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Yogurt Cake
5 from 36 votes

Yogurt Cake

This Yogurt Cake uses Greek yogurt combined with olive oil, eggs, and vanilla extract to create a moist, tender crumb. With flour, baking powder, and baking soda as leaveners, it rises well to a light texture. The cake is mildly sweet, and variations in sugar adjust sweetness to taste. It’s baked in a springform pan for an even shape and can be enjoyed plain or with sweetened whipped cream and fresh berries.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 10
Course: Dessert
Cuisine: French, American

Ingredients

  • 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200g) granulated sugar
  • 1 1/4 cups (304g) Greek yogurt brought to room temperature, whole plain
  • 2/3 cup (155ml) olive oil
  • 3 large egg brought to room temperature
  • 2 tsp vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick spray, line bottom with a round of parchment paper and spray parchment paper. Set aside.
  2. In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
  3. In a separate mixing bowl whisk together sugar, yogurt, olive oil, eggs and vanilla extract until well blended.
  4. Pour flour mixture into yogurt mixture then stir mixture until combined.
  5. Pour batter into prepared springform pan and spread into an even layer. Bake until toothpick inserted into center comes out clean or with a few moist crumbs, about 33 to 36 minutes.
  6. Let cool slightly before slicing and serving.

Notes

  • Adjust sugar to 1 1/4 cups for a sweeter cake or use less for lighter sweetness.
  • Avoid extra virgin olive oil to prevent a strong oil flavor; use light or regular olive oil instead.
  • Vegetable or canola oil can substitute for olive oil if preferred.
  • Serve with sweetened whipped cream or sweetened yogurt with fresh berries for variety.