Description
This Easy Yogurt Cake is a simple, moist, and delicious homemade treat that comes together quickly using plain yogurt as a measuring tool for ingredients. Perfect for a sweet snack or dessert, this cake boasts a tender crumb and subtle vanilla flavor, making it an irresistible classic that’s perfect for any occasion.
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
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan thoroughly to prevent sticking.
- Measure and combine wet ingredients: Empty the plain yogurt into a mixing bowl. Using the empty yogurt container as a measuring cup, measure out half a container of vegetable oil and add it to the yogurt. Set this mixture aside. Rinse and dry the yogurt container carefully, as you will use it for measuring other ingredients.
- Add eggs, sugar, and vanilla: To the yogurt and oil blend, add 2 large eggs, 1 1/2 containers of white sugar, and 1 teaspoon of vanilla extract. Beat or whisk the mixture well until everything is thoroughly combined and smooth.
- Incorporate dry ingredients: Add 1 3/4 containers of all-purpose flour, 2 ½ teaspoons baking powder, and a pinch of salt to the wet ingredients. Stir gently until just combined, taking care not to overmix. The batter will be thick.
- Pour and bake: Pour the batter into the prepared springform cake pan, spreading it evenly to level the top. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10–15 minutes before removing the springform. Transfer to a wire rack to cool completely or serve warm as desired.
Notes
- Use plain yogurt at room temperature for best mixing results.
- Do not overmix the batter to keep the cake tender.
- The cake can be served plain or dusted with powdered sugar, or topped with fresh fruit.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
