Your favorite yogurt cake recipe


  • 1 (5 ounce) container plain yogurt
  • 1/2 yogurt container vegetable oil
  • 2 eggs
  • 1 1/2 yogurt containers white sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 yogurt containers all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 pinch salt


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
  2. Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
  3. Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.


A 5 oz yogurt container is equivalent to 3/4 cup. If you would like to make this cake but do not have a 5 oz container, use the following measurements: 3/4 cup plain yogurt; 1 1/2 cups white sugar; 1/3 cup plus 1 tablespoon oil; 1 1/3 cups flour.

Try adding your favorite flavors or additions. A great one is 1/2 yogurt container mini chocolate chips! You could use lemon yogurt and add lemon zest for a lemon yogurt cake. The possibilities are endless! If you use a flavored and sweetened yogurt instead of plain, consider reducing the added sugar to 1 yogurt container.

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