Greek Yogurt Vanilla Cake

Name: Greek Yogurt Vanilla Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup Greek yogurt; 1 cup sugar; 3 large eggs; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup powdered sugar; 2-3 tbsp milk; 1/2 tsp vanilla extract

Highlighted under: Heavenly Dessert Creations

I absolutely love making Greek Yogurt Vanilla Cake for every occasion! The creaminess of the yogurt lends an incredible moistness to the cake, which contrasts beautifully with its delicate flavor. With just the right amount of sweetness and a delightful hint of vanilla, this cake quickly became a family favorite. Each slice is like a warm hug, perfect for afternoon tea or dessert. The best part? It comes together easily with just a few ingredients, making it perfect for both novice and seasoned bakers alike.

Created by

Tom

Last updated on 2026-02-01T19:10:29.654Z

Baking this Greek Yogurt Vanilla Cake has been an adventure every time. I love experimenting with flavors, and using yogurt instead of butter has resulted in a remarkably soft and lush cake. Additionally, I found that incorporating a splash of vanilla extract elevates the flavor without the need for too much sugar.

One particular tip I've learned is to let the cake cool completely before frosting it with a light glaze or whipped cream. This way, the cake maintains its moist texture, and each bite is as delicious as the last. Trust me, everyone will be asking for the recipe!

Why You'll Love This Recipe
Incredibly moist thanks to Greek yogurt
Subtle vanilla flavor that complements any occasion
Easy to make with minimal ingredients

The Role of Greek Yogurt

In this Greek Yogurt Vanilla Cake, Greek yogurt serves as the backbone for moisture and texture. Its creaminess creates a luscious crumb that keeps the cake tender and prevents it from drying out. When baked, the yogurt also reacts with the baking soda, providing a subtle lift without the need for as many eggs. This means achieving a light cake while still enjoying a rich flavor profile.

If you're looking for a lighter option, you can substitute the Greek yogurt with a 1:1 ratio of sour cream or even a plant-based yogurt. Just ensure that it's unsweetened to keep the flavor balance intact. This way, you'll still achieve that lovely moist texture without compromising the cake's integrity.

Perfecting the Bake

Baking times can vary depending on your oven's calibration, so it's crucial to check for doneness after the 30-minute mark. Insert a toothpick in the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. Overbaking can lead to a dryer texture, which is the opposite of what you want!

Once out of the oven, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps in setting the structure while also making it easier to remove from the pan. If the edges appear to be sticking, gently run a knife along the sides before inverting to prevent any tears.

Ingredients

For the Cake

1 cup Greek yogurt
1 cup sugar
3 large eggs
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

For the Glaze (optional)

1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

In a large bowl, whisk together the Greek yogurt, sugar, eggs, vegetable oil, and vanilla extract until well combined.

Combine Dry Ingredients

In another bowl, mix the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry mixture to the wet ingredients, stirring until just combined.

Bake the Cake

Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. If desired, mix the powdered sugar, milk, and vanilla for a glaze and drizzle over the cooled cake.

Pro Tips

For an extra burst of flavor, you can add citrus zest to the batter or sprinkle some berries on top before serving.

Storage and Make-Ahead Tips

This cake is perfect for make-ahead baking. Once it has completely cooled, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, consider freezing the cake. Wrap individual slices in foil and freeze them; they can last up to 3 months. Simply thaw at room temperature before serving for a quick treat.

If you're planning to serve this for a special occasion, you can make the cake a day in advance. Just allow it to cool completely, then store it in an airtight container. The flavors tend to meld overnight, making it even more delicious the next day!

Serving Suggestions

While the Greek Yogurt Vanilla Cake is delightful on its own, you can elevate it further with a few simple serving ideas. Add a dollop of whipped cream or a scoop of vanilla ice cream alongside to enhance the dessert experience. Fresh berries or a drizzle of chocolate ganache can also add an appealing visual and flavor contrast.

For a beautiful presentation, sprinkle some finely grated lemon or orange zest on top of the glaze before it sets. This adds a pop of color and a refreshing hint of citrus that pairs wonderfully with the vanilla and yogurt flavor.

Questions About Recipes

→ Can I use low-fat yogurt?

Yes, low-fat yogurt works well, although the cake may be slightly less moist.

→ How should I store leftovers?

Store any leftovers in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Absolutely! You can freeze the cake for up to 2 months. Just wrap it tightly in plastic wrap.

→ What can I add for extra flavor?

Consider adding spices like cinnamon or nutmeg, or mix in some chocolate chips or nuts for an added texture.