Description

This Easy Yogurt Cake is a simple, moist, and fluffy dessert perfect for any occasion. Using yogurt as a key ingredient, it creates a light texture and subtle tang, balanced with vanilla and a touch of sweetness. With minimal ingredients and straightforward preparation, this recipe yields a delicious homemade cake that’s perfect for beginners and experienced bakers alike.

Ingredients

Scale

Wet Ingredients

1 (5 ounce) container plain yogurt
1/2 yogurt container vegetable oil
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 yogurt containers white sugar
1 3/4 yogurt containers all-purpose flour
2 ½ teaspoons baking powder
1 pinch salt

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Instructions

Preheat and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan to prevent the cake from sticking.
Combine yogurt and oil: Pour the plain yogurt into a mixing bowl. Using the empty yogurt container as a measuring tool, add half a container of vegetable oil to the yogurt. Set this mixture aside. Rinse and dry the yogurt container thoroughly so it can be reused for measuring.
Add eggs, sugar, and vanilla: Add 2 large eggs, 1 1/2 yogurt containers of white sugar, and 1 teaspoon of vanilla extract to the yogurt and oil mixture. Beat everything well until fully combined and smooth.
Incorporate dry ingredients: Add 1 3/4 yogurt containers of all-purpose flour, 2 ½ teaspoons of baking powder, and a pinch of salt to the wet mixture. Stir gently until just combined; the batter will be thick but evenly mixed.
Pour and bake: Pour the batter into the prepared cake pan and spread it evenly to level the top. Place the pan in the preheated oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Notes

You can substitute plain Greek yogurt for regular yogurt for a denser texture.
Ensure not to overmix the batter after adding flour to keep the cake light and fluffy.
The yogurt container is used as a measuring cup, making this recipe very convenient and straightforward.
Allow the cake to cool in the pan for 10 minutes before removing the springform ring to maintain the cake’s shape.
Serve plain or with fresh fruit and a dusting of powdered sugar for an added touch.