There’s just something so comforting about finding a recipe that just *works* every single time, right? For me, that’s this Easy Yogurt Cake. After years of perfecting simple meals that keep my own family happy, I realized the best things in baking aren’t complicated at all—they just rely on good, simple fundamentals.
This isn’t a fancy layer cake for a big celebration; it’s the reliable friend you turn to when you need a quick snack or a sweet treat mid-week. I promise you, thanks to that humble yogurt, this cake stays incredibly moist and tender, even the next day. It’s proof that the easiest food recipes often end up being the best ones.
As a Family Cooking Specialist, I always pass along recipes that feel like they fit right into your day. This one is built on tradition, focusing on flavor without fuss.
Why This Easy Yogurt Cake Is a Family Staple
Honestly, this is one of those good recipes that just sticks around because it’s so dependable. If you’re looking for one of those easy cooking recipes that never lets you down, this is it! We love it because it’s practically foolproof and doesn’t require a grocery run—most of the ingredients are already sitting in my pantry. That’s the kind of heritage flavor I love bringing into your kitchen; the kind that fits right into busy weeknights.
It’s perfect for those spontaneous requests for something sweet. Plus, it’s a fantastic base for your next batch of easy family dinner recipes side dishes, even though it’s technically a dessert!
The Secret to a Tender Crumb in Your Easy Yogurt Cake
The magic, truly, is the yogurt. It adds so much moisture without needing heavy oil or butter, and that tiny bit of acidity helps tenderize the flour. It creates the softest crumb you can imagine for an Easy Yogurt Cake. You just can’t beat that tender texture!
Ingredients for Your Simple Easy Yogurt Cake
When you see how few things we need for this cake, you’ll understand why it’s my go-to for quick, tasty recipes. I keep everything organized so I can pull it together fast. Remember, for the best texture in this simple yogurt cake recipe, timing those ingredients matters!
For the Easy Yogurt Cake Batter
Make sure your yogurt and eggs are sitting out for about 30 minutes before you start. This might sound fussy, but trust me, room temperature items mix together so much smoother, which leads to a better rise!
- 1 cup any flavour yogurt (must be room temperature)
- 3 large eggs (must be room temperature)
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 1/2 cups all purpose flour or cake flour
- 1 1/2 teaspoons baking powder
- 2-3 tablespoons powdered sugar (just for dusting the top later, optional)
For the Quick Blueberry Sauce
This sauce comes together while the cake is cooling, and it brightens up the whole snack. When you add the cornstarch, make sure you mix it with the water first to create a slurry. If you dump the dry cornstarch straight in, you’ll get clumps, and nobody wants that in their good recipes!
- 1 cup blueberries (fresh or frozen works fine)
- 1/3 cup sugar
- 1/2 tablespoon cornstarch (mixed with water first!)
- 2 tablespoons water (for the slurry)
- 1/2 tablespoon lemon juice
Step-by-Step Instructions for the Easy Yogurt Cake
It’s time to get this Easy Yogurt Cake into the oven! Since this is designed to be one of the easiest food recipes out there, we’re keeping things simple. You won’t need a million bowls, which means cleanup is a breeze later, which is always a win in my book. Follow these steps for a perfect result every time.
Preparing the Pan and Oven for Your Easy Yogurt Cake
First thing’s first: get organized! Preheat your oven right away to 350 degrees Fahrenheit, or 180 Celsius if you bake metric. While that’s warming up, grab your 8-inch cake pan or even a 9½-inch Bundt pan if you have one—this batter fits both beautifully. Give that pan a good greasing all over. I usually use softened butter and flour, making sure to get into all those grooves if you’re using a patterned pan.
Mixing the Wet and Dry Components of the Easy Yogurt Cake
We are mixing this all in one go, see? In a good-sized bowl, grab your lightly beaten eggs—just 30 seconds with the hand mixer is plenty. Then, dump in the oil, the sugar, and your room-temperature yogurt. Mix that on medium speed for about one full minute until everything looks homogenous and smooth. Seriously, this is where the moisture is coming from!
Next, it’s time for the dry ingredients. Gently sprinkle in your flour and baking powder. Beat it *just* until everything comes together—we’re talking maybe another minute of mixing. Stop when you can’t see any more big streaks of flour. If you over-mix here, that yogurt tender crumb turns tough, so be gentle! This is a key tip for all my easy snacks and treats for kids recipes.
