Greek Yogurt Cake is a light, moist, and delicious dessert with a subtle tang from the yogurt. It’s a simple yet elegant treat that’s perfect for any occasion, offering a healthier twist on traditional cakes without sacrificing flavor.
Why You’ll Love This Recipe
- Moist and Tender – The Greek yogurt keeps the cake soft and fluffy.
- Healthier Option – Lower in fat compared to butter-based cakes.
- Easy to Make – Simple ingredients and minimal prep time.
- Customizable Flavor – Add lemon zest, vanilla, or even a fruit topping.
- Perfect for Any Occasion – Great for breakfast, dessert, or an afternoon snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Greek yogurt (plain or vanilla)
- Vegetable oil
- Granulated sugar
- Large eggs
- Vanilla extract
- Zest of 1 lemon (optional)
- Powdered sugar, for dusting (optional)
Directions
- Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat together the Greek yogurt, vegetable oil, sugar, eggs, and vanilla extract until smooth. Stir in the lemon zest if using.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 8 servings
- Calories: Approximately 250 kcal per serving
Variations
- Citrus Boost – Add orange zest or a splash of lemon juice for a brighter flavor.
- Berry Twist – Fold in fresh or dried berries before baking.
- Nutty Crunch – Stir in chopped almonds or walnuts for added texture.
- Chocolate Version – Mix in mini chocolate chips or drizzle with melted chocolate.
- Gluten-Free Option – Use a gluten-free flour blend for a gluten-free version.
Storage/Reheating
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
- Reheating: Enjoy at room temperature or warm in the microwave for a few seconds if desired.
FAQs
Can I use flavored Greek yogurt?
Yes! Vanilla, lemon, or honey-flavored yogurt can add extra sweetness and depth of flavor.
How do I make this cake dairy-free?
Use a dairy-free yogurt alternative and substitute plant-based milk if needed.
Can I use whole wheat flour instead of all-purpose?
Yes, but the cake may be denser. Try using half whole wheat and half all-purpose for a balanced texture.
Why is my cake dry?
Overbaking or using too much flour can cause dryness. Be sure to measure ingredients accurately and check for doneness early.
Can I make this cake ahead of time?
Yes! It stays fresh for a few days, making it a great make-ahead dessert.
What toppings go well with this cake?
Fresh berries, a drizzle of honey, whipped cream, or a dusting of cinnamon pair beautifully with it.
Can I use olive oil instead of vegetable oil?
Yes! Olive oil will add a slightly richer flavor, which works well in this recipe.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I bake this in a loaf pan?
Yes, but the baking time will be longer—around 40-45 minutes.
Is this cake overly sweet?
No, it has a balanced sweetness, but you can reduce the sugar slightly if preferred.
Conclusion
Greek Yogurt Cake is a light and moist treat that’s easy to make and perfect for any occasion. Whether enjoyed plain, dusted with powdered sugar, or paired with fruit, this cake offers a delightful balance of flavor and texture. Try it today for a simple yet satisfying dessert!
Print
Greek Yogurt Cake
This Greek Yogurt Cake is a light, moist, and subtly tangy dessert made with simple ingredients. With its fluffy texture and healthier twist, this easy-to-make cake is perfect for breakfast, a snack, or a light dessert. Enjoy it plain, dusted with powdered sugar, or topped with fruit for a delightful treat!
- Total Time: 40 minutes
- Yield: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup plain or vanilla Greek yogurt
- ½ cup vegetable oil (or olive oil)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- Powdered sugar for dusting (optional)
Instructions
1️⃣ Preheat & Prep – Preheat the oven to 350°F (175°C). Grease or line a 9-inch round cake pan.
2️⃣ Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
3️⃣ Mix Wet Ingredients – In a separate bowl, beat Greek yogurt, oil, sugar, eggs, and vanilla extract until smooth. Stir in lemon zest if using.
4️⃣ Combine – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
5️⃣ Bake – Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6️⃣ Cool & Serve – Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving if desired.
Notes
- For a citrusy twist, add orange zest or a splash of lemon juice.
- For added texture, mix in chopped nuts or dried fruit.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- For a chocolate version, fold in mini chocolate chips or drizzle with melted chocolate.
- For a dairy-free option, use plant-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
