7-Jar Cake Without a Scale: Easy and Soft Yogurt Recipe
Simple, quick, and accessible to everyone.
It happened to me some time ago at my daughter’s house. She was living away for university: I wanted to prepare her a homemade dessert, something simple but good… too bad there wasn’t even a scale in the kitchen!
But I wasn’t discouraged: I immediately thought of the 7-jar cake, the perfect dessert when you don’t have the “classic” tools but don’t want to give up pampering your loved ones.
Just one 125 ml yogurt jar is enough to measure everything: flour, sugar, oil… no weights, just a bit of imagination and the desire to bake. In a few minutes, the house was filled with an irresistible aroma, and that simple and soft cake became the perfect breakfast for her study days.
The 7-jar cake is one of those recipes that saves you in every situation: light because it’s butter-free, easy to customize, and always delicious. Also try it with tasty additions or in a savory version when you need something tempting but practical!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
7-Jar Cake (basic recipe)
- 1 jar yogurt (plain or fruit)
- 2 jars sugar
- 3 jars all-purpose flour
- 1 jar peanut oil (or sunflower)
- 3 eggs
- 1 packet baking powder
- lemon zest (if desired)
- powdered sugar (for decoration)
Tools
- Bowls
- Whisks
- Spatula
- Mold
Steps
Detailed Procedure – 7-Jar Cake
Prepare the eggs:
Break the eggs and carefully separate the yolks from the whites.
Place the yolks in a large bowl and the whites in another clean, dry bowl (preferably metal or glass, not plastic).
Whisk the egg whites:
Using electric beaters, whisk the egg whites until they are firm and glossy.
Set aside, they will be used later.
Work the yolks with sugar:
Add 2 jars of sugar to the yolks.
Beat with electric beaters for about 3-5 minutes until you get a light, fluffy, and frothy mixture.
Incorporate the oil:
Pour 1 jar of seed oil gradually into the yolk and sugar mixture, continuing to beat with the beaters on low speed to absorb it well.
Add the dry ingredients:
Sift together 2 jars of all-purpose flour, 1 jar of potato starch, and 1 packet of baking powder.
Gradually add the powders to the liquid mixture, always mixing with the beaters on low speed or a spatula, until you get a smooth and homogeneous dough.
Fold in the whipped egg whites:
Add the egg whites in 2-3 additions.
Gently fold from bottom to top, with a spatula or a wooden spoon, so as not to deflate the batter.
Never use the beater at this stage!
Prepare the mold:
Grease and flour well a 22 cm ring mold (or line it with parchment paper if you prefer).
Pour the batter into the mold gently, leveling it with the spatula without shaking the pan.
Baking:
Bake in a static oven preheated to 356°F for about 45-50 minutes on the center rack.
After 40 minutes, do the toothpick test: insert it in the center, if it comes out dry, the cake is ready.
If the surface darkens too much, cover with a sheet of aluminum foil in the last 10 minutes.
Remove the cake from the oven and let it cool in the mold for 10 minutes.
Then unmold it onto a rack and let it cool completely.
Dust with powdered sugar before serving, if desired.
7-Jar Cake with the Bimby
Ingredients:
1 jar of 125 g yogurt (plain or fruit)
2 jars of sugar (about 200 g)
3 jars of all-purpose flour (about 375 g)
1 jar of seed oil (about 100 g)
3 eggs
1 packet of baking powder
Lemon zest or vanilla (optional)
Bimby Procedure:
Pour the eggs and sugar into the bowl:
1 min. / speed 4
Add the yogurt and oil:
30 sec. / speed 4
Add the sifted flour, baking powder and flavoring (zest or vanilla):
40 sec. / speed 5, using the spatula halfway if needed.
Pour the mixture into a greased mold (Diameter 22-24 cm).
Bake in a static oven at 338°F for about 35-40 minutes.
Always recommended to test with a toothpick!
Bimby Variant with Cocoa:
Replace 1 jar of flour with 1 jar of unsweetened cocoa (about 30 g) and proceed as usual. Perfect with chocolate chips!
Tips and Notes
The 7-jar cake is a soft dessert, incredibly easy to prepare, and perfect for those in a hurry: no need for a scale or special tools, just one yogurt jar (125 g) to measure all the ingredients. Here are some tips and notes for a perfect result and to personalize it to your taste:
Useful Tips:
Sift the flour and baking powder
For a more airy batter and no lumps.
Light and neutral-flavored oil
Avoid strong oils like extra virgin (unless you like the strong taste!).
Whole or Greek yogurt for a softer cake
Low-fat yogurt is fine, but whole makes the batter richer.
Don’t overbeat the batter
Just mix as necessary to combine the ingredients, so the cake remains soft.
Right-sized and well-greased mold
Usually, a 22-24 cm mold is perfect. Alternatively: try a loaf pan or muffin tin!
Static oven at 338-356°F for 35-40 minutes
Check with a toothpick: if it comes out dry, it’s ready.
✨ Delicious Variants:
With cocoa: replace 1 jar of flour with 1 of unsweetened cocoa.
Marbled: divide the batter into two and add cocoa to one part, then pour alternately.
With fresh or dried fruit: chopped apples, pears, blueberries, nuts, almonds, or chocolate chips.
Light: reduce sugar to 1.5 jars or use unsweetened yogurt.
FAQ (Questions and Answers)
7-Jar Cake Without a Scale: Easy and Soft Yogurt Recipe
Can I use Greek yogurt?
Yes! Greek yogurt makes the batter denser and creamier. If it’s very thick, you can soften it with a dash of milk.
What oil is best to use?
Use sunflower or corn oil for a neutral taste. Avoid extra virgin olive oil if you don’t want a strong aftertaste.
Can I substitute sugar with a sweetener?
Yes, but choose sweeteners suitable for baking (like erythritol or baking stevia). Follow the doses indicated on the package.
How do I know if it’s cooked?
After 35-40 minutes at 338°F, do the toothpick test: if it comes out dry, the cake is ready. Every oven is different, so be careful the first time!
Can it be made savory?
Yes! Just eliminate sugar and sweet flavors, and add grated cheese, vegetables, cured meats… a perfect base for savory pies!
