I’ve got a super easy recipe for greek yogurt cake that you’re going to love! This cake is moist, tender, and just a little tangy. It’s a wonderful treat for any occasion, or even just a cozy night in.

Solves the challenge of a quick, moist dessert with pantry-friendly ingredients, minimal equipment, and reliable texture without butter, heavy cream, or long whisking sessions.

I remember trying to bake a cake once and it ended up being too dense. It was a big bummer! But this greek yogurt cake takes that worry away. With the right ingredients, you can whip it up in about five minutes and the baking isn’t too long either.

What I love about this recipe is how forgiving it can be. If you need to swap out some flour or are worried about rising, don’t sweat it! The yogurt helps everything stay nice and moist. Plus, it stays fresh for days, so it’s great for snacking.

If you love baking and want to try something different, this cake is a must! If you need another fun recipe to try, check out this Jello Poke Cake.

Why You Will Love This Recipe

Moist Texture : The Greek yogurt keeps the cake tender and moist, so it doesn’t dry out like some other cakes can. It’s a real treat for your taste buds.
Slightly Tangy Flavor : The tang from the yogurt gives this cake a unique flavor that sets it apart from regular cakes. It adds a refreshing twist you’ll really enjoy.
Quick and Simple : Mixing it up takes just five minutes, and you don’t need any fancy gadgets. It’s a breeze to whip up anytime you want something sweet.
Stays Fresh : Wrapped up, this cake stays fresh for days. You can enjoy it throughout the week without worrying about it going stale.

Easy Olive Oil Yogurt Cake

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Author: Charlene
Prep Time: 5 minutes
Cool Time:
Cook Time: 55 minutes
Total Time: 60 minutes
Yield: 10 servings 1x
Category: dessert
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

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Description

A delicious and moist Greek yogurt cake, perfect for any occasion.

Instructions

Prep Ingredients & Mix: Start by whisking together the flour, baking powder, and baking soda until light and airy. It should look fluffy, which will help with the cake’s rise. Ensure your ingredients are fresh; old baking powder can leave your cake flat.
Blend Yogurt & Sugar: Blend the Greek yogurt with the sugar until smooth and creamy. Aim for a beautifully combined, velvety mixture. If the yogurt is not mixed thoroughly, you could end up with uneven sweetness in some bites.
Add Eggs & Vanilla: Crack in the eggs and pour in the vanilla extract, mixing until well combined. The batter should look a little thicker now. Make sure to mix well to avoid any egg chunks.
Combine Dry & Wet Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Look for a lumpy texture, not smooth. Overmixing can lead to a dense cake, so be careful!
Pour Batter & Bake: Pour the batter into a greased loaf pan and spread it evenly, admiring its creamy consistency. Bake until golden brown and a toothpick comes out clean; this should take about 50-55 minutes. Keep an eye on it, as ovens can vary in temperature.
Cool & Slice Cake: Let the cake cool completely in the pan before removing it. It should feel set but cool to the touch. If you slice too early, the cake might crumble apart, so patience is key here.
Dust with Sugar (Optional): Sprinkle some powdered sugar on top for a little flair, adding a touch of sweetness and a nice look. Just be careful not to overdo it; a light dusting is all you need!

Notes

Storage Tips: Store the cake tightly wrapped at room temperature for up to 4 days.
Expert Tips: For lighter texture, use a combination of all-purpose flour and whole wheat flour if the cake is too dense.
Cover the cake with aluminum foil halfway through baking to prevent it from browning too quickly.
Ensure freshness of baking powder and baking soda to help the cake rise properly.
Let the cake cool completely before cutting for the best texture.
Reheating Instructions: Reheat the cake in the oven at 350 degrees F for about 10 minutes until warmed through.
Serving Suggestions: Serve with a dollop of lightly sweetened Greek yogurt, pair with fresh fruit like berries or sliced peaches, or top with a berry compote for added flavor.
Recipe Variations: Add lemon juice and zest for a lemon yogurt cake. Stir in blueberries for a fruity twist. Incorporate cocoa powder for a chocolate flavor.
Ingredient Notes: When selecting Greek yogurt, choose full-fat for rich flavor and moisture. For gluten-free options, use a gluten-free one-to-one flour substitute.

Nutrition

Serving Size: 1 slice
Calories: 273.3
Sugar: 20.8g
Sodium: 261.4mg
Fat: 12.4g
Saturated Fat: 2g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 35.3g
Fiber: 0.5g
Protein: 5.7g
Cholesterol: 50.1mg

Recipe Tips

If the cake is too dense, a combination of all-purpose flour and whole wheat flour can lighten it up.
When baking, covering the cake with aluminum foil halfway through can prevent it from browning too quickly.
If the cake isn’t rising like you expected, checking the freshness of your baking powder and baking soda may help.
For a better texture, it’s best to let the cake cool completely before cutting into it.
If you want a touch of sweetness on top, dusting with powdered sugar is a nice finishing touch.

Serving Suggestions

Serve slices of this Greek yogurt cake with a dollop of lightly sweetened Greek yogurt. Pair it with fresh fruit like berries or sliced peaches for a refreshing accompaniment.

This cake works well as a base for a berry compote or other fruit toppings. You can also use it in dessert trifles or as a layer in a yogurt parfait.

Add a drizzle of honey or a sprinkle of cinnamon for added flavor. Dust the top with powdered sugar for a simple finish.

Recipe variations

You can use whole wheat flour instead of all-purpose flour for a nuttier flavor and denser texture in your cake.
Add the zest of one lemon and 2 tablespoons of lemon juice to introduce a bright, citrusy flavor that complements the yogurt nicely.
Either mix in 1 cup of fresh blueberries or substitute with 1/2 cup of cocoa powder if you prefer a fruity or chocolatey version.
If you want to bake a larger cake, increase the ingredients to 2 1/4 cups flour, 2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1 1/2 cups Greek yogurt.

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How to Store?

To keep your Greek yogurt cake fresh, follow these storage tips:

Room Temperature: Store the cake in an airtight container at room temperature for up to 4 days without wrapping.

Refrigeration: Place the cake in an airtight container in the refrigerator for up to 1 week to prolong freshness.

Freezing: Wrap the cake tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.

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If you enjoyed this greek yogurt cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!