The Greek yogurt soft cake is one of my favorite cakes. My mom used to make this recipe for me when I was little, and now we make it together.
Over the years, the only variation we’ve made, because we realized the cake turned out even better, was replacing regular yogurt with Greek yogurt vanilla flavored.
Many of you have already seen the video of the cake on my Instagram page and its soft texture. I’ll leave it below for you to take a look.
Neither mom nor I are pastry chefs, but this combination of ingredients, studied and modified over time, now offers a Greek yogurt soft cake that we find perfect.
CLICK HERE FOR CAKE VIDEO➡️ Greek yogurt soft cake video
If you’d like some more inspiration for a tasty treat, take a look ⬇️
- 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
Let’s see the simple ingredients needed to prepare the recipe
- 3 eggs
- 2.1 oz sugar
- 2 cups flour
- 0.4 cup vegetable oil
- 5.9 oz Greek yogurt (vanilla flavored)
- 1 packet baking powder
- 3.4 tbsp milk
- 1 tsp vanilla extract (if using plain Greek yogurt, otherwise it's not needed)
Tools
For my cakes and cookies, I almost always prepare everything with a bowl and a fork, but for this cake, I recommend using electric beaters.
I leave below the references of the utensils used in my preparation.
If you want to purchase for yourself or make a gift, just click the Amazon icon next to the item you’re interested in and proceed.
- 1 Mixing Bowl
- 1 Electric Beater
- 1 Sieve
- 1 Pan 8.5 inch diameter
- 1 Spatula
Steps
Let’s see the simple steps to make it
Take a bowl and pour in the egg yolks (which you have separated from the whites) and then the sugar.
(I use 2.1 oz of sugar because I compensate with the vanilla-flavored Greek yogurt, which is slightly sweetened and not low-fat, making it sweet enough).
If you usually use more sugar for your cakes, you can add 0.7-1.1 oz more; it won’t compromise the success of the cake.
Take the beaters and immediately start beating the yolks and sugar.
TIP: To beat eggs to a nice foamy texture, the secret is to use them at room temperature and not leave the yolks and sugar sitting in the bowl.
I mean, pour the yolks, pour the sugar, and start the beaters immediately without letting the two ingredients sit together in the bowl.
When the eggs are foamy, add the oil, vanilla-flavored Greek yogurt, milk, and continue mixing.
The cake can also be made with plain Greek yogurt and adding a teaspoon of liquid vanilla extract, the kind in tubes.
I’ve also made it this way, and it turned out well, but to me, the perfect one is with vanilla-flavored Greek yogurt.
Now start adding the flour gradually, stirring occasionally with the beaters.
When we add the vanilla baking powder, I switch from the beaters to a fork or a spatula, stirring in circular motions from bottom to top.
Also beat the egg whites until stiff peaks, which we had set aside, and once ready, add them to the mixture, always stirring from bottom to top.
The batter should be nice and fluffy.
If it seems like the mixture is getting too stiff as you add the flour, you can use 0.5-0.7 oz less.
If, after incorporating the egg whites, the batter seems too liquid, add them gradually.
Usually, with type 1 flour, I use 8 oz instead of 8.8 oz. So adjust accordingly, the important thing is that the batter is fluffy
Take a 8.5 inch diameter cake pan and line it with parchment paper.
TIP: To prevent the paper from moving while pouring the batter, I secure it to the pan with clips, which I remove before baking.
If you like, you can sprinkle the top of the cake with almond granules, but this is optional.
Bake at 338°F, preheated static oven, for about 35 minutes.
Adjust based on your oven, and always perform a toothpick test before removing the cake from the oven.
The vanilla-flavored Greek yogurt soft cake is ready to be enjoyed.
Tips for storing the Greek yogurt soft cake
The Greek yogurt soft cake keeps for 2 or 3 days under a glass dome.
That is, if it lasts two or three days and doesn’t finish sooner, as it happens at my house when I make it.
Between family tastings and friends dropping by, the cake always disappears quickly, and I’m glad, because it means I have to make it again 😉
FAQ (Frequently Asked Questions)
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