Baking and Cooling Your Moist Yogurt Cake Loaf
Pour that lovely batter right into your prepared pan and slide it into the preheated oven. You’re looking at about 35 to 40 minutes of baking time. How do you know it’s done? Insert a toothpick right into the center. If it comes out dry or with just a few moist crumbs clinging to it, you’re golden. If it has wet batter, give it 5 more minutes.
Don’t rush the cooling! Let the cake hang out in the hot pan for a good 15 to 20 minutes. This lets it firm up just enough so it doesn’t fall apart when you try to flip it out. Once you invert it onto a wire rack, let it cool completely before you try to dust it with sugar or add sauce.
Making the Simple Blueberry Sauce
While that cake is cooling down, we can whip up a stunning topping in about 10 minutes. Pour your blueberries, sugar, cornstarch, water, and lemon juice into a small saucepan. Get that over medium heat and just keep stirring it constantly. You’ll notice it starts bubbling and getting thicker pretty quickly, thanks to that cornstarch working its magic.
Once it thickens up enough to coat the back of a spoon, take it off the heat! You can serve this warm right over a slice of cake—it’s amazing—or let it cool down completely if you prefer a thicker glaze. It makes this simple cake feel really special.
Tips for Success Making This Easy Yogurt Cake
This recipe is forgiving, which I love, but just a couple of little tricks can take it from good to ‘must-make-again’ status. These aren’t complicated steps; they’re just little habits I picked up over the years that ensure a perfect bake every time. Think of these as my personal secrets for keeping everything reliable and tasty.
Honestly, if you’re already looking into other reliable baked goods, you know how much little details count! Here are my top suggestions:
- Use Full-Fat Yogurt: Don’t try to use 0% fat yogurt here. The fat content in the yogurt is key to achieving that rich mouthfeel we are aiming for, combined with the oil. If you use low-fat, the texture can sometimes come out a little bit spongy instead of properly tender, and we want soft and comforting!
- Don’t Overbake By Even a Minute: Because this cake is so moist already, every extra minute in the oven sucks out precious moisture. Start checking your toothpick test right at the 33-minute mark. It’s better to underbake slightly (as long as it’s just crumbs, not wet batter!) than to dry it out.
- Sift the Dry Ingredients Together: I know the recipe says to just dump them in after the wet ingredients, but if you take an extra 30 seconds to whisk the flour and baking powder together in a separate, small bowl first, you ensure the leavening agent is totally distributed. It prevents those little pockets of baking powder that taste sharp if they aren’t mixed through evenly.
- Resting the Batter is Optional, But Nice: If you have time and aren’t rushing, letting the combined batter sit on the counter for about five minutes before pouring it into the pan lets the flour fully hydrate. It settles everything down for an even texture once it hits the heat.
Variations for Your Easy Yogurt Cake
Part of what makes this recipe so fantastic for using up what you have on hand is how adaptable it is! While the classic vanilla-yogurt base is just stellar, sometimes you just need a little something different for your next run of this Easy Yogurt Cake. You don’t have to change the core method at all—just swap out a few flavor elements.
I’ve tried all sorts of things over the years, especially when the kids are tired of plain blueberry. These are my favorite ways to switch things up without messing with that perfect texture we worked so hard to achieve in the mixing stage.
Switching Out the Fruit
If you don’t have blueberries, don’t panic! They are just one wonderful option. You can easily substitute them with chopped stone fruit in the summer, like peaches or plums, following the sauce instructions exactly. If you’re leaning towards something a little more interesting, try swapping out the blueberries for chopped tart apples—maybe even some nuts if you’re feeling adventurous, much like the ones I used in my apple caramel and walnut tartlets.
Adding Warm Spices
If you want to take this cake from a bright, summery treat to something that feels cozy for the fall or winter, add spices right into the main batter! Mix in about half a teaspoon of ground cinnamon and just a tiny pinch of nutmeg along with your flour. This warms up the whole flavor profile beautifully, making it taste richer, even though we’re still using mostly pantry staples for this Easy Yogurt Cake.
Zesting It Up
This is such a simple win, and I often forget to do it! Before you add your sugar and yogurt into the wet mix, take a microplane grater and zest one full lemon or orange right into the bowl with the sugar. When you cream the sugar, it absorbs that essential oil, making the whole cake smell incredible. Plus, it cuts the sweetness just enough, which I love in an everyday snack cake.
