Ingredient Creamy Yogurt Cake: Moist, Light, and Healthy

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If you’re craving a soft, moist cake that’s both indulgent and wholesome, the Ingredient Creamy Yogurt Cake is the answer. With Greek yogurt as the secret ingredient, this cake maintains a rich, tender texture while keeping it lighter than traditional butter-heavy cakes. Perfect for breakfasts, dessert, or afternoon tea, this yogurt-based cake is as versatile as it is delicious.

Why This Cake Stands Out

  • Moist & Tender: Greek yogurt adds moisture, giving the cake a soft, delicate crumb.
  • Healthier Alternative: Less butter, less sugar, but still full of flavor.
  • Quick & Simple: Easy-to-follow instructions and minimal prep make this cake ideal for any day.
  • Customizable: Add fresh berries, chocolate chips, or citrus zest for extra flair.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup Greek yogurt (plain or vanilla)
  • Optional: zest of 1 lemon, ½ cup berries, or ¼ cup chocolate chips

Instructions

  1. Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter & Sugar: In a large bowl, use a hand or stand mixer to cream butter and sugar until light and fluffy, about 3 minutes.
  4. Add Eggs & Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated. Stir in vanilla extract.
  5. Incorporate Yogurt: Add Greek yogurt and mix gently until smooth.
  6. Combine Dry & Wet Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks remain. Overmixing can make the cake dense.
  7. Add Optional Mix-ins: If desired, fold in lemon zest, berries, or chocolate chips.
  8. Bake: Pour batter into prepared pan and smooth the top. Bake 35–40 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool & Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or serve with fresh fruit.

Tips for the Perfect Yogurt Cake

  • Room Temperature Ingredients: Ensure butter, eggs, and yogurt are at room temperature to achieve a smoother batter.
  • Check Doneness Carefully: Every oven heats differently; start checking at 30 minutes to avoid overbaking.
  • Yogurt Variety: Plain Greek yogurt yields a slightly tangy flavor, while vanilla yogurt adds subtle sweetness.
  • Storage: Keeps fresh at room temperature for 2 days or refrigerated for up to 5 days. Freeze for longer storage.

Variations

  1. Citrus Yogurt Cake: Add orange or lemon zest to the batter and a light glaze of lemon juice and powdered sugar.
  2. Berry Yogurt Cake: Fold in ½ cup fresh or frozen blueberries, raspberries, or diced strawberries.
  3. Chocolate Yogurt Cake: Mix in ¼ cup cocoa powder and a handful of mini chocolate chips for a rich, chocolaty version.
  4. Nutty Yogurt Cake: Sprinkle toasted almonds or walnuts into the batter or on top for added crunch.

Serving Suggestions

  • Slice and serve with fresh berries and a dollop of whipped cream.
  • Pair with tea or coffee for a simple yet elegant snack.
  • Top with a drizzle of honey or chocolate ganache for a dessert-style treat.

Fun Facts & Cultural Context

  • Yogurt-based cakes are popular in Mediterranean and Middle Eastern cuisines, prized for their soft texture and tangy flavor.
  • Greek yogurt has become a common ingredient in baking due to its high protein content and ability to replace some butter or oil without sacrificing moisture.
  • This cake embodies the trend of healthy indulgence, where traditional comfort foods are reimagined with nutrient-rich ingredients.

Nutrition Highlights (per serving, 1 slice)

  • Calories: 220
  • Carbohydrates: 28g
  • Protein: 6g
  • Fat: 10g
  • Saturated Fat: 6g
  • Sugar: 16g
  • Fiber: 1g
  • Sodium: 150mg

This makes it a satisfying snack or light dessert option without overindulging in sugar or fat.

Ingredient Creamy Yogurt Cake

A moist and tender cake made with Greek yogurt for a light, healthy dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 3 egg large
  • 1 tsp vanilla extract
  • 1 cup Greek yogurt
  • optional lemon zest, berries, or chocolate chips

Equipment

  • Mixing bowls
  • Cake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and prepare an 8-inch cake pan.
  2. Sift together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Mix in Greek yogurt until smooth.
  6. Fold in dry ingredients gently until fully incorporated.
  7. Add optional mix-ins if desired.
  8. Pour batter into prepared pan and bake 35–40 minutes or until a toothpick comes out clean.
  9. Cool 10 minutes in pan, then transfer to wire rack. Serve plain or with toppings.

Notes

Use room temperature ingredients for best texture. Avoid overmixing.

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