The soft Greek yogurt cake is one of my favorite cakes. My mother used to make this recipe when I was little and now we make it together.
Over the years the only modification we made, because we noticed the cake turned out even better, was replacing regular yogurt with vanilla Greek yogurt.
Many of you have already seen the cake video on my Instagram page and its soft texture. I’ll also leave it below for you to take a look.
My mother and certainly not I am a professional pastry chef, but this combination of ingredients, refined over time, gives a soft Greek yogurt cake that for us is perfect.
CLICK HERE FOR CAKE VIDEO➡️ Soft Greek Yogurt Cake video
If you’d like a few more ideas for making a delicious sweet, also take a look below⬇️
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 277.39 (Kcal)
- Carbohydrates 31.47 (g) of which sugars 9.60 (g)
- Proteins 7.90 (g)
- Fat 14.37 (g) of which saturated 3.29 (g)of which unsaturated 10.45 (g)
- Fibers 3.90 (g)
- Sodium 45.20 (mg)
Indicative values for a portion of 60 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
Here are the simple ingredients needed to prepare the recipe
- 3 eggs
- 4 3/4 tbsp sugar
- 2 cups all-purpose flour
- 6 1/2 tbsp vegetable oil
- 6 oz Greek yogurt (vanilla)
- 1 packet baking powder
- 1/4 cup milk
- 1 tsp vanilla extract (if you use non-fat Greek yogurt; otherwise it's not necessary)
Tools
For my cakes and cookies I almost always prepare everything with a bowl and a fork, but for this cake I recommend using an electric hand mixer.
Below are references for the utensils I use in my preparation.
If you want to purchase one for yourself or give it as a gift, just click the Amazon icon next to the item of interest and proceed.
- 1 Mixing bowl
- 1 Hand mixer
- 1 Sieve
- 1 Pan 8 2/3 in
- 1 Spatula
Steps
Let’s see the simple steps to make it
Take a bowl and pour in the egg yolks (that you will have separated from the whites) and then the sugar.
(I use 60 g of sugar which is about 4 3/4 tablespoons because I compensate with vanilla Greek yogurt, which is slightly sweet; if it isn’t a non-fat yogurt it makes the cake sweet enough).
If for your usual cakes you use more sugar, you can add a little more here as well — 20/30 g more (about 1 1/2–2 tablespoons) will not compromise the result.
Grab the beaters and immediately start whipping the yolks and sugar.
TIP: To whisk eggs until very frothy, the secret is to use them at room temperature and not to leave the yolks and sugar sitting still in the bowl.
I mean, put in the yolks, add the sugar and switch on the beaters right away, without leaving the two ingredients standing still in the bowl.
When the eggs are frothy, add the oil, the vanilla Greek yogurt, the milk and continue to combine.
You can also make the cake with non-fat Greek yogurt and add one teaspoon of liquid vanilla extract (the kind in small tubes).
I already made it that way too and it turned out fine, but in my opinion the perfect one is with vanilla Greek yogurt.
Now start adding the flour gradually, mixing occasionally with the beaters.
When you also add the baking powder, I stop using the beaters and fold with a fork or the spatula using circular movements from the bottom up.
Beat the egg whites until stiff (which we had set aside) and once ready, fold them into the batter, always using bottom-to-top motions.
The batter should be very light and airy.
If depending on the flour you use you notice the batter becoming too stiff while adding it, leave out 10/20 g (about 1/8–1/4 cup) and add less.
If, after folding in the beaten egg whites, the batter looks too runny, you can add the flour gradually until you reach the right consistency.
Usually with type 1 flour I use 230 g instead of 250 g. So adjust as needed — the important thing is a fluffy batter.
Take an 8 2/3-inch diameter cake pan and line it with parchment paper.
TIP: To prevent the paper from moving while you pour the batter, secure it to the pan with some small clips; remove them before baking.
If you like, you can sprinkle almond crumble on top of the cake, but this is optional.
Bake at 338°F, oven preheated (conventional), for about 35 minutes.
Adjust based on your oven and always perform the toothpick test before removing the cake from the oven.
The soft vanilla Greek yogurt cake is ready to be enjoyed.
Storage tips for the soft Greek yogurt cake
The soft Greek yogurt cake keeps for 2 to 3 days under a glass dome.
That is, if it lasts two or three days and doesn’t get eaten sooner, as happens in my house when I make it.
Between family tastings and friends dropping by, the cake always disappears in an instant and I’m happy about that, because I get to make it again 😉
FAQ (Questions and Answers)
Did you like the soft Greek yogurt cake recipe?
If so and you’d like to, give your rating with the stars below.
If you give me 5 it will of course be the highest appreciation.
THANK YOU FROM THE BOTTOM OF MY HEART
