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Classic Yoghurt Cake

Classic Yoghurt Cake


Classic Yoghurt Cake

May 17, 2020

Classic Yoghurt Cake

This cake is so simple to make and uses ingredients you likely have in your fridge every day. Enjoy it as is, or dress it up with whip cream or your favorite yoghurt  and seasonal fruit.  

Classic Yoghurt Cake
~ from food52

1 cup full-fat plain yoghurt
large eggs
160 grams (3/4 cup plus 1 tablespoon) sugar
1 teaspoon vanilla extract
1/3 cup vegetable oil, olive oil or canola work well
260 grams (2 cups) Flourist Sifted Red Fife Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 pinch salt

Heat the oven to 350 degrees. Spray the sides and line a round 9 or 10-inch cake pan with parchment paper.

In a large mixing bowl, combine the yoghurt, eggs, sugar, vanilla, and oil. In another bowl, whisk together the Flourist Sifted Red Fife Flour, baking powder, baking soda, and salt.

Fold the flour mixture into the yoghurt mixture, mixing only until all traces of flour disappear. Be careful not to overwork the dough.

Pour the batter into the pan and bake for 35-40 minutes, until the top is golden and a tester comes out clean. Let stand for 10 minutes, then transfer to a rack to cool completely. Serve as is or with whip cream and fresh fruit.


  • This cake is easier to make than muffins. I found I did not get much tang from the yogurt; I would perhaps decrease the sugar.

    Krista on

  • Fantastic recipe!
    Easy to make and takes little effort.
    I’ve baked this a few time’s with vanilla yogurt (it’s what I had on hand).
    Also used all purpose flour.
    Turned out amazing.
    Tonight I made it with vanilla yogurt and cardamom.
    Can’t wait to try it:)
    Thanks for a lovely recipe:)

    Shairose on

  • This recipe is great! I made a vegan version–I used Silk soy vegan yogurt, flax eggs and coconut sugar (a little over 100g, rather than the full amount). I also added some lemon juice and almond extract. It turned out wonderfully! :)

    tienna on

  • I tried this with einkorn flour. Didn’t change the flour amount and made it with coconut yogurt and folded in a stiffly whipped egg white to help lighten the batter. Also let the batter sit for a few minutes before folding in the egg white to allow the flour to absorb the liquids. It was delicious!

    Leslie Woods on

  • Hi Rachel! This recipe is similar to a sponge cake recipe and is very light and fluffy. While we haven’t tried it, using it as a layer cake should be delicious – especially in something like a strawberry short cake or something with exposed sides. Yum! I hope this helps!

    alessandra on

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