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Yoghurt Cake

A community recipe by

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It is a well-known simple yogurt cake recipe which I make quite often as it is really easy and as a matter of fact you have all ingredients at home.


Serves: 4-6

  • 1 cup natural yogurt
  • 2 cups sugar
  • 3 cups flour
  • ½ cup oil
  • 3 eggs
  • 1½ teaspoons baking powder
  • 1 pinch of salt
  • 1 teaspoon vanilla extract


Yoghurt Cake is a community recipe submitted by Vishinka and has not been tested by so we are not able to answer questions regarding this recipe.

  • Mix together all ingredients in a large bowl.
  • Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides.
  • Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
  • Additional Information

    Use yogurt cup (container) as a measuring tool. You can use 125 ml or 250 ml plain unsweetened yogurt. or you can use vanilla yogurt which will go perfectly well! Mmy advice: if you don't have nay vanilla extract, you can add some vanilla sugar. You can also accentuate the flavour of the cake with a drop of brown vanilla rum.

    Tell us what you think

    What 6 Others have said

    • What a brilliant recipe! It was in the oven for about 10 mins longer than suggested but WOW what a result. Thanks.

      Posted by Smaggie 51 on 8th November 2015
    • Cooking time seems way too short (typo?!). My 2/3rd version in 20cm tin needed 55/60 minutes but it looks lovely!

      Posted by 04heavenssake on 31st August 2015
    • I love this recipe because it is easy to prepare and it tastes great. My family loves it. I find that when you use a bundt pan rather than a round pan the batter is cooked more evenly because the flow of hot air helps cook the center.

      Posted by mariaconsuelo on 14th April 2015
    • This recipe can also be used to make a marble cake. I tried it this afternoon as an experiment, and gave it 55 minutes with the thermostat on 3. After I prepared the batter, I separated it in two, and added 1 1/2 tablespoons of unsweetened cocoa to one half, left the other half as is, and poured the two kinds of batter into a bundt pan using two ladles.

      Posted by mariaconsuelo on 14th April 2015
    • A brilliant recipe for using slightly out of date yogurts you find in the fridge ....

      Posted by Chrisabelle on 5th November 2013
    • Wow! I've just made this in 2 tins and sandwiched together with jam. Really great and moist. Will definitely be making this again. X

      Posted by caroline1416 on 23rd June 2013
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