Greek Yogurt Vanilla Cake: Moist, Fluffy, and Delicious
This Greek Yogurt Vanilla Cake is a tender and subtly sweet cake. Made with Greek yogurt, the cake is naturally moist and soft without being extremely sweet. Are you ready to bake?
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Here, at My Cretan Recipe, Greek yogurt is a common ingredient in many recipes. I love to use it to make dips, sauces, and desserts. When baking, it’s perfect to add moisture to the batter and create a rich yet fluffy texture.
A natural source of protein, Greek yogurt is healthier than buttermilk, sour cream, and butter, offering lighter cakes, without excessive fat or sugar. So if you’re looking for a healthier cake, try this Greek yogurt recipe. It will soon become a kitchen staple!
Greek Yogurt Vanilla Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek yogurt (full-fat preferred)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup milk (whole milk recommended)
Instructions
Preheat & prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
Mix dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Set aside.
Cream butter & sugar
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
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Add eggs & vanilla
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
Incorporate Greek yogurt
- Gently mix in the Greek yogurt until combined.
Combine wet & dry ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
- Mix until just combined.
Bake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve plain, with fresh berries, or a dusting of powdered sugar.
Tips for Baking with Greek Yogurt
- Use full-fat Greek yogurt for the best texture and flavor. Low-fat versions work but may alter the consistency slightly.
- Do not overmix the batter once you’ve added the dry ingredients; this helps keep the cake light and airy.
- Room temperature ingredients (butter, eggs, yogurt) blend more easily, ensuring a smoother batter.
- For an extra moist cake, try adding an extra tablespoon of Greek yogurt.
- Enhance the flavor by adding a pinch of cinnamon or nutmeg.
If you don’t have Greek yogurt on hand, you can use:
- Sour cream (1:1 ratio) – Provides a similar tangy flavor and richness.
- Buttermilk (1:1 ratio) – Thinner in consistency but still adds moisture and tang.
- Regular yogurt (strained for thickness) – Similar in taste but slightly less creamy.
- Cottage cheese (blended) – Works in a pinch but will slightly alter the texture.
As you see, Greek yogurt makes all the difference when baking a cake: it keeps the cake light plus it adds moisture and tenderness. Are you ready to enjoy this cake today?
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Greek Yogurt Vanilla Cake
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
