Yogurt is one of the best ingredients you can add to a cake. It’s creamy, tangy, and adds incredible moisture and tenderness to the crumb. Whether you’re baking a simple vanilla cake or a lemon loaf, yogurt helps keep your cake soft for days.
In this article, you’ll learn how to make a soft yogurt cake, why it works so well, and a base recipe you can easily customize.
Why Use Yogurt in Cake?
- Adds moisture without making the batter too wet
- Tenderizes the crumb for a soft texture
- Slight tang balances sweetness
- Helps activate baking soda for a good rise
- Works well with fruits, citrus, and spice cakes
Best Types of Yogurt for Baking
- Plain yogurt – Whole milk preferred for richness
- Greek yogurt – Thicker texture, richer flavor
- Non-dairy yogurt – Works well in vegan recipes (use unsweetened)
- Avoid flavored yogurts with added sugar or thickeners
Soft Vanilla Yogurt Cake Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- ½ cup plain yogurt (or Greek yogurt)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp lemon juice or vinegar (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round or loaf pan.
- In a large bowl, whisk together eggs, sugar, oil, yogurt, vanilla, and lemon juice.
- Sift in flour, baking powder, baking soda, and salt. Stir until just combined.
- Pour batter into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack.
Result: Soft, moist, and lightly sweet with a golden crust.
Optional Toppings
- Dust with powdered sugar
- Add a lemon or vanilla glaze
- Serve with fresh fruit and whipped cream
- Spread with jam or yogurt frosting
Flavor Variations
- Lemon Yogurt Cake – Add lemon zest and juice
- Strawberry Yogurt Cake – Fold in chopped berries
- Chocolate Yogurt Cake – Add ¼ cup cocoa powder
- Coconut Yogurt Cake – Use coconut yogurt and add shredded coconut
- Apple Spice Cake – Mix in grated apple + cinnamon
Tips for Using Yogurt in Cake
- Use yogurt at room temperature
- Don’t overmix the batter
- Combine with oil for the softest texture
- Let cake rest after baking to lock in moisture
- Use parchment paper for easy release
Storage
- Room temp: 2–3 days (covered)
- Fridge: up to 5 days
- Freezer: up to 1 month (wrap slices individually)
Yogurt = Softness That Lasts
A simple scoop of yogurt can take your cake from average to bakery-soft. It’s an easy way to add moisture and flavor without extra fat or sugar. Whether for breakfast, dessert, or an afternoon snack, a yogurt-based cake is always a good idea. Try it once—you’ll want to add yogurt to every cake after this.
