Moist Vanilla Yogurt Cake (Easy Recipe)
I once baked a vanilla cake so dry it could sand a table. I fixed it with a simple trick: yogurt. It makes the cake moist, tender, and delightfully fluffy. This easy recipe uses pantry staples — eggs, oil, sugar, vanilla, flour, baking powder, baking soda, and salt — and finishes with quick options like a vanilla yogurt glaze, a bright berry compote, or a simple chocolate ganache.
- Yogurt turns a dry vanilla cake moist and tender
- Adds richness, subtle tang, and a fluffy texture
- Use common ingredients and simple technique: mix wet and dry separately, fold gently, don’t overmix
- Tap the pan, cool before frosting, and try a glaze or berry topping
If your cake tends toward dryness, these easy fixes and prevention tips saved my baking pride more than once.
How to Make a Moist Vanilla Cake Using Yogurt
I love cake. I love yogurt. Mix them and you get a cake that stays soft for days. Below is a straightforward, foolproof method — with a wink and a spoonful of humor. For an extra take on keeping cakes soft and flavorful, see these fluffy cake tips.
Why Use Yogurt in Cake?
- Moisture — keeps the crumb soft
- Tang — boosts flavor without sourness
- Leavening boost — the acidity reacts with baking soda for a lighter crumb
- Richness — adds creamy texture without lots of butter
Use plain yogurt — Greek yields a slightly denser crumb, regular yogurt gives a lighter crumb. Choose based on your mood. If you want another example of a soft yogurt cake, check out this test-baked yogurt cake for inspiration.
Ingredients (makes one 8-inch cake)
Dry ingredients
- All-purpose flour — 1 1/2 cups (190 g)
- Baking powder — 2 tsp
- Baking soda — 1/2 tsp
- Salt — 1/4 tsp
Wet ingredients
- Plain yogurt — 1 cup (240 g)
- Vegetable oil — 1/2 cup (120 ml)
- Granulated sugar — 1 cup (200 g)
- Eggs — 2 large (room temperature)
- Vanilla extract — 2 tsp
- Milk (optional) — 1–2 tbsp to thin batter if needed
If you’re looking for very simple cakes that still deliver, these five-ingredient cake ideas and three-ingredient options show how few components you really need.
Equipment (short list)
- 8-inch round pan (greased and/or lined)
- Mixing bowls (one for wet, one for dry)
- Whisk and spatula
- Wire rack for cooling
If you prefer minimal cleanup, try an one-bowl method for quick and tidy baking.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch pan or line with parchment.
- In a large bowl, whisk together yogurt, oil, sugar, eggs, and vanilla until smooth.
- In another bowl, sift (or whisk) flour, baking powder, baking soda, and salt.
- Fold the dry into the wet gently until most flour disappears. Stop before overmixing — overworking the batter makes a tough cake. For tips on gentle folding and simple tools, see this guide to making a soft cake without a mixer: soft cake without a mixer.
- If batter is very thick, stir in 1–2 tbsp milk to reach a smooth, scoopable consistency. (If you’re avoiding dairy, explore alternatives in dairy-free cake options.)
- Pour into pan, tap gently to release air bubbles, and bake 30–35 minutes, or until a toothpick comes out clean. Check at 28 minutes if your oven runs hot.
- Cool in the pan 10 minutes, then turn onto a wire rack to cool completely before glazing or slicing.
Optional Frosting & Toppings
- Vanilla Yogurt Glaze: 1/2 cup powdered sugar 2–3 tbsp plain yogurt a few drops vanilla — whisk and drizzle.
- Berry Compote: 1 cup mixed berries 2 tbsp sugar 1 tsp lemon juice — simmer until berries soften; spoon over slices.
- Chocolate Ganache: 4 oz dark chocolate 1/3 cup cream (or coconut milk) — heat cream, pour over chocolate, stir until smooth; cool slightly and drizzle.
