Vanilla cake is a timeless classic, but one of the most common complaints is that it turns out dry or crumbly. The good news? You can create a soft, tender, and moist vanilla cake by simply incorporating yogurt into your recipe.
Yogurt adds richness, enhances flavor, and makes the cake incredibly fluffy. In this article, we’ll walk you through a step-by-step recipe and tips to achieve bakery-level results—right in your home kitchen.
Why Use Yogurt in Cake?
- Adds moisture and softness
- Naturally tenderizes the crumb
- Mildly tangy flavor that enhances vanilla
- Acts as a partial substitute for eggs or milk
- Works in both dairy and non-dairy (plant-based) forms
Ingredients for Moist Vanilla Yogurt Cake
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ¾ cup plain yogurt (room temperature)
- ½ cup vegetable oil
- ¾ cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 tbsp milk (optional, for smoother batter)
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
2. Whisk Wet Ingredients
In a large bowl, whisk together the yogurt, oil, sugar, eggs, and vanilla extract until smooth and well combined.
3. Sift and Combine Dry Ingredients
In a separate bowl, sift the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture. Mix just until combined—do not overmix.
4. Adjust Consistency (Optional)
If the batter is too thick, add 1–2 tablespoons of milk and mix gently. The final batter should be smooth but not runny.
5. Bake the Cake
Pour the batter into the prepared pan. Tap the pan lightly on the counter to release air bubbles. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool Before Serving
Let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before frosting or serving.
Optional Frosting Ideas
Vanilla Yogurt Glaze:
Mix ½ cup powdered sugar with 2–3 tbsp plain yogurt and a few drops of vanilla extract.
Berry Compote:
Serve with fresh berries cooked in a little sugar and lemon juice.
Chocolate Ganache:
For a rich contrast, drizzle with melted chocolate mixed with cream or coconut milk.
Tips for Success
- Use room temperature ingredients for even blending
- Don’t overmix the batter—mix just until no dry streaks remain
- Full-fat yogurt works best for richness and structure
- Add a pinch of lemon zest to brighten the vanilla flavor
Flavor Variations
- Lemon Yogurt Cake – Add lemon zest and swap vanilla for lemon extract
- Strawberry Yogurt Cake – Fold in fresh chopped strawberries
- Coconut Vanilla Cake – Use coconut yogurt and sprinkle toasted coconut on top
- Honey Yogurt Cake – Replace some sugar with honey for a richer taste
How to Store Vanilla Yogurt Cake
- Room temperature: up to 2 days, covered
- Refrigerator: up to 5 days in an airtight container
- Freezer: up to 1 month; thaw at room temperature
Why You’ll Love This Cake
Using yogurt in your vanilla cake isn’t just a healthy twist—it’s a smart way to create a soft, moist, bakery-quality cake with ingredients you probably already have at home.
It’s a versatile base for any celebration—or just for those quiet afternoons when you crave something sweet and satisfying.
