Greek Yogurt Cake Recipe (Easy, Moist, and No Mixer)

This Greek yogurt cake recipe makes an easy, mildly sweet cake with a moist crumb and a texture similar to muffins or pound cake. Whole Greek yogurt brings a faint tang, while olive oil adds depth of flavor without requiring a mixer.

This simple French-style cake is flexible enough for entertaining or a birthday celebration, but its gentle sweetness also makes it a comfortable choice for a weekend breakfast. You can serve it a little warm when you do not want to wait for a cake to cool completely, or dress it up with whipped cream, sweetened yogurt, fresh fruit, or a drizzle of honey.

The batter comes together by hand in two bowls. Once the dry and wet mixtures are combined, the cake needs only about 33 to 36 minutes in the oven before it is ready for a short cooling period and its toppings.

Why You’ll Love This Recipe

There is a lot to like about this straightforward cake:

• It is easy to mix by hand. You do not need a stand mixer or hand mixer. A whisk and a couple of mixing bowls are enough.
• The crumb is tender and moist. The high yogurt content gives the cake a soft texture similar to muffins or pound cake.
• The flavor is balanced. It is mildly sweet with a faint tang and a little depth from the olive oil and vanilla.
• It works for several occasions. Keep it plain for breakfast, or add toppings for a casual dessert, entertaining, or a birthday celebration.
• It can be served warm. Let the cake cool slightly, then slice it while it is still a bit warm. That is especially useful during cooler months or when you do not have time to wait hours before serving.

Greek Yogurt Cake Recipe Ingredients

Gather the ingredients below before you begin. Bring the yogurt and eggs to room temperature before mixing; room-temperature eggs help the cake rise a bit better.

• 1 3/4 cups (248g) all-purpose flour: Scoop and level the flour to measure it. Unbleached all-purpose flour is a good choice.
• 2 teaspoons baking powder and 1/4 teaspoon baking soda: The combination of both leaveners helps the cake rise a bit higher.
• 1/2 teaspoon salt: Table salt or kosher salt can be used.
• 1 cup (200g) granulated sugar: This amount makes a lightly sweet cake. Use 1 1/4 cups for a sweeter cake.
• 1 1/4 cups (304g) whole plain Greek yogurt: Bring it to room temperature. Whole-milk yogurt instead of low-fat yogurt yields a richer cake. A yogurt such as Chobani can give a slightly fluffier cake, while a yogurt such as Fage can give a denser cake.
• 2/3 cup (155ml) olive oil: Regular or light olive oil is recommended. Extra-virgin olive oil has the strongest flavor of the three and will make the olive oil taste much more pronounced.
• 3 large eggs: Eggs are a key ingredient because they help bind the ingredients together and help the cake rise. Bring them to room temperature before mixing.
• 2 teaspoons vanilla extract: Vanilla supplies a warm background flavor to the mild cake.

For the pan, use a 9-inch springform pan, non-stick spray, and a round of parchment paper. Spray the parchment as well when you prepare the pan.

How to Make Greek Yogurt Cake

1. Heat the oven and prepare the pan. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with non-stick spray. Line the bottom with a round of parchment paper, then spray the parchment paper too. Set the prepared pan aside.
2. Whisk the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Blend the sugar and wet ingredients. In a separate mixing bowl, whisk together the sugar, yogurt, olive oil, eggs, and vanilla extract until well blended.
4. Combine the mixtures. Pour the flour mixture into the yogurt mixture, then stir until combined.
5. Fill the pan. Pour the batter into the prepared springform pan and spread it into an even layer.
6. Bake until set. Bake for about 33 to 36 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool slightly and serve. Let the cake cool slightly before slicing and serving. Add the topping you like before serving.