Serving Suggestions for This Easy Yogurt Cake
Once your wonderful Easy Yogurt Cake is cooled, the fun really begins! I’m a minimalist baker at heart, so sometimes I just sprinkle it lightly with powdered sugar—that’s how my mom always served it. It’s simple, beautiful, and lets the gentle flavor of the yogurt shine through. But if you’re serving this up for a slightly more decadent afternoon snack, there are tons of ways to dress it up!
If you’re not making the blueberry sauce, a thin drizzle of honey works perfectly, especially if you added citrus zest to the batter. It’s a fantastic, quick way to elevate this into one of those tasty recipes that feels special without all the effort. Sometimes I even think about what I’d pair with something hearty, like what I’d serve alongside a warm bowl of soup, just to make sure the sweetness cuts through right!
When I’m pulling together quick, satisfying Easy Meals for the family, I often serve a thick slice of this cake alongside a cup of strong coffee or tea. It’s perfect for busy mornings or a relaxing afternoon break.
- The Classic Comfort: Serve warm with a dollop of lightly sweetened whipped cream. It’s light and airy texture pairs wonderfully with the cake’s density.
- Fruity & Bright: If you skipped the cooked sauce, try topping individual slices with a spoonful of fresh, slightly macerated sliced strawberries or raspberries. A little squeeze of lemon juice over the fresh fruit really wakes up the flavor.
- Simple Glaze Swap: If you have milk or orange juice on hand, you can whisk a couple of tablespoons of powdered sugar with just enough liquid to make a very thin glaze that drips nicely down the sides. It dries quickly and looks so professional!
No matter how you serve it, this Easy Yogurt Cake is designed to be flexible for your table.
Storage and Reheating Instructions for Easy Yogurt Cake
Because this Easy Yogurt Cake is so wonderfully moist thanks to that yogurt, proper storage is key to keeping it fresh for those mid-week snacks. Honestly, I usually bake one on Sunday, and it’s practically gone by Tuesday, but if you happen to have leftovers, here is what you should do!
The great thing about this cake is that it doesn’t need refrigeration unless the weather is super hot or humid where you live. High-moisture cakes can sometimes get a little sticky in the fridge, and we don’t want that for our perfect texture.
Keeping it Fresh at Room Temperature
If you’re planning to eat the cake within three days, keep it right there on the counter! Once it is completely cool—and I mean totally cool, or it will sweat in the container—wrap it securely. You can use plastic wrap, but I actually prefer a large, airtight cake carrier if I have one. If you’re using a loaf pan, just cover the top tightly with foil after the initial cooling period.
It keeps really well this way, maintaining that soft, springy crumb we made in the oven. This is fantastic because it means it’s ready to grab any time of day—no waiting around for it to warm up!
Refrigerating Any Extra Easy Yogurt Cake
If you absolutely must store it longer, say for up to a week, pop it into the fridge. Just be sure to wrap those slices or the whole cake very tightly in plastic wrap first, and then place it in an airtight container. The plastic wrap is essential here to keep the cold air from drying out your cake.
When you pull it out, it will probably feel a little firm because of the cold oil and butter content. Don’t worry! That’s easily fixed.
Waking Up Leftover Cake
If you stored your Easy Yogurt Cake in the fridge, you can bring it right back to life! Just take a slice or two out about 30 minutes before you plan on eating it. If you’re really impatient like me, you can microwave a slice for just 5 to 10 seconds. It warms it through gently and restores some of that initial, ‘just-baked’ softness. If you topped it with my blueberry sauce, microwave the cake first, then warm the sauce separately or serve it cool on top.
This cake is so easy to store and refresh that it genuinely makes for great, simple leftovers!
Frequently Asked Questions About This Easy Yogurt Cake Recipe
I know when I’m trying something new, even when it’s supposed to be foolproof, I still have a few little questions rattling around in my brain. I’ve gathered the most common ones I get about this simple yogurt cake recipe right here so you can jump straight into baking! These are some of the best food recipes because they answer their own questions, really.
Can I make this Easy Yogurt Cake dairy-free?
That’s a great question, especially since yogurt is the star here! Yes, you absolutely can adapt this! You’ll want to look for a thick, unsweetened plant-based yogurt that has a similar texture to Greek yogurt—almond or soy often work best. The key is that thickness, so avoid anything too runny, or things lose their balance in this one-bowl mix.
What is the best yogurt to use for this simple yogurt cake recipe?
