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Ah, the yogurt cake… That classic that saves all my improvised snack times when I really don’t know what to do. It’s simple, quick, and above all fail-proof, even if the baking sometimes plays tricks on me (yes, the oven heat can be tricky!).
I love that moment when I mix the ingredients in my big bowl, without whipping like crazy, just enough to avoid lumps. And the secret really is the yogurt pot that serves as a measuring cup. No need for a scale, that’s what always makes me smile.
Honestly, it’s a recipe that leaves room for creativity. You can add some chocolate chips, lemon zest, or even a handful of nuts for crunch. I often go for the simplest version, but it’s nice to have some ideas to vary things.
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If you’re really clumsy, don’t worry, with this recipe you can’t fail. Why? Because it’s basic, effective, and always loved — a true safe bet for your snack table.
Essential ingredients for a super simple yogurt cake
- 1 plain yogurt pot (keep the pot, it will serve as the measure)
- 3 pots of flour (no need to be precise, I admit I measure a bit by eye)
- 2 pots of sugar (I prefer a bit less, but hey, to each their taste)
- 1/2 pot of neutral oil (sunflower or canola, whichever you have)
- 3 eggs (I often add one more, for extra fluffiness)
- 1 packet of baking powder
- A pinch of salt (really light, just to balance)
Yogurt cake preparation: step by step, stress-free
- Preheat your oven to 180 °C. I often forget, so I turn it on before even starting to whisk.
- In a bowl, empty the yogurt pot. Rinse it quickly, it will serve as a measuring cup for what comes next (handy, right?).
- Add the eggs to the bowl, then the sugar. I mix gently with a hand whisk, without splashing.
- Pour in the oil, then sifted flour with the baking powder. Here, I recommend sifting, but sometimes I skip it, and it doesn’t show much in the end.
- Add the pinch of salt.
- Mix until you get a homogeneous batter, but not too much either, otherwise your cake will become a bit dense — a bit like me when I read the recipe backwards!
- Pour the mixture into a buttered or parchment paper-lined mold. I prefer silicone molds, it’s so much easier to unmold.
- Bake for about 30 to 35 minutes. The foolproof trick: the knife blade must come out dry, otherwise leave it a bit longer.
Essential utensils to nail this homemade cake
- A bowl large enough to avoid splashes
- A whisk (hand or electric, depending on your mood)
- A mold (silicone or metal, your choice, but well buttered anyway)
- A wooden spoon for final “touch ups” in the batter
- A scale (optional), but honestly, the yogurt pot is more than enough
Mix things up with this fluffy fail-proof yogurt cake
I don’t know about you, but I always have a small yogurt pot in the fridge. So to never get bored, I vary the delights. The base is perfect for daring additions:
- Chocolate chips: to make the snack even more indulgent.
- Lemon or orange zest: it adds a delicate fragrance without overpowering.
- A handful of chopped nuts or hazelnuts: for crunch, I love that.
- Apple sauce: to replace part of the oil for a lighter cake.
- Vanilla extract: because it’s sweet and gives a huge comforting touch.
Bonus tip: a quick glaze for impatient sweet lovers
If I have some powdered sugar and lemon, I quickly beat a light glaze. A thin layer on the cooled cake adds a little extra charm to the recipe effortlessly.
Can flavored yogurt be used for this recipe?
Yes, you can, but it will slightly change the taste of your cake, often a bit sweeter or more fragrant depending on the chosen yogurt.
How to store the yogurt cake?
It’s best kept in an airtight container at room temperature, so it stays moist for 2 to 3 days. If you want to keep it longer, consider freezing it.
Can oil be replaced with butter?
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Yes, of course! Melt the butter and let it cool before incorporating it into the batter to avoid prematurely cooking the eggs.
What’s a good pairing for this cake?
A strong tea or coffee, or even a tangy fruit compote, is perfect for a balanced and indulgent snack.
