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Yogurt and Cream Cake

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This light and moist Yogurt and Cream Cake is the perfect dessert for any occasion. With a subtle tang from the yogurt and a delicate, airy finish from the whipped cream topping, this cake is not too sweet but still rich and satisfying. Serve it plain, with fresh berries, honey, or a fruit compote for a refreshing and elegant treat that will impress your guests every time.

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

Instructions

  • Make the Cake:

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

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

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

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

    • Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 30–35 minutes or until a toothpick 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:

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

  • Assemble:

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

    • Garnish: Add fresh berries, drizzle with honey, or top with fruit compote for a beautiful finish.

  • Serve:

    • Chill for 30 minutes if desired or serve immediately.

Notes

  • For a citrusy twist, swap the vanilla for lemon or orange extract and add extra zest.

  • Greek yogurt gives a denser, creamier texture. Thin with milk if necessary.

  • For a layered cake, slice the cake in half and layer with whipped cream and fruit.

  • Store the cake (without the topping) in an airtight container for up to 3 days.

Find it online: https://avarecipe.com/yogurt-and-cream-cake/