Easy Greek Yogurt Cake recipe made in one bowl with 5 simple ingredients. Serve on its own or dress it up with whipped cream, fresh berries, or powdered sugar.

Other simple cakes perfect for any occasion are almond flour cake, whole orange blender cake and almond flour chocolate cake.

A slice of Greek yogurt cake with whipped cream served on a plate.

I have been making this Greek yogurt cake recipe for decades. It is my family’s sour cream cake recipe, in Ukrainian called “smitannyk”. But instead of sour cream I like to use Greek yogurt and it comes out even better, in my opinion.

Everyone absolutely loves this cake, especially kids!

Why You’ll Love This Recipe

  • It’s to die for: Fluffy inside, moist and sticky on top, it’s everything you could want from a simple dessert.
  • Easy recipe: Only 5 ingredients that are sure to be in your kitchen right now.
  • No oil recipe: Yogurt replaces the oil and yields a light, fluffy texture.
  • Simple to make: Throw all ingredients in one bowl and mix. Out of all my dessert recipes and cake recipes I make this one most often!
  • Crowd pleaser: It’s a universal cake you can bring to any party, host guests with, or make on any night when you are craving dessert. You can serve on its own or go all out with toppings.

Ingredients for Greek Yogurt Cake

To make Greek yogurt cake you’ll need 5 basic ingredients you most likely keep stocked in your kitchen.

Flour, sugar, Greek yogurt, eggs, baking soda.
  • Eggs: You’ll need 2 large eggs.
  • Sugar: I used cane sugar but you can also use regular sugar.
  • Greek yogurt: Plain Greek yogurt with more than 2% fat.
  • Baking soda: We need baking soda for lift and texture.
  • Flour: Use all-purpose flour, other flours will affect texture.

How to Make Greek Yogurt Cake

Here’s a quick overview how to make Greek yogurt cake without any fancy equipment, just a bowl and hand mixer.

There is a full recipe card below.

Step by step process how to make greek yogurt cake.

First, preheat your oven to 350 F and spray baking dish with cooking spray. You can use a 8×8 baking dish, 9×5 loaf pan, 8-9 inch cake pan or Bundt cake pan.

  • Combine wet ingredients: Add eggs and sugar to a large bowl and beat with an electric mixer until fluffy and light in color. Next, add yogurt and beat once more to combine.
  • Add dry ingredients: Add baking soda and flour in 1/4 cup portions and beat just until cake batter forms.
  • Bake: Pour cake batter into your prepared pan and bake. Bake time varies depending on pan, plan for 35 minutes in a square dish or round cake pan, 30 minutes in Bundt pan, or 40-45 minutes in loaf pan. Cake with yogurt is ready once a toothpick inserted in the center comes out clean.
  • Rest and serve: Let your cake cool for 10-15 minutes then use a sharp, non-serrated knife to slice. Enjoy!

What Is the Best Yogurt to Use?

The only yogurt you can use to make Greek yogurt is Greek yogurt, hence the recipe’s name! Please note that you can’t use regular yogurt because it contains more liquid and recipe won’t work.

Just like with my Greek yogurt frosting, I don’t recommend to use yogurt with less than 2% fat. Some fat is needed for flavor! I prefer to use 4% Greek yogurt and that’s what I used to make this recipe.

And don’t use non-fat Greek yogurt because cake needs some fat for a nice, moist texture and crumb.

Tips for Best Results

Here are some simple tips for making the best Greek yogurt cake.

  • Don’t overmix: This recipe’s ingredients are meant to be just incorporated with a mixer so don’t over do it. Otherwise cake might be rubbery.
  • Don’t use dark sugar: Brown sugar or coconut sugar will change the color of this cake, so I don’t recommend it.
  • Don’t use maple syrup: This cake is meant to be baked as is. Just enjoy it! If you use any liquid sweetener the batter consistency will be off and recipe will not work.
  • Double the recipe for a crowd: Use a 9 x 13 baking dish and bake for about 40 minutes.
Sliced Greek yogurt cake in a square baking dish.

Flavor Variations

On its own, Greek yogurt cake is a bit sweet with a hint of tang.

For another layer of flavor you could add a dash of these simple add-ins to the batter.

  • Almond extract: Up to 1 teaspoon of almond extract will give it a nutty aroma and taste.
  • Vanilla extract: A tried-and-true option is vanilla extract, add up to 1 teaspoon.
  • Citrus zest: Make lemon yogurt cake by adding fresh lemon zest. You could also add lime zest, or orange zest for a hint of brightness.
  • Amaretto: Another option for almond lovers is adding in some amaretto. Then serve with a scoop of ice cream, delicious!
  • Chopped chocolate: A handful of chopped chocolate or chocolate chips are always a welcome addition for the whole family.
  • Chopped nuts: Mix in 1/2 cup of chopped walnuts, pecans, or almonds.

We’ll have a slice of yogurt cake for breakfast, brunch or dessert. On the weekend, holidays, or any day because it’s that good!

How to Store

Store: This moist cake can stay on the counter for 1 to 2 days without drying out. Just keep it covered with a kitchen towel. I assure you there will be no leftovers the next day.

Freeze: Place individual slices into an airtight container and store in the freezer for 3 months. Thaw at room temperature for a few hours before serving.

FAQs

Can I use sour cream instead of yogurt?

Yes, use a 1:1 ratio when using sour cream instead of yogurt. I find cake’s texture with sour cream is more moist but it still tastes great. If I have an option, Greek yogurt is always my choice.

