Fluffy Yogurt Vanilla Cake Recipe

Introduction

This Fluffy Yogurt Vanilla Cake is a delightful treat that’s both light and moist, perfect for any occasion. Using yogurt adds a subtle tang and tender crumb, making it a healthier alternative to traditional cakes without sacrificing flavor.

Ingredients

• 2 cups All-Purpose Flour (or Gluten-Free Flour)
• 1 cup Plain Yogurt (Greek yogurt works too, thin with milk if needed)
• 1 cup Granulated Sugar (or substitute with coconut sugar)
• 1/2 cup Vegetable Oil (Sunflower or Mild Olive Oil, melted butter can be an alternative)
• 1 large Egg (Room temperature)
• 2 teaspoons Baking Powder (ensure it’s fresh)
• 2 teaspoons Vanilla Sugar (or Vanilla Extract, vanilla bean paste for added luxury)

Instructions

1. Step 1: Preheat your oven to 180 °C (350 °F) and grease or line your baking pan.
2. Step 2: In a large mixing bowl, whisk together the room temperature egg and sugar until light and fluffy. Blend in the yogurt, oil, and vanilla until well combined.
3. Step 3: In another bowl, sift together the flour and baking powder. Gently fold this mixture into the wet ingredients until just combined.
4. Step 4: Pour the batter into your prepared pan, smoothing the top. Bake for 25-30 minutes until golden and a toothpick inserted comes out clean.
5. Step 5: Let the cake cool in the pan for about 5 minutes before transferring it to a wire rack. Dust with powdered sugar if desired.
6. Step 6: Optional: Add a handful of fresh berries on top for extra flavor.

Tips & Variations

• Use vanilla bean paste instead of extract for a richer vanilla flavor.
• Substitute coconut sugar for a deeper, caramel-like sweetness.
• If using Greek yogurt, thin it with a little milk to achieve a smoother batter.
• For a buttery twist, replace vegetable oil with melted butter.
• Add a handful of fresh or frozen berries into the batter before baking for fruity bursts.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped tightly for up to 2 months. Reheat slices gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flavored yogurt instead of plain?

It’s best to use plain yogurt to keep the flavor balanced, but mild flavored yogurts like vanilla can work if you reduce the added vanilla in the recipe.

How do I know when the cake is fully baked?

The cake is done when the top is golden and a toothpick inserted in the center comes out clean or with just a few crumbs attached. Avoid opening the oven too early to prevent sinking.

Fluffy Yogurt Vanilla Cake Recipe

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★★★★★

4.6 from 60 reviews

• Author: Sarah
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This Fluffy Yogurt Vanilla Cake is a light and moist dessert combining the tangy richness of yogurt with sweet vanilla. It offers a healthier alternative to traditional cakes by incorporating yogurt and vegetable oil, resulting in a tender crumb and delicate flavor. Perfect for casual teatime or a simple celebration treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups All-Purpose Flour (or Gluten-Free Flour)
• 2 teaspoons Baking Powder (ensure it’s fresh)
• 2 teaspoons Vanilla Sugar (or Vanilla Extract, vanilla bean paste for added luxury)

Wet Ingredients

• 1 cup Plain Yogurt (Greek yogurt works too, thin with milk if needed)
• 1/2 cup Vegetable Oil (Sunflower or Mild Olive Oil, melted butter can be an alternative)
• 1 large Egg (Room temperature)
• 1 cup Granulated Sugar (or substitute with coconut sugar)

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Instructions

1. Preheat Oven: Preheat your oven to 180 °C (350 °F) and grease or line your baking pan to prevent sticking and ensure even cooking.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the room temperature egg and sugar until the mixture is light and fluffy, incorporating air for a tender cake. Then blend in the yogurt, vegetable oil, and vanilla until everything is smoothly combined.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder to aerate the mixture and remove lumps, ensuring a soft texture.
4. Fold Wet and Dry Mixtures: Gently fold the flour mixture into the wet ingredients until just combined, being careful not to overmix as this can make the cake dense.
5. Bake the Cake: Pour the batter into your prepared pan, smoothing the top evenly. Bake in the preheated oven for 25 to 30 minutes or until the cake turns golden and a toothpick inserted in the center comes out clean.
6. Cool the Cake: Let the cake cool in the pan for about 5 minutes to set before transferring it to a wire rack to cool completely. This prevents sogginess from steam.
7. Optional Garnish: Dust the cooled cake with powdered sugar and add a handful of fresh berries on top for an extra burst of flavor and decorative touch.

Notes

• You can substitute all-purpose flour with gluten-free flour to make the cake gluten-free.
• If using Greek yogurt, thin it with a little milk to achieve the right batter consistency.
• Vegetable oil can be replaced with melted butter for a richer flavor.
• Ensure the baking powder is fresh for proper leavening and fluffiness.
• Vanilla sugar can be replaced with pure vanilla extract or vanilla bean paste to suit flavor preference.
• Allow the cake to cool completely before slicing for clean cuts.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: International

Keywords: Yogurt cake, Vanilla cake, Moist cake, Gluten-free dessert, Healthy cake, Easy baking dessert