For no-fuss serving ideas that don’t demand a full frosting job, this piece on cakes that don’t need frosting is helpful: no-frosting cake ideas.
Tips for Success
- Use room temperature eggs for better mixing and rise.
- Do not overmix — keeps the cake tender.
- Measure flour correctly: spoon into the cup and level off. Too much flour = dry cake.
- Check doneness with a toothpick rather than guessing.
- Cool fully before frosting; frosting slides off hot cake.
If your bake goes wrong, these common cake-blunder fixes can help you recover without panic.
Flavor Variations
- Lemon: Add 1 tbsp lemon zest 1 tbsp juice (replace 1 tbsp milk with lemon juice).
- Almond: Add 1/2 tsp almond extract and sprinkle 2 tbsp sliced almonds on top.
- Cinnamon: Add 1 tsp ground cinnamon to the dry mix.
- Chocolate Swirl: Remove 1/4 cup flour and stir 2 tbsp cocoa into part of the batter; swirl into pan.
- Applesauce option: Swap some oil for applesauce for a lighter, fruit-sweet twist — see this applesauce substitution for ideas: applesauce in cake.
If you need egg-free or fully vegan options, also check out these egg- and dairy-free recipes.
How to Store Vanilla Yogurt Cake
- Counter, covered: 1–2 days (use a cake dome or foil).
- Fridge, airtight: 4–5 days — best if frosted; bring to room temp before serving.
- Freezer, wrapped well: up to 3 months — slice and freeze; thaw in fridge or on counter.
For more on rescuing and storing cakes, these practical tips are handy: dry cake solutions and storage.
Why You’ll Love This Cake
- Easy — made with common pantry ingredients.
- Moist — yogurt keeps it soft, no dust-in-mouth bites.
- Versatile — change flavors or toppings for any occasion.
If you like straightforward bakes that stay soft, try this roundup of soft yogurt cake approaches for more variations.
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Last Posts
- I Tried a Fluffy Butterless Chocolate Cake — I tested a butterless wonder.
- I Tried Baking Without Sugar or Flour — I survived, but barely.
- I Baked Moist Cake Without Eggs — Egg-free and still proud.
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Conclusion
I turned a cake that could sand wood into something that eats like a cloud. The secret is yogurt — the humble MVP that keeps the crumb moist, tender, and pleasantly fluffy. Use pantry staples, follow a simple routine (whisk the wet, sift the dry, gently fold), and exercise a little patience. Short on time? A quick yogurt glaze, berry compote, or chocolate ganache will make each slice shine.
Keep it simple. Don’t overmix. Tap the pan, cool the cake, and slice when it’s ready. I bake, I taste, I tweak, and I laugh at my flour-dusted kitchen disasters. For more recipes and kitchen mischief, peek at https://xendrie.com — I’ll be there, recipe and spatula in hand.
Frequently Asked Questions
Q: How does yogurt save a dry vanilla cake?
A: Yogurt adds moisture and fat, tenderizing the crumb and improving texture. Its acidity also lightens the crumb when paired with baking soda.
Q: What yogurt and wet ingredients should I use?
A: Plain yogurt (regular or Greek) with oil, sugar, eggs, and vanilla. Whisk until smooth and combined.
Q: Can yogurt fix a cake that’s already baked and dry?
A: Yes. Serve slices with a yogurt glaze (½ cup powdered sugar 2–3 tbsp plain yogurt vanilla) or spoon plain yogurt or a berry compote over slices to add moisture.
Q: What are the key steps to avoid a dry cake?
A: Preheat to 350°F, whisk wet ingredients, sift dry, fold gently, don’t overmix, add 1–2 tbsp milk if batter is too thick, and bake 30–35 minutes checking for doneness.
Q: How should I store a vanilla yogurt cake?
A: Cool completely, then cover and refrigerate if needed. Keeps 3–4 days in the fridge; bring to room temp before serving.
