How long to bake yogurt cake for?

From my experience, the sweet spot is around 35–40 minutes at 350°F (175°C). I always check it at the 35-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Overbaking can dry it out, so I like to err on the side of caution.

How much Greek yogurt to add to cake mix?

For this recipe, one full cup (240g) of Greek yogurt works perfectly. It’s just enough to give the cake its moist texture without weighing down the batter. I’ve tried using less, and the cake came out a little drier, so I wouldn’t recommend cutting it back.

Does yogurt cake need to be refrigerated?

I usually keep mine covered at room temperature for two days, and it stays soft and delicious. If I know it won’t be eaten quickly, I’ll refrigerate it to keep it fresh for up to five days. I always bring it back to room temperature before serving because the flavors and texture shine more that way.

What does adding Greek yogurt to a cake do?

This is the magic of the recipe—Greek yogurt adds moisture, tenderness, and just a touch of tang. It makes the cake feel light but still rich, and it helps it stay soft even after a day or two. It’s the ingredient that sets this cake apart from standard butter cakes.

One Bowl Greek Yogurt Cake Recipe

Name: One Bowl Greek Yogurt Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10 servings
Cuisine: International
Ingredients: 1 cup (240g) plain Greek yogurt (full-fat or 2%); 3 large eggs, at room temperature; 3/4 cup (150g) granulated sugar; 1/3 cup (80ml) neutral oil (sunflower, canola) or light olive oil; 1 tsp pure vanilla extract; 1 1/2 cups (190g) all-purpose flour; 2 tsp baking powder; 1/4 tsp fine sea salt; Optional: 1 tbsp lemon zest; To finish (optional): powdered sugar, or 2 tbsp honey + 2 tbsp chopped pistachio

Description

Discover the effortless delight of this One Bowl Greek Yogurt Cake Recipe. Moist, tender, and full of flavor, Greek yogurt is the star ingredient, giving the cake a subtle tang, soft texture, and a light, satisfying bite perfect for any occasion.

Ingredients

1 cup (240g) plain Greek yogurt (full-fat or 2%)

3 large eggs, at room temperature

3/4 cup (150g) granulated sugar

1/3 cup (80ml) neutral oil (sunflower, canola) or light olive oil

1 tsp pure vanilla extract

1 1/2 cups (190g) all-purpose flour

2 tsp baking powder

1/4 tsp fine sea salt

Optional: 1 tbsp lemon zest (for a citrus note)

To finish (optional): powdered sugar, or 2 tbsp honey + 2 tbsp chopped pistachio

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Instructions

Prep the pan & oven: Heat oven to 350°F (175°C). Grease an 8–9 inch round cake pan and line the base with parchment.

Whisk the wet ingredients: In a large bowl, whisk Greek yogurt, eggs, sugar, oil, and vanilla until smooth and creamy.

Add dry ingredients: Sift in flour, baking powder, and salt (and lemon zest if using). Gently fold just until no dry streaks remain—do not overmix.

Bake: Transfer batter to the prepared pan and smooth the top. Bake 35–40 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool & finish: Rest 10 minutes in the pan, then turn out to a rack to cool completely. Dust with powdered sugar or drizzle with warm honey and sprinkle with pistachios. Slice and serve.

Prep Time: 10 min
Cook Time: 35–40 min
Category: Dessert
Method: Baking
Cuisine: Homemade