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.
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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.
- 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.
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.
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.
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.
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.
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.
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.
Yes, you can add only 3/4 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 Cake Recipes to Try
- Greek yogurt cheesecake
- Blueberry coffee cake
- Healthy carrot cake
- Healthy chocolate cake
- Healthy birthday cake
Greek Yogurt Cake
- 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!