When I test these kinds of easy food recipes, I always go for the full-fat, plain (unsweetened) yogurt. Seriously, it makes a huge difference in the finished product. The higher fat content gives you that signature tender crumb, and leaving it plain means *you* control the sweetness level when you mix in your sugar. Flavored yogurts often have too much extra sugar or stabilizers that can throw off the overall texture of your cake.
How long does this Easy Yogurt Cake stay fresh?
This cake is wonderfully resilient! If you keep it wrapped tightly at room temperature, it will stay perfectly moist for about three days. If you live somewhere really hot or humid, or if you need to keep it longer than that, pop it into an airtight container in the fridge, where it should be good for nearly a week. Just remember to let it warm up a little on the counter before serving so it gets that soft texture back! If you are interested in other recipe types, check out the options for easy gluten-free recipes on my site.
Nutritional Estimates for Your Easy Yogurt Cake
Now, I know some of you are tracking macros or keeping an eye on what your family is eating, and that’s totally smart! While I focus mostly on comfort and flavor here at Sena Recipes, I always want to give you a guideline. Keep in mind that these numbers are just estimates, because what kind of yogurt you use or how much sugar you dust on top really changes everything!
This cake is simple and satisfying, but it does include sugar, so it’s best enjoyed as a treat alongside your healthy recipes efforts. Think of this as a lovely afternoon snack cake!
Here are the approximate breakdowns per slice (assuming 8 servings, without extra heavy sauce topping):
- Calories: Around 250
- Fat: Roughly 12g (with only 2g being saturated, thanks to the oil over heavy butter!)
- Carbohydrates: About 35g
- Protein: A nice bonus of 4g
- Sugar: Approximately 25g (This includes the sugar in the cake batter itself)
It’s a great source of energy, and honestly, the ingredients are so straightforward that you know exactly what you’re putting into your body. It’s just good, honest, everyday baking!
Share Your Easy Yogurt Cake Creations
Honestly, one of my favorite parts of sharing these family-style recipes is seeing them show up in your lives! If you baked this Easy Yogurt Cake and your kids loved it for an after-school snack or if you served it up for a casual weekend brunch, I really want to hear about it. These are the kinds of comforting, easy food recipes that keep our traditions alive.
Don’t be shy! Come back here and leave a quick star rating and a comment saying what variation you tried—did you use lemon zest or stick to the classic blueberry sauce? Knowing what works for your family helps me develop even more dependable, tasty recipes like this one.
And if you take a photo of that beautiful, tender slice, share it on social media! Tag me so I can see how you dressed up your cake. You can find the best of my family cooking inspiration over on my main page, and I love connecting with everyone who enjoys simple baking. You can read more about my own kitchen philosophy right over at my author page. Happy baking, friends!
Print
Easy Yogurt Cake
- Total Time: 55 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple, moist snack cake made with yogurt, perfect for everyday family baking.
Ingredients
- 1 cup any flavour yogurt (room temperature)
- 3 large eggs (room temperature)
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 1/2 cups all purpose flour or cake flour
- 1 1/2 teaspoons baking powder
- 2–3 tablespoons powdered sugar (for topping)
- 1 cup blueberries (for sauce)
- 1/3 cup sugar (for sauce)
- 1/2 tablespoon cornstarch (for sauce)
- 2 tablespoons water (for sauce)
- 1/2 tablespoon lemon juice (for sauce)
Instructions
- Pre-heat your oven to 350F degrees (180 C). Grease an 8 inch (20cm) cake pan or a 9½-10 inch (24 cm) bundt pan.
- In a medium bowl, use a hand mixer on medium speed to lightly beat the eggs for approximately 30 seconds. Add oil, sugar, and yogurt. Beat for 1 minute until smooth.
- Add flour and baking powder. Beat until well combined, approximately another minute.
- Pour the batter into the prepared cake pan. Bake for approximately 35-40 minutes or until a toothpick inserted in the center comes out dry or with a few crumbs attached.
- Let the cake cool in the pan for 15-20 minutes, then move it to a wire rack to cool completely.
- When cool, sprinkle with powdered sugar if you want.
- To make the blueberry sauce: Combine blueberries, sugar, cornstarch, water, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until the sauce thickens. Serve warm or cool over the cake.
Notes
- Using room temperature yogurt and eggs helps create a smoother batter.
- This cake has a soft, tender crumb because of the yogurt.
- This recipe is easy to mix in one bowl.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Easy Yogurt Cake, simple yogurt cake recipe, family yogurt cake, moist yogurt cake loaf, everyday snack cake with yogurt, easy meals, good recipes