Vanilla Yogurt Snack Cake

Name: Vanilla Yogurt Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup plain Greek yogurt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt

Highlighted under: Modern Baking Inspiration

I love making Vanilla Yogurt Snack Cake for its deliciously moist texture and subtly sweet flavor. This cake is my go-to for a quick treat or dessert, especially when I want something light and fluffy. The yogurt adds not only a lovely creaminess but also keeps the cake from drying out. It's a breeze to whip up, making it perfect for unexpected guests or a cozy family gathering. Plus, I love how versatile it is; you can enjoy it plain or dress it up with fresh fruits.

Created by

Linnea Porter

Last updated on 2026-02-15T08:05:36.305Z

Making the Vanilla Yogurt Snack Cake was an adventure in balancing flavors and textures. I decided to use Greek yogurt for its tangy flavor, which pairs beautifully with the sweetness of vanilla. I also threw in a sprinkle of almond extract to elevate the flavor profile. The result was a beautifully golden cake with a soft crumb that is hard to resist. I topped it off with a light dusting of powdered sugar for an inviting presentation.

One of the best tips I learned along the way is to let the cake cool completely before slicing. This keeps the texture intact and allows the flavors to meld even more. I’ve made this cake countless times, and the secret to its success truly lies in the yogurt’s moisture content. You can also swap out the vanilla for lemon zest for a bright twist!

Why You Will Love This Recipe
Light and fluffy texture that melts in your mouth
Moist and flavorful with a hint of tanginess from yogurt
Easy to make and perfect for any occasion

The Role of Yogurt

Using plain Greek yogurt in this snack cake is a key factor in achieving its wonderful texture. Yogurt adds moisture and creates a tender crumb, preventing the cake from drying out during baking. The acidity in the yogurt also reacts with the baking powder, which helps the cake rise beautifully. You can opt for non-dairy yogurt alternatives if you're looking to make this recipe vegan or lactose-free, but ensure they are unsweetened to maintain the right flavor balance.

Additionally, the yogurt lends a subtle tang to the cake, which contrasts nicely with the sweetness from the sugar. This unique flavor profile makes it more interesting compared to traditional snack cakes. When mixing your wet ingredients, ensure the yogurt is at room temperature for a smoother batter and better incorporation with the butter—this can prevent lumps and create an even mixture.

Perfecting the Baking Process

Baking times can vary depending on your oven, so it's critical to check for doneness as the time approaches the 30-minute mark. Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached—if it’s wet with batter, give it a few more minutes. Observing the edges of the cake can also indicate readiness; they should start to pull away from the sides of the pan and have a light golden color.

Cooling the cake in the pan for 10 minutes before transferring it to a wire rack is essential. This helps the cake set and prevents it from crumbling when removed. If you skip this step, the cake may break apart. Once cooled completely, you can serve it plain or top it with a light glaze or fresh fruits, enhancing both its flavor and visual appeal.

Storing and Serving Suggestions

This Vanilla Yogurt Snack Cake can be stored in an airtight container at room temperature for up to three days, making it a perfect make-ahead treat. If you prefer your cake to stay fresher longer, consider refrigerating it, where it can last up to a week. You can also freeze slices individually wrapped in plastic wrap and sealed in a freezer bag for up to three months—perfect for when you want a quick snack or dessert!

For serving, I love to dress this cake up with seasonal fruits like berries or sliced peaches, alongside a dollop of whipped cream for a delightful dessert. Alternatively, try adding a sprinkle of nuts or a dusting of powdered sugar for extra texture and visual appeal. Variations such as adding lemon zest or spices like cinnamon can also elevate the flavor profile, keeping this cake interesting each time you bake it.

Ingredients

Gather these simple ingredients before you start making your Vanilla Yogurt Snack Cake:

Ingredients

1 cup plain Greek yogurt
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Make sure to keep your ingredients ready for hassle-free baking!

Instructions

Follow these simple steps to make your Vanilla Yogurt Snack Cake:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Mix Wet Ingredients

In a large mixing bowl, combine the Greek yogurt, granulated sugar, and softened butter. Beat until creamy. Add the eggs one at a time, followed by the vanilla and almond extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Bake the Cake

Pour the batter into the prepared cake pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your delicious Vanilla Yogurt Snack Cake!

Pro Tips

For added flavor, try mixing in some fresh berries or nuts to the batter. You could also glaze the cake with a light lemon icing for a zesty finish.

Ingredient Substitutions

If you find yourself short on granulated sugar, you can replace it with an equal amount of brown sugar for a deeper flavor. Brown sugar adds moisture and a hint of caramel, which works surprisingly well with the yogurt's tang. Just be aware that this may slightly alter the color of your cake, giving it a richer hue.

For a lighter version, consider using a sugar substitute that measures cup-for-cup with granulated sugar. Additionally, if you’re looking to reduce fat, you may replace half of the unsalted butter with unsweetened applesauce, which can still keep the cake moist while reducing calories.

Troubleshooting Common Issues

If your cake doesn't rise as expected, it may be due to expired baking powder or not mixing the wet and dry ingredients thoroughly. Check your baking powder freshness by adding a teaspoon to warm water; if it bubbles vigorously, it's good to use. Ensure you blend the ingredients until just combined—overmixing can lead to a dense texture.

Should you encounter a cake that has domed excessively in the center, this may indicate an oven that's running too hot. Consider investing in an oven thermometer to monitor temperatures accurately, or try lowering your baking temperature by 25°F (about 15°C) next time to encourage a more even rise.

Scaling the Recipe

If you’re entertaining a larger group, this recipe is easily scalable. To make a larger cake, simply double the ingredients and bake in a 9x13 inch pan, adjusting the baking time to around 35-40 minutes. Keep an eye on the cake, checking for doneness with a toothpick as mentioned previously.

For smaller gatherings, you can also halve the recipe and bake in a smaller 6-inch round pan, which will require about 25-28 minutes of baking time. This flexibility makes it a wonderful cake to whip up whether it’s just for you or for friends!

Questions About Recipes

→ Can I use flavored yogurt?

Yes, flavored yogurt can add a nice twist to the cake! Just be mindful of the sweetness.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze the cake?

Absolutely! You can freeze the cake wrapped tightly for up to 3 months. Just make sure to let it cool completely first.

→ What can I use instead of Greek yogurt?

You can substitute regular yogurt or even applesauce for a different texture, though the taste may vary slightly.