This Quick Yogurt Cake is one of the easiest homemade cakes you can make with pantry ingredients. It turns out incredibly soft, lightly sweet, and moist thanks to yogurt and oil. Perfect for tea time, breakfast, or a last-minute dessert when you need something fast and reliable.
Servings & Timing
Servings: 8–10 slices
Prep Time: 10 minutes
Bake Time: 35–40 minutes
Total Time: ~50 minutes
Ingredients List
- 3 large eggs, room temperature
- 150 g sugar (¾ cup)
- 100 ml vegetable oil
- 150 g plain yogurt
(Optional additions if desired: vanilla extract, lemon zest, or baking powder — see notes)
Step-by-Step Instructions
-
Preheat the oven
Preheat oven to 170°C / 340°F. Grease and line a round or loaf pan with parchment paper. -
Beat eggs and sugar
In a large bowl, whisk the eggs and sugar until pale, thick, and slightly fluffy. -
Add oil and yogurt
Pour in the vegetable oil and yogurt. Mix until smooth and fully combined. -
Pour into pan
Transfer batter into the prepared pan and gently tap to remove air bubbles. -
Bake
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. -
Cool and serve
Let cake cool in the pan for 10 minutes, then remove and cool completely before slicing.
Additional Notes
- This cake is lightly sweet and soft, perfect as a base cake.
- For extra rise, you may add 1 teaspoon baking powder.
- Dust with powdered sugar or drizzle with glaze after cooling if desired.
Dietary Info
- Vegetarian
- Egg-based
- Can be made dairy-free with plant yogurt
Brief Introduction
This quick cake is a classic everyday recipe loved for its simplicity. No butter, no mixer needed, and no complicated steps. Just mix, bake, and enjoy a soft homemade cake anytime.
Step-by-Step Cooking Guide (Visual Tips)
- Batter should be smooth and pourable, not thick
- Cake top will turn golden and slightly crack when done
- Toothpick test is key for perfect doneness
Ingredient Details & Substitutions
Eggs
- Provide structure and softness
- Use room-temperature eggs for better volume
Sugar
- White sugar works best
- Can reduce slightly for a less sweet cake
Vegetable Oil
- Keeps cake moist longer than butter
- Sunflower or canola oil works well
Yogurt
- Adds softness and light tang
- Can replace with Greek yogurt or flavored yogurt
Recipe Variations & Serving Suggestions
- Add vanilla extract for classic flavor
- Add lemon or orange zest for freshness
- Fold in chocolate chips, nuts, or fruit
- Serve with tea, coffee, or fresh fruit
Storage & Make-Ahead
- Store covered at room temperature for 2 days
- Refrigerate up to 5 days
- Freezes well for up to 1 month
FAQs
Can I add flour to this recipe?
Yes, add 1½ cups all-purpose flour plus 1 tsp baking powder to turn this into a full sponge cake.
Why is my cake dense?
Overmixing eggs and sugar or baking at too high temperature can cause density.
Can I use flavored yogurt?
Yes, vanilla or fruit yogurt works well.
Optional Personal Story
This is one of those “mix and bake” cakes that never fails. It’s perfect when you want something homemade without spending hours in the kitchen.
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If you make this Quick Yogurt Cake, save it, share it, and tell me how you flavored yours — plain, lemon, or chocolate?
