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Greek Yogurt Cake

An Easy Greek Yogurt Cake Recipe made in one bowl with a dense yet fluffy crumb. Perfect with whipped cream and fresh berries!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 serves
Calories 120kcal
Author Samantha Pickthall

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
US Customary - Metric

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

Calories: 120kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 92mg | Potassium: 112mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 49IU | Calcium: 57mg | Iron: 1mg