Can I use any other flour?

I think you can use 1/2 cup all purpose flour and 1/2 cup whole wheat flour, but the cake will be more dense. I also think white whole wheat flour or whole wheat pastry flour will work but again, cake will be a bit more dense.

Can I use gluten-free flour?

I think you should be fine by using all purpose gluten-free flour without the chickpea flour on its ingredient list. My favorite is Bob’s Red Mill baking blend.

Can I use flavored Greek yogurt to make this cake recipe?

Yes you can use flavored Greek yogurt to make this cake, just keep in mind that it will be more sweet. I recommend to reduce sugar to 3/4 cup then.

Can I add less sugar?

Yes, you can add 1/2 cup sugar instead of 1 cup. I would not go lower than this amount because yogurt is tangy and your cake will not be sweet.

More Greek Yogurt Recipes

More Cake Recipes to Try

A slice of yogurt cake on a plate and fork with a small piece on it.
Sliced Greek yogurt cake in a square baking dish.

Greek Yogurt Cake

Easy Greek Yogurt Cake recipe made in one bowl with 5 simple ingredients. Serve on its own or with whipped cream, fresh berries, or powdered sugar.
5 from 8 votes
Servings 9 slices
Calories 168
Diet Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes

Equipment

Ingredients  

Instructions 

  • Preheat oven to 350 degrees F and spray 8×8 square baking dish, 9×5 loaf pan, 8-9 inch cake pan or bundt cake pan with cooking spray. Set aside.
  • In a large bowl, add eggs and sugar. Beat with an electric mixer until light color and fluffy, about 3 minutes. Add Greek yogurt and beat just to incorporate.
  • Add baking soda and flour in 1/4 cup portions and beat just until cake batter forms. Pour into prepared pan and bake: for 35 minutes in a square dish or round cake pan, for 30 minutes in bundt pan, 40-45 minutes in loaf pan, or until toothpick inserted in the center comes out clean. Times are guidelines, play it by ear. Don't overbake.
  • Remove from the oven, let stand for 10-15 minutes and slice into 9 pieces using sharp knife (serrated knife ruins it). Enjoy!

Video

Notes

Store: Days 1-2 – keep cake in a dish covered with towel on a counter. Freeze after.
Freeze: Transfer individual slices into an airtight container and freeze for up to 3 months. Thaw on the counter for a few hours.

Nutrition

Serving: 1 slice | Calories: 168kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 85mg | Fiber: 0.4g | Sugar: 23g
Course: Dessert
Cuisine: Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    I’ve made this a few times and I also like it better w/greek yogurt instead of smetana. I think the texture is nicer. Who knew? It’s such a versatile cake, the last time I used orange zest and a bit of Grand Marnier for flavouring

    1. I love your additions! And you know what Smetana is?! Great!๐Ÿ˜Š I love it both ways. Glad you love this cake!

    1. I have not tried but I think it will work. Donโ€™t overfill the muffin cups and donโ€™t over bake.

  2. 5 stars
    This was delicious! I have made it twice now.
    The first time, I used the full amount of sugar, and 1/2 a cup of regular flour and 1/2 a cup of almond flour (just because it needed to go).
    The second time, I used 3/4 cup sugar, and did a full cup of regular flour.
    In both I used fat free greek yogurt.
    The first turned out to be a little more dense/ heavy and obviously sweeter. The consistency kind of reminded me of Italian cheesecake (made w/ marscapone).
    The second time was a little more airy and had more rise. The consistency reminded me of a thick sweet pancake.
    Either way, both were delicious.
    I might try 3/4 cup sugar, almond flour and fat free greek yogurt in the next run.

    Happy Cooking!!!!!

    1. Hi Gabby. Thank you for sharing your experiments with us. I’m glad you enjoy this Greek yogurt cake!

  3. 5 stars
    Made this today with 1/2 cup of sugar instead of 1; added a pinch of salt and 1 teaspoon of vanilla essence.

    It’s got a lovely texture and delicate flavour – reminds me of a flan!

    Very nice and will definitely make again ๐Ÿ™‚ Thank you!

    1. I am so happy to hear you tried this Greek yogurt cake with 1/2 cup sugar and it worked. It has been my intention for a long time, just the list is long haha. You are very welcome!

  4. 5 stars
    So goood! Very fluffy and super easy to make! Can’t believe it’s low-calorie. Sprinkled some walnuts on top and it was even better!

  5. Hi Olena,
    I am looking forward to trying this.
    Could erythritol be substituted for sugar and if so would I use the same amount?
    Joanne

  6. Hi Olena, I would love to make this simple cake for dessert. Can I make it lemon flavor in any way? That was requested from me. A lemon dessert. Thank you!

    1. Hi Amy. Yes, in the post there are various flavor variations suggestions. Make lemon yogurt cake by adding fresh lemon zest. Don’t add lemon juice because we don’t want it to react with baking soda. Have fun!

  7. I haven’t made this cake yet, but would love to. Have you an applesauce alternative for the sugar, or part of the sugar? My granddaughter loves to bake but, alas, is putting on weight and is only 10.

    1. Hi Leslie. Unfortunately applesauce will not work in this recipe. You can reduce sugar to 3/4 cup. If you are brave enough you can try to reduce sugar to 1/2 cup. To test this recipe with 1/2 cup sugar is on my to-do list next. I’ve already ran quite a few tests on it so this would be my last one. Only so many cakes you can cook and eat at one time. ๐Ÿ™‚

5 from 8 votes (3 ratings without comment)

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