Tips for Success

• Measure the flour carefully. Scoop it into the measuring cup and level it. The ingredient list gives the equivalent weight as 248g.
• Use the recommended olive oil for a mild cake. Regular or light olive oil keeps the flavor restrained. Extra-virgin olive oil is an option only if you want a much more pronounced olive oil flavor.
• Bring the key ingredients to room temperature. Room-temperature eggs help the cake rise a bit better.
• Combine the mixtures. Add the dry mixture to the wet mixture and stir until combined. There is no mixer step.
• Use the center as your doneness check. A toothpick should come out clean or with a few moist crumbs.
• Let the cake cool slightly. Follow the recipe’s cooling instruction before slicing and serving.

Variations and Substitutions

The plain cake is the starting point, but the following options are included for changing the flavor or adapting the pan format. The variations that change the yogurt quantity or sugar amount should be followed as written.

• Change the oil: Vegetable oil or canola oil can replace the olive oil.
• Change the yogurt: Sweetened vanilla Greek yogurt is a possible alternative to plain yogurt. Light sour cream may work as well.
• Use vanilla bean paste: Replace the vanilla extract with an equal amount of vanilla bean paste.
• Make a blueberry yogurt cake: Fold 1 1/4 cups fresh blueberries into the batter before baking.
• Make a lemon yogurt cake: Replace 2 tablespoons of the yogurt with 2 tablespoons of fresh lemon juice, add 2 tablespoons lemon zest, and increase the sugar to 1 1/4 cups.
• Make it sweeter: Use 1 1/4 cups sugar instead of 1 cup. The standard amount makes a lightly sweet cake.

Storage, Make-Ahead, and Freezing

Once the cake is cool, store it in an airtight container. It will keep at room temperature for about 2 days or in the refrigerator for about 6 days. The cake can also be frozen for up to 3 months.

Serving Suggestions

The cake is mild enough to pair with simple or generous toppings. Leave it plain with a light dusting of powdered sugar, or drizzle it with honey. For a creamier finish, add sweetened whipped cream or sweetened Greek yogurt. Thick Fage works well when sweetened with powdered sugar to taste.

For a fruit topping, add fruit curd or fresh fruit such as berries, mangoes, peaches, or bananas. You can also serve a slice with vanilla ice cream and caramel or chocolate sauce, or add apple or berry pie filling.

Frequently Asked Questions

Can I Use a Regular 9-Inch Cake Pan?

Yes. A regular 9-inch cake pan can be used instead of the springform pan as long as it is at least 2 1/2 inches tall. A shorter pan may not hold the batter without overflowing. A 9-inch square pan is another option.

Can I Turn the Cake into Cupcakes?

This recipe should also work well in a cupcake pan. Reduce the yogurt to 1 cup, grease the pan with cooking spray, and fill the cups two-thirds full. Bake at 350 degrees for about 20 minutes.

What kind of yogurt can I use?

Use whole plain Greek yogurt for the main recipe. Whole-milk yogurt gives a richer cake; a yogurt such as Chobani can give a slightly fluffier result, while a yogurt such as Fage can give a denser result. Sweetened vanilla Greek yogurt is another possible alternative, and light sour cream may work as well.

What kind of olive oil should I use?

Use regular olive oil or light olive oil for a mild flavor. Extra-virgin olive oil is stronger and will give the cake a much more pronounced olive oil taste. Vegetable oil or canola oil can also be used instead.

How sweet is this cake?

With 1 cup (200g) of granulated sugar, the cake is lightly and mildly sweet. If you want a sweeter cake, use 1 1/4 cups sugar. The higher sugar amount is also specified for the lemon variation.

How should I store leftover yogurt cake?

After the cake is cool, place it in an airtight container. It keeps for about 2 days at room temperature, about 6 days refrigerated, or up to 3 months frozen.

More Easy Cake Recipes to Try

If you are planning another simple bake, try a blueberry buttermilk cake, easy chocolate cake, honey cake, olive oil cake, or lemon ricotta cake.

Nutrition Information

Nutrition information is an estimate per serving for the 10-serving cake:

Percent Daily Values are based on a 2000 calorie diet. Nutrition values are estimates only. See the full nutrition disclaimer.