Easy Homemade Yogurt Cake – Moist, Simple, and Perfect for Any Occasion

This Yogurt Cake is the ultimate fuss-free bake: tender, lightly sweet, and incredibly moist thanks to the yogurt that replaces some traditional fats and liquids. It’s reminiscent of the beloved French “gâteau au yaourt,” a childhood classic where kids learn to bake using an empty yogurt pot as a measuring tool. Here, we’ve adapted it with measured ingredients for precision, but kept the spirit simple—no mixer required, just a bowl and spoon. The result is a golden, fluffy cake with a subtle tang that pairs beautifully with fruit, a dusting of powdered sugar, or even a dollop of yogurt on top.

Great for breakfast, afternoon tea, picnics, or last-minute desserts, this cake stays soft for days (if it lasts that long!). The batter is forgiving—if it’s too thick, a splash more yogurt or milk thins it perfectly. Add fruit for color and flavor, or keep it plain for versatility.

Why this cake is a winner

• Super moist and tender from yogurt—no heavy butter or oil overload.
• Quick to mix and forgiving for beginners.
• Customizable: plain, fruity, or flavored with extracts/zest.
• Yields a generous cake perfect for sharing (or snacking!).

Prep Time: 30 minutes
Cook Time: 45 minutes (check early!)
Total Time: About 1 hour 15 minutes (plus cooling)
Servings: 15–20 slices (depending on cut size)
Difficulty: Easy

Ingredients

• 300 g (about 2½ cups) all-purpose flour (sift if lumpy for smoother texture)
• 180 g (about ¾ cup + 2 tbsp) granulated sugar
• 3 large eggs, separated (yolks and whites)
• 120 g (about ½ cup + 1 tbsp) unsalted butter, softened or melted and cooled
• 200 g (about ¾ cup + 2 tbsp) plain or flavored yogurt (Greek for thicker, regular for lighter; raw or full-fat adds richness)
• 1 packet (about 7–11 g / 2¼ tsp) instant yeast (or baking powder for a non-yeast version—see tips)
• Powdered sugar, for dusting (optional, creates a sweet crust)
• 100 g (about ¾–1 cup) fresh or frozen fruit of choice (optional: berries, diced apples, peaches, or sliced stone fruit)
• Optional extras: 1 tsp vanilla extract, lemon/orange zest, pinch of salt, or cinnamon for flavor

Step-by-Step Instructions

1. Preheat and prep
   Preheat your oven to 180°C (350°F). Grease a 9–10 inch (23–25 cm) round cake pan, bundt pan, or loaf tin generously with butter or oil, then dust lightly with flour (or line with parchment for easy release).
2. Mix the base
   In a large mixing bowl, beat the egg yolks with the granulated sugar using a whisk or fork until pale and creamy (about 1–2 minutes). Add the softened/melted butter and stir until smooth and uniform.
3. Incorporate dry and wet
   Gradually add the flour (sifted if possible to avoid lumps) and mix until just combined—no overmixing needed. Stir in the yogurt until the batter is smooth and even. The mixture should be thick but pourable—like a heavy pancake batter.
4. Whip the whites
   In a clean, separate bowl, beat the egg whites with a hand whisk or electric mixer until stiff peaks form (they should hold shape when you lift the beaters). Gently fold the whipped whites into the batter in 2–3 additions, using a spatula to keep it light and airy. The batter will become fluffier and should still be pourable—if too thick, add 1–2 tbsp extra yogurt or milk.
5. Add yeast and flavor
   Stir in the instant yeast (and any extras like vanilla, zest, or salt) until evenly distributed.
6. Assemble with fruit (optional)
   Pour about ⅔ of the batter into the prepared pan. If adding fruit, scatter small pieces or thin slices evenly over this layer (they’ll sink slightly during baking). Pour the remaining batter on top to cover. For fruit on top: place slices decoratively after pouring all batter—they’ll sink partially for a pretty finish. Sprinkle powdered sugar generously over the surface for a caramelized, sweet crust.
7. Bake
   Bake in the preheated oven for 40–50 minutes. Start checking at 30 minutes—insert a toothpick or skewer in the center; it should come out clean or with a few moist crumbs. The top will be golden, and the cake should spring back lightly when touched. If browning too fast, tent with foil. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Dust with more powdered sugar before slicing if desired.

Serving Suggestions

• Plain with tea/coffee for a simple treat.
• Topped with fresh berries, whipped cream, or yogurt.
• Warm slices with a scoop of ice cream or fruit compote.
• As breakfast bread—pairs well with jam or butter.

Tips, Variations & Troubleshooting

• Yeast note: Instant yeast gives a slightly fluffier, bread-like rise (common in some yogurt cake variations). For a classic pound-cake style, swap for 2 tsp baking powder—no proofing needed.
• Fruit ideas: Blueberries (don’t sink much), diced apples with cinnamon, raspberries, or peaches. Frozen fruit works—don’t thaw to avoid excess moisture.
• Flavor twists:
• Lemon yogurt cake: Add zest + juice of 1 lemon.
• Berry swirl: Fold in mashed berries.
• Chocolate chip: Stir in 100 g chips.
• Spiced: Add 1 tsp cinnamon or cardamom.
• Make-ahead: Bake up to 2 days ahead—stores well at room temp covered, or refrigerate up to 5 days. Freezes beautifully (wrap slices individually).
• Troubleshooting:
• Too dense? Overmixed or under-whipped whites—fold gently next time.
• Soggy bottom? Ensure fruit isn’t too juicy; pat dry if needed.
• Not rising? Check yeast freshness or oven temp.
• Cracks on top? Normal for moist cakes—powdered sugar hides it!

Approximate Nutrition (per slice, plain, 18 slices total)

• Calories: 180–220
• Protein: 4g
• Carbs: 28g
• Fat: 7g
  (Varies with fruit, yogurt type, and add-ins.)

This Yogurt Cake is pure comfort—simple ingredients, wonderful texture, and endless ways to make it your own. It’s the kind of recipe that becomes a family staple. Bake one today and watch it disappear!