Our Greek yogurt cake is a timeless favorite that will win your heart! Its light and airy texture, combined with a touch of tanginess from the yogurt, makes every bite a heavenly experience. This classic treat is perfect for any occasion!
If you love this Greek Yogurt Cake, you will also love our Bougatsa from Chania, Tsoureki Bread, or Pistachio Baklava!
Why this recipe sings
Here is what you need
- Eggs
- Butter
- Sugar
- Greek yogurt
- Self-rising flour
- Vanilla extract
- Icing sugar
How to make it
- Preheat the oven to 180°C / 356°F.
- Butter a large (12- to 13-cup) Bundt pan, dust the interior with flour, and tap out the excess.
- Carefully separate the eggs into egg whites and yolks.
- Beat the egg whites in a mixer at low speed, gradually increasing the speed to medium and then high until they form stiff, glossy peaks that stand upright when the beater is lifted from the bowl. Refrigerate the egg whites.
- Next, place softened butter in a mixing bowl, add the sugar, and beat on medium speed until the mixture is light and fluffy, pale yellow, and has visibly increased in volume, scraping down the sides of the bowl as needed.
- Add the yolks and then, alternately, the yogurt with the flour and the vanilla.
- Stop the mixer and slowly incorporate the meringue into the batter. Use a rubber spatula to slice down through the batter, lift it, and fold it over, ensuring you don’t overmix to preserve the air pockets in the meringue and maintain a light and fluffy texture.
- Pour into the bundt pan and bake for about 50 minutes.
- Insert a tester to ensure the cake is baked all the way through, and remove it from the oven.
10. Set the cake in the pan on a rack to cool for 15 minutes…
… then turn the cake out onto the rack. Allow the cake to cool completely, and dust with icing sugar. Serve with Madagascar vanilla ice cream or whipped cream if desired. Enjoy!
More sweet treats
If you love our yogurt cake recipe, make one of these treats next:
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Greek Yogurt Cake
Equipment
- a large Bundt pan 12 cup
Ingredients
- 4 large eggs
- 1 cup butter 250 grams, melted plus more for the pan
- 2 cups sugar 400 grams
- 0.85 cups Greek yogurt 200 grams
- 2 cups self rising flour 500 grams plus a bit more for the pan
- 1 teaspoon vanilla extract
- icing sugar
Instructions
- Preheat the oven to 180°C / 356°F.
- Butter a large (12- to 13-cup) Bundt pan, dust the interior with flour, and tap out the excess.
- Carefully separate the eggs into egg whites and yolks.
- Beat the egg whites in a mixer at low speed, gradually increasing the speed to medium and then high until they form stiff, glossy peaks that stand upright when the beater is lifted from the bowl. Refrigerate the egg whites.
- Next, place softened butter in a mixing bowl, add the sugar, and beat on medium speed until the mixture is light and fluffy, pale yellow, and has visibly increased in volume, scraping down the sides of the bowl as needed.
- Add the yolks and then, alternately, the yogurt with the flour and the vanilla.
- Stop the mixer and slowly incorporate the meringue into the batter. Use a rubber spatula to slice down through the batter, lift it, and fold it over, ensuring you don’t overmix to preserve the air pockets in the meringue and maintain a light and fluffy texture.
- Pour into the bundt pan and bake for about 50 minutes.
- Insert a tester to ensure the cake is baked all the way through, and remove it from the oven.
- Set the cake in the pan on a rack to cool for 15 minutes, then turn it out onto the rack. Allow the cake to cool completely, and dust with icing sugar.
- Serve with Madagascar vanilla ice cream or whipped cream if desired. Enjoy!
Notes
- Two hundred grams of yogurt is roughly around 0.85 cups. This is an approximate conversion and may not be entirely accurate due to the yogurt’s density.
- Instead of using vanilla extract, use a vanilla bean. Open it lengthwise with a knife and peel it with a spoon to collect the seeds inside. Add them to the mixture while whisking the butter with the sugar.
Nutrition
