The Greek yogurt cake is a breakfast cake or a simple, wholesome, and delicious snack. Like all yogurt cakes, it has a very soft texture, reminiscent of the famous pound cake that we all know. Its crumb is perfectly moist, but not heavy.
This recipe is one to write down in your cookbook because it is a quick yogurt cake and easy to prepare. No blenders or other kitchen tools are needed: you will only need a bowl and a fork or hand whisk to make it. In just a few minutes and with little effort, you will have a delicious and fragrant yogurt cake.
It’s good as it is, with a bit of powdered sugar, and it’s the ideal snack for both adults and children, but you can also use it as a base for many other cakes. The dense consistency of the batter allows for the addition of pieces of not-too-ripe fruit (to prevent them from releasing too much water into the batter), chocolate chips, nuts, or raisins.
Moreover, this Greek yogurt cake is an excellent base for making filled or birthday cakes. I suggest the yogurt cream, the Condensed Milk Camy Cream, or a classic pastry cream. In short, this is a recipe you just can’t miss!
You will only need just a few minutes to make it, and it will be ready to bake. If you want to make it with the Bimby, at the end of the recipe, I also provide the method for preparing the Bimby Greek yogurt cake.
Now let’s prepare the Greek yogurt cake without a mixer together. If you like quick dessert recipes like I do, don’t miss the recipes I’m about to suggest in the following links! They’re all quick and stress-free to prepare.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 355.48 (Kcal)
- Carbohydrates 57.29 (g) of which sugars 32.44 (g)
- Proteins 8.42 (g)
- Fat 11.93 (g) of which saturated 2.64 (g)of which unsaturated 8.30 (g)
- Fibers 0.77 (g)
- Sodium 109.54 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing the Greek yogurt cake
- 3 eggs
- 3/4 cup sugar
- 3/4 cup Greek yogurt (plain or flavored)
- 1/4 cup sunflower oil
- 1 1/4 cups all-purpose flour
- 1/3 cup potato starch
- 2 packets vanillin (or other flavor of your choice)
- 2 tsp baking powder
- 1 pinch salt
- to taste powdered sugar
Tools for preparing the Greek yogurt cake
- Cake pan 8 inch diameter
- Bowl
- Hand whisk
Steps for preparing the Greek yogurt cake
Now let’s prepare this quick yogurt cake together. In a few minutes, it will be ready to bake!
Before starting, take the eggs and yogurt out of the fridge. This way, you will use them at room temperature.
Let’s first see the traditional method, which is also the most convenient. You will only use a bowl and a hand whisk. However, nothing prevents you from using electric whisks if you wish.
In a bowl, put the eggs, sugar, vanillin, and a pinch of salt.
With a hand whisk, vigorously mix the ingredients for a couple of minutes.
The mixture should become lighter.
Add the sunflower oil and mix.
Gradually add the flour and potato starch.
Mix the mixture again until the flour is perfectly incorporated into the mixture.
Add the Greek yogurt and
incorporate it into the batter. You should obtain a smooth and dense mixture.
As the last ingredient, add the sifted baking powder and mix well to distribute it evenly in the cake batter.
Line the bottom of a 8-inch diameter cake pan with parchment paper and butter the sides.
Pour the mixture into the pan and level the surface with a spatula.
Bake the cake in a static preheated oven at 350°F for 40-45 minutes. Always do the toothpick test before turning off the oven. Insert it into the center of the cake: if it is dry, turn off the oven and let the cake cool before removing it from the pan.
If, instead, the toothpick results in being wet, cover the cake with a sheet of aluminum foil and continue baking for a few more minutes.
When the yogurt cake is cold, sprinkle it with powdered sugar.
After seeing how to prepare the Greek yogurt cake with a bowl and hand whisk, let’s see how to prepare it with the Bimby.
Put eggs, sugar, vanillin, and a pinch of salt in the bowl: 2 minutes speed 4-5.
Add the oil and Greek yogurt: 30 sec. speed 4.
Finally, add the flour, potato starch, and baking powder: 40 sec. speed 4.
Put the batter in a 8-inch diameter cake pan and bake in a static preheated oven at 350°F for about 40-45 minutes. Do the toothpick test before taking the cake out.
Once cold, sprinkle the surface with powdered sugar.
Storage and Variations
– The Greek yogurt cake keeps well for 3-4 days under a cake dome or in a tightly sealed container.
– If you want to freeze it, cut it into slices and wrap each slice in some plastic wrap before putting it in the freezer.
– If you don’t have a 8-inch cake pan, you can use a 9-inch one or a 9-inch bundt pan. Shorten the baking time by about 5 minutes. The result will be the same: the cake will just be a bit shorter. Alternatively, you can use a loaf pan or make muffins.
– You can add chocolate chips or nuts or fresh fruit to the batter.
FAQ (Frequently Asked Questions)
What can I substitute Greek yogurt with?
You can substitute it with ricotta or mascarpone. You can also use regular yogurt, but as it’s more liquid, the batter will be less dense, which likely means you’ll need to extend the baking time by a few minutes.
Can sugar be replaced with honey or erythritol?
Yes: replace the sugar in the recipe with 1/3 cup of honey or 1 cup of erythritol. If you want to use stevia, follow the doses indicated on the package.
Which Greek yogurt is best to use?
It’s best to use Greek yogurt with 2% or 5% fat. Greek yogurt with 0% is fine too, but the cake might be less moist.
Can I add flavors or spices?
Of course, you can use any flavor you prefer, even in combination: orange, lemon, cinnamon, ginger, vanilla.
Can I add fresh fruit to the batter?
Absolutely! The cake batter is dense, so it lends itself well to being filled with fresh fruit. The only caution you need to take is not to use overly ripe fruit, as it would release too much liquid into the batter. Preferably use firm and not too ripe pears and apples, blueberries, nectarines.
