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Easy Yogurt Cake

Yogurt Cake – A very simple yet super moist cake with few ingredients. Not everyone loves creaming or beating butter and sugar when baking, sometimes stressful and time-consuming. This recipe involves mixing everything in one bowl and BAKE! That’s it.

This is a no-fail recipe that is perfect for any occasion and will be loved by both kids and adults. Seriously, I can’t count how many times I have made this cake and it always turns out 100% perfect. So, you should give this a try, and should be in your repertoire.

Why use this recipe?

  • Easy and quick to make.
  • Less clean up.
  • Inexpensive and easy-to-find ingredients. Mostly pantry items.
  • Low sugar.
  • Kids-friendly recipe with the guidance of an adult.

What Ingredients to Use and Recipe Variations.

  • Flour: All-purpose flour is perfect for this recipe. This can be substituted with cake flour.
  • Yogurt: I highly recommend plain, or fruit yogurt. Greek yogurt is too thick and won’t be good. Yogurt shouldn’t be too cold.
  • Eggs: Eggs should be at room temperature so they can easily fold in to create a uniform and smooth batter.
  • Lemon Zest and Vanilla extract: For flavor.
  • Oil: Canola oil is my favorite oil when it comes to baking, feel free to use any vegetable oil of your choice. It makes the cake stays moist for days.
  • Melted Butter: For moistness and flavor.
  • Baking Powder acts as a raising agent and it can’t be substituted with baking soda in this recipe.
  • Sugar acts as a sweetener, if you want it extra sweet, add more sugar.
  • Salt to taste.

How to make Yogurt Cake

  • Mix eggs, sugar, oil, melted butter, and yogurt in a bowl.

  • Stir in the flour, vanilla extract, baking powder, salt, and lemon zest. Mix to combine

  • Transfer into a baking pan and bake in the middle rack of the oven at 350 degrees F for 40 minutes till a stick or tester comes out clean.

  • What I usually do to have a beautiful middle crack, I put butter in the middle of the batter in the baking pan. This step is optional.

Which baking pan to use?

A 9×5 inch Loaf Pan or if using a round baking pan, bake for 35 minutes till a tester comes out clean.

Check out these other super moist cakes

  1. Coconut cake
  2. Lemon cake
  3. Banana cake
  4. Butter cake

How to Preserve Yogurt Cake

Let it be at room temperature for up to 3 days in an airtight container and freeze after. I do not recommend putting the cake in the fridge because it tends to dry off. Wrap in a cling film or aluminum foil before putting the cake in the freezer.

Now let’s make the best moistest cake ever!

Easy Yogurt Cake

5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: African, American
Keyword: yogurt cake
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 10 Slices
Calories: 232kcal
Author: Claudy


  • 2 cups All-purpose flour
  • 1 cup Yogurt plain or fruit. Shouldn't be very cold.
  • ¼ cup Vegetable oil
  • ¼ cup Melted butter
  • ½ cup Sugar
  • 2 Large eggs at room temperature
  • 1 tsp Vanilla extract
  • 2 tsp Baking powder
  • ¼ tsp Salt
  • ½ tbsp Lemon zest


  • Preheat the oven to 400℉ and grease a baking pan with butter or oil. Set aside.
  • In a mixing bowl, add the oil, butter, sugar, eggs, and yogurt. Using a whisk, stir till well combined.
  • Whisk the flour, baking powder, salt, vanilla extract, and lemon zest until a perfect batter is formed.
  • Pour the batter into the prepared baking pan and smoothen the top.
  • Bake in the middle rack of the oven at 350℉ for 40 minutes until a stick or tester comes out clean.
  • Remove from the oven and let it sit in the baking pan for 5 minutes, now transfer on to a cooling rack to cool.
  • Cut and serve right away. I sprinkled some icing or powdered sugar on it before serving.


Tried this recipe?Mention @cookingwithclaudy or tag #cookingwithclaudy


Calories: 232kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 187mg | Potassium: 58mg | Fiber: 1g | Sugar: 11g | Vitamin A: 143IU | Vitamin C: 0.4mg | Calcium: 75mg | Iron: 1mg



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Hi, Welcome to my Kitchen. I am Claudy, a wife, content creator, food photographer, registered dental assistant and mom to 2 beautiful girls. I genuinely hope Claudy’s Recipes will be your first and final stop for any needed recipe.

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