Yogurt and Cream Cake

Why You’ll Love This Recipe

I absolutely love making Yogurt and Cream Cake because it’s light, moist, and incredibly easy to prepare. The yogurt adds a subtle tang and softness, while the whipped cream gives it a delicate, airy finish. This cake is perfect when I want a not-too-sweet dessert that still feels rich and satisfying. It’s a great base for fresh fruit, a drizzle of honey, or even a light jam glaze. Whether I’m serving it for a casual tea time or a special gathering, this cake never fails to impress with its simple elegance and delicious flavor.

Ingredients

For the Cake:

• 1 cup plain yogurt (Greek or regular, unsweetened)

• 1/2 cup granulated sugar

• 1/3 cup vegetable oil (or melted butter)

• 3 large eggs

• 1 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• Zest of 1 lemon (optional)

For the Cream Topping:

• 1 cup heavy cream, chilled

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

For Serving (optional):

• Fresh berries

• Honey or fruit compote

• Mint leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cake:

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round or loaf pan, or line it with parchment paper.

2. Mix Wet Ingredients: In a large bowl, whisk together the yogurt, sugar, eggs, oil, vanilla extract, and lemon zest (if using) until smooth and well combined.

3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

4. Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.

5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Cream:

6. Whip the Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

Assemble:

7. Top the Cake: Once the cake is fully cooled, spread the whipped cream evenly over the top.

8. Garnish: Top with fresh berries, a drizzle of honey, or a spoonful of fruit compote for a beautiful finish.

Serve:

9. Chill or Serve Immediately: Serve right away or refrigerate for 30 minutes if you prefer it slightly chilled.

Servings and Timing

This recipe serves about 8. Prep time is around 15 minutes, baking time is 30–35 minutes, and cooling/assembly takes another 30 minutes. Total time: about 1 hour and 15 minutes.

Variations

If I want a citrusy version, I swap the vanilla for orange or lemon extract and add extra zest. For a richer cake, I use full-fat Greek yogurt. I also like layering the cake with cream and fruit to make a simple layered cake version. You can even fold some chopped nuts or berries into the batter before baking.

Storage/Reheating

Store the cake in the refrigerator in an airtight container for up to 3 days. The whipped cream topping makes it best served cold or at room temperature. It’s not recommended to freeze with the topping, but you can freeze the cake base separately.

FAQs

Can I use flavored yogurt?

Yes, but keep in mind it will change the sweetness and flavor of the cake. Plain yogurt gives the best control over the final taste.

Can I make this cake without the whipped cream topping?

Definitely! The cake is delicious on its own or with a light dusting of powdered sugar.

Can I use Greek yogurt?

Yes, Greek yogurt works perfectly and gives the cake a denser, creamier texture. If it’s too thick, you can thin it slightly with a tablespoon of milk.

Can I make the whipped cream in advance?

Yes, you can make it a few hours ahead. Just keep it refrigerated until ready to use.

Can I turn this into cupcakes?

Absolutely! Divide the batter into lined muffin tins and bake for 18–22 minutes, or until a toothpick comes out clean.

Conclusion

Yogurt and Cream Cake is a wonderfully simple yet elegant dessert that’s full of light, fresh flavor and soft texture. It’s the kind of recipe I turn to when I want something easy, versatile, and always delicious. Whether dressed up with fruit and cream or served plain with coffee or tea, this cake is a timeless favorite you’ll want to make again and again.

---

Print