing.
- Avoid Over-Mixing: When combining the dry ingredients with the wet, mix just until the flour is incorporated. Over-mixing can develop the gluten in the flour, leading to a denser, tougher cake. It’s okay to have a few lumps in the batter.
- Checking Doneness: Start checking the cake for doneness about 5 minutes before the suggested baking time ends. Every oven is different, and it’s better to check early than to overbake. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs attached.
How to store greek yogurt cake
Store: Keep the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze: Wrap the cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. Freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
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Greek Yogurt Cake
Ingredients
- 1 1/4 cups (320g / 11.29 oz.) 5% whole milk plain Greek yogurt
- 2 large eggs, at room temperature
- 2/3 cup granulated sugar
- 1/4 cup whole milk, at room temperature
- 1/2 tsp vanilla extract
- 1 1/4 cups (150g / 5.29 oz.) all-purpose flour, scoop & leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp powdered sugar, to serve
Instructions
- Preheat Oven & Prep Pan: Set the oven to 356ºF (180ºC) fan-forced. Grease an 8-inch round baking pan with butter, line the base with parchment paper, and dust the sides with flour. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, combine the yogurt, eggs, sugar, milk, and vanilla. Whisk until well combined.
- Add Dry Ingredients: Sift in the flour, baking powder, and baking soda. Add the salt and gently whisk until just incorporated, taking care not to over-mix. If the batter thickens, switch to a rubber spatula. A few small lumps are okay.
- Transfer Batter: Pour the batter into the prepared pan, smoothing the top.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be lightly golden and slightly sticky to the touch.
- Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Serve: Dust the cooled cake with powdered sugar and serve with whipped cream and fresh berries if desired. Enjoy!
Notes
- Store: Keep the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freeze: Wrap the cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. Freeze for up to 3 months.
- Thaw: Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
Nutrition
