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Delicious Greek Yogurt Cake topped with fresh fruit and whipped cream

Greek Yogurt Cake

A light and satisfying cake made with Greek yogurt that’s perfect for any occasion, offering a delightful balance of sweetness and tanginess.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: Greek
Calories: 180
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 cup plain Greek yogurt Can use non-fat Greek yogurt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 3 large eggs Use room temperature
  • 1 teaspoon vanilla extract Can substitute with lemon extract for variation
  • 2 cups all-purpose flour Can substitute with whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup optional mix-ins (e.g., berries, chocolate chips, lemon zest) For added flavor and texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, whisk together the Greek yogurt, sugar, oil, eggs, and vanilla until smooth and creamy.
  3. In another bowl, combine the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
  5. Fold in any optional mix-ins if desired.
  6. Pour the batter into the prepared cake pan and spread it evenly.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  3. Slice and serve. Enjoy your guilt-free cake!

Notes

To keep the Greek Yogurt Cake fresh, store it in an airtight container at room temperature for up to 3 days. It can also be refrigerated for a week or frozen for up to 3 months. Use room temperature ingredients for a fluffier cake.
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