A Soft Yogurt Cake Without a Scale? Here’s the Legendary 7 Jars Yogurt Cake to Try Right Now!: Have you ever had those moments when you crave something sweet, but the idea of weighing everything makes you want to just eat the stale biscuits at the back of the cupboard? Well. Today I present to you the laziest and most ingenious cake ever: the 7 Jars Cake. One of those recipes that makes you think: “so even I can bake without causing a kitchen disaster!”
Perfect when you’re in a rush, when you want a cake everyone will love, or simply when you want to look like an organized person who knows what she’s doing. Spoiler: you don’t need to be.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Days
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 435.14 (Kcal)
- Carbohydrates 71.60 (g) of which sugars 36.64 (g)
- Proteins 4.70 (g)
- Fat 16.69 (g) of which saturated 2.60 (g)of which unsaturated 13.33 (g)
- Fibers 0.84 (g)
- Sodium 60.27 (mg)
Indicative values for a portion of 120 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 ingredients to prepare the 7 Jars Yogurt Cake, the queen of soft, easy, and quick cakes.
You won’t need a scale, just a 125 g yogurt jar that we’ll use as a universal measuring unit, like the metric system but tastier.
All the ingredients are simple, obtainable, and you probably already have them at home – so there are no excuses. The only thing I ask is: keep everything at room temperature, so the cake will be tall, soft, and without that central sinkhole that looks like a bakery’s valley of tears.
- 2 jars all-purpose flour
- 1 jar potato starch
- 3 eggs
- 2 jars sugar
- 1 jar yogurt
- 1 jar vegetable oil
- lemon zest
- 0.56 oz baking powder
- 1 pinch salt
Steps
Now that you have everything ready on the table, it’s time for the fun part: making the cake!
I’ll guide you through step by step, without any technical jargon and zero stress.
By following these simple and precise directions, you’ll get a smooth, fragrant batter ready to become a cake as soft as a cloud, but much more caloric.
Whether you’re baking for breakfast, for a snack, or to satisfy an existential sweet craving, trust me: these steps will lead you straight to homemade baking satisfaction.
1. Beat the eggs with the sugar and lemon zest until you get a frothy mixture.
2. Pour in the oil slowly while continuing to beat.
3. Add the yogurt at room temperature. And if you just took it out of the fridge two minutes ago? Warm it up briefly in a bain-marie. We are cooks, not saboteurs.
4. Sift together flour, starch, baking powder, and salt. Gradually add to the mixture, stirring gently.5. Pour everything into a greased and floured pan.
6. Bake at 356°F for about 35 minutes. Do not open the oven. Ever. Resist as if you were waiting for a response to a WhatsApp message.
7. Perform the toothpick test. If it comes out clean, your masterpiece is ready.
8. Let it cool for 15 minutes, then remove from the pan and let it cool completely.
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Storage: At room temperature for 3-5 days under a cake dome. Or freeze in slices, like a person who knows how to organize.
Notes:
You can replace yogurt with Greek yogurt (100 g yogurt + 25 g milk).
Do not add chocolate chips: they will end up at the bottom like your hopes if you don’t listen to me.
Use only room temperature ingredients: this is the easiest way to avoid flat cakes like your motivation after Monday.
Serving: Serve with powdered sugar, jam, Nutella, fruit compote, or glaze. It’s a versatile base, like the white shirt of cakes.
A Soft Yogurt Cake Without a Scale? Here’s the Legendary 7 Jars Cake to Try Right Now!
FAQ (Questions and Answers)
Can I use fruit yogurt?
Sure, if you want your cake to vaguely taste of strawberry and regrets. Better to use plain yogurt for a neutral base to personalize.
Why did my cake deflate?
Probably because you used cold eggs, chilled yogurt, and opened the oven like an impatient thief. Relax, the cake needs privacy.
Can I use whole wheat flour?
Yes, but it will have a slightly different texture. Great if you want to give the illusion of doing something healthy while eating an entire cake.
