Description

This Fluffy Yogurt Vanilla Cake is a light, moist, and delicious treat perfect for any occasion. Made with simple pantry ingredients like yogurt, flour, sugar, and vanilla, it’s a healthier alternative to traditional cakes thanks to the yogurt which adds tenderness and a subtle tang. The cake boasts a soft crumb and a delicate vanilla aroma, making it an excellent choice for breakfast, dessert, or an afternoon snack.

Ingredients

Scale

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 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)

Instructions

Preheat the Oven: Set your oven to 180 °C (350 °F) and prepare your baking pan by greasing it or lining with parchment paper to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, whisk the room temperature egg and sugar together until the mixture becomes light and fluffy. This process helps incorporate air which contributes to the cake’s fluffiness. Then add the yogurt, vegetable oil, and vanilla sugar or extract and blend until everything is well combined.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder. This ensures the baking powder is evenly distributed and removes any lumps, helping create a uniform texture in the cake.
Mix Batter: Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined to avoid overworking the batter, which can make the cake dense.
Prepare for Baking: Pour the batter into your prepared baking pan and smooth the surface with a spatula for even baking.
Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 5 minutes. Then transfer it to a wire rack to cool completely, which prevents the bottom from becoming soggy.
Serve: Optionally, dust the cooled cake with powdered sugar for a beautiful finish. You can also add a handful of fresh berries on top for extra flavor and garnishing.

Notes

Using room temperature eggs helps the ingredients mix more easily and creates a better texture.
Substitute all-purpose flour with gluten-free flour for a gluten-free version.
You can replace granulated sugar with coconut sugar for a slightly healthier alternative.
Greek yogurt can be used but thin it with a little milk to maintain the right batter consistency.
Make sure your baking powder is fresh for proper rising.
Letting the cake cool before removing from the pan prevents it from breaking.
This cake pairs wonderfully with whipped cream or a light glaze if desired.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: Western

Keywords: Yogurt cake, vanilla cake, fluffy cake, easy cake recipe, healthy cake, yogurt dessert, baking recipe