Irresistibly Moist Creamy Yogurt Cake Made Easy

This Creamy Yogurt Cake combines simple ingredients into a moist and rich dessert, perfect for any occasion.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1.5 cups all-purpose flour essential for structure
1 teaspoon baking powder helps the cake rise
0.5 teaspoon baking soda balances acidity from yogurt
0.25 teaspoon salt enhances sweetness
0.5 cups granulated sugar sweetens the cake
0.5 cups plain yogurt moisture for cake
0.25 cups vegetable oil for moisture; can substitute with melted butter
2 large eggs binds ingredients
1 teaspoon vanilla extract adds aroma
0.25 cups milk for smooth batter

Equipment

9-inch round cake pan
Mixing Bowls
Whisk
Spatula

Method

Step-by-Step Instructions for Creamy Yogurt Cake

Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, combine sugar, yogurt, oil, eggs, and vanilla extract; whisk until smooth.
Fold the dry mixture into the wet ingredients until just combined.
Add milk to the batter and stir gently until smooth.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes until golden and a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
Once cool, slice and serve the cake.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better mixing and fluffiness.

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