Greek yogurt cake is the kind of simple dessert that comes together with everyday ingredients and does not need frosting or complicated decorating to be enjoyable. Greek yogurt gives the cake a moist, tender crumb with a gentle tang, while eggs and sugar provide enough richness and sweetness to keep it light rather than heavy.
The key to a good Greek yogurt cake is using thick, full-fat or higher-fat Greek yogurt and mixing the batter only until everything is combined. Bake it just until the center is set, and you will have a soft cake that works equally well for breakfast, an afternoon snack, or dessert.
Greek Yogurt Cake Recipe at a Glance
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course |
|---|---|---|---|---|---|
| 10 minutes | 35 minutes | 45 minutes | 9 slices | American | Dessert |
Ingredients
For the Cake
- 2 large eggs, preferably at room temperature
- 3/4 cup granulated sugar
- 1 cup plain Greek yogurt, preferably 4% or full-fat
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- 1/4 teaspoon salt
For the Pan
- 1 teaspoon butter or neutral cooking oil, for greasing
- 1 tablespoon all-purpose flour, for dusting if needed
Optional Toppings
- Powdered sugar, for dusting
- Fresh berries
- Whipped cream
- Thinly sliced strawberries or peaches
How to Make Greek Yogurt Cake
- Prepare the oven and pan. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or an 8-inch round cake pan. If your pan is not nonstick, lightly dust it with flour after greasing.
- Beat the eggs and sugar. Add the eggs and sugar to a large mixing bowl. Beat for about 2 to 3 minutes, until the mixture becomes lighter in color and slightly fluffy. This helps give the cake a lighter texture.
- Add the yogurt and vanilla. Mix in the Greek yogurt and vanilla extract until the mixture is smooth. Do not worry if the batter looks slightly thick at this stage.
- Add the dry ingredients. Whisk the flour, baking soda, and salt together in a separate bowl. Add the dry mixture to the yogurt mixture and stir just until no dry streaks remain. Avoid prolonged mixing, since overworking the flour can make the finished cake dense.
- Fill the pan. Scrape the batter into the prepared pan and spread it evenly with a spatula. Give the pan a gentle tap on the counter to level the surface.
- Bake. Place the cake in the center of the preheated oven and bake for about 32 to 38 minutes. Start checking around the 32-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
- Cool before slicing. Let the cake cool in the pan for about 10 to 15 minutes, then transfer it to a wire rack if desired. Allowing it to cool slightly makes cleaner slices and gives the crumb time to set.
- Serve. Dust the cooled cake with powdered sugar or serve it with fresh berries and a spoonful of whipped cream. It is also perfectly good plain.
What You Can Do Better
- Use thick Greek yogurt. Regular yogurt contains more liquid and can make the batter too loose. A thick Greek yogurt gives the cake better structure and a more satisfying crumb.
- Choose yogurt with some fat. Full-fat or 4% Greek yogurt produces a softer, moister cake than fat-free yogurt.
- Measure the flour carefully. Too much flour is one of the easiest ways to turn a simple yogurt cake dry. Spoon the flour into your measuring cup and level the top rather than packing it down.
- Do not overmix. Once the flour disappears into the batter, stop stirring. Excessive mixing develops gluten and can leave the cake chewy instead of tender.
- Do not overbake. Start checking the cake before the suggested baking time is over. The center should be set, but the cake does not need to stay in the oven until it becomes deeply browned.
- Use fresh baking soda. Since this recipe relies on baking soda for lift, an old or poorly stored leavener can result in a flatter cake.
- Add flavor without changing the batter. Lemon or orange zest, a little cinnamon, or a small amount of almond extract can add character without requiring major changes to the recipe.
Baked Greek Yogurt Cake Option
This recipe is already primarily an oven-baked cake, so there is no need to fry or cook the batter on the stovetop. For a slightly deeper cake, use an 8-inch round pan and bake at 350°F (175°C) for approximately 35 to 40 minutes. If using a loaf pan, the batter will be deeper and may need around 40 to 50 minutes. Always check the center with a toothpick rather than relying only on the clock.
What to Serve With Greek Yogurt Cake
For a simple finish, dust the cake with powdered sugar and serve it with fresh berries. Whipped cream, sliced peaches, strawberries, or a spoonful of berry compote also work well. For breakfast or an afternoon snack, the cake is good on its own with coffee or tea.
Also Read: Gazpacho Soup Recipe
Storage and Reheating
Keep the cooled cake covered at room temperature for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 5 days. Let refrigerated slices sit at room temperature for a little while before serving so the crumb softens again.
Individual slices can also be wrapped well and frozen for up to 3 months. Thaw them overnight in the refrigerator or for a few hours at room temperature. If you prefer the cake slightly warm, microwave a slice for about 10 to 15 seconds after thawing.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 29 g |
| Fat | 5 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 55 mg |
| Sodium | 150 mg |
| Fiber | 0.6 g |
| Sugar | 17 g |
Nutritional values are estimates and can vary depending on the brand of Greek yogurt, exact ingredients, portion sizes, and any optional toppings used.
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is the better choice for this recipe because it is thicker and contains less liquid. Regular yogurt can make the batter too loose and may change the texture and baking time.
Can I use low-fat Greek yogurt?
Yes, but the cake may be slightly less rich and moist. Greek yogurt with at least 2% fat generally gives a softer crumb, while full-fat yogurt provides the best texture.
How do I keep Greek yogurt cake moist?
Use thick Greek yogurt, measure the flour accurately, and avoid overbaking. The cake should be removed when a toothpick comes out clean or with a few moist crumbs rather than waiting for the center to become completely dry.
Can I make this cake ahead of time?
Yes. The cake can be baked a day ahead and kept tightly covered. Allowing it to rest for several hours makes the crumb settle and makes it easier to slice neatly.
What can I add to Greek yogurt cake?
Fresh lemon zest, orange zest, vanilla, almond extract, chopped nuts, berries, or a small amount of chocolate can be added. Keep additions moderate so they do not weigh down the batter or add too much moisture.
Can I freeze Greek yogurt cake?
Yes. Cut the completely cooled cake into individual portions, wrap them well, and place them in an airtight freezer-safe container. They can be frozen for up to 3 months and thawed at room temperature.
What temperature should Greek yogurt cake reach?
There is no need to rely solely on an internal temperature for this cake. The center should look set and a toothpick inserted into the middle should come out clean or with a few moist crumbs. Avoid baking it until the toothpick is completely dry for an extended period, as that can produce a drier crumb.
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